125g butter, softened and chopped
100g white chocolate
1/2 cup milk
1 egg, lightly whisked
3/4cup plain flour
1/2 cup self-raising flour
The banana split cupcakes are banana and choc-chip cake, topped with buttercream, lolly bananas, mini marshmallows and dark organic chocolate.
The croche en bouche cupcakes are made of an almond cupcake base filled with vanilla bean custard, and topped with mini profiteroles I made with piped choux pastry. The profiteroles are held together with drizzled toffee.
I hope they taste ok. I'll let you know how I go in the competition.