Make sure you take a look at the rest of the Girls’ Night In recipe collection, you’ll find more delicious Tim Tam inspiration for your next girls’ night!
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Ingredients
Cupcakes
Buttercream icing
Crystallised roses
Method
Cupcakes
1.Preheat oven to 160°C and line muffin or cupcake pans with paper cases (the number of cupcakes will depend on the size of your trays and paper cases).
2.Place flour, sugar, cocoa, baking powder, butter and a pinch of salt into a mixer or food processor and pulse to combine. In a large jug, lightly whisk the eggs and milk and add to the mixer in three stages, mixing well after each addition to produce a smooth, velvety batter.
3.Pour batter into prepared cases until one-third full. Place half a Tim Tam Strawberry Champagne biscuit into each then top with more batter to just cover the Tim Tam.
4.Bake in the preheated oven for 20 minutes or until risen and springy and a skewer comes out clean when inserted. Cool completely before decorating.
Buttercream icing
5.To make the buttercream icing, beat the butter in a large bowl until pale and almost white; allow a good 4 minutes of beating, scraping down the sides frequently.
6.When butter is almost white, sift in a third of the icing sugar, 1 Tbsp of pink Champagne and 1 Tbsp of freeze-dried strawberry powder. Beat to combine and repeat. When the second measure of Champagne and strawberry powder has been incorporated, add the final measure of icing sugar and beat again.
7.Place a Wilton 1M piping nozzle into a large piping bag, fill with butter cream and starting from the centre, pipe a rosette of buttercream onto the top of each cupcake.
Crystallised roses
8.To make crystallised roses, paint on some egg white with a pastry brush and immediately sprinkle with caster sugar. Place on a paper towels on the bench or in the hot water cupboard to dry for at least 2 hours.
9.Garnish cupcakes with a crystallised rose.
