Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant – a delicious recipe with Eggs, Caster Sugar, Salt, Flour, Cocoa, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) Genoise Sponge
2
Beat eggs , sugar and salt.
3
Use electric hand mixer and beat over warm water until the foam rises up.
4
Sift in flour and cocoa powder.
5
Gently fold together with a spatula.
6
Not break the egg foam.
7
Scoop the batter into the cupcakes liners about 2/3 full.
8
Bake for 195 C for 11 minutes
9
Let it cool completely on a wire rack.
10
2) Whipping Cream
11
Pour Cold whipping cream into a bowl.
12
Whisk for 2 minutes then add sugar and vanilla extract.
13
Continue whisking until stiff.
14
Pour the cream in the pipping bag.
15
Cut the end and pipe on cooled cupcakes.
16
3) Fondant
17
Knead blue food coloring with fondant.
18
Roll out a fondant and cut into heart shapes using heart shape cookie cutter.
19
Decorate the fondant on the cupcake.
567
kcal
Calories
33
g
Fat
56
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 Eggs, 2/3 cup Caster Sugar, 1/4 tsp Salt, 1/2 cup Cake Flour, and more.
Yes, Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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