So many great things have happened over the last couple weeks! Lots of opportunities and changes have popped up for me, and I think I’ve decided what I want to do! I love video games, I love computers, I love learning about new technology, so I’m going to college for computer programming so I can translate video games and/or code! Yay! I’m pretty excited. So I’ll be staying in Ottawa for the time being. Huzzah! (EDIT: I am no longer sure about my life decisions. A recent acceptance for a Master’s program has made me confused. I’ll keep you folks posted XD) But more about these cupcakes. I wanted to experiment more with swiss meringue buttercream, and boy oh boy was this buttercream amazing!
I made these as a birthday gift for three of my friends, all who had birthdays around St. Patty’s Day! Happy belated birthday to Kate, Lauren and Darren =) I wanted to make something green for them, but I decided against it because pink and green aren’t the prettiest combo on the planet. I really wanted to make this buttercream. I’m on a raspberry kick ever since I had a taste of those raspberry dark chocolate macarons.
The cupcake batter for these is from the chocolate cake that I made back for a Bingo Event. It’s a lovely batter. The cupcakes are wonderful and light, with the perfect amount of chocolate that’s enhanced with coffee but as a person who does not like coffee at all, I did not taste it at all. I’m using this batter for ALL of my cake. I have determined that buttermilk is the magical ingredient for cake batter. It makes everything better. Oh my.
So I’ll just link you to the cake recipe and give you the recipe for the icing below.
Click here for the Chocolate Cake recipe, then divide among about 18 large sized cupcake liners.
A tip for the cupcakes, use an ice cream scoop with the little thumb button that pushes out the batter to ensure even and clean cupcakes! Well, almost. The bottom right one needs to donate a bit of batter to the bottom left one XD.
- 6 oz/170 g fresh raspberries (one of those ½ pint boxes at the grocery store)
- ¼ cup water
- 1¼ cup sugar
- 4 egg whites (I used the egg whites in a carton, so 8 tbsp or ½ cup)
- 3 sticks butter (1½ cup, i think I only used 1 cup though), cubed and brought out to room temperature once you start making the puree)
- 2 tbsp lemon juice (I didn’t have any at all, and it turned out fine)
- In a small pot over medium heat, bring the raspberries to a simmer with ¼ cup water. Break them up after about 4-5 minutes over the heat.
- Reduce the heat to medium low/low and cook uncovered for about 15 minutes (to reduce the amount of liquid).
- Strain through a fine mesh sieve (use a spoon or spatula to push the liquid through until all you get left are seeds.) You’ll get about ⅓ cup of puree. Set aside to let cool to room temperature.
- Meanwhile, to make the SMB, whip the egg whites and sugar together until they’re at stiff peak. Rub some between your fingers to make sure the sugar is dissolved (it should be by the time you get it to stiff peak). I think I whipped on high for about 10-15 minutes. Yes, I know generally you’re supposed to heat it up, but I was lazy. It worked though.
- Switch to a paddle attachment and beat, adding the room-temperature-ish butter, cube by cube, waiting until each cube is incorporated before you add another.
- Once you’ve added it all, add the raspberry purée and beat until incorporated.
- Transfer to a piping bag and pipe awaaay!