Mmm. Cupcakes. Chocolate cupcakes. White and dark chocolate cupcakes with vanilla or raspberry buttercream frosting. You can never go wrong with that.
I found a cheap pastry decorating kit at Carrefour (only $4.95, with 6 different nozzles!) and had lots of fun making proper cupcake icing for the cakes I made for Peishan’s book club last Sunday. They were a hit with the girls. Yay!
For the recipe, I basically used the one for the Magnolia Chocolate cupcakes. For the white choc ones, I replaced the dark choc with Cadbury white chocolate and cut down the sugar by half a cup.
As for the buttercream frosting, here’s the recipe:
Buttercream Recipe
(makes enough for 30 cupcakes)
250 gm unsalted butter
100 gm heavy whipping cream
3 cups icing sugar
2 teaspoon vanilla essence
Raspberries (for raspberry frosting)
1. Cream the butter and whipping cream together, until light and fluffy.
2. Gradually add the icing sugar, beat well.
3. Add vanilla essence.
4. If making raspberry frosting, add approximately 150 gms of raspberries, less or more according to your taste. Enjoy! The taste of fresh berries and cream is really unbeatable!
Hello, these look lurrrvely. One tip – once you’re done adding all the ingredients, turn the speed of your mixer up to high and whisk it well for an additional minute. This helps to smoothen out the buttercream/frosting/whatever-you’re-piping, and prevents the formation of air-bubbles (as well as making sure it’s super velvety and luscious) as you pipe. 🙂
Btw, did you blitz the raspberries before you added them? I see bigger raspberry bits.. looks like it would add a very nice texture!
no blitzing, I very chinchai one. yes, it adds a nicer visual and taste texture!
How come arthur is still so skinny
arthur is a lean mean cupcake burning machine. we all should be so lucky.
My frosting came out kind of runny (but still absolutely delicious). I think it was because the raspberries I used were fresh and really juicy. Is there something I can do to pare this down in the future? I love the look of this frosting, especially the polka dot-y look from the raspberry seeds.
Great job!!
hi Sarah, sorry for the super late reply… can’t think of a solution offhand but maybe you can try freezing the raspberries first?
I tried this with 150g frozen raspberries and the result was separated frosting. Delicious but completely unusable, I’m afraid. Butter doesn’t work well with that much liquid.
Try using half a package of raspberry jello in place of half of the raspberries. You still get the bits of real raspberry, and the jello adds more raspberry flavor, without adding more liquid. I added about a teaspoon of water to the jello first to make a sort of paste before adding it in, and it worked out well!
Hmmm, that was interesting. Looks like somethings will always remain mystery.
I myself has been trying to solve the mystery of the legend that forces you to have “earn it before
having it”, for a wile now. Could not understand much though.
Let me know in case you get to understand the mystery of the Old Hound and the Legend
By the way, good writing style. I’d love to read more on similar topics
Man, I followed that the dark truth link, and was completely in the story. Damn exciting. The latest post talks about a friend of him who’s gone missing . Somewhere on his way to Leh, India. And the guy is asking for help find it. Soundss like an online game . This looks interesting. M already hooked on.
Hey, btw, nice post you have there – keep rocking – 😉