Ingredients for appoximately 30 cupcakes 50mm in size
200g cooking chocolate
100g caster sugar
100ml double cream
200 self raising flour
Melt chocolate, butter, and cream in water. Meanwhile whisk eggs with sugar thoroughly. While still whisking the eggs, pour the mixture slowly until nicely incorporated (don´t combine without whipping, otherwise you could create unwanted lumps). Lastly add the flour and start pouring into prepared cupcake forms lined with cupcake baking paper baskets. Bake at 180 °C for about 40 minutes. Cupcakes can be checked with the skewer to see if they are done.
For marzipan carrots
100g blanched almonds
100g powdered sugar
1 egg white
food colours (green, orange)
Process totally dry almonds in the food processor until they are fine powder. Mix well with sugar before adding egg white. Using your hands, knead soft dough. In case it crumbles, you can add a little bit of honey, but the oil in the almonds should be released slowly to help the dough keep together. Now divide the marzipan into two parts and colour one orange for carrots and the other one green for leaves. The marzipan when ready needs to be cooled for about 3 hours before your start creating carrots.
To make the final result even more impressive, you can sprinkle chocolate crumbles on top of the cupcakes and stick the carrots into it.
Enjoy your Easter!
Photos: Shutterstock / collage: Martina Advaney
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