This week’s mumpreneur is Ballymaloe-trained chef, Ciara Gorman Fennessy. Owner of Ciara’s Kitchen, a cooking demonstration class with a difference, Ciara is also mum to twins and recipe testers, Holly and Freddie (4).
At Ciara’s Kitchen clients come to watch me cook and learn the process. The aim is to teach people of all levels how to cook different dishes and to inspire them to taste new ingredients, while enjoying a fun night out. Groups are small, so it’s sociable and fun. Each night is booked separately so people can come on their own or make a night of it with friends. Topics change monthly and range from BBQ to fish, Indian to Italian, paleo to desserts – I cover it all! Visit Ciara’s Kitchen for more information.
Ferrero Rocher Cupcakes
Makes 12
Ingredients:
For the cupcakes:
- 120g unsalted butter, at room temperature
- 120g light golden brown sugar
- 2 medium eggs
- 150g self-raising flour
- 3 tablespoons milk
- 100g 70% dark chocolate, melted and allowed to cool
For the icing:
- 450g icing sugar
- 70g unsalted butter, at room temperature
- 325g hazelnut spread
- 125ml double cream
Toppings:
- Chopped hazelnuts
Directions:
1. Preheat the oven to 180 degrees or 160 degrees for a fan oven. Beat the butter and sugar together until pale and fluffy using an electric mixer. Beat in the eggs, one egg at a time.
2. Sieve in the flour. Add the milk and dark chocolate and mix well.
3. Divide the mixture between 12 bun cases. Bake for 20 minutes.
4. Remove from the oven and allow to cool before piping on the frosting.
For the frosting:
1. Sieve the icing sugar into a large bowl. Add the butter, hazelnut spread and double cream and beat together well using an electric mixer.
2. Put a large star nozzle into a piping bag. Spoon the frosting into the piping bag and then pipe the frosting on top of the cupcakes.
3. Sprinkle with chopped hazelnuts and serve.
www.ciaraskitchen.ie
Photography by Alan Rowlette Photography
