Recipe of Homemade Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant
Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant is 13 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant estimated approx 1 hour 30 mins.
To get started with this recipe, we have to prepare a few ingredients. You can cook Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant using 13 ingredients and 18 steps. Here is how you can achieve it.
I make it because I am hungry!!
Ingredients and spices that need to be Take to make Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant:
- Genoise Sponge
- 4 Eggs
- 2/3 cup Caster Sugar
- 1/4 tsp Salt
- 1/2 cup Cake Flour
- 2 tbsp Cocoa Powder
- Whip Cream
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1 tbsp Sugar
- Fondant
- 1 Fondant
- 5 dash Blue Food Coloring
Steps to make Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant
- 1) Genoise Sponge
- Beat eggs , sugar and salt.
- Use electric hand mixer and beat over warm water until the foam rises up.
- Sift in flour and cocoa powder.
- Gently fold together with a spatula. Not break the egg foam.
- Scoop the batter into the cupcakes liners about 2/3 full.
- Bake for 195 C for 11 minutes
- Let it cool completely on a wire rack.
- 2) Whipping Cream
- Pour Cold whipping cream into a bowl.
- Whisk for 2 minutes then add sugar and vanilla extract.
- Continue whisking until stiff.
- Pour the cream in the pipping bag.
- Cut the end and pipe on cooled cupcakes.
- 3) Fondant
- Knead blue food coloring with fondant.
- Roll out a fondant and cut into heart shapes using heart shape cookie cutter.
- Decorate the fondant on the cupcake.
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