I imagine when you arrive at the Pearly Gates of heaven, St.Peter’s hunky Leonardo look-a-like assistant will be standing beside him with a tray of these welcoming you in. That would be nice.
So, this is not another generic chocolate cupcake…..oh no, that’s not my style. I had to play with my Green & Blacks stash somehow. Caramelised white chocolate is courtesy of David Lebovitz who has an ice cream recipe for this I’ve been meaning to try…I usually find white chocolate too sweet and the idea of the ice cream was enough to make my poor teeth ache so I thought I’d try (ok still sugary) but a less intense cupcake by sticking it into a cake mixture. The results were engulfed on a sunny early evening within the hour…success.
- 150g plain flour
- 1tsp baking powder
- 110g butter, melted
- 100g sugar
- 2 eggs
- 1 tsp vanilla extract
- 160g caramelised white chocolate (or simply use melted white chocolate 30% solids minimum- I used Green & Blacks)
- 60ml milk
White Chocolate and Rose Buttercream
- 250g icing sugar
- 110g unsalted butter
- 150g Green & Blacks white chocolate, melted
- Drop of rosewater (Or to taste- its powerful stuff)
- Drop of pink/red food colouring
1. Preheat the oven to 125°C. Start by making the caramelised white chocolate. Break the chocolate up into pieces and place on a lined baking tray. Place int he oven for 10 minutes and then spread out using a spatula. Place back in the oven for another ten minutes and repeat this process of smoothing it out every 10 minutes for up to 60 minutes but this will depend on the chocolate you use (DON’T use cheap stuff). It will look really weird and chalky but don’t panic….it should smooth out as you go. Tips can be found here from the man himself. If it doesn’t (like mine did) then after the hour, place in a food processor and whiz briefly and it will form a devine golden brown caramel ready to use in your cupcake mixture.
2. Now start the cupcakes by whisking the eggs and the sugar for a few minutes until really pale and fluffy and airy. Add the vanilla and then the milk followed by the white chocolate caramel mixture and mix well (If using normal chocolate, melt it in advance by heating the milk and then whisking in the chocolate and combine this way).
3. Sieve over the baking powder and the flour and fold in gently.
4. Finally, fold in the melted butter (it will look nasty at first but persist).
5. Spoon into cases and bake at 180°C for about 20 minutes before leaving to cool.
6. For the icing, combine the softened butter, sieved icing sugar and rose water together in a processor or by hand until well combined. Combine with the melted white chocolate until smooth adding a drop of pink colouring if you like. Add a splash of milk for a looser consistency. Spoon into a piping bag.
7. When the cakes are cold, pipe the icing on top in a rose pattern and scatter with dried rose petals if you like!
8. Your final mission…..make a man eat one!