Name: Sugar confetti cupcakes
Cook time: 35 min
Total time: 35 min
Ingredients: 1 quantity cupcake mixture of choice; jam of choice; 12 plain decorative cupcake wrappers; 1 1/2 quantities white chocolate ganache, whipped; 2 tablespoon sugar confetti

Ingredients

1 quantity cupcake mixture of choice

jam of choice

12 plain decorative cupcake wrappers

1 1/2 quantities white chocolate ganache, whipped

2 tablespoon sugar confetti

Method

1.Divide cupcake mixture into paper cases, bake cupcakes according to recipe. Stand cakes in pan 5 minutes, turn top-side up onto wire rack to cool.

2.Cut a small cavity in the cake top using a small pointed vegetable knife. Fill cavity with jam, use a flavour that will complement the cake.

3.Whip the white chocolate ganache in a small bowl with an electric mixer until the ganache is smooth and thick enough to pipe.

4.Half-fill the piping bag with whipped ganache. Start piping from the centre of the cake, covering the top of each cake to make a large swirl. Sprinkle ganache with confetti.

EQUIPMENT 12 plain white paper cases Large piping bag 1cm (.-inch) plain piping tube Cupcakes stale quickly, so it’s best to use a fruit or mud cake for the best keeping qualities. The cakes can be made and frozen for about 3 months. Choose the cake you like, then a type of jam, or a thick fruit puree, to match the cake. For example, any berry jam or puree goes well with a chocolate cake. To make a puree. Push fresh or thawed frozen berries through a sieve, sweeten to taste with a little sifted icing sugar, and add a little liqueur, if you like. Make sure you cover the tops of the cakes with the ganache to keep the cakes as fresh as possible. The ganache will keep them sealed and fresh for a day or two. Completed cakes should be stored in a cool or air-conditioned room. Sprinkle confetti over ganache up to half a day before the cupcakes are to be served.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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