Vanilla Cakes in Teacups with Chocolate Glaze

Name: Vanilla Cakes in Teacups with Chocolate Glaze
Total time: 1 h 25 min
Yield: 8
Ingredients: 1 cup butter (scant); 0.667 cup sugar; 4 eggs; 1 tsp vanilla extract; 1.25 cups all-purpose flour; 0.333 cup Almond flour; 2 tsps Baking powder; 1 pinch salt; 0.5 cup cream (48% fat); 9 ozs plain Dark chocolate (60% cocoa solids, chopped); 1 tsp vanilla extract; 2 Tbsps unsalted butter; Chocolate pearl; Chocolate curl

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

ready in 1 hr 25 min.

Ready in

Ingredients

for

- 10 cupcakes

For the cupcakes: 1 cup butter (scant); ⅔ cup sugar; 4 eggs; 1 tsp vanilla extract; 1 ¼ cups all-purpose flour; 0.333 cup Almond flour; 2 tsps Baking powder; 1 pinch salt

For the topping: ½ cup cream (48% fat); 9 ozs plain Dark chocolate (60% cocoa solids, chopped); 1 tsp vanilla extract; 2 Tbsps unsalted butter

To decorate: Chocolate pearl; Chocolate curl

How healthy are the main ingredients?

sugar egg salt

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 8-10 ovenproof teacups.

Beat the butter and sugar in a mixing bowl until creamy.

Gradually beat in the eggs and vanilla until blended. Stir in the flour, almonds, baking powder and salt until just combined.

Spoon into the teacups and bake for 20-25 minutes until golden and risen. Cool in the teacups.

For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the vanilla.

Add the butter gradually and stir until blended. Allow to cool until thick.

Spoon onto the cakes and decorate with chocolate curls and pearls. Leave to set.