The other week, heavily pregnant Mia arrived with a bag of irresistible millionaire's shortbread. In the bag, were four individual chocolate topped shortbread in large muffin cases. I was inspired. What a great way of serving the often messy to cut indulgence. Better still, she told me she just whizzed up a packet of shortbread fingers, added some melted butter and just pressed them into the white paper cases. So, last week I gave it a go. I think my shortbread base was too thick but Stu, being slightly Scottish loved it. With the caramel, I couldn't decide whether to boil the condensed milk in the tin, in a vat of water for several hours and risk it exploding, or, to use the other and quicker method - heating it in a pan with butter and sugar. I went for the later, I wanted full fat, billionaires shortbread.
And congratulations Mia and Sam, who have since given birth to a little girl called Mali - very perfect and very beautiful.
Mia's Millionaires Cupcakes
1 packet 'all butter' shortbread fingers
50g melted butter
...for the caramel
120g soft brown sugar
397g tin of condensed milk
large pinch of sea salt flakes
200g chocolate (70% cocoa)
1 tsp sunflower oil
- Empty biscuits in food processor and whizz.
- Melt butter and pour in to whizzing crumbs.
- Press the biscuit mixture evenly into the 12 (or more) cup cake / muffin cases.
- Empty all the caramel ingredients into a saucepan and heat gently, stirring constantly until starting to caramelise. You want it to be a toffee colour although that is not essential.
- Place the muffin tray in the fridge.
- Break chocolate pieces into a bowl and heat over a pan of hot water.
- Once melted, add a teaspoon of sunflower oil. This is suppose to add a gloss to the chocolate like tempering but It didn't really work for me, but neither does tempering, but that's another story....