Last week I made cupcakes for a friend’s wedding again – 52 of them! And as the only flowers she’d be using were sunflowers I asked her if she would like the cupcakes to match them. She loved the idea!
These cupcakes are quite simple to make but the result is very impressive. The only problem is that if you’re making 52 of them you must be very well organised. The day before the wedding, I made the cupcakes and the white chocolate ganache and filled them with it. The next morning I made the dark chocolate ganache and decorated them. Is it time-consuming? Yes, but if you plan it well it won’t be an overwhelming task. These cupcakes were ready by noon (it took me 4 hours to decorate them all) and I still had time to chill and have my nails done 😉
You can find the recipe for the chocolate cake here, or you can use any recipe you like – even box mix. I made 3 batches. The thing about the ganaches is nailing the right amount you’ll need for the 52 cupcakes. So I’m posting the quantities I used. The meringue recipe is enough to decorate about 80 cupcakes, so you can either save some before dying or dye the whole batch (that’s what I did) and keep the rest in the fridge (I used it the next Friday for my mother’s birthday and it was perfectly good).
WHITE CHOCOLATE GANACHE
350g white chocolate, chopped
200ml single cream
Heat cream in the microwave oven for about 1 minute or until it’s hot. Add the chocolate and stir until well combined and glossy. Let it cool while you core the cupcakes.
DARK CHOCOLATE GANACHE
150g dark chocolate, chopped
80ml single cream
Heat cream in the microwave oven for about 30 secs or until it’s hot. Add the chocolate and stir until well combined and glossy.
1 quantity meringue
yellow gel food colouring
50g brown or chocolate 2mm sugar balls
piping nozzle: Wilton 352 (small leaf)
Prepare the meringue and dye it yellow (I used a fairly great amount of food colouring). Let it set in the fridge.
Place a small amount of the ganache on the centre of the cupcake and spread it making a wide circle. Put the balls in a small container and invert the cupcake onto them gently so they adhere to the ganache. (I didn’t do it as in a production line because I thought the ganache could set and the balls wouldn’t glue to it as firmly).
Put the meringue in a piping bag fitted with the leaf nozzle and pipe the sunflower petals around the centre (see video below).