Cupcakes make for an endless source of inspiration. This festive cupcake recipe combines a lovely moist and dense cake base with sweet caramel chocolate ganache. Of course you can decorate them any way you desire to fit all seasonal events all year round.

Level:: Medium

7.1 oz

Margarine
7.1 oz

Caster sugar

Cream together.

7.1 oz

Whole egg(s)
1 spoon(s)

Ibc red origins colour (ref. 201 015)

Beat together.
Then add gradually to creamed margarine and sugar with a little sieved flour.

6.2 oz

Self-raising flour
0.9 oz

Cp

Sieve together.
Then fold into the the egg-margarine mixture.

2 spoon(s)

Orange zest

Fold in.

Pipe into 20 cupcake cases.
Bake 20-25 min. at 180°C.
Leave to cool.

8.8 oz

Whipping cream

Boil.
Cool slightly.

8.8 oz

Chf-n3438cara

Pour the cream onto the Callets™.
Stir togethter.
Allow to set.

Aerate the caramel 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 flavoured with Cointreau.

Q.S.

Fwf-z2cara
Q.S.

Chf-bs-13941

Cut and remove the top of the cupcake at an angle. Pipe in a bulb of Callebaut® Caramel Fill into each cupcake. Put the cut-off cupcake top back on.
Pipe a Rosette of aerated Caramel Ganache onto each cupcake using a star nozzle. Mask the bottom edge of each cupcake with Callebaut® caramel Blossoms.
Position one chocolate strip and one butterfly onto each cupcake.