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Honeycomb creams

Cupcakes, The Australian Women's Weekly
Photographer: Joshua Dasey, Stylist: Margot Braddon
Photographer: Joshua Dasey, Stylist: Margot Braddon


Cuisine type: Modern Australian
Special options: Kid friendly
Course: Dessert, Finger food
Favourite flavours: Cakes/baking, Chocolate

Honeycomb creams
INGREDIENTS

Chocolate ginger cake:
½ cup (110g) firmly packed brown sugar
½ cup (75g) plain flour
½ cup (75g) self-raising flour
¼ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
90g butter, softened
1 egg
¼ cup (60ml) buttermilk
2 tablespoons golden syrup
50g dark eating chocolate, chopped coarsely

Decorations:
300ml thickened cream
3 x 50g violet crumble bars, chopped coarsely

METHOD

1. Preheat oven to moderately slow (170°C/150°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.

2. Sift dry ingredients into small bowl, add butter, egg, buttermilk and syrup; beat mixture with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in chocolate. Divide mixture among cases; smooth surface.

3. Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.

4. Spread cakes with whipped cream; top with violet crumble.

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