Sunday, 25 October 2015


Foto from Shan Govender
125g melted butter
1 tin condensed milk
3/4 cup warm water
1 tsp vanilla essence
Mix above 4 ingredients together. I whisk it so it becomes a bit frothy.
2 cups flour
3 tsp baking powder
1/2 tsp bicarb
Then add the dry ingredients little at a time. And mix gently. Bake at 170 deg in muffin pan for about 12-14 mins. Don't fill the muffin cases too much cos these cakes rise quite a lot. Makes about 15 cupcakes.

White chocolate ganache
100 ml fresh cream
250g white chocolate
Heat cream on stove to just about boiling. Pour over choc pieces. Wait a minute for the chocolate to soften then stir gently until the cream and choc is blended. Will be a weak consistency. Leave in fridge for a few hours till ganache thickens to a piping consistency.

To fill cupcakes
I used a small piping tip to core out a piece of the top of each cupcake.
Pipe a little ganache into the top of each cupcake then place the cored piece back on. Pipe swirls with the ganache on top of cupcakes.

Note: I made half the quantity of cupcakes so this amount of ganache is sufficient for half quantity of cupcakes. For full amount, ganache will have to be doubled.

Source: Shan Govender  Grey Street Casbah Recipes (Durban)

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