Perfect Valentine’s Cupcakes With Eloise Durrant of The Gourmet Cupcake Company

AmityUK

Story by AmityUK

Published on Feb 10, 2010 in Make

Photo by GourmetCupcakeCo

On a journey from cupcake crush to professional baker, Eloise Durrant of The Gourmet Cupcake Company has amassed an impressive portfolio of tempting confection both eclectic in flavour and original in design. Three time winner of London’s Iron Cupcake competition, she reveals here a wickedly indulgent recipe, which is guaranteed to get the taste buds tingling this Valentine’s Day.

Just make sure he shares…

It’s 1995. I’m sixteen, and I’m in love.

Positively, absolutely, head over heels in love… with my first ever batch of cupcakes.

Whilst most girls my age were busy chasing boys, I was concentrating my efforts into tracking down some obscure ingredients and the prettiest of pretty sprinkles for my next cupcake experiment. Caught in a whirlwind romance of icing sugar, I could tell it was the start of something special.

Over the next ten years, passion turned to obsession turned to business. Cupcakes, much like puppies, freshly cut grass or new cotton sheets, are a universal pleasure that never seems to diminish in appeal. Whether your relationship with this baked good is more sentimental nostalgia or city girl’s ambrosia, cupcakes make for a fool-proof Valentine’s Day staple.

It is with pleasure that I share this guide to perfect Valentine’s cupcakes. I hope this recipe for A Dozen Chocolate Truffle Roses will give your loved one the same sugar rush of heaven they have given mine.

Recipe for a dozen Chocolate Truffle Rose Cupcakes

For the truffle centres:
100g good quality dark chocolate
1 tbsp double cream
2½ tbsp brandy
1 tsp rose extract
1 tbsp icing sugar

 

  1. Place the chocolate in a heatproof bowl over a pan of gently simmering water and melt, stirring frequently.
  2. Then stir in the cream, the brandy, rose extract and icing sugar.
  3. Chill this for about 15 minutes while you prepare the cake mixture.
  4. Or… cheat! Buy a box of chocolate truffles and pop one into the centre of each cake before baking.

For the cupcakes:
120g good quality dark chocolate
115g unsalted butter
250g caster sugar
1 tsp decent vanilla extract
3 large eggs
100g plain flour
¼ tsp salt

  1. Preheat oven to 170 degrees C and line a muffin tin with 12 cupcake cases.
  2. Melt the chocolate in a heatproof bowl over a pan of simmering water.
  3. Let cool for a few minutes and mix in the sugar with an electric hand mixer.
  4. Add the vanilla and the eggs one at a time beating well after each addition.
  5. Mix in the salt and the flour.
  6. Divide half the mixture among the cupcake cases then make a small recess in each one with the back of a teaspoon. Spoon the chocolate truffle mixture into the centre of each then spoon the remaining mixture on top to cover it.
  7. Bake for around 20-25 minutes until firm to the touch.

For the frosting:
125g good quality dark chocolate
150g unsalted butter, softened
150g icing sugar
2 tsp vanilla extract

  1. Melt the chocolate as before and leave to cool to room temperature.
  2. Using a hand mixer, beat the butter with the sugar for about 2 minutes until it is light and fluffy.
  3. Beat in the vanilla extract then add the chocolate and beat on low speed until all incorporated.
  4. Increase the speed and beat for a further 2 minutes until frosting is smooth.
  5. Swirl or smother on the cupcakes, whichever takes your fancy.

For the rose petals:
1 egg white
50g sugar
The petals from 2 organic red roses

  1. Whisk egg white in small bowl until foamy.
  2. Take a pastry brush and brush the rose petals on both sides with the egg white foam very lightly. Be careful not to use too much egg white as this will not produce a good frosted effect.
  3. Sprinkle on both sides with the sugar.
  4. Dry on rack at least 8 hours or preferably overnight. NB: Don’t put the petals in the fridge as they will lose their candied crunch.
  5. Pop a rose petal on each cupcake and adorn further if you desire with edible glitter or sprinkles.

Many thanks to Eloise for sharing her story and this incredible recipe with us! For more home cooking inspiration and international news, be sure to check out the links below.

Food on the Etsy Blog | Plants and Edibles Category

  More Posts in the UK Edition

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