Valentines Day Mirror Glaze Cupcakes
400g all-purpose flour
2 tbsp cocoa powder
320g caster sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
190ml vegetable oil
50ml Red Food Colouring
2 tsp vanilla extract
225g white chocolate chips
2 teaspoons gelatin powder, unflavoured
1⁄4 cup water
625ml heavy cream
1 tsp strawberry essence
Red Mirror glaze
200 grams sweetened condensed milk
300 grams granulated sugar
150 grams water
350 grams white chocolate chips
19 grams gelatin (+ 1/2 cup water to bloom)
4 -6 drops red Americolour food gel (liquid food dye will also work in this recipe)
Mold: Guys the mold I used for the mousse is similar to this mold: Silikomart Professional "Russian Tale 125". If you copy and paste that into google it’ll come up :0)
Place the white chocolate into a large bowl and place over a pot of boiling water. Make sure the bottom of the bowl isn’t touching the water. Let the chocolate sit until completely melted.
Add ½ cup of the cream to a large microwave safe bowl and microwave for 30 seconds at a time until very hot. Don’t let it boil.
Add gelatin and water to a small bowl. Allow to sit for 5 minutes. Once the gelatin has soaked up all the water microwave for 20 seconds until it melts and becomes liquid. Add to the hot cream and mix very well.
Then add the cream and gelatin mix to your large bowl of melted white chocolate and stir gently until combined.
In a cold, medium-sized mixing bowl, beat the remainder of the cream until soft peaks form. Add strawberry essence or your favourite flavour and continue beating to stiff peaks.
Add half of the cream to the white chocolate mixture and fold together; add in the remainder and continue to gently fold until combined.
Place mixture into a large jug and pour mixture into molds. Place in the freezer until it sets for at least 3 hours. Overnight is best.
To take mousse out of the molds gently use your fingernails (obvs make sure they’re clean) to carefully peel away the very top of the mold from the frozen mousse. Then it should come away easily. Take care when you get to the top because it can break off easy.
Place each mousse cake on a glass and place those in a large baking tray so you can reuse the excess mirror glaze. Pour mirror glaze over it. Place in the fridge and let them set for 1 hour
Red Mirror glaze
Combine gelatin with 1/2 cup of water and set aside for 5 minutes. Microwave for 20 seconds to melt.
Heat milk, sugar and water in a saucepan or in the microwave over medium heat and bring to a simmer.
Take off the heat and add bloomed gelatin and stir until dissolved.
Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit. for 5 minutes. Once chocolate has softened, add red food dye and use an immersion blender or a hand whisk to smooth mixture. Pour mixture through a sieve to remove any remaining lumps. You want to let this sit for about 5 minutes because if it’s too thin or too warm it’ll melt the mousse. So let it cool a little. If it thickens too much place it back in the microwave for about 10 seconds and stir until smooth again.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with red foil cupcake liners.
Add the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.
Add the eggs, oil, buttermilk, vanilla and red food dye into a large jug and whisk until well combined.
Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there stop the mixer, scrape down the bowl, and mix for a final 20 seconds.
Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 30 min.
Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.
To finish use a very sharp knife to cut around the set mirror glaze mousse cake so that it comes away from the cake easy. Use a small off set spatula and a fork to transfer from the glass to on top of the cupcake as demonstrated in the video.
To finish cupcakes simply add the mirror glaze covered mousse on top of the cupcake. I used a small offset spatula to carefully transfer the mousse and a fork slide off the spatula on to the cupcake.
HALVING THE RECIPE: Yes you can halve he recipe. Simply halve all of the ingredients.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tins - 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.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)