Cakes, biscuits & tarts, Chocolates & confections
- 15-20 Cupcakes
- 30 minutes
- 20-25 minutes
Love Sarah is a delightful foodie film about a young woman who wishes to fulfill her mother’s dream of opening her own bakery in Notting Hill, London. The film is released in South Africa just in time for Mother’s Day and the Prue Leith team will make sure that Ster-Kinekor’s special screening of Love Sarah on Mother’s Day is extra special as we are sponsoring these delicious chocolate and raspberry cupcakes to enjoy! If you don’t get to the special screening, here’s the recipe to bake it yourself!
125g Eggs, room temperature
360g White sugar
140g Canola oil
85g Cocoa powder (dark)
200g Cake flour, sifted
7g Baking powder
200g frozen raspberries
100g fresh raspberries
5 ml lemon juice
50g granulated sugar
Italian Butter Cream:
235g Egg whites
465g Unsalted butter cubed, room temperature
Raspberry aroma/essence (Optional)
Pink gel food colour
For the Cupcake:
- Preheat the oven to 180°C and prepare the muffin tins with cupcake holders.
- Combine the eggs, sugar and oil together in a kitchen aid bowl with a paddle attachment. Mix for 2 minutes on medium speed scraping the sides and the bottom with a spatula.
- Sift the cocoa powder, flour and baking powder together into a small bowl using a sieve/tammis.
- Add the flour in thirds, alternating with the cream into the wet ingredients.
- Once the batter is combined add the milk a little bit at a time and continue to mix until the batter is smooth. The batter will be quite thin.
- Place the batter into a piping bag and pipe evenly into the cupcakes, filling them 2/3 full.
- Bake the cupcakes for 20-25 minutes, testing it with a toothpick or cake tester, the cupcakes must remain moist.
- Allow the cupcakes to cool for 5 minutes then turn them out onto a cooling rack.
For the Filling:
- Heat the frozen raspberries in a small saucepan and add in the sugar and lemon juice.
- Bring this to a simmer for 5 minutes over low heat.
- Using a stick blender puree the raspberries until smooth and pass it through a sieve to remove the pips. Allow the mixture to cool, taste and adjust with more sugar if needed.
- In a separate bowl gently smash the fresh raspberries with a fork and add this to the raspberry coulis.
- Place the raspberry filling in the fridge until you are ready to fill the cupcakes.
For the Italian Butter Cream:
- Combine the sugar and water together in a small saucepan. Start the sugar syrup on a medium heat until all the sugar has dissolved and then increase the heat.
- Whilst the sugar is boiling place the egg whites into a kitchen aid bowl with a whisk attachment and whisk until foamy.
- Continue to cook the sugar syrup to 121˚C checking it with a sugar thermometer often. Remove the syrup from the heat and allow the bubbles to subside.
- Once the syrup has reached temperature, gradually pour the hot syrup down the side of the kitchen aid bowl whilst whisking on medium speed. Continue to whisk the meringue to room temperature. The bowl must not be hot to the touch.
- Add the soft butter to the meringue, block by block and mix until the mixture is light and fluffy in consistency.
- Add the pink food colour and aroma or essence and place the mixture in a piping bag.
To finish the cupcakes:
Make a hole in the centre of the cupcakes using a melon baller or apple corer. Place a teaspoon of the raspberry filling in the centre and the finish the cupcake off by piping a rosette of butter cream on top. Decorate with white chocolate, raspberries and mint. (We are adding a miniature macaron to garnish. If you want to do the same, find our macaron recipe here.)