Ruby Cupcakes with White Chocolate Cream
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ⅔ cup superfine caster sugar
- 2 eggs (separated)
- 8 Tbsps sunflower oil
- 6 Tbsps milk
- ½ unwaxed lemon (finely grated zest and juice)
- red Food coloring
- For the topping
- 3 ½ ozs white chocolate
- ⅓ cup unsalted butter
- ½ cup Mascarpone
- 1 cup powdered sugar
- To decorate
- pink Sugar flower (decorative)
Preparation steps
1.
For the cupcakes: heat the oven 180°C (160° fan) 350°F gas 4. Place 10 paper cups or cases in a muffin tin.
2.
Sift the flour and baking powder into a bowl.
3.
Mix together the sugar, egg yolks, oil, milk, lemon juice and zest and stir into the flour.
4.
Whisk the egg whites until stiff and gradually fold into the cake mixture until blended. Stir in enough food colouring to make a vivid red colour.
5.
Spoon into the paper cases and bake for 15-20 minutes. Test with a skewer or wooden cocktail stick: if it comes out clean, the cupcakes are done. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.
7.
Beat the butter until soft, then beat in the mascarpone and chocolate until smooth.
8.
Gradually sift in the icing sugar, beating until thick and smooth.
9.
Spoon into a piping bag and pipe a swirl on each cake. Sprinkle with sugar flowers.
