Name: Caramelised White Chocolate & Maple Honeycomb Cupcakes
Yield: Makes 12
Ingredients: 250 g Caramelised White Chocolate; ½ batch Maple Syrup Honeycomb; 1 cupcake batch of Basic Buttercream; 50 g Caramelised White Chocolate, finely chopped; 1 tbsp maple syrup; 2 tbsp evaporated milk; 200 g self-raising flour; 4 medium eggs; 1 tsp vanilla extract; 50 g soft light brown sugar; 150 g caster sugar (we use Vanilla Sugar); 200 g unsalted butter, softened; 12 large (52 x 40mm) muffin cases; 12-cup muffin tin

Preparation info

Makes
12

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

Our lovely bakery manager, Rachel, came up with the idea of chocolate honeycomb cupcakes and they have always been a great seller. When caramelised white chocolate became a thing, I was keen to pair its rich, nutty flavour with maple syrup and these are the happy result.

Ingredients

12-cup muffin tin
12 large (52 x 40mm) muffin cases
200 g

Method

Preheat your oven to 180°C (160°C fan).

Weigh the butter and caster and light brown sugars into a big mixing bowl or stand mixer and add the vanilla extract. Crack the eggs into a jug and weigh the flour into another bowl.

Beat the butter, sugars and vani