Bloody Jack
by Ling
@ 23 Oct 2013
Ingredients
150ml milk
20ml lemon juice
175g butter
150g sugar
3ml vanilla extract
2 whole eggs
265g flour sieved with 2g baking soda
20g white colour sugar paste
100g chocolate, tempered
Home-made Raspberry Jam
325g sugar, divided
15g pectin NH
500g fresh raspberries
3 lemons, juiced
Preparation
For the home-made raspberry jam: Mix 25g sugar with the pectin NH in a mixing bowl and set aside. Heat the fresh raspberries, the remaining sugar and lemon juice in a saucepan over low heat to a boil. Add in the pectin NH mixture and whisk well. Reduce heat and cook until raspberry mixture has thickened. Remove saucepan from the heat and set aside the raspberry jam to cool.
Mix the milk and lemon juice in a mixing bowl and set aside overnight until the milk curdles.
Whisk the butter and sugar in another mixing bowl until light and fluffy. Add in the whole eggs one at a time and whisk well. Fold in half of the sieved flour into the butter mixture. Whisk well. Add in the curdled milk and whisk well. Fold in the remaining sieved flour. Set aside the batter to rest for about 2 hours.
Place a small amount of white colour sugar paste in between two sheets of parchment paper. Press the sugar paste until flat and even with your hands and a rolling pin. Cut the sugar paste into discs with a round cookie cutter large enough to cover each cupcake. Place each sugar paste disc onto each cupcake. Fill a small cornet made with silicone parchment paper with the tempered chocolate, and then draw a scary smiling mouth, eyes and nose onto a plastic sheet. Once set, stick the chocolate decorations on the white sugar topping.
Makes 10 cupcakes
