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)
200 g caster sugar
1/8 tsp IBC red origins colour (ref: KLE 201 015)
Then add gradually to creamed margarine and sugar with a little sieved flour.
25 g Callebaut® cocoa powder CP
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.
|250 g whipping cream||
|250 g Callebaut® caramel flavoured Callets™ CHF-N3438CARA-556||
Pour the cream onto the Callets™.
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.