tag:blogger.com,1999:blog-2151018193473620618.post6846437867819387143..comments2023-10-14T07:10:07.227-07:00Comments on Confessions of a Tart: Chocolate Cupcakes with Strawberry ButtercreamIrenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-2151018193473620618.post-59231433443877095312013-01-07T22:48:26.564-08:002013-01-07T22:48:26.564-08:00Just finished making this strawberry buttercream a...Just finished making this strawberry buttercream and my husband and I think it's to die for! So velvety and delicious! Definitely will be using this recipe from now on! Next up, the chocolate buttercream......mmmmm!! Thank you for sharing! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-23373639687462439662011-09-10T15:36:19.418-07:002011-09-10T15:36:19.418-07:00I made these yesterday for my daughter's 13th ...I made these yesterday for my daughter's 13th high tea birthday. The tutorial was so helpful in talking through the steps to make the perfect strawberry meringue buttercream. The result? In a word, perfect! Just like the photos, and the taste was divine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-22308604590767257972011-07-07T04:55:50.393-07:002011-07-07T04:55:50.393-07:00I love how your cupcakes turned out flat. I made t...I love how your cupcakes turned out flat. I made these myself last night according to the recipe and it raised quite a bit. I have one of those Tiffany's convection oven, it's quite small so I don't know if that has anything to do with it..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-65209116062884436952011-06-22T09:20:09.079-07:002011-06-22T09:20:09.079-07:00Hi Andrea, sorry for the late response! Soupy cou...Hi Andrea, sorry for the late response! Soupy could be for two reasons - 1. eggs did not peak, so the buttercream initially did not have enough structure, 2. you did not beat it enough before adding the strawberries - just when it looks soupy and disgusting, you should not give up but continue beating it for another 2-5 minutes. The more disgusting it looks, the closer it is to transforming into buttercream. The third reason may be that you added too much strawberries, in which case you can stabilize it with some more butter or powdered sugar. Swiss meringue buttercream is tricky and I always get discouraged when it looks curdled and soupy (in fact, I cried the first time I made it), but you just have to keep at it and eventually, it will transform.Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-42258725903713368742011-06-19T13:09:47.739-07:002011-06-19T13:09:47.739-07:00Just made the frosting and it came out perfectly. ...Just made the frosting and it came out perfectly. Thank you for the recipe!Erinhttps://www.blogger.com/profile/04769692244682575406noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-7383025252319167102011-05-22T16:35:01.104-07:002011-05-22T16:35:01.104-07:00Irene,
I tried making this buttercream, and it cam...Irene,<br />I tried making this buttercream, and it came out very soupy and not pipable. I could not quite get the eggs to peak -- I think this was my problem. I beat them for over 10 minutes....do you have any advice?<br />Thank you!Andreanoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-57804262995337320582011-02-17T19:54:37.729-08:002011-02-17T19:54:37.729-08:00I made different cupcakes with this strawberry fro...I made different cupcakes with this strawberry frostinkg for Valentine's Day for my friends and teachers and they all LOVED THEM! I sprinkled some chocolate shavings, and I must say the chocolate compliments the strawberry flavor nicely. Thanks for the strawberry frosting recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-69427703405719682022011-01-22T17:18:38.712-08:002011-01-22T17:18:38.712-08:00Just finished baking these! They really taste amaz...Just finished baking these! They really taste amazing. The frosting is the best! I took a while for the buttercream, but totally worth it!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-8503122245332312792010-05-11T10:55:41.177-07:002010-05-11T10:55:41.177-07:00Thanks! I hope you like the chocolate buttercream...Thanks! I hope you like the chocolate buttercream. It was a winner at a birthday party I went to last weekend. (Psst... I made cupcakes out of box mix.)Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-71873133439316787022010-05-11T06:08:31.387-07:002010-05-11T06:08:31.387-07:00Thanks for the chocolate buttercream recipe!! I...Thanks for the chocolate buttercream recipe!! I'm going to make it this weekend - the neighborhood kids will probably thank you as well. My husband is in the military, and since it's just him, myself, and my 2 boys in the house with no other family around I give the kids on the block some of what I make. Chocolate anything is a big hit! :) On a side note - you take the best pictures!ChrisJack1https://www.blogger.com/profile/15581067671310054239noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-26376758012192116732010-05-10T13:38:02.631-07:002010-05-10T13:38:02.631-07:00Sorry about that :) I try to word all the recipes...Sorry about that :) I try to word all the recipes in such a way that any beginner can do them, but I was unclear this time. Here is a recipe for a really easy chocolate buttercream (DELICIOUS): <br /><br />Makes enough for 12 cupcakes: <br /><br />1 stick (1/2 cup) unsalted butter, room temperature<br />1/2 cup unsweetened cocoa powder <br />1/4 cup milk<br />2 1/2 cups powdered sugar (more or less to achieve desired consistency)<br /><br />Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. With mixer on low, add cocoa powder one spoon at a time until fully combined. Gradually, add in the milk and powdered sugar (also one tablespoon at a time) until you reach the desired sweetness and consistency. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-7881044869089213462010-05-10T13:13:59.196-07:002010-05-10T13:13:59.196-07:00Yeah, I"m pretty much a beginner at baking de...Yeah, I"m pretty much a beginner at baking desserts. (as you've probably guessed) :) Thanks for the reply....ChrisJack1https://www.blogger.com/profile/15581067671310054239noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-36180748407010242742010-05-10T10:43:05.873-07:002010-05-10T10:43:05.873-07:00To address your second question, I'm not sure ...To address your second question, I'm not sure how using less butter would affect the recipe. Since this is Swiss meringue buttercream, it gets its structure from the whipped egg whites, so if you needed less, just use everything in proportion (i.e., 1 less stick of butter, 1 less egg white).Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-15021345619486388062010-05-10T10:39:11.087-07:002010-05-10T10:39:11.087-07:00Yes, sorry about that, I just assumed that people ...Yes, sorry about that, I just assumed that people would use unsalted for dessert. I will clarify in the recipe. You can add the vanilla at any point after the buttercream is smooth. Thanks for pointing this out!Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-68909503692376331622010-05-10T10:35:02.771-07:002010-05-10T10:35:02.771-07:00Hi, I just made this icing today and something isn...Hi, I just made this icing today and something isn't right with the taste. I'm assuming now that you used unsalted butter since mine came out a bit salty. Now that I look at it, adding a pinch of salt should have given that little tidbit away. lol I also don't see where you added the vanilla - I added mine after mixing in the strawberry puree. I love the strawberry flavor the puree gives the buttercream, but think the butter flavor competes with it a bit. Do you think I could add less butter and still have the "icing" hold up? Thanks for posting the recipe!ChrisJack1https://www.blogger.com/profile/15581067671310054239noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-65947840780471403502010-05-05T22:00:20.694-07:002010-05-05T22:00:20.694-07:00Here's where you add the extract: "In a l...Here's where you add the extract: "In a large bowl, whisk the eggs just to combine - then add the sugar, vanilla and salt and whisk until smooth and fully incorporated. Add cooled chocolate mixture and whisk until combined."<br /><br />If you are making a lot of cupcakes for a wedding... I'm going to give you totally unorthodox advice. Obviously, you may disregard this as crazy. Make the cupcakes from a cake box mix. That's right. I made 48 cupcakes for a party last week and used Betty Crocker Devil's Food Cake Mix and people were raving about them. Email me at sweet.persuasion (at) gmail (dot) com and I will give you a recipe to the easiest and the most wonderful quick chocolate buttercream to go on top of these cupcakes. You will save yourself lots of time and hassle, and they will be amazingly delicious. <br /><br />If you have your heart on making these... you can make any cupcakes a week ahead of time, wrap them VERY WELL and freeze. Defrost in the refrigerator a day before, make the buttercream the night before and frost them. Buttercream doesn't hold up well over several days, so I would recommend making it as fresh as you can (like the night before). This is where quick buttercream (instead of Swiss Meringue Buttercream) comes very much in handy when you don't have the resources of a caterer but are still cooking for a crowd. Anyway, shoot me an email and we can chat more about this.Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-74842157503260303532010-05-05T21:52:28.249-07:002010-05-05T21:52:28.249-07:00Hi, I don't see where to add the vanilla extra...Hi, I don't see where to add the vanilla extract. <br />Also, I do not have a paddle attachment, do you recommend anything else for that step?<br /><br />I am interesting in making these for a wedding. Can you advise me on how to keep them, and frost them, if I want to make them in advance?<br /><br />Our wedding is about 3 hours away in a mountain home, and we will be heading up there a day before the reception. <br /><br />Thanks in advance! I think these are going to make it a killer wedding!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-14832794588781927222010-01-29T17:22:56.220-08:002010-01-29T17:22:56.220-08:00Aha, I see! You're right, thanks for noticing...Aha, I see! You're right, thanks for noticing! Now fixed.Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-20763288901326334792010-01-28T02:10:09.997-08:002010-01-28T02:10:09.997-08:00Hi, sorry, should have mentioned specifically that...Hi, sorry, should have mentioned specifically that after you mention melting the butter and chocolate with the cocoa and setting aside to cool, you don't mention incorporating it into the eggs/sugar. Maybe my eyes are deceiving me? :)Unknownhttps://www.blogger.com/profile/08873214400321961443noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-49596601798779092162010-01-24T15:36:11.715-08:002010-01-24T15:36:11.715-08:00Dear Syin - I think if you take another look at th...Dear Syin - I think if you take another look at the instructions I wrote, the step you quoted is actually there only in different words. I do not like to quote other people's instructions verbatim, so I generally write my own.Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-83509447817476282552010-01-24T03:50:49.769-08:002010-01-24T03:50:49.769-08:00Hi, I'm making these cupcakes for a friend'...Hi, I'm making these cupcakes for a friend's birthday and I was looking through the instructions... I think you missed a few! Here are the bits you missed from the website you got it from (if anyone is looking):<br /><br />Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. >>Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.<<Unknownhttps://www.blogger.com/profile/08873214400321961443noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-82740595062985296562009-12-01T17:38:03.881-08:002009-12-01T17:38:03.881-08:00You can totally frost the cupcakes and leave them ...You can totally frost the cupcakes and leave them in the refrigerator overnight (I think the buttercream can take being out of the refrigerator for a long time, but I'm not sure how long, so I would recommend putting them in the fridge). The buttercream will harden in the refrigerator, so you might want to give the cupcakes a little time the next day, maybe half an hour to forty-five minutes, to come to room temperature before serving. Moreover, because the cupcakes have butter in them, they are also best eaten at room temperature, so both the cupcakes and the buttercream will win.Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-20465512144140438772009-12-01T17:25:42.238-08:002009-12-01T17:25:42.238-08:00Can I make the buttercream a day before and frost ...Can I make the buttercream a day before and frost in on cupcakes and leave it overnight or put it in the fridge?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-88574716723043443452009-11-07T19:19:11.831-08:002009-11-07T19:19:11.831-08:00That being said, there is certainly an art to cupc...That being said, there is certainly an art to cupcakes, which you appear to have mastered!Tesshttps://www.blogger.com/profile/10069842250204756628noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-68941888458024958752009-11-07T19:18:01.839-08:002009-11-07T19:18:01.839-08:00I disagree with your claim that layer cakes requir...I disagree with your claim that layer cakes require "an occasion." I think sometimes my friends don't invite me over on purpose because they know if they leave me alone long enough, I'll call and insist on coming over because I was bored and baked a cake.Tesshttps://www.blogger.com/profile/10069842250204756628noreply@blogger.com