We didn't mean to disappear for a while, but life kind of got hectic. Kaspian started school, we had a birthday party for Alona's dad, working on the Ruidoso house. We have been slightly too tired to do our regular updates to the blog. Hopefully, we can get back to keeping up with it.
So, we kind of cheated on the chocolate cake for the cupcakes as we used a mix and added chocolate chips to it. We had some strawberries and really wanted to make a strawberry frosting for the cupcakes. This turned out a little tricky as the strawberry puree changes the texture of the frosting and makes it not quite as "fluffy" and able to stand on its own. So, definitely refrigerate them after making to avoid the frosting getting droopy and liquidy. We also had some mint growing in our yard, so we decorated the cupcakes with some mint leaves. It added a nice touch of green color to the cupcakes.
Since we used a mix for the cupcake batter, we will only give the frosting recipe here.
The original recipe was from this website: http://www.thegourmetgourmand.com/2051-2/
So, we kind of cheated on the chocolate cake for the cupcakes as we used a mix and added chocolate chips to it. We had some strawberries and really wanted to make a strawberry frosting for the cupcakes. This turned out a little tricky as the strawberry puree changes the texture of the frosting and makes it not quite as "fluffy" and able to stand on its own. So, definitely refrigerate them after making to avoid the frosting getting droopy and liquidy. We also had some mint growing in our yard, so we decorated the cupcakes with some mint leaves. It added a nice touch of green color to the cupcakes.
Since we used a mix for the cupcake batter, we will only give the frosting recipe here.
The original recipe was from this website: http://www.thegourmetgourmand.com/2051-2/
Ingredients:
8 oz strawberries
2 tablespoons water (if needed)
½ cup butter (1 stick), room temperature.
3 cups powdered sugar
mint leaves for decor
2 tablespoons water (if needed)
½ cup butter (1 stick), room temperature.
3 cups powdered sugar
mint leaves for decor
Directions:
1. Puree strawberries in the blender. If needed, add a few tablespoons of water to assist the puree. Our strawberries were very ripe and didn't need any water. We also use the nutri bullet to puree
2. Pour puree into a small saucepan and cook on medium heat, stirring constantly, until mixture reduces and is about the texture of polenta/grits (takes about 6-7 minutes).
3. Pour puree through a fine-mesh sieve, pressing on the solids with a spatula, and into a bowl to cool. Puree will be thick.
4. Next, in a medium bowl, cream the butter with hand-mixer on medium, until fluffy. Add powdered sugar, a little at a time, until mixed.
5. Add 5 tablespoons of puree to the mixture. Mix well.
6. Spread or pipe onto cooled cupcakes.
2. Pour puree into a small saucepan and cook on medium heat, stirring constantly, until mixture reduces and is about the texture of polenta/grits (takes about 6-7 minutes).
3. Pour puree through a fine-mesh sieve, pressing on the solids with a spatula, and into a bowl to cool. Puree will be thick.
4. Next, in a medium bowl, cream the butter with hand-mixer on medium, until fluffy. Add powdered sugar, a little at a time, until mixed.
5. Add 5 tablespoons of puree to the mixture. Mix well.
6. Spread or pipe onto cooled cupcakes.
What we liked:
The frosting tasted delicious with the chocolate cupcakes!
What we didn't like:
The frosting melted at room temperature.
What Kaspian thought about it:
He really wanted some green frosting, but he was okay with strawberry. He mostly wanted to "save" his cupcake.
Next time:
maybe less strawberry puree? Might want to try some strawberry syrup as well.
No comments:
Post a Comment