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CupCakes

Ingredients:

225g self raising flower

225g caster sugar

225g butter

4 eggs

Chocolate Ganache Cupcakes

Chocolate Ganache

Ingredients:

200g dark chocolate

230ml double crea

knob of butter

Skill-1

       Method:

  • Preheat oven to 150 degrees celcius.

  • Cream butter and sugar together untill fully combined.

  • Add one egg at a time and beat them in.

  • Sift in flour a bit at a time folding it in gradually and carefully.

  • Split mixture between 12 muffin cases and place in over for 25 minutes or until lightly browned ontop.

  • remove cupcakes from tray and place on cooling rack.

  • Heat the cream in  small pan untill just about to boil, (if it boils for even a few seconds it will bubble over)

  • Pour the hot cream over the dark chocolate and butter which should be in a heat proof bowl.

  • Still untill smooth and everything has melted.

  • If it has gone cold, pour boiling water into a small pan and place the bowl ontop, and keep strring until fully smooth and melted.

  • Leave in a cool place to set up and get thicker.

HINT:

lightly press down the top of the cupcake, if it pops up its done.

Decorating:

  • When the Ganache is set, fill the sink wiith a little hot water, and place bowl in it for around 1 minute.

  • Then, with an electric whisk, whisk it so it is soft and holds its shape, (literaly takees 30-40 seconds).

  • pick a nozzle of your choice and place it in a piping bag with a hole just big anough for the nozzle to stick out at the bottom.

  • fill the bag up with the gananche and pipe onto cupcakes!

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