Ode to Bounty Bars Cupcakes
Thursday, May 13, 2010 at 3:47PM 
ode to bounty bars cupcakes
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Reading MasterChef magazine I saw a recipe for chocolate coconut lemon bars, made as a tribute to 'Bounty Bars' the popular chocolate bar produced by Mars.
Hmmm, I can see why the food editor chose to use the lemon (using the left over egg yolks from the recipe to make lemon curd) & I do love the combination of lemon & coconut, but I felt that's "not really like a Bounty bar".
bounty bars, thickly coated in milk chocolate
The most popular Bounty bars are thickly coated in milk chocolate with a moist coconut filling, the appeal is in the simplicity of umptious milk chocolate combined with soft coconut. Besides that you get two mini bars in each bar & you always feel like you are getting an extra treat!
Today's recipe loses the "lemon", bumps up the vanilla, swaps the melted dark chocolate for milk chocolate ganache and changes from 'bars' to 'cupcakes'. With small amount of flour in the recipe it's ideal to convert to gluten free too. I've included tips on storing & using leftover egg yolks.
Bounty Bar trivia;
Nigella Lawson has a recipe for deep fried Bounty Bars in her cookbook Nigella Bites.
2009 saw a trade mark application from Mars to protect the Bounty Bar shape thrown out of court when the judge ruled the rounded end shape is "devoid of any distinctive character"
On to the recipe... it's any easy one, the cake batter is similar to financiers and friands there is no mixers involved and it results in beautifully moist cakes.
Ode to Bounty Bars Cupcakes
Ingredients
150g unsalted butter, melted (5.29 oz)
120g (1 2/3 cups) shredded unsweetened coconut
200g (1 1/4 cups) icing sugar (confectioners sugar)
50g (1/3 cup) self-raising flour
1 tsp pure vanilla extract or essence
1/4 tsp salt
6 egg whites
Method
Pre heat oven to 180C. Line a 12 cup cupcake pan with paper liners.
Place the coconut in a large bowl, sift over flour, icing sugar, and salt. Stir your egg whites with a fork just to break up the whites a bit. Add the cooled melted butter, egg white and vanilla to the coconut and stir until just combined.
Divide between the paper liners in your prepared tray and bake for 18 to 22 minutes until the edges are golden brown and the centres are "just set"... you want these little cakes to be moist.
Remove from oven & transfer to a cooking rack. Once cool spread with milk chocolate ganache.
Ganache
makes one cup
1/2 cup cream (125ml)
200g milk chocolate (chopped)
2 tsp corn syrup (optional)
In a small saucepan bring cream to the boil. Remove from heat, wait for the bubbles to subside and chopped chocolate and stir until smooth. If you want the ganache to keep a "high gloss", stir in the corn syrup now.
Leave the ganache to cool until it reaches spreadable consistency, it will look like this...
ganache ready to spread
Alternatives; Make it even simpler by omitting the ganache altogether, adding a cup of milk chocolate chips to the cake batter, dust cooled cakes with icing sugar.
Gluten Free; Swap the flour for the same amount of gluten free self-raising flour. If you are baking for someone with celiac disease, check that your chocolate and other ingredients haven't been processed on machinery that processes wheat products.
Using your leftover egg yolks;
Store the egg yolks for up to five days by putting them in a small container, cover with cold water and seal the container and refrigerate. The yolks will take on a slightly white appearance, this is normal, drain off water when ready to use.
Leftover egg yolks can be used to; glaze pies/pastries, make fruit curds & butters, use to make mayonnaise/hollandaise/bernaise, moussaka, add extra yolks to quiches, scrambled eggs & omelettes, custard or pastry cream, enrich cake batters, pasta dough, whip up a bowl of carbonara or even a make a face mask!
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