60gconcentrated wild strawberry pasteI used Decora or marmalade
red food dye
Cupcakes
30gdark chocolate powderI used Decora or dark cocoa powder
90gall-purpose flour
1pinchsalt
0.25tspbaking soda
100gsugar
80gsoft butter
1room temperature egg
1tspvanilla extract
80mlmilk at room temperature
Black mirror glaze
100gcondensed milk
150gwhite sugar
75mlwater
150gdark chocolate
10ggelatin sheets
black food dye
Instructions
Instructions: Crimson Peak cupcakes
For water and white chocolate cream (recipe modified from La mia pasticceria moderna): soak the gelatine leaves in cold water for 10 minutes. Dissolve white chocolate over water bath and set aside. Meanwhile, bring water, honey and coconut oil to a boil. Squeeze the gelatin and let it dissolve completely in hot water. Add the water into the white chocolate and stir well. Using the immersion blender, blend until the liquid is smooth. Add cream, wild strawberry concentrate and red food dye and blend for another 2 minutes.
Cover the bowl with the plastic wrap and put in the refrigerator for at least 8 hours.
After 8 hours, beat the mixture briefly to make it more spreadable. Transfer the cream into a piping bag with a wide round tip. Draw 6 circles of similar size over the baking paper. Flip the baking paper and create cream decorations to your liking. Move them in the freezer until they are completely firm.
Cupcakes
Sift flour, baking soda, chocolate powder (or dark cocoa powder), a pinch of salt into a bowl. Combine sugar and butter.
Work with flour and butter using electric mixer until it has texture similar to sand.
Gradually combine egg whisked with milk and vanilla extract and work the mixture briefly until all the ingredients combine. Line your muffin pan with paper liners and fill up to 3/4 in height with the prepared batter.
Cook in the pre-heated static oven at 160 – 175 ° C for 20 – 25 minutes or until the toothpick inserted into the center of the cupcake comes out clean. Once cooked, take the cupcakes out of the oven and baking tray and let them cool completely.
Black mirror glaze
To create mirrored glaze bring condense milk, sugar and water almost to the boiling point. Add squeezed gelatin that was soaked in cold water for 10 minutes, and let it dissolve completely. In a heat-resistant bowl, place chopped bitter chocolate. Pour over the hot liquid and set aside for 5 minutes. Using immersion blender blend the glaze until it becomes smooth. Pass the icing through a very thick sieve to remove the air bubbles.
Take the cream decorations from the freezer and place them on a kitchen grate then cover with prepared glaze. If your cupcakes have created any bump in the center, cut it out with a sharp knife to make them flat and even. Gently place the decorations on each cupcake and move to the fridge to make them completely firm.
Notes
10 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 6cupcakesCalories: 621kcal
Keyword chocolate, chocolate cupcake, cupcake from scratch, halloween recipe, modern cakes