With The Great British Bake Off around the corner, it comes as no surprise that some Star Baker worthy recipes are being served by top chefs in the UK. To celebrate the occasion and the fact that National Cupcake Week returns to the UK from 18-24 September 2018, Royal Lancaster Londonwill be serving up an exclusive cupcake-creation from Head Pastry Chef Steve Penny: Dark Chocolate and Dulcey de Leche Cupcakes.
This indulgent chocolately treat will be served in the hotel’s Hyde Lobby Bar throughout the week and is priced at £3 per cupcake. Steve Penny shares his recipe for a twist on a classic that’s sure to be the icing on top of a sweet week.
Dark Chocolate and Dulcey de Leche Cupcake by Steve Penny
Ingredients (10-12 cupcakes):
250g Softened butter
150g Caster sugar
100g Light brown sugar
250g Self-raising flour
30g Cocoa powder
20g Cocoa nibs
2 cans Condensed milk
100g Dulcey de leche
Valrhona Dulcey pearls
Chocolate Butter Cream:
50g Dark chocolate (minimum 70% cocoa solids)
100g Unsalted butter, softened
200g Icing sugar
1 tsp Vanilla extract
Splash of Milk (to loosen)
To make the Dulcey de Leche:
Step 1: Take two cans of condensed milk and place them unopened in a bain-marie in the oven. Set the oven temperature to 120 degrees for around 2-3 hours. Be careful when opening the cans as they will remain hot for a long time!
To make Chocolate Butter Cream:
Step 1: Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool until the chocolate no longer feels hot to the touch.
Step 2: Beat the butter in a second bowl until soft then gradually add the icing sugar. Add the vanilla extract and beat again.
Step 3: Add the melted chocolate to the butter mixture until completely mixed, you can add a few drops of milk if the mixture is a little stiff.
To make the Cupcakes:
Step 2: Cream the butter and sugars together until light and fluffy.
Step 3: Slowly add the milk, eggs and lastly the dried ingredients (flour, cocoa and cocoa nibs). Fold in the Dulcey de Leche into the mix.
Step 4: Fill 10-12 muffin tins. Don’t fill to the top, only ¾ of the cases should be full!
Step 5: Bake at 180 degrees for approximately 15-20 minutes (or until a knife inserted into one of the cakes comes out clean) and allow to cool.
Step 6: Once cool, carefully make a hole in the top of the cakes using a teaspoon and pipe in the dulcey de leche. Top with a spread of the milk chocolate butter cream to give a smooth velvety finish.
Step 7: Sprinkle Valrhona Dulcey pearls and drizzle more chocolate on top just for luck!
Royal Lancaster London,
Lancaster Terrace, London
Reservations – 020 7551 6000
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