Ginger Honey Jumble Cupcakes

Ginger Honey Jumble Cupcakes
Flu shots don't work.
I first decided to make these cupcakes when I quickly came down with a horrible cold. My first instinct being, FIGHT IT! I immediately thought of ginger, honey and lemon. After making them and stealing one straight out of the pan it took me back to being a kid when Mum would buy us honey jumbles and I would eat the ones with the pink icing. It matched all my outfits.

Prep List
Cupcakes
50g butter
1/3 cup brown sugar
1 T caster sugar
1 egg
2 t chai tea syrup
1 1/2 T lemon juice
1 T milk
1 T honey
1 t bicarb soda
1 cup self-raising flour

Icing
2 cups pure icing sugar
1 egg white
1 t lemon zest

Action

• In a bowl, cream the butter and sugars until thick and aerated.
• Add the egg and beat until mixture has doubled in size and is glossy.
• Fold through all of the remaining ingredients until just combined.
• Pour into 12 patty pans and bake for 20min at 180.
• To make the icing, mix all ingredients together and then spoon onto cupcakes.
• Chew

Forbidden Fudgy Chocolate Mud Cupcakes

 Forbidden Fudgy Chocolate Mud Cupcakes

As a birthday gift for my brother in law, these were all the more tempting to me knowing that they were forbidden. The perfect mud cake, complete with a thickened chocolate ganache, irresistable. So i ate just one......

Prep List
Cupcakes
120g butter
180g dark chocolate (80%)
100ml water
1 t coffee granules
1/3 cup brown sugar
1 egg
80 g plain flour
40g self-raising flour

Icing
125g dark chocolate (80%)
3 T pure cream
2 cups pure icing

Action

• In a saucepan on a low heat melt the butter and then add the chocolate, stirring constantly so that the chocolate doesnt burn.
• Add the water, coffee and sugar and stir until sugar has dissolved. Cool.
• Whisk the egg through the chocolate mixture and then add the flours.
• Pour into 8 patty cases and bake at 160 for 20minutes or until a skewer comes out clean. Remember it is better to be under cooked than over cooked for chocolate mud cakes!
• To make the icing, melt the chocolate and cream in a saucepan over a very low heat. Cool.
• With an electric mixer, whisk the chocolate mixture with the icing sugar until thick and creamy.
• Pipe onto cupcakes in a swirl pattern and top with a yummy malteaser!
• Chew.