Rich Valentine's Chocolate Cupcakes

This lovely & delicious cupcakes are to die for. It is great for Valentine's Day by adding the royal icing sugar heart.

Ingredients:

For the cake:

• 150g butter
• 150g light brown sugar
• 3 eggs, beaten
• 115g self raising flour, sifted
• 35g cocoa powder, sifted
• 1/2tsp baking powder
• 2 tbsp brandy

For the chocolate icing:

• 125g good quality plain chocolate
• 50g butter
• 75ml double cream

To make the hearts:

• 150g royal icing sugar
• pink food colouring

Method:

Preheat the oven to 170C/150C Fan. Line a cupcake tin with paper cupcake cases.

Place the butter and brown sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten egg a little at a time, beating until smooth. Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder.

Divide the mixture between the cup cake cases. Bake for 20 -25 minutes until risen and just firm to the touch. As soon as the cakes come out of the oven prink with a cocktail stick and drizzle with the brandy. Leave to cool on a wire rack.

To make the icing, break up the chocolate and place in a bowl with the butter. Place the bowl over a pan of just simmering water and leave until melted, stirring until smooth. Alternatively, melt in the microwave for 1 minute on medium, stirring halfway through. Stir until smooth.

When the butter and chocolate have melted, remove from the heat and stir in the cream until smooth. Cool for 30 mins or until thick enough to pipe. Place in a piping bag with a large star shaped nozzle and pipe in swirls on top of the cakes.

To make the hearts, make up the royal icing as directed on the pack and divide between 2 bowls. Add pink food colouring to both bowls of icing and mix to give a pale and darker shade of pink. Place the icing in small piping bags fitted with fine plain piping nozzles. Line a tray with baking parchment and pipe heart shapes onto the paper. Leave to dry in a warm place for at least 24 hours, longer if possible until they will easily lift off the paper. Place a heart in each cupcake and serve.

Mango Mousse Cake

This cake is definately for mango lover!!!!

Ingredients:

For the genoise sponge base:

• 2 eggs
• 50g castor sugar
• 15g unsalted butter
• 50g plain flour, sifted

For the mango mousse:

• 17g gelatine powder
• 60g hot water
• 350g whipping cream
• 3 tbsp icing sugar
• 300g mango puree
• 200g cubed mango

For mango puree topping:

• 150g mango puree
• 1 tbsp gelatin
• 4 1/2 tbsp boiling water
• fruits for decoration, optional

Method:

First make the sponge:  Heat the oven to 180C/160C for fan oven. Grease and line the base of a 8in springform tin.

Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water ( don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volumn. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.

Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15-20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.

Line the sides of the same tin with baking parchment, first snipping a line of little "feet" along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin.

To make the mango mousse: In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refridge to chill.

In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Mix well. Add the mango mixture to whipped cream. Mix well till incorporated.

Pour half the mango mousse over the prepared sponge tin. Add mango cubes and cover with the remaing mousse. Let it set for 30 to 45 minutes in the fridge.

To make the mango puree topping: Dissolve gelatine in hot water. Mix into mango puree. Wait until the mousse is set and the topping is cooled, arrange sliced fruits carefully. Let the cake chill for at least 3 hours before removing the cake ring.