Wizard cupcakes

Ingredients

Whipped white chocolate orange ganache

• 20 cl of liquid cream with 35% fat
• 150 g of white chocolate

• the zest of 1 orange

• orange fat-soluble food coloring

cupcakes

• 60 g of flour
• 80 g of sugar
• 6 g of yeast
• 100 g soft butter
• 3 eggs
• 200g dark chocolate

Decoration

• 250 g of black sugar paste
• 50 g of white sugar paste + powdered food coloring (purple and yellow)

• or 30 g of purple sugar paste and 20 g of yellow sugar paste icing sugar food glue

Material

• cupcake cases x 10

• piping bag

• fluted socket 4b

• star and round cookie cutters (optional)

Preparation

Whipped white chocolate orange ganache (1)

1. The day before, heat the cream and orange zest in a saucepan over low heat.

2. Place the crushed white chocolate in a mixing bowl.

3. When the cream boils, pour it in 3 batches over the chocolate, stirring well with a spatula.

4. Add the orange coloring, cover your cream with film and reserve it in the refrigerator.

Cupcakes

1. The same day, preheat the oven to 180°C.

2. In a saucepan in a bain-marie, melt the chocolate.

3. In the bowl of the mixer fitted with the whisk attachment, pour all the dough ingredients and whisk at medium speed. Pour the batter into 3⁄4 of the cases.

4. Bake for 10 to 15 minutes depending on the size of the cases, then let the cupcakes cool to room temperature.

Whipped white chocolate orange ganache (2)

1. Place the ganache in the robot bowl. Beat the cold ganache at maximum speed until it has the texture of whipped cream, then reserve it in a bag fitted with a fluted nozzle in the refrigerator.

Assembly

1. Pipe a ganache flower onto the cupcakes and reserve them in the refrigerator.

Decoration

1. Sprinkle a little icing sugar on your work surface.

2. Knead the white sugar paste to soften it, divide it according to the weights in the list of ingredients and color the pieces with the different colorings, or use your colored sugar paste.

3. Knead the black sugar paste to loosen it and form 10 balls of 20 g. Shape them into pointed cones.

4. Sprinkle icing sugar on your work surface and roll out your colored sugar paste and the rest of the black sugar paste to a thickness of 2-3 mm using a non-stick rolling pin. Using a paring knife and cookie cutters, form:
   50 small yellow stars
   10 purple strips to surround the hats
   10 black circles to make the bases of the hats

5. Using edible glue, assemble the wizard hats, then place them delicately on the ganache.