Step 1: Pre heat your oven to 180°C, 160°C Fan Oven, Gas mark 4 line a muffin tray with Muffin Cases.
Step 2: Beat the eggs and set aside. Cream the margarine and sugar until pale, light and fluffy
Step 3: Add a tablespoon of the flour and half of the eggs and combine.
Step 4: Add another tablespoon of flour and the remaining egg mixture and combine.Sift the remaining flour on top and fold into the mixture.
Step 5: Add the White Chocolate Chunks and two tablespoons of boiling water and combine.
Step 6: Fill the Muffin Cases just over half way with the mixture.
Step 7: Bake for 18 – 20 minutes or until they are firm to the touch. Leave to cool completely
Step 8: Over a pan of barely simmering water, melt the White Chocolate. Set aside.
Step 9: Cream the butter, milk and icing sugar and Caramel Flavour until light and fluffy.
Step 10: Add the melted White Chocolate and combine.
Step 11: Split the mixture into however many different colours of icing you wish to make. Add your chosen Gel Food Colour to the buttercreams and combine completely.
Step 12: Fill a piping bag with the nozzle already in place with the buttercream.
Step 13: Pipe onto cooled cupcakes
Step 14: Melt the White Chocolate over a pan of barely simmering water.
Step 15: Using a spoon or fork, drizzle the Chocolate over parchment paper; be as creative as you like!
Step 16: Allow to cool, then place in the fridge for 10 minutes to set.
Step 17: When they have completely set, break into shapes to use for decoration
1 serving = 112g
|Per Serving||Per 100 g / ml|
|Fat||33.24 g||29.16 g|
|Carbohydrate||58.54 g||51.35 g|
|Protein||4.06 g||3.56 g|
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