Winner Mainland Butter Competition

Many thanks to those of you who entered the Mainland butter competition.  The winner is Clinton Squibb with his White Chocolate Mud Cupcakes (below) recipe.  The amazing thing about this recipe is how long it keeps fresh and how moist the little cakes are.  I tested this recipe using a mini loaf style muffin tray.  As white chocolate is particularly sensitive to heat (burning at a lower temp than dark choc) I would suggest using the double boiler method rather than the microwave.  I am also biased and think microwaves are pretty defunct in the kitchen of a food lover.  However enough of my "worthy" opinions. Although I would like to say thanks to Grieg Buckley also for his lovely apple shortcake recipe, and to Brett Bailey for his amusing Toast recipe!



WHITE CHOCOLATE MUD CUPCAKES


600 grams  Plain flour
2 teaspoons Baking powder

500 grams (cubed)  Butter
500 grams Milk
900 gramsCastor sugar
300 grams (chopped) White chocolate

4 (whisked)Eggs
2 teaspoons Vanilla essence


METHOD:

  • Preheat the oven to 155°C and line your muffin trays
  • Sift the flour and baking powder together and set aside
  • Melt the butter, milk, castor sugar and white chocolate gently over a double boiler or on a medium to low heat in a microwave
  • Allow to cool slightly
  • Pour the cooled white chocolate mixture in with the dry ingredients and whisk together until all the lumps have dissolved
  • Gently fold in the eggs and vanilla essence until just combined
  • Deposit the batter into the muffin trays, making sure the batter comes two thirds of the way up the cup
  • Bake for approximately 30 minutes (time may vary depending on ovens)
Allow to cool completely before icing

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