The end of the spring racing carnival has left me with aching feet, a slightly sore head from all the champagne and an empty purse. It sure was fun though. One of the highlights was organising a car park at the race course on Cup Day with my friend Jo. We ordered in sandwiches from Chimmys
and petit fours from Brunetti
but as we are both keen cooks we made quite a lot of the food ourselves as well. I’ve already shared my recipe for the chorizo sausage rolls
we served so I thought I would post about these chocolate cup cakes which are topped with sea salt to give them a hit of savoury as well as sweet.The cup cakes are made using olive oil rather than butter which gives a looser crumb. Eat one with a glass of champagne for a taste sensation.
350g castor sugar
1 tsp vanilla essence
330g self raising flour
270ml olive oil
200g dark chocolate – buy as good quality as you can afford
80g unsalted butter
25g sea salt
1. Preheat oven to 180c. Set out mini cup cake wrappers in a mini cup cake mould.
2. Using a whisk beater, beat eggs and sugar until pale and then add the vanilla.
3. Sift in the flour and cocoa and fold through carefully. Then add olive oil and milk and mix well.
4. Pour into the cup cake wrappers until they are half full (the mixture will rise) and bake for about 15 minutes or until a skewer comes out clean.
5. Remove from oven and leave to cool while you make the frosting.
6. For the frosting, place chocolate in a bowl over simmering water and melt. Stir through butter until melted then add cream and stir to combine.
7. Spread the frosting on the cup cakes and then top each with a couple of flakes of sea salt.
|The finished cup cakes
Makes about 24 mini cup cakes.
Congratulations to the winners of five double passes of Taste of Melbourne. The winners are Ms Jacqui, Johanna, Clare, Caroline and Kate. All winners have been contacted. Thanks to everyone who entered.