Wordly Wednesday – show your cupcakes some love!
It’s the month of love! And what is lovelier than a cupcake for your sweetheart? Why a pimped up cupcake!
I’ve been experimenting this week with different ways of improving on the simple, yet impressively versatile cupcake. My favourite easy as pie one is mixing sprinkles through the batter. This will give you cute rainbow (or whatever colours you choose) speckled cake…
I tried pop rocks! Don’t bother, I was holding out hope that they wouldn’t react so that they would still pop when you ate them. Didn’t happen…
But my favourite, and perfect for valentines is choc-raspberry explosions! Well a choc raspberry centre really, but explosions sound better!
Choc Raspberry Explosion Mini Cakes
Cupcake batter (there are heaps of recipes out there – or click here for one we prepared earlier…)
100g dark chocolate
Roundish chocolate moulds – small Easter eggs moulds would work, I used one half of a silicon cake pop mould)
Muffin trays and papers
Melt your chocolate. I did mine in the Thermomix, but otherwise – double boiler/microwave whatever takes your fancy. Drop a teaspoon or so into your mould and smooth at around so the mould is evenly coated. You may need to scoop out some if you have excess. Repeat until your mould is full. And pop into the fridge or freezer to set. Once set, very carefully remove from the mould. I had a few breakages, but once I got the hang of it I ended up with 8 usable halves (they don’t have to be perfect as you can melt the halves together a bit. Boil your kettle and grab a butter knife and a mug. Pour boiling water into mug and pop your knife in to heat up. Pop frozen raspberries into one chocolate shell half. Using the hot knife, run it along the edge of the unfilled chocolate shell half so the the edge becomes smooth and slightly melted. Then you can ‘glue’ each half together. Spoon cupcake batter into prepared muffin trays lined with muffin cases. Make it like a little nest with only a bare covering of batter on the bottom. Place your choc raspberry ball in the middle. Fill with batter to cover. Cook as per your cupcake batter recipe instructions. Dust with icing sugar and cut one of those babies open!
I removed mine from the muffin paper, much easier to eat and see how pretty they are. Because of the slightly hollow centre they won’t rise to peaks (they look more like mini cakes), but are oh so lovely!