Mothers Day 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 |
Beat. Add gradually to creamed margarine and sugar with a little sieved flour. |
|
200 g
self-raising flour
2 tbsp lemon zest |
Fold in. |
| Callebaut® white chocolate chunks CHW-CU-20V00 1-471 |
Pipe the dough into 20 cupcake cases. Sprinkle with Callebaut® white chocolate chunks. Bake 20-25 min. at 180°C. Leave to cool. |
Butter Cream
| Ingredients | Preparation |
|---|---|
|
110 ml
egg whites
65 g caster sugar |
Whisk together. |
| 225 g softened unsalted butter |
Bring to soft boil. Pour onto egg whites while whisking. Allow to cool. |
| 400 g Callebaut® white chocolate W2NV |
Melt and leave to cool. Add to meringue when cold. |
|
100 g
caster sugar
1 tbsp lemon zest |
Mix in too. |
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 lemon juice.
Assembly: Pipe a pyramid of white chocolate and lemon butter cream on top of each cake using a plain nozzle. Sprinkle with Callebaut® White chocolate Blossoms (ref: CHW-SH-1-W15) Place one prepared flower onto each cupcake.
