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.

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