Fig and toffee crowns
Cupcakes, The Australian Women's Weekly
Photographer: Joshua Dasey, Stylist: Margot Braddon
Fig and toffee crowns
INGREDIENTS
Fig, caramel and walnut cake:
125g butter, softened
1/2 teaspoon vanilla extract
2/3 cup (150g) caster sugar
2 eggs
3/4 cup (150g) finely chopped dried figs
½ cup (60g) finely chopped walnuts
2/3 cup (100g) plain flour
1/3 cup (50g) self-raising flour
60g mars bar, chopped finely
1/4 cup (60ml) milk
Whipped milk chocolate ganache:
1/3 cup (80ml) cream
200g milk eating chocolate
Toffee:
1/2 cup (110g) caster sugar
1/4 cup (60ml) water
Decorations:
6 medium fresh figs (360g), quartered
METHOD
1. Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
2. Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy.
3. Stir in figs, nuts, sifted flours, mars bar and milk. Divide mixture among cases; smooth surface.
4. Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
5. Make whipped milk chocolate ganache.
6. Make toffee; form into shapes over rolling pin.
7. Spread cakes with ganache; decorate with fig quarters and toffee shapes.
Whipped milk chocolate ganache
Bring cream to a boil in small saucepan, pour over chocolate in small bowl of electric mixer, stir until smooth. Cover, refrigerate for 30 minutes. Beat with electric mixer until light and fluffy.
Toffee
Combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside.
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