White Chocolate

Chocolate + Raspberries




So I was finally able to visit French’s Bakery in Costa Mesa, and it was there I was inspired to make cupcakes with some combination of chocolate and raspberries. I knew I wanted chocolate cake, but couldn’t decide on a frosting. So I solved this problem by doubling the cupcake batch to make 36, then using 2 different frostings! Half I frosted with White Chocolate Raspberry and the Other half with Dark Chocolate Fudge. The chocolate cake recipe I used was so-so, ended up having brownie-ish textured cupcakes. BUT I will share both of the frosting recipes because they were both yummy!

The White Chocolate Raspberry frosting can be found HERE or read below!



White Chocolate Raspberry Buttercream Frosting
Makes 2 cups (enough for about 18 cupcakes)

2 cups confectioners’ sugar
¾ cup unsalted butter, at room temperature
¼ cup melted white chocolate
¼ tsp raspberry extract
¼ tsp vanilla extract
Pinch of salt

1. In a bowl, using an electric mixer, beat together confectioners’ sugar, butter, melted chocolate, raspberry and vanilla extracts, and salt until smooth.
2. Spread frosting over cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.






Next is the Dark Chocolate Fudge frosting, so creamy and rich.



Dark Chocolate Fudge Frosting
Makes about 5 cups

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2¼ cups (4 1/2 sticks) unsalted butter, room temperature
¼ cup confectioners' sugar, sifted
¼ teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled


1. Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
2. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.



Happy Baking!
<3holli Read More...
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Cookies are good too...!




Everyone knows I love cupcakes, but cookies come in a close 2nd. So when I saw this recipe for Strawberry Milk Chipsters on Picky-Palate.com I knew I had to make a batch. The recipe calls for Nesquik Strawberry Milk Powder ( YUM ) and white chocolate chips. Sounds like a perfect combination to me. They were so simple too! Find the recipe
HERE!

All mixed up.










<3holli
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