Follow Jemma inside a little nook of our busy Soho Bakery to make 'Drippy Yolk' Creme Egg cupcakes for Easter. Our classic moist, chocolate, chocolate chip sponge, a creme egg baked in the centre, topped with smooth vanilla swiss meringue butter cream and a 'drippy yolk'. These will be available all week on the counter in store at C&D Soho, along with many other Easter cupcakes and bakes. Check out our instagram MENU highlight on the @crumbsanddoilies instagram for the full selection.
C&D Soho:
1 Kingly Court,
Carnaby
W1B 5PW
CHOCOLATE CUPCAKES:
140g Plain Flour
185g Caster Sugar
35g Cocoa Powder
1⁄4 tsp Sea Salt
1⁄2 tsp Bicarb35g Dark Choc Chips (54%)
2 Eggs
125g Cooled Coffee
125g Buttermilk
105g Vegetable Oil
12 Frozen Mini Creme Eggs
BUTTERCREAM:
150g Egg Whites
300g Caster Sugar
360g Soft Unsalted Butter
1⁄4 tsp Sea Salt
1⁄3 tsp Vanilla Extract
GANACHE:
60g White Chocolate Chips
20g Double Cream
Yellow Food Colouring
JOIN THE BAKE CLUB FOR FULL DOWNLOADS: / cupcakejemma
BAKE AT HOME KITS & MERCH: cupcakejemma.com
CAKES & COOKIES: www.crumbsanddoilies.co.uk
INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
29 июн 2024