Holly and Ivy Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
12
- For the cakes
- ½ cup butter
- 0.333 cup superfine caster sugar
- 2 Tbsps light brown sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- 1 ¼ cups Chocolate chip
- For the chocolate topping
- ⅔ cup cream (48% fat)
- ⅔ cup plain Dark chocolate (70% cocoa solids, chopped)
- To decorate
- powdered sugar
- 1 cup white Sugar paste
- 1 cup green Sugar paste
- ½ cup red Sugar paste
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: preheat the oven to 190°C | 375F | gas 5. Place 12 paper cases in a bun tin.
2.
Beat the butter in a mixing bowl until soft and light. Beat in both sugars and beat until light and fluffy.
3.
Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk and chocolate chips.
4.
Spoon into the paper cases and bake for 25 minutes until golden and firm to the touch. Leave in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the chocolate topping: put the cream and chocolate in a pan over a low heat until melted. Remove from the heat and allow to cool and thicken slightly.
6.
Spoon onto the cakes and leave until almost set.
7.
Roll out the white sugarpaste on a surface dusted with icing sugar. Cut out shapes to resemble snow and place on the cakes.
8.
Roll out the green sugarpaste on a surface lightly dusted with icing sugar. Cut out 2 holly leaves for each cake with a holly shaped cutter or card template. Brush lightly with water and attach to the white sugarpaste.
9.
Roll pieces of red sugarpaste into small balls for the 'berries' and place on the cakes, as in the photo, attaching with a little water.
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