|This is our first Wednesday off together. I started working 4 tens. Nothing like making cupcakes to bring you closer together!!|
If your not feeling the pink any other color should work too. I was thinking purple or blue would look cool.
2 1/2 cups sifted cake flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter room temp
2 eggs room temp
1 cup buttermilk room temp
1 teaspoon vanilla
1teaspoon white vinegar
2oz liquid food coloring (I used about 1/2 tablespoon of the gel type. You could use less or more depends on the color you want to achieve.)
The How To
Preheat oven to 350 degrees. Sift together the cake flour, baking powder, and salt and set aside.
In a smaller bowl, mix together food coloring and cocoa powder. If your using the liquid type mix until lumps are gone- it should resemble a thin paste.
|Looks slightly pink right? Well it did in person|
Beat in eggs, one at a time, then beat in vanilla and cocoa paste.
|Giving you a little egg action here|
|I bet you didn't think it would be that pink.|
|Looks a little lighter than the picture above.|
|Not sure what's the point of the vinegar and baking soda. Didn't seem like it did anything special.|
|Pink... Red.. Who cares!!!|
If you have time, make this the night before so the filling has time to setup and get firm. If your lazy just use some jam or preserves. I noticed this recipe didn't quite fill 24 cupcakes so you might want to double it.
2 10oz bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch
|These are some of the best frozen raspberries I've ever had. They taste like they were freshly picked. Definitely worth the extra money!|
The How To
Using the food processor, puree the thawed raspberries.
Press the puree through a fine strainer to remove the seeds.
|At this point you might be thinking that you should have went with the jam..|
Bring to a boil and stir until thickened. Let cool completely. I noticed with mine that it didn't get as thick as I had wanted so I reboiled it with some flavorless gelatin and let it re-cool that it did firm up some.
Once the filling is cooled go ahead and fill the cupcakes up.
|A little messy but totally worth it.|
White Chocolate Buttercream
There is no going wrong with this stuff! Oh this is another recipe you might want to double. For me I had enough to do a dozen.
1 cup butter room temp.
2 cups powdered sugar
6oz white chocolate melted & cooled
3-5 tablespoons whipping cream
The How To
Melt the chocolate in either the microwave or double boiler style. Let cool completely.
|I choose to melt it with a double boiler|
While that is cooling beat the butter and sugar at low speed until fluffy.
Add melted/cooled chocolate and 3 tablespoons of whipping cream. Depending on how thick you want your frosting, you might add more whipping cream. I found 3 tablespoons was perfect. Beat on high for 3-4mins.
|Look at the shinny finish, this is probley one of the prettiest butter creams I've made.|
|Had some left over melting chocolate so I made up some hearts too.|
Black Forest Cupcakes