Then I placed it in a piping bag and piped the buttercream onto my yummy cupcakes. Anyway, here’s a not so great pic of the butterceam: 🙂 Now, if you’d like, you can strain the puree so you don’t get any raspberry seeds, but I thought that’s what gave it it’s beautiful raspberry feeling. Okay so the Raspberry Swiss Meringue Buttercream is made almost in the same way as your normal vanilla swiss meringue buttercream except that you add 1.5 c of pureed raspberries. They are rich in antioxidants and vitamin B-12! Plus, they’re pretty cute. Raspberries are among my favorite berries and they are very good for you. Speaking of buttercream, let’s get to it! I like to top them because it’s easier for the buttercream to stick to the cake rather than the gooey ganache inside. Then, when you ganache is ready, fill them! What do you do with the tips you cut off? Eat them of course! So core all your cupcakes: Then I cut off the tips to leave nice disk-like lids to the holes I have created. Time to core! I like to core cones out of the cupcakes like so:
So, once it’s time to let your Ganache cool and thicken, your cupcakes should have sufficiently cooled down. Once it’s beautiful smooth and glossy, let it cool and thicken. If it’s not mixing as perfectly as you’d like, place it over a double broiler and mix as it reheats. I like to use a folding motion when I mix my chocolate and cream. Let it stand for 1 minute and then mix it till it becomes glossy and smooth. Then pour the cream mixture on top of the chocolate. Then bring your heavy cream and corn syrup to a strong simmer. You take your very high quality chocolate and place it in a heat proof bowl. Now, I like to really fill my cupcakes so I added an extra half to my entire recipe to get 3 cups out of it and that seemed perfect for me. The ganache recipe I used makes 2 cups ganache. Ganache is really delicious and really, really easy to make. While I let them cool, I made my ganache. These cupcakes, especially, give off a beautiful chocolate aroma as they come out of the oven. With this recipe you beat the wet ingredients into the mixed dry ingredients until the batter is smooth and yummy. So, as always, I pre-heated to 350, separated my dry ingredients with my wet. I took one of my favorite chocolate cupcake recipes from my Martha Stewart book and then filled it with delicious dark chocolate ganache. I really love the taste of dark chocolate and raspberry together. I’ve also got a few tricks up my sleeve for Thanksgiving so stay tuned! We’re in the process of unpacking but were really excited because our apartment is very very very cute! And I just got back from a trip to Berkeley.
#Black forest cupcakes martha stewart update
So a quick update on me: I just moved to Westwood with my best friend Sheva. Where have I been?!? It’s been a while since I’ve updated but, I’ve actually been really busy this past month.
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