Friday, 13 April 2012

Final days of freedom...

So I have one more day of school holidays and then it's nose back to the grindstone.  This means that I have to make the most of the short amount of 'free' time that remains.  This means, hello Dark Chocolate and Peanut Butter Cupcakes with Chocolate Whipped Cream Frosting.  What a mouthful!  And a lovely mouthful it is. I borrowed this recipe (it's not stealing if I reference it, now is it?) from The Cupcake Project, so won't rewrite it here but if you click on the link, you will find the recipe.

Just looking at these darlings make me happy!  They are everything a cupcake should be - petite, delicate and adorable with their little swirl of frosting.  These have that childhood appeal of peanut butter and the depth created by the chunks of dark chocolate.  The light, airy whipped cream frosting is a perfect compliment to this dense cupcake and looks a treat too.  This is a fantastic substitute for those who are not particular fans of buttercream or who are looking for a lighter frosting.  It is not overly sweet which means that it doesn't take over the flavour of the cupcake.  Whipped cream frosting pipes beautifully and is perfect for both small, delicate cupcakes and larger, layered cakes.

Chocolate Whipped Cream Frosting
1 cup thickened cream (full fat)
1 tsp vanilla extract
2 tbsp cocoa, sifted
4 tbsp icing sugar, sifted

Whip your cream with an electric mixer to stiff peaks.  Keep mixing as you add the vanilla, cocoa powder and icing sugar.  Stop mixing when ingredients have just come together. This can then be piped onto cakes.

This recipe can be modified easily for Strawberry or Raspberry whipped cream.  It's quick and easy and looks fantastic.  Not to mention, perfect for school lunches.  Sigh.

F. x

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