BaxterStorey’s newest baking book, The Modern Baker, features over 80 delicious recipes of varying difficulty levels – simple, tougher and expert. To celebrate the return of The Great British Bake Off, we have selected a simple recipe to kick off ‘cake week’ in style. BaxterStorey’s unique Beer and Pretzel Cupcake is a grown up treat featuring unique salty, malty flavours, topped with sumptuous ganache and drizzled with delicious dulce de leche.
Makes: 12 cupcakes
Ingredients
Muffins:
- 140g plain flour
- 230g caster sugar
- 40g cocoa powder
- 5g bicarbonate of soda
- Pinch of salt
- 115g unsalted butter, melted
- 100g whole egg
- 5g vanilla extract
- 115g Guinness (or any other stout)
Ganache:
- 150g double cream
- 150g 70% chocolate coverture, chopped
- 60g butter, softened
Topping:
- 150g straight salted pretzels
- 50g dulce de leche
Method
- Place the flour, sugar, cocoa, bicarbonate of soda and salt into a bowl.
- In a second bowl, mix together the melted butter, egg, vanilla and Guinness. Pour into a dry mix and beat to form a smooth paste.
- Pipe the mixture into 12 lined muffin cases and bake in a pre-heated oven at 170⁰C for 15–20 minutes. Then allow to cool.
- Boil cream and pour over chocolate. Allow to sit for 5–6 minutes before mixing to emulsify.
- Add soft butter and mix well to incorporate. Allow ganache to set before spooning or piping onto cooled cupcakes.
- Break pretzels randomly and arrange on top of the cakes.
- Drizzle with dulce de leche and serve.
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