Baby Cakes
Well, hopefully you will have read the Easter Chick Tutorial and will now be well on your way to making some great little toppers for your cakes. So I thought I should share with you a truly scrummy chocolate cupcake recipe I use, which will be perfect to sit those little chicks on!
Rich Chocolate Ganache Cupcake Recipe
This recipe make approx 12 cupcakes
Cupcake Ingreedients
125g Unsalted Butter – RT
125g Caster Sugar
2 Eggs – RT
125g Self Raising Flour
20g Cocoa Powder
½ tsp Baking Powder
Ganache Ingreedients
125g Unsalted Butter – RT
65ml Double Cream
250g 70% Plain Chocolate
RT=Room Temperature
To Make the Cupcakes…
Pre-heat oven to 180c and line the muffin baking tin with muffin cases.
Using a mixer cream the butter and sugar together until pale and fluffy mixture, this usually takes 5 minutes.
In a separate bowl beat the eggs together and add to the mixture little at a time to prevent the mixture from curdling. This also prevents any egg shell getting into the mixture.
In a separate bowl mix the flour, cocoa powder and baking powder together and then sift quarter at a time into the mixture. Gently fold in using a metal or plastic spoon.
Using a piping bag or dessert spoon divide the mixture evenly into the muffin cases. Place them on the centre shelf of the oven for about 25 minutes to cook.
When the cakes are golden take them out of the oven and leave the cakes to cool on a rack.
To Make the Ganache…
Heat the double cream until it begins to boil, then remove from the heat.
Put the butter and chocolate into a bowl and melt in the microwave for 10 seconds at a time.
Pour the cream over the chocolate and butter and stir until evenly mixed together.
While the Ganache is still warm it can be used to pour over and cover cakes or it can be left to cool so that it can be piped onto cakes.
For the Decoration…
Pipe the cooled Ganache onto the cupcakes and continue to decorate to suit your tea party.
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