Simple cupcakes are great. The ratio of moist cake to creamy buttercream
generally hits the spot and it is difficult to find a person who would say
no to a cupcake. While reflecting on how wonderful cupcakes really are, I
started to ask myself..."can they be improved?" Of course they can!
A client was having a fancy party and wanted cupcakes to help celebrate but
not just any cupcakes. She needed something with a little flair. So I came
up with these three gourmet cupcake recipes, all with filling and all with an
extra little somethin' somethin' on the top.
The first flavor started with my salted caramel chocolate mudslide cupcake. These
are always my best seller and I don’t ever doubt their
flavour factor. People love them.
Instead of doing a vanilla buttercream with a hint of salted caramel mixed in, I
did a swirl of chocolate buttercream and salted caramel butter cream on top and
then to take it over the edge I made circles of dark chocolate lattice and
while the chocolate was still wet I sprinkled them with large flaked sea salt.
After the chocolate hardened, I graced the top of each cupcake with the
decoration. These were excellent. My gourmet twist on an old
flavour has now become a new best
seller.
The second
flavour
was a fresh lemon cupcake with a lemon buttercream. These cupcakes tasted like
sunshine. If you like lemon
flavoured sweets, these are the cakes for you. I took these over the top
by making creamy vanilla custard to fill the center of these cupcakes and
topping them off with a wedge of lemon candy and some yellow sanding sugar.
The third
flavour, a
new
favourite of my
official taste tester, Vanilla cupcakes filled with white chocolate raspberry
cheesecake and topped with a fresh raspberry buttercream and a slice of
raspberry. I started by baking a crustless white chocolate raspberry
cheesecake. It was a velvety cheesecake, swirled with homemade raspberry
preserves. After doing some research on cheesecake stuffed cupcakes, I decided
to bake the cheesecake portion twice, by placing slices of cooked and cooled
cheesecake in-between layers of cupcake batter and then baking off the
cupcakes.
The buttercream
couldn’t be fresher tasting. I literally threw a handful of fresh
raspberries into the mixer while making my vanilla buttercream. The raspberries
created a beautiful dark pink colour and added their wonderful tartness to the
flavour. I topped each
cupcake with a piece of raspberry so people had an idea of what they were
getting into.
All three of these cupcakes added that extra flair to the party planners
were going for with their stuffed insides and the small treats gracing their
tops.