Food & Wine

Festive indulgence

Festive indulgence

‘Tis the season to enjoy life, family and good company. We found mouth- watering cupcake recipes for you to try.

Staffords rose water, coconut and white chocolate ganache cupcake
Ingredients
* 2 eggs * 250ml sugar * 280ml flour *5ml baking powder * Pinch salt * 125ml * coconut milk * 100ml oil * 5ml rose water
Filling
* 200ml Staffords white chocolate * 80ml cream * 6 strawberries * 50ml castor sugar
* 5ml rose water
Method
1 Beat the eggs and sugar together until light and fluffy.
2 Add the flour, baking powder and salt, then add the coconut milk, oil and rose water. Mix together until just combined.
3 Pour the batter into a lined muffin tray. Bake in a preheated oven of 180 c for 12 to 15 minutes, or until they are cooked through and golden. Allow to cool and then use a cupcake corer and remove the centers.
4 Heat the cream in a small pot until hot but not boiling. Add the chocolate and allow it to melt, cool it down and it will firm up. Blitz the berries, castor sugar and rose water together.
5 Brush the center of the cupcakes with the ganache mixture and then fill with the berry mixture, use the remaining ganache for the icing. Decorate with fresh strawberries and extra coulis.

Staffords Double chocolate cupcake with chocolate truffles
Ingredients
* 2 eggs * 250ml sugar * 250ml flour * 30ml cocoa powder * 5ml baking powder * Pinch salt * 125ml milk * 100ml oil * 5ml vanilla essence * 100ml Staffords chocolate chip
Truffles * 200ml Staffords dark chocolate discs * 100ml cream * 80ml cake crumbs * 80ml coconut * Cocoa powder for rolling * 200ml Staffords dark chocolate * 80ml cream
Method
1 Beat the eggs and sugar together until light and fluffy.
2 Add the flour, cocoa, baking powder and salt, then add the milk, oil and vanilla essence. Mix together until just combined. Fold in the chocolate chips
3 Pour the batter into a lined muffin tray. Bake in a preheated oven of 180 c for 12 to 15 minutes, or until they are cooked through. Allow to cool
4 Heat the cream in a small pot until hot but not boiling, remove from the heat, add the chocolate and allow it to melt into the cream, add the cake crumbs and enough coconut to form small balls, roll the balls and then coat in cocoa.
5 For the icing, heat the cream, until hot but not boiling, remove from the heat and add the chocolate, allow it to melt into the cream, let it cool to firm up and use it to ice the cupcakes. Top the cupcake with the truffles and chocolate chips.

 

is a national brand of premium free magazines available in centres across the country.

Click here


to see other Get It magazines in the network.