So after the success of wedding #1, it was on to the easier and less stressful task of wedding #2 this summer. This bride, a friend of mine, wanted cupcakes and had requested chocolate with coconut frosting and whatever else I wanted to make. Well I already posted the chocolate-coconut cupcakes and the other ones I chose to make were a variation on the strawberry cupcakes I previously posted as well. I won’t repost the recipe but rather just some notes on them since they were actually what I called “Raspberry White Chocolate Cheesecake Cupcakes”.
Since the couple was aiming for a “desserts & appies” type of night, I figured cupcakes weren’t enough and made two other creations for the evening, which were Caramel Macchiato Whoopie Pies & the all time favourite Lemon Squares. Of course the Whoopie Pies will have to make an appearance on Let’s Make Whoopie rather than this blog! As for the lemon squares, well I think I will post a couple pics on here but I had a bit of a problem with the lemon squares… I made a double batch of them and therefore made two pans of them. Now here is the weird thing, when I went to cut up the first batch, the entire pan was “inverted”. So the lemon was on the bottom and the crust was on the top. The second pan of them was
about 80% completely fine but at the one end, the same thing had happened – crust on top! So so strange! I have no idea why this happened or what went on but I have found that other people have had the same problem! My only guess is that
you have to put the lemon filling in the crust while the crust is still hot (it is prebaked). Since I was taking forever to squeeze the lemons, I wasn’t ready with the filling when the crusts were done so they were able to cool. That is the only thing I can think that I did differently from the first time that I made the recipe and they came out PERFECT! So I will not post the recipe here until I know that it works perfectly. I still did take them to the wedding though – the ones that didn’t make nice squares because of the less-than-sturdy base weren’t served there and instead were flipped over, slightly smoothed and taken to my less-than-picky friends! They still tasted amazing but they didn’t look pretty!
I got a little carried away with wanting to do lots of different designs! It was kind of fun but maybe two designs for each flavour would have been better! My favs are the little mini chocolate ones with the little orange rose, or the pink minis with the 2 orange apple blossoms or the ones that just look like big roses (see the pics below! There are big white ones and mini pink ones! I added glitter to them too 🙂 )
Raspberry White Chocolate Cheesecake Cupcakes
Raspberry cupcakes: these were made using the recipe for the strawberry cupcakes found here but instead of strawberries, I used raspberries.
Cheesecake Filling: I made a cheesecake filling (beat together 4 oz cream cheese, 1/4 cup sour cream, 1/2 cup sugar, 1 egg , 1 tsp vanilla) and added a little less than 1 tablespoon to each cupcake prior to baking. The cupcakes don’t look nicely domed after and some end up a little odd shaped, but they taste good!
White Chocolate Buttercream: melt 6 oz white chocolate and allow to cool. Beat on low 1 cup room temp butter, 2 cups of icing sugar, melted white chocolate, and 3 Tb milk until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
Although I am unmarried myself, I do generally enjoy weddings. Some may not believe that as sometimes I complain about them (as they are a great reminder of my own single status) but honestly I do like them. But for me it isn’t about any particular detail or the fancy displays or anything, it is about the couple. I love seeing how they customized their wedding to match their personalities and who they are. And I love seeing the look on the groom’s face when the bride comes in!
I have a friend that is getting married in just over three weeks and what she and her soon-to-be husband decided to go with was an evening wedding followed up with desserts, appies and dancing. Although I do enjoy a good meal, I think this is a great idea for them! Neither of them are into the big fancy wedding and this style will be perfect for them. So since my friend knows how much I love baking and that I was taking decorating classes, she asked if I would be willing to make cupcakes for her wedding. Of course I obliged! What a fun opportunity! Of course I didn’t really think about the fact that I don’t really have a favourite chocolate cupcake recipe or that maybe she would want something that I hadn’t perfected already. This was really just an extra challenge though! So there is the reason behind having made 3 different chocolate cake/cupcake recipes recently!
When I finally got around to asking what she actually wanted a couple months back, she immediately said she wanted chocolate cupcakes with coconut icing. This is what she has apparently asked for as a birthday cake/cupcake since she was very young. And this actually made me really happy as I love coconut things but I know that a lot of people aren’t as thrilled by them as I am so I am always hesitant to make coconut things. My own addition to this was to add a chocolate ganache filling to the cupcake. Just a little boost of extra decadence in my mind!
I think this recipe is the one I am sticking with. When I made these cupcakes, the intention was to do a trial run of the cupcakes for a shower for her but I wasn’t positive the recipe would be the one I would use. Well it will be! Even though I liked the other recipes (the chocolate cake in the Chocolate Covered Strawberry Cake or the Chocolate Cake with the Toasted Marshmallow Filling), this one seems richer, smoother and luxurious. I loved it. And I really LOVED the batter… it is so creamy and delicious. Oops, right, that wasn’t the part I was supposed to be inhaling! And then stuff it full of smooth chocolate ganache and top it with creamy white coconut icing… oh so good! Here’s the recipe:
Luxurious Chocolate Cupcakes (or cake!)
