Name: Vegemite Salted Caramel Choc-Cupcakes are Aussie delights
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: Makes 12
Ingredients: 2 eggs; ¾ cup brown sugar, firmly packed; 2 tbsp Vegemite; ½ cup milk; 75 g unsalted butter, melted, cooled; 100 g dark cooking chocolate, melted, cooled; 1 ½ cups plain flour; ¼ cup cocoa powder; 1 tsp bicarbonate of soda; Vegemite caramel buttercream; 150 g unsalted butter, chopped, at room temperature; 1 cup icing sugar mixture; ¼ cup canned caramel; 1 tbsp Vegemite; Chocolate ganache; 200 g dark cooking chocolate, finely chopped; ½ cup pure cream

Vegemite Salted Caramel Choc-Cupcakes are Aussie delights

It might sound strange, but this cupcake combination is legendary. And also very Aussie!

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Makes 12

Prep

45M

Cook

25M

Total

1H 10M

Ingredients

2 eggs

¾ cup brown sugar, firmly packed

2 tbsp Vegemite

½ cup milk

75 g unsalted butter, melted, cooled

100 g dark cooking chocolate, melted, cooled

1 ½ cups plain flour

¼ cup cocoa powder

1 tsp bicarbonate of soda

Vegemite caramel buttercream

150 g unsalted butter, chopped, at room temperature

1 cup icing sugar mixture

¼ cup canned caramel

1 tbsp Vegemite

Chocolate ganache

200 g dark cooking chocolate, finely chopped

½ cup pure cream

Method

Step 1

Line a 12 hole-muffin pan (1/3-cup capacity) with paper cases.

Step 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.

Step 3

Cook in a moderate oven (180°C) for about 20 to 25 minutes, or until cooked when tested. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Step 4

To make ganache, stir chocolate and cream in a heatproof bowl over a saucepan of simmering water until smooth. Remove. Cool until thickened.

Step 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.

Step 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.

Chantal Walsh

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