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Valentine 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 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.

Strawberry Ganache Topping

Ingredients Preparation
200 g whipping cream Boil.
Cool slightly.
250 g Callebaut® strawberry flavoured Callets™ Pour the cream onto the Callets™.
Stir together.
Allow to set.
Aerate the Strawberry 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 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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