![]() Repeat with the remaining cupcakes, frosting and petals. To finish the cupcakes: Frost a cupcake with a large dollop of the pink buttercream frosting and gently arrange pink chocolate petals to form a flower. Gently peel the petals off the plastic wrap and set aside. Let the chocolate petals set for 10 minutes. Using a tablespoon, scoop one spoonful of the melted chocolate onto the plastic wrap and spread into the shape of a rainbow using the back of the spoon. Place a piece of plastic wrap on top of the foil. Put the cream, chocolate and sugar in a microwave safe bowl, heat 40-60 seconds until the chocolate starts to melt. Stir until chocolate is completely melted. Put a piece of aluminum foil (about 1 square foot) on your countertop and shape into a concave curve. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. Once the desired pink color is achieved, turn off the heat. Add 1 drop of the food coloring and continue to stir. Set the bowl over the saucepan to make a double boiler, and stir the chips until they melt. Pour the white chocolate chips into a small, heat-safe bowl that will fit over the saucepan without touching the water. Add the vanilla and food coloring and mix until light pink throughout.įor the pink petals: Place a saucepan filled with 1 cup of water over medium-low heat. Beat in the confectioners' sugar a little at a time until smooth and creamy. ![]() Let the cupcakes cool completely before frosting.įor the pink buttercream frosting: In a large bowl, cream the butter until smooth with a handheld electric mixer. Bake the cupcakes until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Mix in the coffee until fully incorporated.ĭivide the batter among the prepared muffin cups, filling them about three-quarters full. To the bowl of a stand mixer, add 1 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 2 T unsweetened cocoa powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add the remaining dry ingredients, mixing until combined. Add another third of the dry ingredients and then the vegetable oil, mixing between each addition and scraping down the sides and bottom of the bowl with a rubber spatula occasionally to ensure even mixing. Add a third of the dry ingredients followed by the vanilla, mixing until combined. Add the buttermilk and continue to mix on medium speed. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Pour batter into the prepared muffin cups. Whip on medium speed until the mixture is fluffy and pale yellow, 2 to 3 minutes. To make the cupcakes: Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. In the bowl of a stand mixer fitted with a whisk attachment (or a large bowl using a handheld mixer), combine the sugar and egg. Pour onto a piece of wax paper for easy pouring later. Whisk together the flour, cocoa, baking soda, cornstarch and salt in a large mixing bowl. Line a 12-cup muffin pan with paper liners. For the petal cupcakes: Preheat the oven to 350 degrees F.
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