Electric City Cupcakes
#MegaMegaWatts

INGREDIENTS

Strawberry Vanilla Cake

215g flour

1 1/2 tsp baking powder

132g sugar

187ml milk

65ml oil

60g butter

1tbsp yogurt

1 egg

1/2 tsp vanilla extract

1 tsp strawberry essence (or whichever flavour you like)

2 drops pink food gel

Chocolate sauce

 

Chocolate Batter

50g cocoa powder

175g all-purpose flour

½ tsp salt

½ tsp bicarbonate of soda

225g caster sugar

175g unsalted butter, softened

2 large eggs, at room temperature

1 tsp vanilla extract

175ml milk

 

Chocolate Ganache

200g dark cooking chocolate

100ml thickened cream

 

Chocolate Spheres

200g pink chocolate melts + 2 tbsp melted coconut or vegetable oil + 2 drops pink food gel

200g white chocolate melts + 2 tbsp melted coconut or vegetable oil

300g dark chocolate

Salted caramel candy or any kind of rock looking candy you like.

 

Frosting

1 batch chocolate buttercream frosting

½ cup cocoa powder

METHOD

Makes 12

Level: Medium

Strawberry Vanilla Cake

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

 

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

 

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

 

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

 

Chocolate Batter

In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.

 

Next, add milk and eggs in a jug and whisk until well combined.

 

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

 

Dip a fork into the pink batter and drizzle on the inside of each cupcake liner.

 

Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

 

Chocolate ganache

Combine chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer to a piping bag.

 

Chocolate Spheres

To make the chocolate spheres melt the three chocolates. Add coconut oil to the pink and add food gel. Mix until well combined. Melt the dark and white chocolate as well. Add coconut oil to the white and mix until well combined. Dip a teaspoon into the pink choc and drizzle all over the mould. Repeat with the white. Chill for 5-10 min.

 

Add about a tbsp of dark chocolate into each cavity of the sphere mould. Use the back of a spoon to spread the chocolate up to the top of the mould. Then turn the mold upside down onto a baking tray and let the excess chocolate drizzle out. Chill for 20 min.

 

Fill each mould with chocolate ganache, just below the top and add candy. Let it chill for 1 hour. To put molds together gently and slightly melt the bottom of one half sphere and add it to another half to help glue them together. Don’t melt away too much chocolate. As soon as some of the chocolate melts take it away from the heat and put them together. Let them chill until they’ve set.

 

Core the centre of each cupcake and fill with chocolate sauce. Fit the end of a piping bag and frost a low swirl of frosting. Dip into some cocoa powder and use the cocoa to help shape the frosting into a dome. Drizzle with some melted pink chocolate and gently stick chocolate sphere on top.

 

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

CAKE: Recipe can be used for one 8” cake tin - adjust baking time to 30-40 min and bake on 180C

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).

 

BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.

 

TOOLS:

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

Small sphere moulds: Martellato Polycarbonate Chocolate Mold Half-Sphere 50mm, 8 Cavities

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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