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.
