February 14th, 2009 by Margot
INGREDIENTS
for the dough
2 cups plain flour
1½ cups golden caster sugar
1 cup soft dark brown sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
¾ cup sweet almond oil, or other neutral one that does not have strong taste or scent, like canola or Carotino oil, or even yellow olive oil not the extra virgin one
1 cup soured cream or double cream mixed with ½ lemon juice
1½ cups water
2 tbs white vinegar, I used rice vinegar
2 eggs
for topping and infusing
Malibu, reserve port, espresso, Kahlua or even some strawberry sauce (non-alcoholic version) – allow 2 tsp for each cupcake
600ml whipping cream
1 cup golden caster sugar
100g white marzipan and food colouring (I used red), ready sprinkles or even fresh fruits such as cherries or strawberries
EQUIPMENT
2 muffin trays (for 12 muffins each)
48 paper muffin cases
whisk
icing syringe
tools and cutter for marzipan
METHOD
Preheat oven to 170°C (338°F).
In meantime combine together flour, sugar, cocoa, baking soda, salt and mix together with the whisk. Add also oil, eggs, water and soured cream, whisk until well blended. Add also vinegar. Pour batter into muffin cases up to the level of the tray, place them in the oven and bake for about 30 minutes.
Let them cool down completely before topping with whipped cream and decorations.
To prepare marzipan decorations combine white marzipan with colouring. Cool it down before cutting out shapes.
When cupcakes are cooled down make a little hole on the top of each and pour inside liquor, coffee or sauce of your choice.
In meantime prepare whipped cream in a food processor mixing whipping cream with sugar until stiff. Fill icing syringe with whipped cream and top cupcakes with it. At the end decorate with marzipan, sprinkles or fresh fruits.
Place in the fridge, just before serving place each cupcake in extra muffin case, as they can be sticky from the liquor.
This recipe make 24 cupcakes.
- Happy Valentine’s!
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