Friday, 15 January 2016

Chocolate cup cake with butterfly topper


After making the mixed chocolate tray, I left with some tempered chocolate. Want to try some shape like flower or pattern design. While experimenting, the butterfly shape turns out good (I feel so……you may differ!) 
Instead of just serving the butterfly chocolate alone, thought to decorate the cake. So, quickly baked a chocolate cup cake and placed those Choco-butterflies on top to enhancement the cup cakes. After all it’s a festive season.

Ingredient –  1⅛ cup of all purpose flour        ;       1 ½ tsp coco powder        ;           1 tsp baking powder    ;      ½ tsp baking soda     ;     salt a pinch     ;    1⅛ cup of sugar        ;       100gms butter melted     ;      2 eggs      ;     1 cup of milk     ;      chocolate chip     ;    1 tsp of vanilla  essence
Frosting – 2 cup heavy cream cup      ;      2 ½ tsp of icing sugar     ;      Tempered chocolate for butterflies

Sift flour, baking powder, salt and baking soda together into a large bowl and keep aside. With a hand mixer (@low speed) beat in sugar and eggs well and add vanilla, flour, butter and little milk and beat again. Add milk little by little and beat well until all combine to get a batter consistency.

Prepare your muffin pan with liners and pour the batter into muffin cups 3 ∕4 full and sprinkle the chocolate chip on top.

Transfer the muffin tray into 180°c preheat the oven and bake about 17 – 20 to minutes or until a toothpick inserted into the cake comes out clean. 

For Frosting : In large bowl beat heavy cream with icing sugar until it until it becomes light and fluffy.  Using the piping bag frost the cupcake. (make sure cupcakes are completely cooled before piping the frosting) As the final touch place those chocolate carved butterflies on top.