Turning Russian Fudge into a Cupcake
Russian Fudge is one of my absolute favourite treats. It’s always been that way, so much so that when I was younger it was my reward of choice after my piano lesson if the teacher was pleased with how I’d practiced.
Piano lessons may have gone out the window several years ago, but my love of Russian fudge is still the same. It’s just wonderful – smooth and creamy with beautiful flavours coming through from the golden syrup and condensed milk… you couldn’t make it any better if you tried. Or so you might think.
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. On the bus home each night last week I pondered the best way to do it – what sort of cake would best suit the Russian fudge flavour, how to balance the cupcake so it wouldn’t be overwhelmed with sweetness and of course, how to pack it full of authentic Russian fudge flavour.
Luckily, it all came together so over the weekend I was able to bring this beautiful little treat 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 – click here for the full recipe.
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.