One of my favourite memories of Melbourne is of Fred and I braving the blistery winter winds and running to McDonalds to get a hot fudge sundae and a large packet of fries. Then, making our way back to the car, undoing scarf knots and removing gloves before tucking into the piping hot fries dunked generously in chocolate covered soft serve ice cream. Sometimes I feel that having this treat with anyone else is like cheating on him. So I rarely share my fudge sundaes unless of course, you promise to be my best friend forever.
The problem with fudge sundaes is that they melt too fast causing us to scramble to finish it so the happiness is most definitely SHORT LIVED. No fear though, I translated all the goodness that is hot fudge sundae into a cupcake.
The cupcake itself is an adaptation from Rose Levy Beranbaum’s white velvet cake topped with a Swiss meringue vanilla buttercream and a glossy sticky fudge topping. Fries are optional but advisable.
White Velvet Butter Cupcakes (adapted from Rose’s Heavenly Cakes, half recipe makes 6 cupcakes)
45g egg whites, room temperature
1/3 cup milk
1 tsp pure vanilla extract
1 cup GF Flour Blend
1/2 cup caster sugar (divided)
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 stick unsalted butter, softened
1) Preheat oven to 170°C. Line 6 cupcake tins with paper liners.
2) In the bowl of a stand mixer, mix the flour, baking soda, baking powder, 1/4 cup sugar and salt. Add in the butter and mix on low until the mixture looks like breadcrumbs.
3) Add in the milk in 2 additions, mixing well after each time. In a separate bowl, either by hand or using a handheld mixer, whisk the egg whites until frothy. Slowly add in the remaining 1/4 cup of sugar and whisk until soft peaks form. Fold the egg whites into the batter. Divide amongst the paper liners and bake for 18-20 minutes or until a skewer inserted comes out clean.
4) Let cakes cool in pan for 10 minutes before removing to cool completely on a wire rack. Frost and enjoy!
Glossy, Stick, Chewy Chocolate Ganache
60g couverture chocolate (at least 55%)
45g cream (I used whipping cream)
1 tsp glucose
1) Place the chocolate in a medium sized bowl.
2) Heat the cream and glucose in the microwave, checking every 20 seconds. Make sure cream doesn’t boil or it will split. Once hot, pour over the chocolate in two additions, stirring well after each. If chocolate won’t melt completely, place the medium bowl over another bowl of hot water and constantly stir until chocolate and cream has homogenized. Let cool completely.
Pipe a swirl of buttercream on the top of each cupcake before dolloping a heaping teaspoon of ganache over the top. Sprinkle with colourful nonpareils or nuts.