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.
