Watch the film then try this delicious new recipe from Local Food Britain member Emma Fuller at Velvet Fig for individual Chocberry Sundaes made by combining chocolate cupcakes with indulgent butter cream and raspberry puree.
-
Ingredients
for
chocolate cupcakes
-
Makes
12
cupcakes
-
170
g
soft butter
-
170
g
caster sugar
-
140
g
self-raising flour
-
3
large
eggs
-
85
g
drinking chocolate
-
3
tbsp
boiling water
-
For
the
buttercream topping
-
200
g
unsalted butter
-
400
g
icing sugar
-
For
the
raspberry and rosewater sauce
-
400
g
frozen raspberries
-
100
g
caster sugar
-
3
tbsp
water
-
2
tsp
rosewater
- FOR THE CAKE
Pre-heat the oven to 160 degrees fan and line a 12 hole muffin tin with cases
- Carefully measure all the cake ingredients in to a bowl or mixer
Use a hand-blender or a free-standing mixer to mix everything together until the batter is smooth.
- Divide between the muffin cases
- Bake in the oven for approx. 20 minutes. Test by inserting a skewer in to the cakes and if it comes out clean, the cakes are cooked
- Allow the cakes to cool. Unwrap the cakes and cut in half. 9 cupcakes will make 6 sundaes
- RASPBERRY SAUCE
Put the raspberries, sugar and water in saucepan, let them simmer until thickened slightly, about 20 mins
- Blitz the rapberries until smooth with stick blender
- Sieve the sauce to remove the seeds the stir through the rosewater and allow to cool
- BUTTER CREAM
Using a hand-blender or free-standing mixer, take 200g soft unsalted butter and mix in 400g icing sugar
- Add 3 tablespoons (or to taste) of the cooled raspberry puree. Add this to the butter cream and mix until smooth and fluffy. You are looking for a butter cream that is smooth and soft, but not too loose or runny.
- Watch the video to see Emma showing you how to assemble the sundaes then sprinkle with freeze dried raspberries
