Cupcakes with strawberry jam and mint
A recipe full of indulgence and freshness from La Chambre: cupcakes with strawberry and mint jam, topped with a smooth white chocolate ganache!
Ingredients
INGREDIENTS FOR 12 CUPCAKES
- 200g salted butter
- 200g icing sugar
- 200g flour
- 3g baking powder
- 2 eggs
- 160g warm milk
INGREDIENTS FOR THE GANACHE
- 50g white chocolate
- 25g liquid cream at 30% fat
- 3g neutral honey
- 75g liquid cream at 30% fat
- 1 jar of Strawberry & Mint jam or Strawberry Tonka
Instructions
1 - Soften the butter in the microwave.
2 - Whisk the butter and icing sugar together until fluffy.
3 - Once the mixture is pale and airy, fold in the sifted flour and baking powder.
4 - Then add the egg and warm milk.
5 - Pour into cupcake cases and bake in a preheated oven at 170°C for 25 minutes.
6- The day before, prepare the white chocolate ganache. To do this, finely chop the chocolate. In a saucepan, heat the cream and honey (which will give your ganache a smooth texture).
7- Pour the hot liquid over the chocolate in 3 stages, emulsifying well each time.
8- Finish by adding the 75g of liquid cream and chill until the next day.
9 - The next day, whip the ganache with a whisk, as you would for whipped cream.
10 - Using a knife, cut out the centres of the cupcakes and hollow them. Fill them with the strawberry and mint jam or Strawberry Tonka jam.
11 - Using a piping bag, pipe the ganache on top and decorate to your taste.
