I’m pretty convinced that I’ve come up with the best way to enjoy your Russian fudge – in a cupcake!
While I’ve seen everything from Russian fudge flavoured yoghurt to milkshakes over the years, I’d never seen a Russian fudge cupcake. This didn’t make sense to me – the fudge has such a sweet, smooth flavour it would be great combined with cake.
I assumed someone in the big online world would agree and have already concocted a cupcake version of this sweet treat, so I started searching around. After 30 minutes or so of fruitless trawling of (what felt like) every corner of the web I came to the conclusion that such a recipe simply didn’t exist – or at least not that I would ever be able to find.
So I took it upon myself to bring this marvellous creation to life. So what exactly is a Russian fudge cupcake? It’s a fluffy, moist and light golden syrup cake, topped with ground Russian fudge icing and topped with Russian fudge crumbs. That’s right, there’s homemade Russian fudge in the icing.
This is definitely one recipe you’ll want to try yourself.
You’d think packing the icing with Russian fudge would make it unbearably sweet, right? Me too – that was my main concern when preparing this recipe. But it doesn’t. Despite the sugar-on-sugar nature of the idea, the flavour that comes through in the icing is rich and smooth but no sweeter than standard buttercream icing. I could have eaten the whole batch of this icing straight from the bowl, it’s that good.
While the icing is the star of the show, the cake itself definitely deserves its own mention. Based on a basic vanilla cupcake, the cake is flavoured with a couple of tablespoons of golden syrup. I was a little worried this might throw the liquid content of the recipe out and muck of the chemistry of the baking, but it didn’t in the slightest. They rose perfectly, came out of the oven with a beautiful caramel colour to them, are light to the bite and flavoursome without being strong. Perfect.
I am so, so pleased with these cupcakes and can’t wait for the next excuse to make them again. They’re perfectly balanced, light and flavoursome – everything you could ever want in a cupcake!
I just know you’re going to love them too.
- 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.