Like most Aussies, I love a long weekend. There's nothing better than staying in bed on a Monday morning after a dirty night out on Sunday. I spent the Foundation Day long weekend languishing in the sun, dining out, baking and catching up with family.
On the Monday, we trekked out to to my sister-in-law's house in the Perth foothills. They have a fantastically huge property packed with fruit trees, rolling paddocks, horses and a creek. The weather was glorious, the kids disappeared into one of the back paddocks riding the horses, whilst us adults enjoyed a luncheon in the shade of gigantic gum trees.
I've developed a bit of a reputation amongst my in-laws as the 'Dessert Queen'. When everyone brings a dish, I usually bring something wickedly sweet and decadent that has everyone rushing to the gym the next day. This time, I've outdone myself. The moment you bite into my Cardamon White Chocolate Cupcakes, you'll hear a chorus of angels serenading you into blissful submission. Seriously, I was high-fiving myself!
Cardamon White Chocolate Cupcakes- Makes 12
- 125g butter
- 1/2 cup of vanilla sugar
- 2 cups of white spelt flour
- 4 teaspoons of baking powder
- 3 free range eggs
- 20 green cardamon pods, ground in Spice Grinder
- 1 cup of milk
- 1 cup of cream
- 10 green cardamon pods, split
- 200g of white chocolate
- Preheat your oven to 180 degrees Celsius.
- Using electric beaters, cream your butter and sugar. Beat in one egg at a time.
- Sift your dry ingredients, including your fresh-ground cardamon into your butter mixture.
- Gently stir in your milk until you have a smooth cupcake batter.
- Evenly spoon your cupcake batter into greased and lined cupcake trays. Bake for 10-15 minutes, or until cupcakes are baked evenly. Allow to cool before icing.
- To make the icing, place your cream in a pot with your split cardamon pods to infuse. Bring the cream to the boil then take off the heat immediately and allow to cool, then strain out your cardamon.
- Gently melt your white chocolate using either a double boiler or slowly in the microwave. Slowly add a little of your cooled infused cream to the chocolate. Keep stirring vigorously to ensure the chocolate doesn't 'curdle'. Place your icing in the fridge to set into a mousse (if it's a little runny you can add more melted chocolate or a few tablespoons of icing sugar).
- Once the icing is set, pipe your icing onto the cooled cupcakes. Top your cupcakes with crushed nuts or extra chocolate! Enjoy!