Blondie Cupcakes

I am very much aware that it had been a long time since my last post, which Sarah oh so subtly pointed out. However now that I am raring to go again, I find myself in the unfortunate position of having limited baking tools (having just moved into a new flat without my trusty baking trays, tins etc.) But I have not let that stop me, and I have launched my 2013 entries with a combination of the humble cupcake and the delicious blondie, based on a recipe by Marian Keyes. These are by no means your conventional light and fluffy cupcakes, but rather a denser and richer concoction that will leave you feeling completely indulged and still wanting more.

Makes 12 large cupcakes

Cake mixture                                                Almond and hazelnut buttercream icing

100g butter                                                    125g butter, softened

300g white chocolate                                    1 1/2 cups icing sugar 

70g hazelnuts                                                1 tbsp milk

3 eggs                                                            1 tsp almond essence

100g soft brown sugar                                  A handful of hazelnuts

1tsp vanilla essence                                      White chocolate buttons (optional)

180g plain flour

1tsp baking powder

Pinch of salt

 

Line a 12-hole cupcake tray with paper cases and preheat the oven to 170°C/ 150°C fan bake.

In a small saucepan, melt the butter and 200g of the chocolate over a gentle heat, stirring frequently to ensure the chocolate does not burn.

Roughly chop the remaining chocolate and the hazelnuts and set aside.

 

Whisk the eggs and sugar until thick and creamy.

Add the vanilla essence and melted chocolate/butter mixture.

Sieve in the flour, baking powder and salt and fold through.

Gently stir in the remaining chocolate and nuts.

Divide the mixture among the paper cases and bake for about 20 minutes. Cool on a wire rack.

 

Make the buttercream icing by whisking together the butter, icing sugar, milk and almond essence.

Once cakes are completely cool, decorate with the icing, hazelnuts and chocolate buttons