Loading...
Chocolate Cupcakes with Raspberry Curd and Italian Meringue Frosting
Luscious chocolate cake, smooth, tart raspberry curd and a soft meringue topping is the perfect dessert combination.
- Yields: 12 |
- Prep Time : 40 mins |
- Cook Time : 1:30 hours
Ingredients
Raspberry Curd
300 g fresh raspberries
4 large eggs
110 g butter
¼ C (60 ml) fresh lemon juice
pinch of salt
Chocolate Cupcakes
1 large egg
½ C (125 ml) sunflower oil
½ C (125 ml) Bulgarian yoghurt
225 g cake flour
1 Tbsp (15 ml) cocoa powder
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) bicarbonate of soda
½ C (125 ml) hot water (not boiling)
Italian Meringue Frosting
2 large egg whites
2 Tbsp (30 ml) liquid glucose
¼ C (60 ml) water
pinch of cream of tartar
1 C (250 ml) crème fraîche
Method
To make the curd, whisk all the ingredients together in the top of a double boiler and cook until the mixture coats the back of a wooden spoon (about 45 minutes). Strain the mixture to remove the pips, pour it into a container, cover and refrigerate overnight so that it is cold and thick.
Preheat the oven to 180 °C.
To make the cupcakes, combine all the ingredients in a mixing bowl except the bicarbonate of soda and hot water.
Dissolve the bicarbonate of soda in the hot water and add it to the rest of the ingredients. Mix well with a beater.
Place 12 Love to Bake silicone cupcake cases on a baking tray and spoon the mixture into the cupcake cases, and bake for 24 minutes, turning the tray around approximately half way through the cooking time. Allow the cupcakes to cool.
To make the frosting, place all the ingredients in the top of a double boiler and beat the frosting until it is stiff and holds its shape (this should take about 15 minutes but longer if it does not hold its shape).
To assemble the cupcakes, scoop out the middle of each cupcake and fill with the crème fraîche, top with the curd and dot with a few fresh raspberries. Place a dollop of the frosting on top of the raspberries and curd and serve.
