Again trying not to bake only chocolate-flavoured treats, this weekend I made white chocolate mud cupcakes from The Crabapple Bakery Cupcake Cookbook. This is the second recipe I’ve made from the book and so far so good; however, it does appear that the recipes make very large quantities of cupcakes. This time I halved the recipe, which did not seem to affect the recipe’s success at all. I still made about 30 cupcakes. The silicone cupcake tray I use has moulds with a 5 cm/2 inch base, and they are about 4 cm/1 1/2 inches deep. This is the size of cupcake I prefer, just enough cake to get some cake and some icing with every bite!
These cakes are not like true mud cakes, they are dense but not quite as solid and fudgy as the usual mud cake. They taste like a rich butter cake with a nice, not too heavy texture but they definitely aren’t light and fluffy. They would work well with a plain icing if you were baking them for a white chocolate lover. The recipe would definitely give you a basic vanilla cake to decorate as you please. All up, a very yummy cupcake recipe!
As it was football Grand Final weekend here in Australia, I decorated the cupcakes accordingly. To the basic buttercream icing I added green food colouring and just enough coconut to make the icing look “grassy” without overwhelming the white chocolate/buttery taste of the cake. I painted “laces” onto chocolate covered nuts with icing. This time I used Cake Mate decorating gel, which comes in tubes ready for decorating. This is the US version and this is the Australian version. A pack of four colours retails here for about $4.50 at the usual supermarkets. The gels do contain corn syrup and genetically modified ingredients, which is why I would not use them in large quantities, but that is a personal decision. They are handy and don’t require refrigeration.
Here is the recipe, straight from the book. I used half the following amounts and baked the cupcakes for 26 minutes at 155 degrees Celsius. I have added the conversions for the measurements and temperature. The recipe states it makes 20 darioles or 24 cupcakes, keeps for four days and can be frozen (uniced) for two months. Find out what darioles are here or here.
Lady Tarryn’s wedding cakes
From: The Crabapple Bakery Cupcake Cookbook by Jennifer Graham
4 cups plain flour
1 1/2 teaspoons baking powder
500 g/1.1 lbs butter, chopped
2 cups milk
4 cups castor sugar
300 g/10 oz white chocolate, chopped
4 eggs, whisked
2 teaspoons vanilla extract
Preheat oven to 155 c/310 F. Lightly grease 20 dariole moulds.
Sift flour and baking powder together into a large bowl. Make a well in the centre. Set aside.
Put butter, milk, castor sugar and white chocolate into a metal bowl and place over a large saucepan of simmering water. Stir continuously using a flat-bottomed wooden spoon until chocolate has melted and sugar has dissolved. Remove from heat and cool to room temperature.
Use a rubber spatula to fold the eggs and vanilla extract into the cooled chocolate mixture. Pour this mixture into the well in the flour and fold together until well combined.
Divide the mixture evenly between the dariole moulds. Bake for 30 minutes or until a fine skewer inserted comes out clean. Place moulds on a wire rack to cool for 10 minutes before turning out. Allow to cool for a further 30 minutes before frosting.