High Hat Cupcakes

If you like teacakes then you should like this recipe. It’s a cake of different textures:  crisp chocolate outer shell, enrobing  a sweet and smooth marshmallowy topping, sitting  on top of a moist chocolate sponge cake.  What more could you ask for?

Ingredients:

  • 1 batch of chocolate cupcakes
  • 1 3/4 cups sugar
  • 1/4 cup water
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1 1/2 tsp vanilla extract
  • 2 cups/12 oz dark chocolate
  • 3 tbsp canola/ veg oil

Method:

Link to the cake recipe: Perfectly Chocolate Cupcakes.

For the meringue:

1. Put the sugar, water, egg whites and cream of tartar in a heatproof bowl and beat with an electric mixer on high speed until opaque, white, and foamy, about 1 min.

2. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 mins; frosting should register 160°f /71°c

3. Remove from the heat; stir in the vanilla extracts and beat for 2 mins until frosting thickens. The filling will become firmer as it cools on the cupcakes.

Pour the mixture into a pastry bag and pipe the icing onto the cakes.

Put the cupcakes in freezer for several hours or overnight.

Melt the chocolate and mix in the oil. Allow to cool a little then dip the cupcakes into the melted chocolate coating all of the meringue mixture. Then leave to set and enjoy!

Rocky Road Bars

 

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Notes: You can make these with popcorn instead of biscuits. This would add variety and it’s also healthier too.

Makes: 24 bars

  • 125 grams soft butter
  • 300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces ( Even though it doesn’t match the description,  I use Cadbury’s Bourneville chocolate as it’s more affordable and I like the taste)
  • 3 tablespoons golden syrup
  • 200 grams rich tea biscuits or any other biscuit you prefer
  • 100 grams mini marshmallows
  • 2 teaspoons icing sugar (for dusting)

Method:

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml / ½ cup of this melted mixture and put to one side.
  2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
  4. Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.

Recipe taken from Nigella Lawson