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Flower pot cupcakes
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Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Indulge in adorable flower pot cupcakes - edible flowers included!
Ingredients:
  • 125g butter, softened
  • 90.00 gm firmly packed brown sugar
  • 4.40 gm vanilla extract
  • 1 egg
  • 332.50 ml plain flour
  • 2.00 gm baking powder
  • 5 double chocolate chip cookies
  • 50g white chocolate, chopped
  • 24 pretzel sticks
  • 2 x 2.8g packets edible wafer daisies
  • 2 green snake lollies, thinly sliced diagonally
  • Assorted sprinkles, to decorate
  • 180g block white chocolate, chopped
  • 16.00 gm brown sugar
  • 40.40 gm thickened cream
Instructions:
  • Preheat the oven to 180C/160C fan-forced, then grease a 24-hole mini muffin pan (1 1/2 tablespoon-capacity).
  • With an electric mixer, whip together butter, sugar, and vanilla until fluffy. Mix in the egg until well combined. Gradually sift in the flour and baking powder, then fold everything together using a wooden spoon until fully combined.
  • Shape 1 level tablespoon of mixture into a ball and place it in a prepared pan hole. Repeat with the rest of the mixture. Use the end of a wooden spoon to press into the center of each ball to create a 1.5cm-deep hole. Bake for 15 minutes until lightly browned and firm. Remove from oven, re-press the holes with the wooden spoon, and cool in the pan for 20 minutes. Transfer to a wire rack lined with baking paper to cool completely.
  • Prepare the Caramel White Chocolate Ganache: Combine white chocolate, sugar, and cream in a microwave-safe bowl. Microwave on HIGH for 30 seconds to 1 minute, stopping halfway to stir with a metal spoon, until the mixture is melted and smooth.
  • Pulse cookies in a small food processor until they become fine crumbs.
  • Fill the holes with ganache, spreading to cover the tops of the pots. Sprinkle with cookie crumbs and chill for 30 minutes or until almost set.
  • Melt white chocolate in a microwave-safe bowl by microwaving on HIGH for 30 seconds to 1 minute, stirring halfway through until smooth. Let it cool for 5 minutes. Trim 2cm from 1 end of each pretzel stick and discard. Arrange flowers on a tray, facing down. Add a dollop of chocolate on the back of each flower, then attach one end of a pretzel stick. Drizzle more chocolate to secure. Chill in the fridge for 10 minutes until set.
  • Following the picture, insert the pretzel sticks into the pots. Connect and shape 2 snake pieces to make leaves, then place them at the base of each flower stem. Press gently to attach. Sprinkle the pots with decorations and enjoy your creation.

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