Re c i pe by Food Thoughts
(www.foodthoughts.co.uk)22 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
White & dark
cacao chocolate
marble cupcakes
MAKES 12For the cupcakes
160g (5½oz) unsalted butter, at
room temperature
180g (6½oz) caster sugar
3 medium free-range eggs
1 tbsp sunflower oil
180g (6½oz) self-raising flour
1 tsp baking powder
2 tbsp milk
40g (1½oz) Food Thoughts Organic
Cacao Powder
100g (3½oz) Food Thoughts White
Cacao Melts
a small knob of butter
For the cacao chocolate icing
120g (4oz) unsalted butter, at room
temperature
240g (8½oz) icing sugar, sieved
60g (2oz) Food Thoughts White
Cacao Chocolate Melts
60g (2oz) Food Thoughts 70% Dark
Cacao Chocolate Melts
1-2 tbsp milk and a small knob
of butter
To de c orate
Food Thoughts 70% Dark Cacao
Chocolate MeltsFor the cake
1 Fill a 12-hole muffin tray with 12 paper
cases. Measure all your ingredients and
have them ready to use. Preheat the
oven to 18 0 °C /Gas Mark 4.
2 Cream the butter and sugar together
using a stand mixer or electric whisk.Gradually add the eggs and the oil and
beat well.
3 Put the White Cacao Melts in a bowl
with a small knob of but ter, then melt in
an ovenproof bowl or jug in the
microwave in 3 0 second bursts until it is
melted and smooth. Set aside.
4 Sieve the flour and baking powder
into the butter/sugar mixture and mix
until completely combined.
5 Transfer half of this mix ture into a
separate bowl, then set aside to be
added to the white melted
chocolate later.
6 Sieve the cacao powder into the
remaining mixture and continue to beat
until all blended and one colour.
7 Add the white melted cacao
chocolate to the cake mixture you set
aside earlier, mixing it well.
8 Add the dark chocolate cake mixture
on top of the white chocolate cake
mixture in three separate dollops,
spaced out on top.
9 With a spatula, use a folding
movement (take your spatula to the
bot tom of the bowl and fold upwards) to
lightly marble the white and dark cake
mix tures. You will only need to do this
4-6 times. Do not overdo it as you want
to keep the two colours as defined as
possible – not mix them up so theybecome one colour and you lose the
marble effect!
10 Gently spoon the mixture into the
cupcake cases, making sure to scoop
some of the white and some of the
dark cake mixture as you go. Gently
level the tops.
11 Place in the oven for 15-18 minutes.
Do not overbake; make sure that they are
springy to the touch and a skewer
inserted to the centre comes out clean.
Leave in the tray for 5 minutes, then
remove and set aside to completely cool.For the icing
12 Beat the butter and icing sugar
together until light and pale. Add 1 tbsp
milk and mix in.
13 Put the white melts and a small knob
of but ter in an ovenproof bowl, then put
the dark melts into a separate bowl.
14 Melt the dark cacao chocolate melts
in 30-second increments in the
microwave. Follow this by doing the
same with the white cacao melts. Allow
to cool slightly, but make sure the
chocolate does not start to set.
15 Put half of the butter/icing sugar
mixture in the bowl with the melted
dark cacao chocolate and the other half
in the bowl with the white cacao
chocolate melts. Mix thoroughly.
16 Fill an icing bag so that one side has
white icing and other the dark. If the
icing seems too runny, then put in the
fridge until it is the right consistency.
17 Once the cupcakes are fully cooled,
pipe on the icing using a swirl movement.To de c orate
18 To make the toppers, draw a flower
shape or other shape of your choice onto
baking paper. Put Cacao Chocolate
Melts into a disposable icing bag in an
ovenproof jug of water. Put the jug in the
microwave and melt for 30-second
bursts until the chocolate is all melted
(make sure there are no lumps). Cut the
end of the piping bag off (tiniest hole
possible) and pipe over the outlines.
Place the shapes in the fridge to set.
Once set, attach the shapes to the top of
the cupcakes with some more melted
chocolate to secure the shapes in place.