Sunday, February 13, 2011

*Just Dessert* Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts


Just Dessert

Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

courtesy of marthastewart.com



Ingredients

Makes 2 dozen
  • 2 1/2 cups all-purpose flour
  • 2 cups cake flour (not self-rising)
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 1/4 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 6 large eggs
  • 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
  • Gel-paste food coloring, in Tulip Red (optional; sugarcraft.com)
  • Pink Buttercream
  • Chocolate Filigree Hearts

Directions

  1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
  2. Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.
  3. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.
  4. Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream and lacy chocolate hearts.
From Martha Stewart Living, February 2010
Click on link for buttercream frosting and filigree how-to.
Read more at Marthastewart.com: Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts - Martha Stewart Recipes
One bite from these cupcakes and your eyes will close in pleasure.  I love berries of any kind, so I knew I'd like it.  I make and eat cupcakes fairly often and can discern a good cupcake from the bad.  I'm all too familiar with the ones that are so sugary that you immediately feel sick to your stomach. Ewww.  Not the case with these yummies.  I think it's because they are made using regular sugar and not confectioner's.  Wow, you have to try these!


Photo Gallery

The raspberry cupcake batter is complete. Ready for baking.
5 egg whites are used in the buttercream frosting.  When separating more than one or two eggs, try using a colander with a bowl underneath.  Much faster and easier-Martha tip.
Whisking the egg whites, sugar and salt to 160 degrees.
For the buttercream frosting, the next step is to transfer mixture to the mixer. Now, add more stuff (see above).
Had to capture Butter Mountain.
With careful supervision, Gabriel added the butter.  He was so patient!  Only a pinch could be added at a time.
Pretty in pink.
All done!  The pink buttercream frosting is ready.
These tools are a must have for frosting cupcakes. 
Chocolate filigree hearts....It starts with the chocolate....ooohhhh lala. 
Instead of chopping the chocolate and making more clean up, try smashing the chocolate while it's still in the wrapper. 
Funny, looks like bullet holes.
Melt chocolate in double boiler.
On parchment, trace heart shapes...30 to be exact.  In retro., you don't have to be a perfect tracer...thankfully.

Piping the chocolate onto the parchment paper.
Almost done...Wow, I didn't totally screw up the hearts!
Let them chill for 15 min.  In the meantime, I frosted the cupcakes.
Here it is!  My very own raspberry cupcake with pink buttercream and a lacy chocolate heart. 
First bite...I've been awakened!
All done!

~Enjoy~

2 comments:

The Green Mama said...

Side note: for the raspberries, I used frozen organic. I didn't even try to look for them anywhere else.

Carl said...

Morgan, the whole thing looks so professional...skillfully done, but then again, you have the proper tools and some experience piping with the bag and tips.

And that pink, heart-shaped plate was a perfect
serving piece. Well done!

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