The upside is that the batter tasted fantastic, they aren't gluten free or vegan which means I get to see what the recipe is like before I start tinkering.
White Chocolate Mud Cake with Cointreau Strawberries
handful dried strawberries chopped
2 cups plain flour
¾ tsp baking powder
250g butter, chopped
150ishg white chocolate, chopped
2c caster sugar
2 eggs (I used 3 as mine were tiny)
1 tsp vanilla extract
150g white chocolate chopped, extra
Put strawberries in a small bowl and cover with cointreau, leave over night or until the strawberries have absorbed most of the cointreau.
Preheat oven to 155°C and grease cake tins.
Sift flour and baking powder into a bowl, whisk to create a hole in the middle and set aside.
In a medium saucepan over low heat melt, butter, white chocolate, milk and sugar until smooth. Cool to room temperature.
Whisk eggs one at a time into the chocolate mixture the add vanilla and beat until well combined.
Add chocolate mixture to the flour and mix until combined. Add in the strawberry and cointreau mixture then the extra chopped chocolate. Mix until combined. Have a taste and add more cointeau if needed. Taste should be there but not overpowering everything else.
Divide evenly among cake tins and bake for ~ 40 min
If you've made cupcakes start checking around 30 min
So, my oven is slow, the cupcakes too about 40 min and were still a little under done, the hearts took the same. Stars and circles took just over an hour. Photos are below