Celebration or Wedding Cake Cupcake (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)

Cake Base

Ingredients Preparation
200 g margarine
200 g caster sugar
Cream together.
200 g whole eggs
1/8 tsp IBC red origins colour (ref: KLE 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 powder CP
Sieve together.
Then fold into the the egg-margarine mixture.
2 tbsp orange zest Fold in.
Pipe into 20 cupcake cases.
Bake 20-25 min. at 180°C.
Leave to cool.

Ganache Topping

Ingredients Preparation
250 g whipping cream Boil.
Cool Slightly.
250 g Callebaut® caramel flavoured Callets™ CHF-N3438CARA-556 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: Cut and remove the top of the cupcake at an angle. Pipe in a bulb of Callebaut® Caramel Fill into each cupcake (ref: FWF-Z2CARA-X10). Replace the top of each cupcake.
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 (ref:CHF-SH-1CARA-W15).
Position one chocolate strip and one butterfly onto each cupcake.