Yesterday was the last day of school for Szonja. She finished Reception Class and is moving to Year 1 from September. Last year she missed her last day at the Preschool because we had to travel, this time once again she couldn’t go to say goodbye because she just got the chicken pox! Ah, what are the chances?!
We want to travel next weekend, she’ll be fine by then, but not sure about Oliver though. He might get it too in the meantime. We will have to see…
I wanted to make something as a THANK YOU for Szonja’s teachers that is beautiful and delicious at the same time! I think I have succeeded with the flavour and taste, as for the looks I think it’s pretty too, but let you judge on that 🙂
I chose my favourite Chocolate Cupcake recipe for this occasion, and -good news: I took the time and have translated it to English as this recipe comes from a Hungarian page Nők Lapja Cafe. It is a recipe for a Truffle chocolate cake with dark chocolate chips and white chocolate cream. I baked it for the first time on my daughter’s 4th birthday and instantly knew it wasn’t for the last time! This recipe simply deserves to be baked as many times as possible! Really 🙂
1 cup water
5 Tbsp cocoa powder (unsweetened)
2,5 cup all purpose flour
1 cup brown sugar
2 Tbsp bicarbonate of soda
1 little natural yogurt (without any flavour)
1 tsp vanilla extract
1 tsp baking soda
200 gr butter (unsalted)
1 tsp almond extract
juice squeezed from 1/4 orange
100 gr dark chocolate roughly chopped
600 ml heavy cream
150 gr white chocolate
You need to prepare the cream on the previous day of baking. In order to do this you need to pour the cream into a pan, put it on the stove. Chop the chocolate in small pieces and stir in the cream until its melted. Make sure it’s not boiling, it only needs to get warm enough until the chocolate melts in. When it’s done, put it aside to cool completely, then put it in the fridge for the night or at least 6 hours. This is my favourite cupcake topping so far, and I often use this method as a base and also it can be coloured well with food colour.
Baking the cupcakes:
1. Preheat the oven and line your cupcake tip with the cupcake cases. With this recipe I made about 18-20 cupcakes as this really is a round cake recipe which I turned into cupcakes.
2. Put the water, cocoa powder and butter in a pan and stirring it, bring it to boil on the stove, then put it aside to cool down.
3. Mix the flour, salt, bicarbonate of soda, baking soda and sugar in a bowl. Stir in the water with the butter and chocolate, add the eggs, vanilla extract, almond extract, orange juice, yogurt, and finally the chopped chocolate. Stir everything just only until all is combined.
4. Scoop the batter 3/4 of the way into the lined cupcake tin and bake for about 20 minutes. Leave them cool in the tin for 5 more minutes before taking the cakes out on a tray. Let them cool completely.
5. In a mixing bowl beat the chocolate cream to a relatively hard consistency if you want to pipe a swirl on top of your cupcakes.
I made the yellow fondant roses about a week ago, so they had plenty of time to settle. Just before arranging them on top of the white chocolate cream I painted the edges of the petals with red dusting powder.