Chocolate Raspberry Heart Cupcakes for Valentine's Day ||My Baba Parenting Blog

To get us in the mood for Valentine’s Day, why not try out this delicious cupcake recipe by Peggy Porschen, taken from Peggy Porschen’s Cupcake recipe book. Photos by Georgia Glynn Smith.

Makes approximately 24 cupcakes

Ingredients:

For the cake mix

  • 125g plain chocolate (minimum 53% ?cocoa solids), chopped or buttons
  • 165ml milk
  • 285g light brown sugar
  • 105g unsalted butter, softened
  • 2 large eggs
  • 180g plain flour
  • Pinch of salt
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 8g cocoa powder
  • 250g raspberries

To make the cupcakes:

Pre-heat the oven to 160°C and line the muffin tins with cupcake cases.

Place the butter and half the sugar in a mixing bowl and cream together until very pale and fluffy.

Beat the eggs lightly in another bowl and slowly beat into the butter mixture.

Sift the flour, baking powder, bicarbonate of soda and cocoa powder into the batter and mix until just combined.

Place the chocolate, milk and the remaining sugar into a saucepan. Gently bring to the boil whilst stirring.

Slowly pour the hot chocolate into the cake batter and mix. Scrape the bowl with a rubber spatula to make sure the batter is well combined. Transfer the batter to a measuring jug.

While still warm. pour the batter into the cupcake cases until two-thirds full only. Drop 2 or 3 raspberries into each cupcake.

Bake immediately for 15-20 minutes, depending on your oven. The cupcakes are cooked when the tops spring back to the touch. If you insert a clean knife or wooden skewer into the centre of the sponge, it should come out with a small amount of crumb sticking to it.

Once the cupcakes are baked, let them cool a little in the tin before de-moulding onto a wire rack to cool completely.

To decorate

Use the chocolate cream cheese frosting and top with a fresh raspberry or a sugar heart.

Frostings:

for 24 cupcakes

Chocolate Frosting:

  • 200g unsalted butter
  • 200g full-fat cream cheese
  • 500g icing sugar, sifted
  • 280g dark chocolate ganache

Make up the basic cream cheese frosting as above, and gently mix the ganache into the frosting by hand. Chill until firm enough to pipe.

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9781849493444

About The Author

Peggy Porschen
Celebrity Baker

Fascinated by baking and cake decorating from childhood, Peggy moved from her home in Germany to London in 1998 to study at the internationally renowned cookery school Le Cordon Bleu. After successfully completing ‘The Grand Diploma of Cuisine & Patisserie', Peggy held a number of prestigious Pastry chef positions in London. Quickly developing her own style, Peggy set up her own business in 2003 founding Peggy Porschen Cakes, a bespoke British design company that not only reflects her life-long love of baking but also celebrates beautiful craftsmanship, inspired by romance, fashion and femininity. Peggy has since become one of the most prominent and pioneering names in contemporary cake design and is renowned for irresistibly pretty and elegant designs that are not only visually stunning but also taste delicious. Author of eight highly acclaimed titles, Peggy's books are popular in the UK as well as internationally. Her books have been translated for US markets and into German, Dutch, French, Portuguese, Turkish, Swedish, Russian, Italian and Spanish languages. Peggy has sold well over 600,000 books worldwide and is known to have redefined the art of modern sugar craft. Her first book Pretty Party Cakes was voted ‘Best Entertaining Cookbook' by the Gourmand World Cookbook Awards. Peggy also regularly contributes to a number of influential titles including Sainsbury's Magazine, Condé Nast Brides and Wedding Magazine. UK television credits include the BBC's Great British Wedding Cake, Paul Hollywood's Pies & Puds, Rachel Allen's Bake, ITV's This Morning, Good Food Live, and Wedding Experts. Autumn 2010 saw the opening of the Peggy Porschen Parlour in London's Belgravia. For the first time Peggy was able to offer her previously made-to-order only designs to all on an everyday basis. The Parlour is also home to Peggy's Bespoke Design Boutique, available to clients by appointment only. The dainty panelled boutique offers private clients the opportunity to taste each of Peggy's flavour combinations and consult with a design specialist. Peggy aims to create an intimate and enjoyable ‘tea party' atmosphere for her clients as they select their wedding or special occasion cake. In January 2011, Peggy opened her Academy just over the road from the Parlour . London's first school entirely dedicated to baking, cake decorating and sugar craft. www.peggyporschen.com

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