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Choc-coconut jewelled cupcakes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Top moist fruit and nut cupcakes with spun toffee for a delicious wow factor!
Ingredients:
  • 150g Nestlé Bakers’ Choice Dark Chocolate Melts
  • 125g butter, chopped
  • 220g brown sugar
  • 2 Free Range Eggs
  • 4.40 gm vanilla essence
  • 260g plain flour
  • 6.00 gm McKenzie’s Baking Powder
  • 1.25 gm Mixed Spice
  • 50g desiccated coconut
  • 45g blueberry
  • 100g dried Turkish apricots, chopped
  • 140g glace cherry
  • 20g almond
  • 110g caster sugar
Instructions:
  • Preheat your oven to 160C. Place paper cases in twelve 1⁄3-cup (80ml) muffin pan holes.
  • In a large saucepan over low heat, combine chocolate melts, butter, brown sugar, and 3⁄4 cup (185mL) water. Stir for 5 minutes until smooth. Transfer the mixture to a large bowl and let it rest for 10 minutes to cool.
  • Combine the eggs and vanilla with the chocolate mixture, then gently fold in the sifted flour, baking powder, and mixed spice. Mix in the coconut until smooth, then spoon the batter into paper cases. Bake for 15 minutes.
  • Place the blueberries in a small bowl and cover them with boiling water. Let them soak for 5 minutes before draining them.
  • Mix together the blueberries, apricot, cherries, and almonds in a bowl. Sprinkle the mixture over the cupcakes and bake for an additional 10-12 minutes or until a skewer inserted in the centers comes out clean. Allow to cool before serving.
  • Once cupcakes have cooled, gently melt caster sugar with 1⁄4 cup (60ml) water in a saucepan over low heat until sugar dissolves. Increase heat to high and boil for 5-7 minutes until golden without stirring. Let the toffee thicken for 3-4 minutes. Dip two forks in the toffee, press them together for 30 seconds, then pull apart quickly to create thin strands. Place on a lined tray and repeat with the remaining toffee.
  • Top cupcakes with a delicate spun toffee garnish.

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