Galaxy or Dairy Milk?
Personally I prefer Dairy Milk, but for my friend’s birthday I thought I would bake some extra special cupcakes using her all time favourites…. Galaxy and Minstrels! A vanilla sponge base, cored and filled with melted Galaxy, topped with Galaxy buttercream and sprinkled with crushed Minstrels. The buttercream is the star of the show; velvety, rich and creamy… I can’t lie, I did eat the leftovers from the bowl, it was sinful to throw them away!
So if Galaxy is your thing, give this recipe a go and I promise it will not disappoint. Why not mix it up a little and try a chocolate base? Or add crushed Minstrels to the sponge mix before baking?
Ingredients (makes 12 large cupcakes)
For the base:
175g Stork tub
175g Self-raising flour
175g Caster sugar
2 large eggs, at room temp
1 tsp Vanilla extract
1 tbsp Milk
For the centre:
60g Galaxy smooth chocolate
For the buttercream:
120g Galaxy smooth chocolate, melted
125g Unsalted butter, at room temp
150g Icing sugar
50g Minstrels, crushed
Preheat the oven to 180°C and line a muffin tray with 12 cupcake cases.
Begin by making the base of your cupcakes, in a large bowl cream together the stork and caster sugar until fluffy and light. Crack in one of the eggs and add half the flour, mix until combined.
Add the remaining egg, flour, vanilla extract and milk and mix together until all ingredients are incorporated. Fill the cupcake cases ¾ of the way and bake in the oven for 16 minutes until lightly browned on top. Remove your cakes from the oven and leave to completely cool.
To core your cupcakes use either a corer or a teaspoon to scoop out the middle, keep the tops of the cores to cover the holes once filled. Melt the 60g Galaxy chocolate and fill the cupcakes with it, now push the tops of the core’s back in.
Now make the buttercream by first creaming the butter until super soft and fluffy. Beat in half the icing sugar until smooth, then beat in the remaining icing sugar. Finally pour in the melted Galaxy and mix until combined.
Decorate your cupcakes by fitting a piping bag with an open star nozzle and piping a swirl of buttercream on each cake. Finish by sprinkling the crushed Minstrels on top.