Winter is back though fortunately not with the vengeance that was predicted. At least in our area. It was predicted we’d get 8-14in/20-35cm. While it is still snowing we’ll only get a third of that. Which is fine by us!
This was our view yesterday and I felt it was a good time to bake. The kids had early release from school in anticipation of the impending storm. Turns out the storm took it’s time to start and they could have gotten a whole day in.
Our daughter had won a kit for a strawberry chocolate cupcake mix which she made for a class in school. This sparked an idea for me to use real strawberries and to really make it posh I thought I’d make chambord white chocolate ganache.
I made the cupcakes using this chocolate cake recipe.
While the cupcakes were baking I made up the ganache. I adjusted the white chocolate ganache I made previously as I didn’t need a lot. I used 1/2 cup/4oz of cream, 1 tablespoon/1/2oz of butter and 4oz of white chocolate. When the cream and butter were heating up I added 3 tablespoons of chambord for flavour.
For the chocolate frosting I found an Allrecipes recipe. I had to alter it a bit as I didn’t have enough baking cocoa. So I cut the confectioner’s sugar to 2 1/2 cups rather than 2 3/4 cups as I had to use hot cocoa for the baking cocoa. The sugar high from these cupcakes was quite something!
Once all the ingredients are made it’s time to assemble. Cut a pyramid out of the cupcakes and insert the strawberry upside down and liberally drizzle the ganache over and around the strawberry.
Cut the tip off the pyramid and put the top back on the cupcake and frost the top of the cupcake.
The cupcake absorbs the ganache and makes it incredibly moist and flavourful. The strawberry is the only healthy bit of this sweet!