Baking

Sugar confetti cupcakes

Sugar confetti cupcakes
12 Item
35M

Ingredients

Method

1.Divide cupcake mixture into paper cases, bake cupcakes according to recipe. Stand cakes in pan 5 minutes, turn top-side up onto wire rack to cool.
2.Cut a small cavity in the cake top using a small pointed vegetable knife. Fill cavity with jam, use a flavour that will complement the cake.
3.Whip the white chocolate ganache in a small bowl with an electric mixer until the ganache is smooth and thick enough to pipe.
4.Half-fill the piping bag with whipped ganache. Start piping from the centre of the cake, covering the top of each cake to make a large swirl. Sprinkle ganache with confetti.

EQUIPMENT 12 plain white paper cases Large piping bag 1cm (.-inch) plain piping tube Cupcakes stale quickly, so it’s best to use a fruit or mud cake for the best keeping qualities. The cakes can be made and frozen for about 3 months. Choose the cake you like, then a type of jam, or a thick fruit puree, to match the cake. For example, any berry jam or puree goes well with a chocolate cake. To make a puree. Push fresh or thawed frozen berries through a sieve, sweeten to taste with a little sifted icing sugar, and add a little liqueur, if you like. Make sure you cover the tops of the cakes with the ganache to keep the cakes as fresh as possible. The ganache will keep them sealed and fresh for a day or two. Completed cakes should be stored in a cool or air-conditioned room. Sprinkle confetti over ganache up to half a day before the cupcakes are to be served.

Note

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