chocolate, strawberries & cream cupcakes

I did something magical yesterday. Yesterday, I was allowed to play with edible glitter. Pink, edible glitter.

I swear to god, I felt like the Fairy Godmother of the baking world.

(please forgive me for the camera phone picture, I swear I had no other options!)

It all happened so randomly too. For days I had been dreaming about how I wanted to make chocolate cupcakes, top them with strawberry flavored whipped cream that was tinted baby pink, & then give the shaped cream a dark chocolate shell. I relayed this secret desire to my boss when she came into the shop & it seemed as if the timing couldn’t have been more perfect. For in her hands, she was carrying a box of magical goodies. There were glitters, shapes, flavorings, piping tips, coloured sugars, gel colouring. It was like christmas come early, not to mention perfect timing. By the time I had finished spilling my idea, she had produced a tiny little tub of light pink edible glitter. I was in heaven.

I was such a lucky girl, I got to use the glitter a whole second time. I was assigned to assemble & decorate a customers birthday cake. With the leftover melted chocolate from the cupcakes, I fit a piping bag with a lining tip & wrote out the message on parchment paper & then froze it. Prior to freezing though, I dusted the chocolate with the glitter so that the well wishes would have some *pop*. I think I’m really enjoying this.

In other good news, TM (a.k.a my boss) was so pleased with my Halloween cookies, as well as my cake decorating skills that I think she’s going to let me go a little crazy with the christmas edible decorations. I like christmas, I’m a big fan of happy holidays, but this year, this year I’m excited.

On to my strawberries & cream, chocolate cupcakes though.

Ingredients, base: (makes 12)
– 150g butter, room temp
– 150g sugar
– 1 tbs oil
– 2 eggs
– 150g flour
– 30g cocoa powder
– 1 1/4 tsp baking powder
– 1/4 tsp salt
– 150ml heavy cream

Directions, base:
1. cream together the butter, sugar & oil until light & fluffy.
2. add the eggs one at a time & beat until fully incorporated.
3. sift the flour, cocoa, baking powder & salt together in a bowl & mix.
4. add the dry ingredients & cream to the sugar & egg. This will be done in 4 editions alternating between wet & dry.
5. pre-heat the oven to 170°C & bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean.
6. allow to cool thoroughly before icing.

Ingredients, icing:
– 500g whipping cream
– 100g icing sugar
– 8ml strawberry flavoring (this will change depending on the brand)
– red food colouring

Directions, icing:
1. beat the cream until soft peaks form, sift in the sugar & then continue to beat until it is stiff whipped.
2. stir in the desired amount of colouring & flavoring, I aimed for a very soft pink.
3. using a medium sized, round piping tip, pipe the cream on top of the cupcakes to look a little like an ice-cream cone.

Ingredients, decoration:
– 150g dark chocolate 53%
– edible glitter

Directions, decoration:
1. once the whipped cream has frozen on top of the cupcakes, melt the chocolate in the microwave in a heat proof bowl. This should take about 2 minutes, it is advisable however to keep a close eye on it though & give it a good stir every 30 seconds so as not to burn the chocolate. (if you do not have access to a microwave, this can be done in a double boiler on the stove)
2. once the chocolate has melted, remove the cupcakes from the freezer. One by one, dip a cupcake in the chocolate until all the cream has been coated & then gently shake off the excess.
3. before the chocolate hardens & before moving on to the next cupcake, lightly dust the top of the cupcake with edible glitter.
4. continue on like this until all the cupcakes have been covered.

1. fresh strawberries can be added to the whipped cream. I didn’t add any because they aren’t in season at the moment. If you can find them though & you would like to use them, I would chop up two or three finely stir them into the cream along with the colouring & flavoring. Just ensure the reduce the amount of flavoring by half.

I would also like to say thank you to OH! Cupcakes for the idea, their photography was so much better on this one than mine. I think all of this may have originated form Martha Stewart though. That woman may be a felon, but man is she creative!

…for more recipes from us, check out our archives.


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