A recipe i wasn't too sure about giving it a go but totally worth the effort. The milk chocolate doesn't make the cupcakes too sweet, even with the condensed milk, and works perfectly with the nutmeg icing. The recipe I based these off was from the FT magazine (not my usual source I have to agree) originally had cinnamon frosting. After the explosion of my cinnamon packet, nutmeg it was! Such a good trade-off...yum. Not commonly used though delicious in this cream-cheese icing.
Still up for debate how to store these cakes because I made them when it was 25.5℃. I think I'm going to fridge them due to the marscapone but normally a sealed tupperwear should do. A perfect gift for friends (social distancing of course!)
Timings: Around 35 mins
Prep - 20 mins
Cooking - 15 mins
Ingredients (makes 12)
90g butter
40g honey
110g caster sugar
100g milk chocolate - buttons or chopped up bar
40g condensed milk
1 egg
125g milk
130g plain flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground/grated nutmeg
pinch of salt
For the icing:
250g marscapone (1 small tub)
180g full-fat cream cheese
120g condensed milk
1 tsp ground/grated nutmeg
1/2 chocolate bar to chop up and grate on top
Method
1 - Combine the butter with the honey in a medium saucepan. Stir over a low heat until all the butter is melted.
2 - Add the sugar, half the milk chocolate and the condensed milk. Mix into the butter mixture until everything is combined. Take off the heat.
3 - Add the egg, milk, flour, baking powder, spices and salt then use a whisk to combine to a smooth texture.
4 - Preheat the oven to 170℃. Lay 12 muffin cases on 2 baking trays. Pour the mixture into a jug with a lip and distribute into each case to about 3/4 full. Add a couple of choc chips or chopped chocolate on top and pop into the oven.
5 - Bake for 12-15 mins, until the cupcakes are bouncy to touch.
6 - For the frosting, mix all the ingredients together in a bowl using a spatula. Spread liberally over each cupcake and sprinkle some left over chocolate and nutmeg on top to finish.
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