Cakes · Food & Home · Uncategorized

Bubble-gum And Raspberry Jam Cupcakes…

Halva bakery in Fulham, are currently offering a Bubble-gum and Raspberry Jam cupcake and they kindly let me share their recipe.

Cupcake sponge:

  • 4x eggs
  • 130 g caster sugar
  • 130g flour
  • 40g cool melted butter
  • Raspberry Jam (as much as you want!)

Ganachée Monte Topping:

  • 90g good quality white chocolate
  • 100g whipping cream
  • 300g whipping cream (separate to the 100 gr)
  • 40g Monin Bubble gum syrup

The day before:

  • Take your 100gr cream to boiling point and pour it over the white chocolate and stir with a spatula until fully combined.
  • Then add the other 300gr cold whipping cream, stir well and add the syrup. Keep in the fridge for at least 12 hours.

On the day:

  • In a mixer mix eggs and sugar, when it becomes white and fluffy, gently fold the flour in and add the cool melted butter.
  • Fill the cupcake mould three quarters full and bake at 170c for 15 minutes.


  • Poke a cupcake with a thin knife, they are ready when the knife comes out clean.
  • Take the ganache out of the fridge and whip it in the mixer until it becomes fluffy like a Crème Chantilly. (Whipped cream)
  • Dig a little hole in your cupcake and put a tea spoon of raspberry jam and pipe your bubble gum ganache over it.

About this post: This is a guest recipe from Halva bakery. No Payment was received.

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