Sequin swirl cupcakes
If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of
Ingredients
- 125 gram butter, chopped coarsely
- 75 gram white eating chocolate, chopped coarsely
- 1 cup caster (superfine) sugar
- 1/2 cup (125ml) milk
- 1/2 cup (75g) plain (all-purpose) flour
- 1/2 cup (75g) self-raising flour
- 1 egg
- 1 cup (220g) caster (superfine) sugar
- 1/3 cup (80ml) water
- 2 egg whites
- edible sequins
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