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over 2 years ago
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When making the praline, keep an eye on the sugar as it cooks and browns very quickly.
Makes 11â„2 dozen
Crafts
Extract from
Cupcake Heaven by Jennie Milsom
Published by Apple Press
Is there anything on Earth more tempting than a fresh batch of cupcakes? The rise in the popularity of the cupcake has been meteoric. Although the trend for these stylish individual cakes started in New York it travelled quickly to Europe where they have eclipsed other cakes to become the cake of choice for celebrations. Cupcake Heaven is overflowing with hundreds of divine recipes to provide eternal inspiration. This beautifully illustrated volume explores variations from classic to the extravagant, quirky and indulgent. With just a few storecupboard ingredients and some careful decorating, homemade cupcakes are the ultimate feel-good treat, simple to prepare and guaranteed a rapturous reception. From saintly Pear & Ginger Cupcakes to truly sinful Triple Chocolate Cupcakes, with guidan...
© 2013 Jennie Milsom / Apple Press · Reproduced with permission.Recipe
Ingredients
- 100 gram (31â„2oz) Caster Sugar
- 175 gram Blanched Almonds
- 500 gram (18oz) Dark Chocolate
- 350 mililitre (121â„2fl.oz) Double Cream
- 150 gram (51â„2oz) Butter
- 1 tbsp Rum
- Icing Sugar to dust
- Project Cost
- Reasonably Priced
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1
Lightly grease 18 muffin pan cups. Grease a baking sheet.
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2
Put the sugar and almonds in a small saucepan and cook over a low heat until the sugar has melted. Cook for 1 minute until it turns a pale golden brown. Pour the almond praline onto the baking sheet and allow to cool completely.

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3
Melt all but 120g (4oz) of the chocolate in a double boiler. Remove from heat and leave to cool a little. Put the praline in a plastic food bag and crush with a rolling pin. Whisk the cream with an electric mixer until soft peaks form.
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4
In a separate bowl, beat the butter until light and then add the cooled chocolate and rum and beat to combine. Fold in the whipped cream and praline then spoon the mixture into the prepared pans. Leave to set for 3–4 hours, or overnight.
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5
Melt the remaining chocolate and spread onto a parchment paper-lined baking sheet. Allow to set completely. Using a sharp knife, draw the blade at an angle across the chocolate to form curls and ruffles. Run a warm knife around the edge of the muffin cups and invert the cakes onto serving plates. Pile the chocolate curls on top, dust lightly with icing sugar and serve.
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