Juliet Sear's Queen's Mother cupcakes
Juliet Sear continues her journey to discover some of the places connected to the King and shares some Royal Recipes that have inspired big royal celebrations.
She's visiting Poundbury, a little town in Dorchester that has become a passion project for King Charles. She gets to know the locals, learns to pull a pint in the Duchess of Cornwall Inn, before baking some Queen Mother cakes.
Queen Mother’s Cupcakes
Makes approximately 14-16
Ingredients
For the cupcakes:
160g chopped or chipped chocolate (72%)
175g very soft unsalted butter
150g golden caster sugar
1 tsp vanilla
6 medium eggs, yolks and whites separated
175g ground almonds
¼ tsp salt
For the ganache:
125g double cream
1 tsp instant espresso or coffee powder
225g dark chocolate, chopped or chips
40g unsalted butter
To decorate:
Sprinkles and cupcake flags - royal gold sprinkles and crown flags look great, but, use whatever you like
Method
1. Preheat the oven to 170 C fan/gas 5.
2. For the cupcakes: Melt the chocolate until just smooth. Using a stand mixer with the paddle attachment, beat the butter, sugar and vanilla on medium speed for a few minutes until really pale and fluffy. You can use an electric hand whisk or beat by hand if you like.
3. Reduce the speed and add the egg yolks one at a time, beating until smooth. Add the melted chocolate, beat to combine, then add the ground almonds and mix through.
4. Beat the egg whites with the salt until holding soft-stiff peaks. Gradually fold the egg white mixture into the chocolate batter mixture.
5. Divide between cupcake cases, you need to fill them to just over 2/3 full. They will rise when baking but once out of the oven they will sink back down as this is a very fudgy and dense decadent cake. Bake for 14-16 minutes.
6. For the ganache: Bring the cream to a simmer. Add the espresso or coffee powder and whisk until it has dissolved. Add the chopped chocolate or chips and butter, leave to sit for 5 minutes (covering the pan with a plate) then bring the ganache together, stirring in the centre with a wooden spoon until completely smooth.
7. Once the ganache has cooled slightly, pour it over the cupcakes to fill them so they fill up to the top the edge of the cupcake case.
8. To decorate add sprinkles and a royal cupcake flag if liked. Leave to set before devouring.