|1/4 cup||golden syrup|
|2/3 cup||sugar — dark brown|
|150 g||butter — unsalted, chopped|
|75 g||white chocolate — chopped|
|1 cup||cake flour — sifted|
|1/3 cup||flour — self-raising, sifted|
|400 g||icing sugar|
|100g||white chocolate ganache|
Preheat oven to 160°C (325°F). Place the maple syrup, milk, sugar, butter and chocolate in a saucepan over low heat and stir until melted and smooth. Pour the mixture into a large bowl and allow to cool for 15 minutes. Add both the flours and whisk until just combined. Add the egg and whisk until smooth. Divide the mixture between 8 x 1 cup-capacity (250ml) muffin tins lined with paper cases. Bake for 25–30 minutes or until cooked when tested with a skewer. Allow to cool on a wire rack.
For the white chocolate ganache, chop the white chocolate and place into a bowl. Heat the cream in a saucepan and heat to just before boiling point and pour over the chopped white chocolate. Allow a minute and then stir until smooth, allow to cool.
Soften the butter and add in the icing sugar, beat until the icing sugar has dissolved into the butter completely, about 10 minutes. Beat in the white chocolate ganache and place into a piping bag with a large star nozzle. Pipe onto cooled cupcakes and top with a quarter waffle. Finish with a drizzling of caramel if you like.
This recipe was printed with permission by Sebastian Newman @bakeswithbas