National Cup Cake Week

Rich Chocolate and Amarula Fluff Cupcakes

Makes 12

Ingredients

• 112g Plain flour
• 175g Granulated sugar
• 50g Callebaut Cocoa Powder
• 1 tsp Bicarbonate of soda
• 1/2 tsp Baking powder
• 1/2 tsp Salt 1 egg (room temperature)
• 118ml Strong black coffee (warm)
• 118ml Buttermilk (room temperature)
• 60ml Vegetable oil
• 1 tbsp Pure vanilla extract

Method

Preheat oven to 180 degrees (160 degrees Fan oven). Line muffin tin with cupcake cases.

1. In an electric mixer bowl, sift in all the dry ingredients. Add all the remaining ingredients to the bowl with the dry ingredients and using the paddle attachment on the mixer, mix for 2 minutes on medium speed.
2. Pour the liquid batter into the prepared muffin pan upto 2/3 full.
3. Bake in the middle shelf for 15 minutes, or until toothpick comes out with a few crumbs.
4. Cool in pans for 5 minutes, then place cupcakes onto racks to cool completely.

Amarula Marshmallow Fluff

Ingredients

• 4 Large white marshmallows
• 32g Icing sugar
• 57g Butter (room temperature)
• 2 tsp Amarula liqueur
• 56g Marshmallow Fluff
• pinch of salt
• 100g good quality dark chocolate (70%)

Method

1. Set the oven temperature to 180 degrees (160 degrees fan oven).
2. Heat some water in a saucepan, and place the chocolate in a glass bowl. Remove saucepan from heat and place the glass bowl with the chocolate on top of the saucepan, making sure the bowl does not touch the water. Gently stir the chocolate until it is silky and smooth in texture.
3. Cut out a centre circle of each cooled cupcake (1" in diameter and to the depth of the cupcake), and coat the wall and base of this inner cut-out circle with the melted chocolate using a pastry brush to start and then switch to a small straight palette knife. Apply 3-4 coats of the melted chocolate to each cupcake and set aside to harden for about 30mins (or chill in the fridge for 10-15mins).
4. Place the marshmallows on a baking sheet lined with parchment paper and place on the lower shelf in the oven, and heat the marshmallows until slightly brown. Keep an eye on them-they burn very quickly.
5. Mix butter and icing sugar in electric mixer fitted with paddle attachment, on low until well blended (1 minute).
6. Add the Amarula Cream liqueur and mix on high for about 3 minutes. Add the marshmallow fluff, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.
7. When the chocolate inside the cupcakes has hardened, using a piping bag, and fill the cupcake centres with the Amarula fluff.

Brown Sugar & Amarula Meringue Buttercream Frosting

Ingredients

• 100g Brown sugar
• 2 large Egg whites
• 170g Unsalted butter
• 1 tsp Pure vanilla extract
• 1/4 tsp Amarula Liqueur

Instructions

1. Whisk brown sugar and egg whites together in glass bowl. Set on a bain-marie on your stove. The water must not touch the bowl.
2. Continue whisking until the sugar has completely dissolved and the temperature reaches approx 145 degrees (7minutes).
   
3. Remove from heat and transfer to your mixer and with the whisk attachment, whisk for approx 10-15 mins, until it reaches a meringue like consistency, and has completely cooled.
4. Switch your whisk with your paddle beater and add in your butter a little at time, and then the vanilla and Amarula liqueur. The mixture may look ‘curdled' a few mins into mixing however continue mixing until you get a smooth silky texture. www.cocktailcouture.co.uk