A delicious chocolate cupcake with a fresh strawberry center, decorated with chocolate butter cream and topped off with a sweet little iced heart biscuit. Tuck into one of these gorgeous gourmet cupcakes as a treat, or box them up and make someone’s day.
Once you get comfortable with this decadent idea, get creative! Choose different fillings, for example, fluffy mousse, chocolate ganache or even a fruit curd, the options are endless.
Decorate the cupcake with a variety of icings such as cream cheese or marshmallow frosting. Finally, cut your cookie out to any desired shape – stars, flowers or words are all good alternatives.
For students wanting a career in Hospitality with an emphasis on patisserie look no further. Learn to bake pastries, cakes, breads & chocolate confections.
- 500g butter
- 800g icing sugar
- 100g cocoa powder/1 slab melted chocolate
- Sieve the dry ingredients.
- Soften butter in a mixer, add the dry ingredients and or melted chocolate.
- Whisk on high speed until light and fluffy.
- Place icing in a piping bag with nozzle of choice and decorate the cupcakes.
- Please ensure that the cupcakes are cool before beginning to ice them.
- 125g butter, softened
- ½ cup caster sugar
- ½ teaspoon vanilla extract
- 1 egg, at room temperature
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 tablespoon milk
- Set oven to 180°C, 160°C for fan assisted.
- Line 2 baking trays with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla in a small bowl until light and fluffy.
- Add egg slowly and mix until well combined.
- Sift flour and baking powder over butter mixture.
- Add milk and stir until just combined.
- Form a ball cover with cling wrap and rest in the fridge for half an hour.
- Roll out the dough to about half a cm thickness and use a little heart cutter to cut out 24 heart shapes.
- Place the hearts on a baking tray and bake in the oven until golden.
- 1 egg white
- 1 ½ to 2 cups of icing sugar
- Dash of lemon juice and desired colouring.
- Whisk up the egg white until foamy, add the sieved icing sugar until desired consistency is reached.
- Add the lemon juice and colouring.
- Bear in mind that you will need to create a border on the heart, so the icing should be stiff to start with. You will need a softer runnier amount for the flooding of the biscuit. You are able to add water to the stiff icing to loosen it up slightly.
- Please make sure the biscuits are cool before you begin to ice them.
- Let the biscuit sit until the icing is dry.
- Finally, place you little biscuit into the icing on top of the cupcake! Gorgeous little sweet treat!
If you’re interested in a pastry and baking career, why not train to be a pastry chef and master the art of Patisserie. Look no further than Capsicum’s City and Guild’s Diploma in Patisserie. This course is an intensive, specialised programme intended to give you the skills of the modern Pastry Chef. In addition, Capsicum Culinary Studio has recently launched their new City and Guilds Sugarcraft Programme. This new and exiting course in combination with our world class patisserie course will help you to develop the skills necessary to accelerate your career