Haute Couture Broadway Chic Cupcakes
175g all purpose flour
225g caster sugar
50g cocoa powder
½ tsp bicarbonate of soda
½ tsp salt
175g unsalted butter, softened
2 large eggs, at room temperature
8 drops black food gel
1 tsp almond essence
1 batch chocolate Swiss meringue buttercream frosting
8 drops black food gel
300g dark chocolate, melted
1 batch ganache frosting
200g dark chocolate, melted
2 tsp gold lustre dust
Level: Time Consuming
To make gold disks, make 1 batch of ganache frosting and set it in a 15” x 15” baking tin lined with baking paper. Place in the fridge until completely set.
Once set use a 6cm round cookie cutter to cut out 10 disks and a 3cm round cookie cutter to cut out another 10 disks. Place on a baking tray lined with baking paper and chill for 1 hour.
Dip into melted dark chocolate and allow excess chocolate to drip off. Place back on baking tray and chill until completely set.
Once set, brush with gold lustre dust and set aside.
Add black food gel to chocolate buttercream. Mix until well combined.
Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with black cupcake liners.
Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.
Next add the softened butter and mix on low speed until the mixture reaches a crumbly sand like texture.
Add the eggs, black food gel and milk. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds.
Fill each liner 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 and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
Fit the end of a piping bag with a Wilton 6B piping tip and frost a single donut swirl on each cupcake. Add one large disk on top. Frost a slightly smaller donut swirl on top of them and then add the smaller disk. Add a final bulb of black frosting on top.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
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: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!
BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)