(aka Chocolate Buttermilk Cake from Good Housekeeping Best-Loved Desserts )
- 2 cups all-purpose flour
- 1 cup cocoa
- 1 1/2 tsp baking soda
- 1 1/2 cups buttermilk
- 2 tsp vanilla
- 1 3/4 cup white sugar
- 3/4 cup butter, softened
- 3 large eggs
- Preheat oven to 350°F. Grease cake pans or line cupcake pans with paper liners. I did a combo of 12 mini cupcakes, 12 regulars, and 1-9″ cake pan (lined with parchment paper). The idea is to make a 2-layer pan (they would be pretty deep though!)
- Whisk together flour, cocoa, baking soda & salt.
- In a 2-cup measuring cup, mix together buttermilk and vanilla.
In the bowl of a mixer, beat butter and sugar until blended. Beat about 3 minutes on high until creamy.
- Reduce speed to low and add eggs one at a time.
- Beat in flour mixture alternatively with buttermilk/vanilla mixture. Start and end with the flour mix.
- Pour into prepared pans and bake until a toothpick inserted in the centre of the cake comes out clean. For mini cupcakes it was about 12-15 minutes, cupcakes 17-20 minutes and cake was about 25-28 minutes (I don’t actually remember perfectly! It could have been longer!)
- Cool in pans 15-20 minutes before removing to cool on racks.
Chocolate Ganache Filling
- 4 oz semisweet chocolate
- 1/2 cup whipping cream
- Heat cream until it is just below boiling then remove and pour over chocolate (either broken up).
- After a couple of minutes. Stir well until smooth. Allow to cool. (I actually stirred in toasted coconut but I didn’t find it added anything to the taste.) (Don’t refridgerate).
- Inject into the centre of the cupcakes. Or if you don’t have the cupcake injector tip (as I call it), scoop out a cylindrical chunk each cupcake and fill with ganache.
Coconut Buttercream Icing
- 1 cup butter, softened
- 4 cup icing sugar
- 1-2 tsp coconut extract (or as much as needed! mine was a little weak!)
- Beat butter for about 2 minutes on its own until smooth and creamy and pretty looking!
- Add icing sugar 1/2 cup at a time. Add coconut extract to taste. You may need to add water to get the proper consistency if your coconut extract is potent!
- Top your cupcakes with the icing!
Part of the reason I wanted to start a dessert blog was because I kept
coming across these contests and fun activities that different blogs do together and I wanted to participate! So this is my first one! I am pretty excited although looking at the competition (see the Cupcake Project’s Facebook page for other cupcakes!), I am realizing just how serious some of these bloggers are! There are some great creations out there and I am looking forward to browsing through more! The idea of the contest is to combine a great cupcake with ice cream in some way. So here is my cupcake!
The cupcakes I made are Strawberry Cupcakes based on a recipe from Martha Stewart’s Cupcakes cookbook. I have made them before but I forgot just how delicious they are!
The ice cream was store bought (I dream of the day I own the ice cream maker attachment for my KitchenAid but I also know how dangerous it would be for me! I love ice cream!) and was a white chocolate and dark chocolate swirl one. I decided to put two layers of ice cream in the middle for extra fun! On top, there is a layer of strawberry cream cheese icing and then some scraggly vanilla buttercream to finish it off. Of course a few sprinkles on top round it out! The recipes for the cupcakes and cream cheese filling are below!
- 3 1/4 cups all purpose flour
- 1 Tb baking powder
- 1 tsp salt
- 1 cup butter, room temp
- 2 cups sugar
- 2 tsp vanilla
- 3 large eggs plus 1 egg white
- 1 cup whole milk
- 2 cups finely chopped strawberries
- Preheat oven to 350°F. Grease cupcake pans or line with papers.
- Whisk together flour, baking powder and salt.
- In the stand of a mixer, beat butter, add in sugar and vanilla and beat until fluffy and pale. Add eggs and the egg white one at a time.
- Reduce speed to low and add half the flour, then the milk, then the rest of the flour.
- Carefully fold in chopped strawberries.
- Scoop into prepared pans.
- (The ones not receiving the ice cream treatment actually were stuffed with a cheesecake like filling in them: I made a dent in them and then scooped in the filling – this I made by beating together 4 oz cream cheese, 1 egg, 1/4 cup sugar, 2-3 Tb sour cream – and baked the same.)
- Bake 25-30 min or until toothpick comes out clean. Allow to cool 30 min before transferring them to a cooling rack and to cool completely.
Strawberry Cream Cheese Frosting
- 1 pkg (8oz) cream cheese
- 1/2 cup butter
- 4 cups icing/confectioner’s sugar
- 1 tsp vanilla
- 1/2 cup strawberries, chopped