Outdoors Mini Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup all-purpose flour
- 1 Tbsp Baking powder
- 1 pinch salt
- ¾ cup sugar
- 1 cup butter
- ⅔ cup Dark chocolate (60% cocoa solids, chopped)
- 4 eggs (beaten)
- 1 tsp vanilla extract
- ¾ cup chopped Hazelnuts
- For the chocolate buttercream
- ½ cup unsalted butter
- 1 ⅔ cups powdered sugar
- 0.333 cup cocoa powder
- 1 Tbsp cream (35% fat)
- To decorate
- 6 dark Chocolate biscuit (crushed to crumbs)
- 12 Marzipan carrots
- thyme
- ⅞ cup green Sugar paste
- white Sugar pearls
Product recommendation
The completed cakes look especially attractive in cupcake/muffin wrappers.
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Small pot, 1 Large knife, 1 Fine grater
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder and salt into a mixing bowl. Stir in the sugar.
3.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
4.
Stir the chocolate into the flour mixture, then add the eggs and vanilla to the mixture and stir until only just combined. Stir in the hazelnuts.
5.
Spoon into the paper cases and bake for 20-25 minutes until well risen and firm. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth. Gradually beat in the cream until spreadable.
7.
Spread the buttercream on the cakes and sprinkle with the crumbs. Place the marzipan carrots and a few sprigs of thyme on top.
8.
Roll pieces of the sugarpaste (about 60) into balls. Flatten slightly and arrange 5 on each cake to form flower petals. Put sugar pearls in the centre of each 'flower'.
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