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

  • 200 g
    margarine
  • 200 g
    caster sugar

Preparation: Cake base

Cream together.

Ingredients: Cake base

  • 200 g
    whole egg(s)
  • 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

  • 175 g
    self-raising flour
  • 25 g
    CP

Preparation: Cake base

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

Ingredients: Cake base

  • 2 spoon(s)
    orange zest

Preparation: Cake base

Fold in.

Pipe into 20 cupcake cases.
Bake 20-25 min. at 180°C.
Leave to cool.

Ganache topping

Ingredients: Ganache topping

  • 250 g
    whipping 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

  • Q.S.
    FWF-Z2CARA
  • 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.