Coconut cherry heart cupcakes

coconut cherry heart cupcakes
6 Item


Milk chocolate ganache


1.Preheat oven to 180°C/160°C fan-forced. Line 6-hole texas (¾-cup/180ml) muffin pan with paper cases.
2.Beat butter, essence, sugar and eggs in small bowl with electric mixer until combined. Stir in milk, coconut, cherries and chocolate, then sifted flours.
3.Spoon mixture into paper cases; smooth surface. Bake cakes about 35 minutes. Turn cakes onto wire rack to cool.
4.Make milk chocolate ganache; place chocolate in small heatproof bowl. Bring cream to the boil in small saucepan; pour over chocolate, stir until smooth. Cover; stand at room temperature until ganache is spreadable.
5.Divide white chocolate evenly among three small bowls; tint two portions with two different shades of pink.
6.Using small piping bags; spoon a different coloured chocolate mixture into each bag. Pipe different coloured heart shapes in varying sizes, onto baking paper lined oven tray. Set at room temperature.
7.Spread cakes with ganache; decorate with coloured hearts.

This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes). Bake cakes for 20 minutes.


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