Cup Cakes with E

 Well this entry is less about what I have cooked and more a big up for my sister E and her cup cake making and decorating skills. In the month it has been a little like a cup cake factory around here with cupcake getting made for a number of different birthdays. Cakes have been  marbled versions of the Donna Hay cup cake recipe, chocolate cakes with jaffas and most recently a white chocolate mud cake cup cake.

White Chocolate Mud Cup Cakes (Women's Weekly Easy Cup Cakes)

125g butter, chopped coarsely
80g white eating chocolate, chopped coarsely
1 cup (220g) caster sugar
1/2 (125ml) milk
1/2 cup (75g) plain flour
1/2 cup (75g) self-raising flour
1 egg

Preheat oven to 170 (150 fan forced) and line cupcake tin with paper cases. We used the mini size cupcake tins. Combine the sugar, milk, butter and chocolate in a pan over low heat until smooth and let cool for 15 minutes. Whisk in the flour and then the egg. The mixture will be quite runny. Fill the cases about 3/4 full as they will still need room to rise. Cook for about 15-17 minutes, or until the tops are slightly golden. Remember to let your cupcakes cool completely before you ice them or the icing will melt.

But the real interest is in the icing and decorating of the cakes, 90% E and about 10% help from friends and myself. No points for guessing on the lolly covers cakes how many of the prepared lolly decorations ended up getting eaten before the cakes were finished! Delicious cup cakes E and can't wait to try the latest ones!