Millionaire Cupcakes
The name of Millionaire cupcakes caused some confusion among my friends, but it is the same as millionaire shortbread, namely a vanilla sponge base (instead of the usual shortbread) a caramel filling, and a chocolate topping.
The first picture is the inside of the cake. I scooped out some the cake with a teaspoon to make space for the caramel, then once it had cooled for about twenty minutes, I added the topping, and decorated. Both the cupcake cases and white chocolate stars come from morrisons.
Recipe
Sponge: any vanilla sponge recipe. I personally used the Hummingbird recipe from their original book, but doubled it.
Caramel: Combine 120g/4oz of butter, 120g/4oz of soft brown sugar, 2 tablespoons of golden syrup and 200ml of condensed milk in a saucepan over a medium heat. Once the mixture has melted, bring it to a medium boil and bring it to the the boil for 3-5 minutes. The longer it boils for the thicker it will be, so it depends on the consistency you want. I went for a fairly solid consistency so that it wouldn't be too messy when eaten.
Chocolate topping: This is variation upon an icing recipe from the Primrose Bakery (also amazing). I melted 300g of milk chocolate in the microwave for a minute (or until fully melted), let it cool a tiny bit, then added 100ml of double cream, 50g of butter and mixed together until combined. I added the white chocolate stars for a bit of visual interest. Note: dark chocolate can be used instead, depending on your preference.
Hope you enjoy the recipe if anyone reads this and decided to make it!
The first picture is the inside of the cake. I scooped out some the cake with a teaspoon to make space for the caramel, then once it had cooled for about twenty minutes, I added the topping, and decorated. Both the cupcake cases and white chocolate stars come from morrisons.
Recipe
Sponge: any vanilla sponge recipe. I personally used the Hummingbird recipe from their original book, but doubled it.
Caramel: Combine 120g/4oz of butter, 120g/4oz of soft brown sugar, 2 tablespoons of golden syrup and 200ml of condensed milk in a saucepan over a medium heat. Once the mixture has melted, bring it to a medium boil and bring it to the the boil for 3-5 minutes. The longer it boils for the thicker it will be, so it depends on the consistency you want. I went for a fairly solid consistency so that it wouldn't be too messy when eaten.
Chocolate topping: This is variation upon an icing recipe from the Primrose Bakery (also amazing). I melted 300g of milk chocolate in the microwave for a minute (or until fully melted), let it cool a tiny bit, then added 100ml of double cream, 50g of butter and mixed together until combined. I added the white chocolate stars for a bit of visual interest. Note: dark chocolate can be used instead, depending on your preference.
Hope you enjoy the recipe if anyone reads this and decided to make it!
What a marvelous idea! I shall definitely make these!
ReplyDeleteThese were amazing!
ReplyDelete