A pleasing surprise for all to behold! 4. Nothing says Valentines Day quite like one of these Dark Chocolate Cupcakes with Raspberry Buttercream Frosting – and of course, the chocolate hearts are a must! These are some of the most decadent cupcakes I’ve ever made – and in such a good way! They are rich and luscious and oh so irresistibly chocolatey, not to mention so cute to look at. Dark Chocolate Cupcakes with Raspberry Buttercream Frosting You could of course use three colors instead of just two for an even bolder effect! You’ll find the video link includes photo breakdowns of each method so you can see how it looks up close.
#Cupcake baker pictures how to
Watch the step-by-step video in the link that explains so simply how to achieve beautiful two-toned cupcake frosting.
This is one of those surprisingly easy techniques to master and makes for super adorable and fun cupcakes. There are so many cake and cupcake decorating techniques that seem really complicated but are actually totally achievable. It’s a fondant icing and ever so easy, I found some edible gold stars at Michaels and had so much fun making their cute little horns! They were a big hit, everyone loved them. My Daughter loves unicorns, so when I saw this gorgeous cupcake idea on Pinterest, I knew it would be perfect for her Birthday Party. Using a kitchen torch lightly toast marshmallow frosting.Advertisement Cupcake Decorating Ideas 1.Using the pastry bag fitted with the 2D tip, hold bag at a 90 degree angle above cupcake and pipe frosting moving in a spiral motion upwards into a peak.
#Cupcake baker pictures cracker
Lightly dust chocolate glaze with reserved graham cracker crumbs. Hold frosted cupcake directly above chocolate glaze, dip until frosting is covered. Using the pastry bag fitted with the round tip, hold bag at a 90 degree angle above cupcake and pipe frosting around the perimeter of cupcake.Place remaining frosting in a second pastry bag fitted with Wiltons's 2D tip. Place 1/4 of the marshmallow frosting in a pastry bag fitted with a large round tip.Set aside chocolate glaze in a bowl to cool until warm. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Place chocolate and heavy cream in a bowl over simmering water. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks about 10-12 minutes.Bring mixture to 160 degrees F while whisking constantly. Combine egg whites and sugar in a bowl placed over simmering water.TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them. Frost the cupcakes when they are completely cool. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Divide it evenly among the graham cracker crusted cups. Add in coffee granules and hot coffee, beat for 20-30 seconds until the batter is smooth. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine.Add approximately 1 tablespoon of mixture to each cup and firmly press crumbs down. Place remaining graham cracker crumbs in a bowl with butter and mix to combine. Position a rack in the lower third of the oven.
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