Russian Fudge Cupcakes
- 110g butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- ¾ cup self-rising flour
- ½ cup + 2 Tbsp plain flour
- ½ cup milk
- 1 tsp vanilla essence
- 2 Tbsp golden syrup
- Preheat oven to 175 degrees Celsius. Line two 12-cup muffin tins with cupcake liners.
- Cream butter until smooth. Gradually add sugar and cream until light and fluffy
- Add eggs one at a time, beating well after each addition.
- In a small bowl, whisk together plain and self-rising flour. Add flour mixture to wet ingredients in three additions, alternating with milk and vanilla.
- Add golden syrup and mix until well combined.
- Spoon batter into cupcake liners to ¾ full. Bake for 20 -25 minutes or until a skewer comes out clean.
- Cool cupcakes in pan for 15 minutes before placing on rack to cool.
Icing & Topping
- 150g homemade Russian fudge + extra to decorate
- 100g butter, softened
- 2 ½ cups icing sugar, sifted
- 1 – 2 Tbsp milk to thin
- Cut Russian fudge into pieces and grind in food processor until it is a small crumb.
Note: It will look slightly wet, but dry to the touch and be able to be formed into a soft dough if pressed together.
- Beat butter until smooth. Add icing sugar and 1 Tbsp of milk and mix until well combined and soft icing begins to form.
Note: Too thick? Add another tablespoon of milk. Too thin? Add icing sugar by the tablespoon.
- Once at the desired consistency, add Russian fudge crumbs. Mix until well combined. The icing will take on a pale caramel colour and most of the fudge will disappear, leaving only a few specs visible.
- Fit a decorating bag with a large, open tip such as Wilton’s 1M or #12 and fill with icing. Pipe onto cupcakes as desired.
- Place a small handful of Russian fudge in food processor and pulse until broken into small pieces. Sprinkle atop each cupcake.