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Romantic heart fairy cakes with topping
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 15 min.
Preparation
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Ingredients
for
12
- For the cupcakes
- 6 ozs Dark chocolate (60% cocoa solids, chopped)
- 1 ½ cups milk
- ¼ cup butter
- 3 ¼ cups self-rising flour
- 1 Tbsp Baking powder
- ½ cup cocoa powder
- ½ cup sugar
- 1 cup Chocolate chip
- 2 tsps vanilla extract
- 1 egg
- 1 egg yolk
- For the icing
- 1 egg white
- 4 cups powdered sugar (more if needed)
- 1 tsp lemon juice
- lilac Food coloring
- To decorate
- sugar heart
- edible gold Bauble
- white Sugar pearls
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.
Melt the chocolate, half the milk and all the butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
3.
Sift the flour and, baking powder into a mixing bowl. Stir in the sugar and chocolate chips.
4.
Whisk together the remaining milk, vanilla, egg and yolk until blended and stir into the chocolate mixture.
5.
Stir into the flour mixture until just combined.
6.
Spoon into the paper cases and bake for 20-25 minutes until firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
7.
For the icing: beat the egg white until frothy. Sift in half the icing sugar and beat well.
8.
Add the lemon juice and enough icing sugar to give a softly peaking consistency. Beat well until very smooth. It should be thick enough to coat the back of a spoon. If too thin, gradually beat in more sifted icing sugar.
9.
Put about 1/4 of the mixture into a smaller bowl and cover with a damp cloth.
10.
Beat the lilac colouring into the larger amount of icing and spread over the cakes. Dcorate with sugar hearts,
11.
edible gold baubles and white sugar pearls. Leave to set.
12.
Put the white icing into a small piping bag and pipe squiggles on the cakes. Leave to set.
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