Tag Archives: raspberry frosting

Cupcakes

28 Apr

CC finished

So one of my colleagues is celebrating her twenty first birthday tomorrow and because she is an amazing person who deserves to be spoiled and because she dropped some rather broad hints, I decided to bake her some cupcakes.  Not just any cupcakes, but chocolate cupcakes filled with chocolate ganache.   Happy Birthday, V!

CC ingThis makes 21 cupcakes with enough batter left over for a little loaf cake.

For the cake:

  • 350 gms plain flour
  • 4 tsps baking powder
  • 100gms coco powder
  • 48oml boiling water
  • 400gm sugar
  • 1/2 tsp of salt
  • 250 gms butter
  • 4 eggs
  • 1 tsp vanilla bean paste

For the ganache:

  • 200gm dark chocolate
  • 170 ml single cream
  • 1tsp butter

For the frosting:

  • 250gm butter (softened)
  • 50 gms seedless raspberry jam
  • a splash of milk
  • 500 -750 gms of icing sugar

For the chocolate discs:

  • 200 gm chocolate
  • 1 lemon
  • 100g of icing sugar
  • food coloring

CC choc discsTo  make the discs melt the chocolate in a microwave or in a heatproof bowl over a pot of simmering water.  Spread the chocolate thinly on a sheet of parchment paper and allow it to softly set.  Cut out the desired shapes and leave to harden.  Mix the icing sugar with the juice of the lemon to make royal icing and add food colouring.  Pipe your message on the discs.

CC coco mix

To make the cupcakes sift the coco and slowly add the hot water and mix until smooth.  Then set aside to cool and preheat the oven to 180°C.

CC but-sug Then cream the butter and sugar together until they resemble the above mixture.

CC  eggAdd the eggs one at a time and beat until creamy.  Scrape down the sides of the bowl before adding the next egg.

CC mixAdd the vanilla and beat.

CC flour mix

Fold in the flour, baking powder and salt and then add in the coco mix.

CC batter

Line a baking tray with paper cups and fill with batter. CC baked

Bake for 15-20 minutes until a toothpick comes out clean and then set aside to cool. CC hole

Once the cupcakes have cooled use an apple corer to make holes in the center of each cupcake.

CC chopped

To make the ganache, chop the chocolate into really fine pieces and place in a heat proof bowl then bring the cream to boil. CC  ganache

Pour the cream over the chocolate and stir until smooth.

CC filled

Place the ganache in a piping bag and fill the holes of the cupcakes with the ganache.

CC frosting

To make the frosting add the icing sugar to the softened butter and the milk and beat until creamy.  Add the seedless raspberry jam and mix until light pink. Place the frosting in a piping bag with a star tipped nozzle.  Ice the cupcake, add a shake of shimmer sugar and top with a chocolate disc. CC cupcake

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