Celebration or wedding cake cupcake
Cupcakes make for an endless source of inspiration. This festive cupcake recipe combines a lovely moist and dense cake base with sweet caramel chocolate ganache. Of course you can decorate them any way you desire to fit all seasonal events all year round.
- Level:
-
Medium
Cake base
Ingredients: Cake base
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200 gmargarine
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200 gcaster sugar
Preparation: Cake base
Cream together.
Ingredients: Cake base
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200 gwhole egg(s)
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1 spoon(s)IBC 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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175 gself-raising flour
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25 gCP
Preparation: Cake base
Sieve together.
Then fold into the the egg-margarine mixture.
Ingredients: Cake base
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2 spoon(s)orange zest
Preparation: Cake base
Pipe into 20 cupcake cases.
Bake 20-25 min. at 180°C.
Leave to cool.
Ganache topping
Ingredients: Ganache topping
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250 gwhipping cream
Preparation: Ganache topping
Boil.
Cool slightly.
Ingredients: Ganache topping
Preparation: Ganache topping
Pour the cream onto the Callets™.
Stir togethter.
Allow to set.
Aerate the caramel 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 flavoured with Cointreau.
Assembly
Ingredients: Assembly
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Q.S.FWF-Z2CARA
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Q.S.CHF-BS-13941
Preparation: Assembly
Cut and remove the top of the cupcake at an angle. Pipe in a bulb of Callebaut® Caramel Fill into each cupcake. Put the cut-off cupcake top back on.
Pipe a Rosette of aerated Caramel Ganache onto each cupcake using a star nozzle. Mask the bottom edge of each cupcake with Callebaut® caramel Blossoms.
Position one chocolate strip and one butterfly onto each cupcake.
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