Colourful Buttermilk Cakes with Topping

Name: Colourful Buttermilk Cakes with Topping
Total time: 3 h 20 min
Yield: 12
Ingredients: 0.5 cup cream (48% fat); 0.875 cup plain Dark chocolate (60% cocoa solids, chopped); 1 cup self-rising flour (sifted); 2 Tbsps cocoa powder; 0.5 tsp baking soda; 1 pinch salt; 0.5 cup Buttermilk; 1 tsp White vinegar; 0.5 tsp vanilla extract; 1 Tbsp red Food coloring; 0.25 cup butter; 0.75 cup caster sugar (superfine); 1 egg; 1.333 cups Mascarpone; 0.25 cup butter; 1 tsp vanilla extract; 3 cups powdered sugar; white chocolate (candy stars)

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Difficulty:

advanced

Difficulty

Preparation:

1 hr 20 min.

Preparation

ready in 3 h. 20 min.

Ready in

Ingredients

for

cupcakes

For the filling: ½ cup cream (48% fat); ⅞ cup plain Dark chocolate (60% cocoa solids, chopped)

For the cupcakes: 1 cup self-rising flour (sifted); 2 Tbsps cocoa powder; ½ tsp baking soda; 1 pinch salt; ½ cup Buttermilk; 1 tsp White vinegar; ½ tsp vanilla extract; 1 Tbsp red Food coloring; ¼ cup butter; ¾ cup caster sugar (superfine); 1 egg

For the topping: 1.333 cups Mascarpone; ¼ cup butter; 1 tsp vanilla extract; 3 cups powdered sugar

To decorate: white chocolate (candy stars)

How healthy are the main ingredients?

Mascarpone salt egg

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Preparation steps

For the filling: heat the cream in a pan and bring to a boil. Pour over the chocolate and leave to stand until melted. Stir until smooth, cover and chill for 1 hour.

For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12-hole bun tin.

Sift the flour, cocoa, bicarbonate of soda and salt into a bowl.

In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.

Beat the butter and sugar in a mixing bowl until pale and fluffy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.

Spoon into the paper cases. Bake for about 20 minutes, until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

Spoon the chocolate filling into a piping bag.

Using in an apple corer or a small spoon, make a small hole in the centre of each cupcake, going about half way through the cupcake. Insert the tip of the piping bag and gently squeeze the filling into the centre of each cupcake.

For the topping: whisk all the ingredients together with an electric whisk until smooth. Cover and chill for 1 hour before using.

10.

Spoon into a piping bag and pipe on top of the cakes. Decorate with white chocolate stars.