Chocolate Chunk Cupcakes with Buttercream flowers

Hey everyone! Thought i’d make a quick post on what I baked today. I had a special request from my little niece to make flowers out of icing. She’s too cute to refuse, so I followed Martha Stewart’s Chocolate Chunk Cookie cupcake recipe and topped them with some vanilla buttercream icing. I halved Martha’s recipe and managed to make 20 mini cupcakes.

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The light pink colour of the frosting was achieved by adding some strained raspberry purée, but the taste was so mild, you could hardly tell it was there.

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IMG_1844I used this type of tip for both flowers. I’m not quite sure what brand or tip no. mine is but I’m pretty sure you could use a Wilton tip no. 104.

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Raspberry Buttercream Frosting recipe

Adapted from Two Peas & Their Pod

  • 115g unsalted butter, room temperature
  • 1 cup icing (powdered) sugar, sifted
  • 1/2 cup  raspberries (frozen, but defrosted or fresh)
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Purée raspberries with either a blender or food processor. Strain mixture, eliminating the seeds and leave to the side.
  2. Beat butter and icing sugar on a medium speed until creamy and fluffy.
  3. Add in vanilla extract and raspberry purée, continuing to beat on a low speed until completely combined.
  4. Place into a piping bag or simply spread on the top of your cupcakes.

Note: If you find that your frosting mixture is too runny to work with, mix a little bit more of the icing sugar to stiffen it up.

If you have any questions, please leave them below. I’d be more than happy to answer them. Happy baking!

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