Choc coconut jewelled cupcakes

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How to make Choc coconut jewelled cupcakes

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:40
  • Total Time : 1:00

Ingredients

  • 150g Nestlé Bakers’ Choice Dark Chocolate Melts
  • 125g butter, chopped
  • 1 cup (220g) brown sugar
  • 2 Coles Brand Australian Free Range Eggs
  • 1 teaspoon vanilla essence
  • 1 3/4 cups (260g) plain flour
  • 1 1/2 teaspoons McKenzie’s Baking Powder
  • 1/2 teaspoon MasterFoods Mixed Spice
  • 2/3 cup (50g) McKenzie's Fine Desiccated Coconut
  • 1/4 cup (45g) dried blueberries
  • 100g dried Turkish apricots, chopped
  • 2/3 cup (140g) glacé cherries, halved
  • 1/4 cup (20g) flaked almonds
  • 1/2 cup (110g) caster sugar

Method

  • Step 1 Preheat oven to 160C. Line twelve 1⁄3-cup (80ml) muffin pan holes with paper cases.
  • Step 2 Place choc melts, butter, brown sugar and 3⁄4 cup (185ml) water in a large saucepan over low heat. Cook, stirring, for 5 mins or until smooth. Pour into a large bowl. Set aside for 10 mins to cool.
  • Step 3 Whisk the eggs and vanilla into the chocolate mixture. Sift over the flour, baking powder and mixed spice. Add coconut and stir until smooth. Spoon into paper cases. Bake for 15 mins.
  • Step 4 Meanwhile, place blueberries in a small bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain.
  • Step 5 Combine blueberries, apricot, cherry and almonds in a bowl. Sprinkle over cupcakes. Bake for a further 10-12 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.
  • Step 6 While cupcakes are cooling, stir caster sugar and 1⁄4 cup (60ml) water in a small saucepan over low heat until sugar dissolves. Bring to the boil. Boil, without stirring, for 5-7 mins or until golden. Set aside for 3-4 mins or until toffee thickens slightly. Carefully dip 2 forks in toffee. Press the backs of the forks together for 30 secs. Quickly pull apart to make thin strands. Place on a lined tray. Repeat with remaining toffee.
  • Step 7 Decorate cupcakes with spun toffee.

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