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Le Caillau - cupcakes

Le Caillau’s chocolate cupcakes with white chocolate buttercream and red berries

These chocolate cupcakes are a lovely balance of dark chocolate and fresh berries, we find the new season Gariguette strawberries are especially sweet and delicious.

Makes 12:

Ingredients

For the chocolate cupcakes:

75g dark chocolate

175g self raising flour

30g cocoa powder

180g caster sugar

2 large eggs

100ml cooled coffee

100ml buttermilk (lait fermenté)

105ml vegetable oil

 

For the white chocolate icing:

100g white chocolate

3tbsp milk

150g butter, softened

270g icing sugar

To decorate:

Selection of red berries: Strawberries/raspberries/blueberries

You will need:

A 12-hole muffin tray with 12 paper cupcake cases

For the chocolate cupcakes:

Preheat the oven to 160°C /350°F/gas 4. Grate the chocolate (or chop using a food processor) and tip it into a large bowl. Add all the other dry ingredients: the self-raising flour (sifted), cocoa and sugar and mix together thoroughly. In a free standing mixer or a large bowl, whisk together the wet ingredients: eggs, coffee, buttermilk and vegetable oil. Gradually add the dry mix into the wet mix, whisking until smooth. Carefully fill the paper cases until two thirds-full. Bake for 20-25 minutes or until they spring back when touched. Leave to cool, transferring to a wire rack when cool enough to handle.

For the white chocolate buttercream icing:

Break the white chocolate into small chunks and place in a bowl along with the milk. Melt in the microwave (or over a pan of boiling water) very slowly and on a low temperature, stirring every 15 seconds if using the microwave – white chocolate burns very quickly! Beat the butter in a free standing mixer (or in a bowl with an electric hand whisk) for 2 minutes until pale and smooth. Sift the icing sugar into a bowl and add it to the butter in two stages, beating well between each. When the butter icing is smooth, add in the melted white chocolate mix and beat for a minute or so until silky.

To decorate:

Either spoon the butter icing onto the top of each cupcake or if you’re feeling more adventurous, using a star shaped piping nozzle, pipe swirls onto the top of each cake. Decorate with red berries.

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Le Caillau

Nestled in the heart of the Cahors vineyards you’ll find Le Caillau is a family run Restaurant, Café and Pottery Painting Atelier.

In 2011, Caroline and Chas Sharp opened the doors of Le Caillau, a renovated 300 year old winery. Our aim is simple - to produce great quality, simple and tasty food. In our restaurant kitchen our small team creates dishes based on vegetables from our own kitchen garden and local seasonal produce, (with some more exotic ingredients thrown in for variety and a different flavour from traditional Quercy cuisine). Our Café and Pottery Painting Atelier is perfect for an afternoon getaway, whether you’re after a coffee and slice of homemade cake (lemon drizzle and coffee and walnut are some of our customers’ favourites), or you’re feeling artistic and decide to get creative by painting some pottery.

Spring Opening Hours:

Restaurant: Lunch every day except Tuesday, Dinner Wednesday – Saturday inclusive

Café Atelier: Mon, Wed, Thu, Fri, Sat: 10am - 5pm, Sunday: 12pm - 4pm, Tuesday: Closed

Le Caillau, 46700 Vire sur Lot. Telephone: 05 65 23 78 04 www.lecaillau.com  facebook.com/lecaillau twitter.com/lecaillau  Instagram.com/lecaillau

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