Sunday, February 13, 2011
*Just Dessert* Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts
Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts
courtesy of marthastewart.com
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.
Posted by The Green Mama at Sunday, February 13, 2011