Source: cupcakes & fairycakes - Australian Women's Weekly
125g butter, chopped coarsley
100g white eating chocolate, chopped coarsley
2/3 cp (150g) firmly packed brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
1 egg
decorations:
1 tub ready made butter cream icing
blue & yellow food colouring
1.preheat oven to 170c. Line 12 hole standard muffin pan with paper cases
2. combine butter, chocolate, sugar syrup and milk in a small saucepan; stir over low heat, until smooth. Transfer mixture to medium bowl; cool 15 minutes
3. whisk sifted flours into chocolate mixture, then egg. Divide mixture among cases
4. bake about 20-0 minutes or until cook. Turn cake onto wire rack to cool.
5. decorate the cake with the butter cream sing the pipping bag
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