As my readers know for the next 4 Mondays (I have already done one) I will be doing baking posts! ‘Make It Monday’ Thanks to the lovely Sadie.
At the start of my Easter holidays I went off to Hastings, and while I was there I spent a lot of the time hunting around in charity shops! I came across this little book by The Australian Women’s Weekly…
This book is filled with wonderful recipes and really creative cupcakes! Including a lovely wedding section. These cute pear butterfly cakes caught my eye, as I really love simple designs.
Anyway we decided to go with a not so simple design or recipe! We went with Florentine cupcakes!!
You will need:
Double Chocolate Mud Cake:
60g dark eating chocolate, chopped coarsely
90g butter, softened
220g firmly packed brown sugar
100g self-raising flour
2 tablespoons cocoa powder
40g almond meal
Milk Chocolate Ganache:
100g milk eating chocolate, chopped coarsely
80g flaked almonds, toasted
115g chopped coarsely glace ginger
200g red glace cherries, halved
50g dark eating chocolate, melted
(This makes 12 cupcakes)
Preheat your oven to 170ºC and line your muffin tin with paper cases.
* Combine the chocolate and the water and stir in a small saucepan over a low heat until smooth.
* Beat butter, sugar and eggs in the electric mixture until light and fluffy.
* Stir in sifted flour and cocoa, almond meal and the warm chocolate mixture from earlier slowly into the electric mixer. The consistency you are looking for is a thick smooth melted chocolate.
* It is much easier if you pour the mixture into a large pouring jug and then pour it into the muffin cases.
* Bake these for 25 minutes, or until a knife inserted in the middle comes out clean.
While these are baking start making the milk chocolate ganache.
* Melt 100g milk eating chocolate and at the same time bring 60ml of cream to the boil, once the chocolate has melted pour the chocolate and cream together and mix until smooth. Stand at room temperature until the ganache is spreadable.
Whilst that is cooling, combine the florentine toppings in a small bowl.
|80g flaked almonds, 115g chopped coarsely glace ginger, 200g red glace cherries, halved.
|Don’t forget to toast your almonds in the oven, these don’t take long so watch them!
Leave your cakes to cool on a wire rack. Once cool layer on the ganache!!
We didn’t actually have cream in the house so our ganache looks a little different to how it is actually supposed to look. They still tasted yummy though.
* Layer your cupcakes with a base of ganache and then add your florentine toppings. For extra added detail melt 50g of dark eating chocolate.
* And drizzle them on top of the finished product. I used a knife.