Friday, June 1

Australia's Biggest Morning Tea

Usually on a Thursday afternoon you can find a lovely group of ladies called "All Sorts" playing Mah Jong at our local RSL.  Yesterday we had 40 ladies join us for the Australia's Biggest Morning Tea fund raiser.  It was a fun afternoon with lots of prizes and plenty of yummy cakes to go with that cup of tea/coffee.
We managed to raise over $500 which will go towards cancer research.   I made these not so little white chocolate mud cake cupcakes with  a frosting that is half way between marshmallow and meringue.

125g butter chopped coarsely
75g white eating chocolate, chopped coarsely
220g caster sugar
1/2 cup milk 
75g plain flour
75g self-raising flour

220g castor sugar
80ml water
2 egg whites

Pre heat oven to 170C/340F.  Line 12 hole muffin pan with paper cases.
Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth.  Transfer to medium bowl; cool 15 minutes.
Whisk sifted flours into chocolate mixture, then whisk in egg.  Drop 1/4 cups of mixture into paper cases.
Bake about 30 minutes.  Stand cakes in pan for 5 minutes before turning out onto wire rack to cool.

FLUFFY FROSTING.  Combine sugar and water in small saucepan; stir over heat without boiling, until sugar is dissolved.  Boil, uncovered, without stirring, about 5 minutes or until syrup reaches 116C/245F on a candy thermometer.  Syrup should be thick but not coloured.  Remove from heat, allow bubbles to subside.  Beat egg whites in a small bowl with electric mixer until soft peaks form.  While motor is operating, add hot syrup in a thin steady stream; beat on high speed for about 10 minutes or until mixture is thick.  

I found these cupcakes are best eaten the day they are made.  I have no doubt that they would not last 24 hours any way.  Oh, I almost forgot to mention that I found this recipe in the Australian Women's Weekly Classic Cupcakes book.


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