Loving… Day&Night Cupcakes

“It was the possibility of darkness that made the day seem so bright.” Stephen King

Love is – at the same time – obviously natural and undeniably difficult. Just as a baked good, similar to a cupcake, human relationships have a complex mixture of ingredients that might seem simple to source for one but prove difficult to understand for the other…there is no perfect recipe. Recipes only work if taken time and effort, crafted with “love” as a primary ingredient. Happiness – ultimately- depends on the peaceful acceptance of both sweet and savoury, light and dark moments. Without savoury, sweet would taste dull, without bitterness, chocolate would be blend, without dark, light would have no significance.
Memorable cakes are often the ones that carry some form and degree of opposites…a crunch with softness, a bitter flavour with sweetness, a liquid element within a deeper texture, but often the pure contrast of visual differences can result in a dramatic experience. The Day&Night cupcake builds on the visual and tasteful difference of white and dark chocolate, and that of the soft cream and rich cocoa.

For the cupcakes
100 g plain flour
50 g cocoa powder
120 g caster sugar
50 g melted dark chocolate
2 tsp baking powder
a pinch of salt
40 g unsalted butter (essential that it is at room temperature)
100 ml cream
1 egg
1/4 tsp vanilla extract
50-60 g melted white chocolate
For the topping
225 g cream cheese
2 ts vanilla extract
115 sugar
450 g heavy cream
1 tbsp melted chocolate
2 tbsp cocoa powder

Preheat the oven to 170 degrees C. Prepare a 12-hole cupcake tray,lined with paper cases. Mix the flour, cocoa powder,sugar,baking powder,salt and butter and beat on a slow speed until achieved a sandy consistency and everything is combined. Whisk the cream, egg, melted chocolate and vanilla extract together in a jug ,then slowly pour into the flour mixture, beating continuously to combine for a couple more minutes until the mixture is smooth. Do not over mix. Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched.A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cooled, cut the top in an angled lie to create a well and fill with melted white chocolate.
To make the icing combine the cream cheese, sugar, vanilla extract in a large mixing bowl and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while continue whipping until the cream can hold a stiff peak. Divide in three bowls. Leave one white, mix the melted chocolate into the second one, and mix the cocoa powder thoroughly into the third. Try to make sure different types of icing are roughly the same consistency before using. Fill all three in separate bags. Fill them a little less than 1/3 full, flatten them out and stack them on top of each other. Trim off the tip of each bag and slip them into the bag fitted with the decorating tip. Firmly squeeze the bag until getting equal parts of each icing from the tip. Decorate with bright coloured embellishment.

“Dawn gifts a soft touch
An invitation to love
Sweetest surrender”
Mia Rose

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