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:
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Medium
Cake base
Ingredients: Cake base
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7.1 ozmargarine
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7.1 ozcaster sugar
Preparation: Cake base
Cream together.
Ingredients: Cake base
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7.1 ozwhole egg(s)
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0,625 mlIBC red origins colour (Ref. 201 015)
Preparation: Cake base
Beat together. Then add gradually to creamed margarine and sugar with a little sieved flour.
Ingredients: Cake base
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6.2 ozself-raising flour
Preparation: Cake base
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.
Strawberry ganache topping
Ingredients: Strawberry ganache topping
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7.1 ozwhipping cream
Preparation: Strawberry ganache topping
Boil. Cool slightly.
Ingredients: Strawberry ganache topping
Preparation: Strawberry ganache topping
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.
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