Rather than a cake, my lovely Pete made me white chocolate fudge.
I'm in love with Granny Mac's fudge (Mt Tambourine Fudge) but I can say this fudge, was even better.
It's certainly not healthy, or vegan, but I had to share this sprinkle-covered baby all the same.
Ingredients
- 400g Good quality white cooking chocolate, cut or broken into small pieces (2.4 blocks - oops!)
- 250g Butter, chopped (1 stick butter)
- 3 Cups icing sugar
- 1/3 Cup cream
- 1 tsp Vanilla Essence
- Sprinkles/Hundreds & Thousands
Method
- Place the chocolate, butter, sugar and cream into a saucepan over gentle heat
- Stir continuously until all ingredients have melted and mixture is smooth, let simmer for one minute then remove from heat.
- Beat using a hand held mixer for 3 minutes, then add vanilla essence
- Pour mixture into a 20cm square cake pan lined with baking paper
- Smooth surface & coat in sprinkles
- Refrigerate until firm - this took around an hour, although we did hurry the process by popping it in to the freezer for about 30 minutes! So about 2 hours should be enough in the fridge.
- Cut into small pieces & store in an air tight container in the fridge!
Note
- In this recipe, Pete used Milkybar white chocolate
- You could easily experiment with this recipe, perhaps using regular chocolate, baileys or caramel!
- Please let me know how you go making this!
These are my all time favourite vanilla cupcakes. Amy Sedaris also won second best in the city by New York Magazine - I totally understand why!
- 1 1/2 stick (12 tbsp) unsalted butter
- 1 3/4 cup sugar (I used 1 1/2 cup sugar)
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 1/2 cups flour (I used all purpose, but I guess you could use either all purpose or cake flour)
- 1 1/4 cup milk
Method
- 1. Preheat oven to 180 degrees
- 2. In a bowl, whisk flour, baking powder, salt together
- 3. Cream butter and sugar until light and fluffy.
- 4. Beat in eggs, one at a time making sure it's well mixed
- 5. Beat in vanilla
- 6. Add flour mixture in 3 batches, alternating with milk. Do not overbeat.
- 7. Divide batter evenly. Bake for 16 to 20 minutes and toothpick inserted into center comes out with a few moist crumbs attached.
- 9. Cool on wire rack for 5-10 minutes then transfer cupcakes to cool completely
Basic Buttercream Icing
Makes enough for 30 cupcakes
Ingredients
- 1 cup unsalted butter at room temperature
- 6 to 8 cups confectioner's (icing) sugar
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
Method
- Combine butter, 4 cups icing sugar, milk, and vanilla.
- Beat until creamy for 3 to 5 minutes.
- Add remaining sugar, 1 cup at a time. Beat for 2 minutes after each addition.
- Ice cooled cupcakes and decorate!
