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Ingredients

VANILLA CUPCAKES
170 g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
220 g caster sugar
½ tsp salt
2 vanilla beans, cut and scraped
60 g unsalted butter, room temperature
110 g whole eggs, room temperature
70 g sour cream
60 ml vegetable oil
1 tsp vanilla bean paste
150 ml full cream milk
50 g desiccated coconut

 

YELLOW CHOCOLATE
50 g coconut oil
715 g good quality white chocolate 28%
1 tsp yellow oil soluble colour powder

 

TERRACOTTA CHOCOLATE POT
195 g good quality milk couverture chocolate 33%
yellow chocolate, remaining from flower dipping
½ tsp red oil soluble colour powder

 

WHITE CHOCOLATE AND LEMON WHIPPED CREAM
210 g unsalted butter, room temperature and cubed
115 g pure icing sugar, sieved
1 tsp vanilla bean paste
50 ml lemon juice
170 g good quality white chocolate 28%

Method

VANILLA CUPCAKES

  1. Heat the oven to 160˚C, fan forced.
  2. Grease a 12-indent medium cupcake tin with vegetable oil spray. Set aside until required.
  3. Place the flour, baking powder, bicarbonate of soda, sugar, scraped vanilla beans and room temperature butter into the bowl of a stand mixer fitted with a paddle attachment and mix until the ingredients resemble a fine crumble.
  4. In a separate bowl, whisk the eggs, sour cream, oil and vanilla bean paste.
  5. While mixing on low speed, gradually add the egg mixture to the crumble. Continue to mix until the batter is completely smooth.
  6. Slowly add the milk and mix to combine.
  7. Remove from the stand mixer and fold through the coconut.
  8. Pour the batter evenly between the 12 cupcake indents, filling them ¾ of the way up.
  9. Bake in the pre-heated oven for 25 minutes, until the cupcakes bounce back when gently pressed.
  10. Allow to sit at room temperature for 10 minutes before removing from the tin. Place the cupcakes on a cooling rack and allow to cool completely.
  11. Cover the cupcakes in plastic wrap and place in the freezer.
  12. Once frozen, cut the tops off the cupcakes. If required, trim the off cuts to ensure they have an even width.
  13. Using a 55mm flower cutter, cut a flower out of each cupcake top and a 15mm plain piping tube to cut a circle out of the centre of each flower.
  14. Return the cupcakes and flowers to the freezer.

 

YELLOW CHOCOLATE

  1. Heat the coconut oil in the microwave until melted. Set aside to cool.
  2. To temper the white chocolate, place it into a microwave-safe plastic bowl, heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
  3. Sieve the yellow colour over the tempered chocolate and stir until the colour is completely incorporated.
  4. Add the cooled coconut oil to the chocolate and mix to combine.
  5. Place a toothpick into the frozen flower and dip it into the coloured chocolate to coat. Tap off any excess chocolate before placing the flower onto a sheet of baking paper. Repeat with the remaining flowers. Allow to set at room temperature.

 

NOTE: If the ambient temperature of your kitchen is warm, the dipped flowers can be placed in the refrigerator for 15 minutes, until the chocolate sets. If the chocolate begins to set, use a hair dryer to gently heat while stirring.

 

TERRACOTTA CHOCOLATE POT

  1. Temper the milk chocolate as per the instructions above.
  2. Add the remaining yellow chocolate to the tempered milk chocolate and mix to combine.
  3. Sieve the red colour over the tempered chocolate and stir until the colour is completely incorporated.
  4. Place a toothpick into the top centre of each frozen cupcake. Dip the cupcakes into the terracotta chocolate to coat the base and sides. Place on a sheet of baking paper and allow to set at room temperature.

 

WHITE CHOCOLATE AND LEMON WHIPPED CREAM

  1. In the bowl of a stand mixer fitted with a whisk attachment, place the room temperature butter, sieved icing sugar, vanilla and lemon juice. Whisk until light and fluffy.
  2. Meanwhile, melt the white chocolate in the microwave in 30 second increments, stirring in between, until the chocolate is completely melted and hot to touch.
  3. Pour the chocolate over the butter mixture and continue to whisk until it reaches a pipeable consistency.

 

ASSEMBLY

  1. Transfer the whipped cream into a piping bag and cut a large portion off the tip.
  2. Pipe the cream on top of the terracotta cupcakes.
  3. Finish by placing a yellow chocolate dipped flower on top of the piped cream.

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