Vegemite in a cupcake might sound a bit strange, but its saltiness combined with the sweetness of caramel and chocolate is just heavenly! Give it a go.
Vegemite in a cupcake might sound a bit strange, but its saltiness combined with the sweetness of caramel and chocolate is just heavenly! Give it a go.
Ingredients
Vegemite caramel buttercream
Chocolate ganache
Method
1.Line a 12 hole-muffin pan (1/3-cup capacity) with paper cases.
2.Beat eggs, sugar and Vegemite in a small bowl of an electric mixer until creamy. Beat in milk and butter until combined. Gradually beat in chocolate until smooth. Transfer to a large bowl. Sift over combined flour, cocoa and soda. Fold until combined. Divide evenly among prepared cases.
3.Cook in a moderate oven (180C) for about 20 to 25 minutes, or until cooked when tested. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
4.To make ganache, stir chocolate and cream in a heatproof bowl over a saucepan of simmering water until smooth. Remove. Cool until thickened.
5.To make buttercream, beat butter and sugar in small bowl of an electric mixer until light and fluffy. Beat in caramel and Vegemite until smooth.
6.Alternately, spoon ganache and buttercream into a piping bag fitted with a 1.5cm star nozzle. Starting from the edge, pipe decoratively onto cupcakes.
