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?
Recipe
Cake base
| Ingredients | Preparation |
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Cream together. |
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Beat together. Then add gradually to creamed margarine and sugar with a little sieved flour. |
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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. |
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Strawberry ganache topping
| Ingredients | Preparation |
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Boil. Cool slightly. |
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Pour the cream onto the Callets™. Stir together. Allow to set. |
Aerate the Strawberry ganache to piping consistency. |
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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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