With a request for cupcakes I had the opportunity try out my branding vision for my future business. Red is my absolute favorite color and I have always adored red and white polka dots. I have red and white polka dot sandals that I can’t wait to wear again when the weather gets warm. I even have red and white polka dot unmentionables….anyway, I digress. Since I love this pattern I figured why not incorporate it into my vision.
I am also embracing my childhood nickname. As a teenager I started to reject the name and tried to insist that everyone call me by my real name. My family just laughed at me and continued to call me Punkin. I believe there are still some family members who don’t know my real name. As an adult I actually embrace the nickname. Family nicknames come from a place of love and it is an honor to be given one. How can I reject that? I am my mommy’s Punkin and will always be 🙂 So with the embrace of my nickname comes Punkin’s Pies, Cookies & Cakes! Short and sweet 🙂
The cupcake request that gave me the opportunity to try out my label and packaging is for Chocolate Cupcakes. I chose a Raspberry Buttercream and I made Fondant Raspberry toppers. If you have been following my blog then you may remember a previous post I did that included a raspberry buttercream filling. That particular buttercream did not come out as expected in texture, although it tasted very good. Today’s buttercream (different recipe) is much better! The only thing I will change next time will be to use less food coloring. I often forget that when I use the gel food colorings the color tends to deepen as it sits. The pink came out a bit to deep/bright for my liking. (even more bright than the pictures in this post) It looked very artificial. The raspberry in the buttercream only gave it a slight but dull pink hue. With the intention of brightening it up I added pink food color. Next time I will use less.
So let’s start with the Fondant Toppers! This is when the kid in me comes out. It is like playing with playdoh!
You can create these, or other toppers with fondant, gum paste, or any other edible modeling dough. If you make your own fondant or purchase white then you can use gel food colors to achieve different colors or you can take the easy route and use pre-colored products like I did this time.
These are easy to make. First, working in small batches, roll out your red dough. Cut into strips and then cut each strip into small, uniform pieces. (I am not good and making them uniform lol).
Take another piece a bit larger than the others and roll it into a ball. Then take the smaller balls and start building your berry. The first row of balls you attach will represent the top of the berry. So you are building your berry upside down. Depending on what kind of dough you are using you may want to have a little water handy. The dough I used attached better if the pieces were slightly wet.
After building the berry you can decide if you want to leave as is, or attach leaves. I liked the added color of the leaves. For this I rolled out the green dough and, using a small star-shaped cookie cutter I cut out stars. (the star shape that came with my Linzer cookie cutter set was the perfect size). After you cut the start shape next cut the star in half and separate each point of the star. ( I forgot to take a picture of this step and how I attached the leaves).
Next, attach each star point to the top of the raspberry using a little water, if necessary. Using fondant modeling tools or just a toothpick, press the leaf pieces in the middle of the top of the raspberry and , make imprint in it to make it look like a leaf. Then bend them down a bit to make them look like they are simply laying on top.
Chocolate Cupcake Recipe:
1 3/4 cup Flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup oil
1 tsp vanilla
1 cup of strong coffee
Sift together the flour, sugar, cocoa powder, baking soda and salt into a lager mixer bowl. In a separate bowl mix the buttermilk, oil, eggs and vanilla. Next add them to the flour mixture and beat for about 3 minutes. Finally add the coffee and stir well. This batter will be thin and liquidy compared to other cake batters, this normal!
Fill your cupcake liners with about 1/2 cup of batter and bake at 375 degrees for about 15-18 minutes. Remove from cupcake pan and let cool on wire rack. Cool completely before frosting.
1/2 cup (1 stick) of unsalted butter (softened)
4 ounces of cream cheese (room temperature)
3 1/2 cups of powdered sugar
3 tablespoons of raspberry jam (I used an all natural fruit spread with no corn syrup or unnecessary ingredients, I used heaping spoonfuls :-))
1 tsp of vanilla ( probably used more, I tend to just liberally pour vanilla, I like it a lot)
1 tablespoon of milk
Pink food coloring if desired
Cream together butter and cream cheese. Next add 1 cup of powdered sugar and one tablespoon of jam, the vanilla and also. Blend well and add another cup of powdered sugar and another tablespoon of jam. Repeat. And voila! Raspberry Buttercream. If you are not a fan of cream cheese then you can use 2 sticks of butter and eliminate the cream cheese. Personally I like the cream cheese version better. The tartness of the cream cheese lessens the intensity of the sweetness.