For the recipe Marbled Chocolate Cupcakes with Peppermint Buttercream
|Dr. Oetker Muffin Cases|
|150 g||Golden Caster Sugar|
|150 g||Self-Raising Flour|
|75 g||Dr. Oetker 72% Extra Dark Chocolate|
|75 g||Dr. Oetker 26% White Chocolate|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|30 ml||Water (2 tbsp) boiling|
|250 g||Unsalted Butter at room temperature|
|300 g||Icing Sugar|
|30 ml||Whole Milk (2 tbsp) at room temperature|
|4 - 6 ml||Dr. Oetker American Peppermint Extract (4-6 drops)|
|50 g||Dr. Oetker 26% White Chocolate|
|50 g||Dr. Oetker 72% Extra Dark Chocolate|
|25 g||Dr. Oetker 26% White Chocolate|
|25 g||Dr. Oetker 72% Extra Dark Chocolate|
Pre heat your oven to 180°C, 160°C Fan Oven, Gas Mark 4. Line a muffin tray with Dr. Oetker Muffin Cases
Over a pan of barely simmering water, use a heatproof bowl to melt the White Chocolate and set aside, repeat with the Extra Dark 72% Chocolate.
Beat the eggs and set aside. Cream the margarine and sugar together in a large mixing bowl until pale, light and fluffy. Add the Vanilla Extract, a tablespoon of the flour and half of the eggs and combine. Add another tablespoon of flour and the remaining egg mixture and combine. Sift the remaining flour on top and fold into the mixture.
Separate the mixture in half. To one half add the White Chocolate, and mix until completely combined. Add two tablespoons of boiling water and combine. Repeat with the other half of the mixture adding the melted Extra Dark 72% Chocolate.
Fill the cupcake cases just over half way with equal amounts of each cupcake mixture. Use a cocktail stick to swirl the two mixtures together, this will create a marbled effect.
Bake the cupcakes on the middle shelf of the oven for 20-22 minutes or until they are just firm to the touch. Leave to cool completely before icing.
Melt the Extra Dark 72% Chocolate in a heatproof bowl over a pan of barely simmering water and set aside. Repeat with the White Chocolate.
Cream the butter, milk, icing sugar and Peppermint Extract together until light and fluffy. If you prefer a firmer buttercream add another 30 – 50g of icing sugar.
When combined, separate into two bowls. Add the melted Extra Dark 72% Chocolate to one half of the buttercream and combine. Add the melted White Chocolate to the remaining buttercream.
Fill a piping bag with the nozzle already in place with each buttercream side by side so the bag is filled evenly with both buttercreams.
Pipe onto cooled cupcakes.
Over a pan of barely simmering water melt the Extra Dark 72% Chocolate in a heatproof bowl and set aside. Repeat with the White Chocolate.
On a non-stick surface or marble slab, pour out the White Chocolate. Using a spatula spread the chocolate around thinly over one half of the surface. This will allow it to cool and set. Repeat with the Milk Chocolate on the other half of the surface and allow overlapping with the White Chocolate by two inches. Allow to cool but not completely set.
With a spatula, scrape the Chocolate towards you creating shavings and curls. Use these for decoration on your cupcakes.
1 serving = 116g
Adding the boiling water to the mixture helps the Chocolate release it flavour
Use any Dr. Oetker Extract in your buttercream to flavour your baking and make your own delicious cupcake creation.
|PER SERVING||PER 100G/ ML|