These vanilla and white choc chip cupcakes topped with white and pink mousse with a chocolate collar is not your everyday cupcake. It takes quite some time to make but the end result is excellent.
I make large cakes like these often. The cupcake versions were far more difficult to make, but I think the more I practice the better it will be!
This is my second entry for Food24’s Cupcake competition.
Make the mousse 24 hours in advance to give it enough time to set.
The mousse recipe is a Nigella Lawson recipe.
Ingredients for the mousse:
175g white chocolate
2 egg whites
1/4 tsp lemon juice
225ml double thick cream
pink powdered food colouring
Melt the chocolate and once melted stir the milk in and set aside.
Beat the egg whites and lemon juice until stiff and fold into the chocolate mixture until well combined.
Beat the cream until it forms soft peaks and gently fold into the chocolate mixture.
Divide into half and colour the one half pink and chill for at least 24 hours.
Ingredients for the cupcakes
180g castor sugar
180g soft butter
3 eggs, beaten
5ml vanilla extract
180g cake flour
50ml baking powder
a pinch of salt
100g white chocolate chips (I coloured it red with red liquid food colouring)
Pre-heat the oven to 180ºC.
Line a cupcake pan with cupcake holders.
Cream the castor sugar and butter together.
Add the eggs and vanilla and beat well.
In a separate bowl sift the cake flour, baking powder and salt together.
Fold the flour mixture alternating with the milk a little bit at a time into the egg mixture. Mix until just combined, making sure not to over mix.
Add the chocolate chips and mix lightly.
Spoon the mixture into the prepared muffin holders and fill each one about ²/³ full.
Bake for approximately 20 minutes, until the cupcakes have risen and browned. Test by inserting a toothpick into the centre of the cupcake and if it comes out clean the cupcakes are done.
Remove from the oven and cool down for 5 minutes in the pan before removing to cooling racks.
Once cooled remove the cupcake holders.
Ingredients for the chocolate collar:
60g white chocolate
pink powdered food colouring
240g white chocolate
Measure the diameter and height of the cupcakes and cut strips in accordance to these measurements from wax paper.
Melt the 60g of white chocolate in a double boiler or microwave over low heat. Colour with the food colouring and drop dots of the pink melted chocolate randomly over the wax paper strips. Allow to set.
In the mean time melt the remaining chocolate and let it cool down, whilst stirring continuously.
Paint a layer of the cooled chocolate over the wax paper strip and wait till the chocolate is set but still pliable.
Wrap the paper strip with the chocolate-side in around the cupcakes. Leave the paper in place until the chocolate collar is set completely before carefully peeling the paper away.
Remove the white and pink mousse from the fridge and mix slightly together.
Scoop some chocolate mousse on top of the cupcakes.
I also make this with chocolate cakes and wrap a brown collar with white polkadots around. Let me know if you want some!