Valentine cupcake

No simpler, yet more profound gesture than spoiling your loved ones on Valentine's Day with a wonderful cupcake. Getting the base right is the most difficult part - but with this recipe it can't go wrong. For the frosting, pastry chef Beverley Dunkley uses a strawberry-coloured and flavoured chocolate. That's chocolate and strawberry in one. Or would you call it true love?

Level:: Medium

200 g

margarine
200 g

caster sugar

Cream together.

200 g

whole egg(s)
0,625 ml

IBC red origins colour (Ref. 201 015)

Beat together. Then add gradually to creamed margarine and sugar with a little sieved flour.

175 g

self-raising flour
25 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag

Sieve together. Then fold in the egg-margarine mixture.

Pipe into 20 cupcake cases. Place in a preheated oven set at 180°C. Cook 20 to 25 minutes. Leave to cool.

200 g

whipping cream

Boil. Cool slightly.

250 g

Callebaut Chocolate - Strawberry Callets - 2.5kg Callets

Pour the cream onto the Callets™. Stir together. Allow to set.

Aerate the Strawberry ganache to piping consistency.

Tip: To keep the Chocolate Cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together) which can be fl avoured with Kirsch. Assembly: Pipe a pyramid of strawberry ganache on top of each cake using a star nozzle. Sprinkle with Callebaut® Dark chocolate Splitters 9 mm (ref: Split-9-D-445). Place two prepared chocolate hearts on the side of each cupcake.