Special occasions call for special treats.
I don’t think anyone would disagree with me on that fact.
A double birthday party though, in which a) one person was turning 50, b) his daughter was turning 6, and c) chocolate was requested, requires something decadent, tiny, and very very chocolate.
I turned to my newest
obsession favorite cake/baking blog, Sweetapolita for inspiration. See, Rosie makes these remarkable cakes, cupcakes, and other baked goods that are as beautiful as they are delicious. And she’s adorable, has an adorable daughter, and is amazingly friendly… which just makes me love her even more. Seriously though, when I mentioned that I was making one of her recipes, she promptly DMed me on Twitter to see if I needed any help.
I found a recipe for what Rosie called “Deep chocolate cupcakes” that she topped with a bright pink Swiss meringue buttercream icing. Oh, and a chocolate glaze. And sprinkles. And a raspberry. I thought that it fit the bill for the special request.
Believe it or not, I followed the recipe exactly as written, and was shocked at its simplicity. It made 50 mini cupcakes and 12 full-sized cupcakes. How exactly Rosie only got 18 out of the recipe is beyond me…but again, I digress.
And the icing? Well, I went with an Italian meringue buttercream instead of a Swiss, mostly because I don’t have a bowl that fits on any of my pots to make the cooked egg/sugar mixture. And I multiplied the recipe by 1/2 again. So it was a 1 and a half batch of frosting. And then this happened:
Actually, it happened a few times. And a couple drops of Wilton rose gel food dye… You see where this is going.
The chocolate glaze was simply melted chocolate and butter. Yes, more butter. And fresh raspberries. And apparently some cool bokeh happening on the back cupcakes.
Like I said, there were 50 minis. And 12 full-sized cakes…which I didn’t decorate simply because the cake itself was so good, and Adam (the crazy guy that he is) doesn’t like cupcakes.
They were two bites. Maybe three if the raspberry was eaten separately. But honestly, the icing wasn’t particularly sweet, so the sweet/tart flavor of the perfect raspberries made it an amazing balance of flavor.
I most definitely set aside a storage container of leftover buttercream. And I conveniently have a couple full-sized cupcakes left…
Happy Birthday to Jim and his daughter Sophie! I hope you enjoyed your treats as much as I enjoyed making them!
(see, I promised you all new recipes and real posts)
(Just wait until you see what else I have coming)
And happy Memorial Day!