Valentine Cupcake (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)
200 g caster sugar
1/8 tsp IBC red origins colour (ref: KLE 201 015)
Then add gradually to creamed margarine and sugar
with a little sieved flour.
25 g Callebaut® cocoa powder CP
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
|200 g whipping cream||
|250 g Callebaut® strawberry flavoured Callets™||
Pour the cream onto the Callets™.
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.