Spring ganache cupcakes

Name: Spring ganache cupcakes
Ingredients: 3 eggs; 3 tablespoons sugar; 1/8 teaspoon salt; 100 ml oil; 4 tablespoons flour; 1 teaspoon baking powder; 1 teaspoon cocoa; 200 ml whipping cream; 300 g milk chocolate; 100 ml whipping cream; 30 g white fondant; 30 g red fondant; 20 g colorful sprinkles; 20 g jarred candied orange peel; 10 g grated chocolate

Dessert - Spring ganache cupcakes by Atena A. - Recipia

Spring ganache cupcakes bring together a cocoa sponge, ganache cream and fondant flowers; the quantities below make 12. Whipped cream, sprinkles and jarred candied orange peel complete the decoration, while the ganache stays hidden in the middle. I prefer them cold, when the cream has set nicely. Preparation: 30 minutes. Cooking: 23 minutes. Rest: 2 hours and 30 minutes. Total time: 3 hours and 23 minutes. Servings: 12. Approximately 360 kcal and 5 g protein per serving.

Ingredients

3 eggs
3 tablespoons sugar
1/8 teaspoon salt
100 ml oil
4 tablespoons flour
1 teaspoon baking powder
1 teaspoon cocoa

For the ganache

200 ml whipping cream
300 g milk chocolate

For decoration

100 ml whipping cream
30 g white fondant
30 g red fondant
20 g colorful sprinkles
20 g jarred candied orange peel
10 g grated chocolate

Preparation

1. Heat the oven to 180°C. Beat the egg whites with the salt until foamy, then gradually add the sugar. Beat in the egg yolks and oil with a mixer. 2. Mix the flour with the baking powder and cocoa. Fold them in with a spoon, using upward strokes, until you have a fluffy batter. 3. Line the 12 muffin cups with paper cases and divide the batter between them. 4. Bake the cupcakes for 23 minutes, until golden. Leave them to cool for 30 minutes. 5. Chop the milk chocolate. Heat 200 ml whipping cream over low heat for about 3 minutes, until it starts to steam, but does not boil. Pour it over the chocolate and stir until melted. Leave to cool, then refrigerate for 2 hours, until the ganache is cold. 6. Beat the ganache with a mixer until creamy. Separately, beat 100 ml whipping cream until thick. 7. Scoop out the middle of the cupcakes without piercing the base and fill them with ganache. Decorate with whipped cream, jarred candied orange peel, grated chocolate, sprinkles and fondant flowers.

Notes

They go well with coffee. The cocoa sponge is reminiscent of a simple sponge cake, only with a ganache filling in the middle. Keep them in a covered container in the fridge for no more than 3 days, since they contain whipped cream and ganache. Dark chocolate can replace the milk chocolate in the same quantity of 300 g; the cream will taste more bitter. The cupcakes contain gluten, eggs and dairy. Eggs brought to room temperature incorporate more easily into the beaten mixture. Sift the cocoa with the flour if it has lumps, so you don't get specks in the sponge. Cupcakes baked in smaller cases brown faster, so start checking them at 20 minutes. If the strips of orange peel from the jar are thick, cut them smaller so they sit on the whipped cream. Add large sprinkles just before serving, so they don't weigh down the whipped cream.