Every month I get to choose some items from the lovely peeps at Wholeport to use and show you here on Torie Jayne...
This month I also chose some pretty red heart print cupcake cases, silicone 12 heart mould and some heart doilies. I decided to make some gluten free double choc rose cupcakes with a meringue icing topped with white chocolate red glitter hearts for Valentine's day. Here's how...
double choc rose cupcakes (makes 12 large cupcakes)
Ingredients
- 3 eggs
- 250g (1 1/4 cups) gluten-free self raising flour
- 250g unsalted butter, softened
- 250g Caster sugar
- 3 tbsp cocoa powder
- 1 tsp rose water essence
- 100g white chocolate chips
- 100g dark chocolate chips
Cooking instructions
- Heat oven to 180C (fan 160C)
- Line baking tray with cases
- In a food mixer, beat the butter and sugar till light and fluffy
- Slowly beat the eggs one at a time to the butter and sugar mix
- Slowly beat in sifted flour, cocoa powder and rose water essence
- Divide half the batter between the cases
- Stir in chocolate chips
- Divide the the batter between the cases
- Bake for about 20 mins until cakes bounce back when lightly pressed
- Place on rack to cool
To decorate (for 12 large cupcake sized cakes) Ingredients
- 3 egg whites
- 170g caster sugar
- Red edible glitter chocolate hearts - see Chocolate glittered stars for how to create
- 100g dark chocolate chips
Instructions
- Place egg whites and sugar in a medium heat proof bowl
- Place bowl over a pan of simmering water
- Whisk the egg whites and sugar for about 8 minutes until the mixture turns thick, glossy and stands in stiff peaks
- Remove from pan of water
- Fill piping bag fitted with a round nozzle
- Immediately pipe a swirl of meringue icing on top of the cakes
- Leave to set for at least half an hour
- Melt 100g dark chocolate chips and drizzle over the top of the meringue icing
- Place red edible glitter chocolate heart in centre of icing
- Leave drizzle chocolate to set
Have a sweet day!
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