Hello all! Happy day. Today I have lots of happy and exciting things to talk about. So, it’s my birthday, which is fun and exciting. I am spending the week celebrating with family, friends, and my love with delicious dinners, lots of QT, and a few glasses of wine here and there. I’m pretty excited, because not much makes me happier than being with my people. I love my people.
I love you all too! Thank you for supporting me, reading these blog posts, and occasionally trying your hand at some of these recipes! It means the world to me, and is one of the best birthday presents (actually, best any day present) a gal could ask for.
Another celebratory item – I have a new LOGO! I was so excited to debut it, and in the next few weeks you’ll be seeing a few other small changes here and there around here. So get ready!! I have to thank Eddie at Loose Leaf Concepts, who did a phenomenal job in working with me, helping me create such a beautiful logo, and for just being generally awesome. LLC rocks. I am so excited about where this year (being my 28th and all) is going to take me, and take SKBT, and debuting this new logo is a great way to set it all off!
Finally, back to the food, and to baby showers! These CUPcakes. Holy heck were they delicious. I made them for my best childhood friend Amy’s baby shower, and had to share them with you. Well really, I had to share the frosting – because well, in the words of Rachel Zoe – I die.
Fresh Berry Buttercream
- 2 sticks unsalted butter, room temp
- 4-6 C confectioner’s sugar
- 1/4-1/2 C fresh berry puree (I used raspberries, blackberries, blueberries, and strawberries)
- 2-4 T whole milk
Cream the butter until light and fluffy on high in an electric mixer for about two to three minutes. Add in 1/4 C of the berry puree, and mix to combine. Add in the milk and confectioners’ sugar – the milk 1 T at a time, and the sugar 1 or 2 cups at a time, until you reach the consistency of frosting you’re looking for.
At this point, add in the rest of the berry puree if you want a more concentrated color/flavor. If it changes the consistency, add more sugar if you want thicker frosting. Whip on high for a few minutes until it is light and fluffy. Frost your cake or cupcakes – this makes enough for a two layer cake, or 24 cupcakes. I used this chocolate cake recipe in the picture above – no adjustments needed to make it into cupcakes.
- 8 oz bittersweet chocolate
- 1 C heavy cream
Chop the chocolate into small pieces, and set aside in a medium sized bowl. Heat the cream in a saucepan, and bring it to a simmer. Pour the cream over the chocolate, and let stand 1-2 minutes. Stir to combine the chocolate and cream, and make sure the chocolate has melted evenly. Let the ganache stand for about 15-20 minutes, so that when you pore it over the cupcakes, it doesn’t melt the buttercream.
Once it is cooled, spoon the ganache over each cupcake, letting it drip down and look messy, delicious, and irresistible.
Side note: This ganache is multipurpose – you can dip plain cupcakes into it for a “sleek” and decadent frosting, whip air into it for a fluffier frosting, cover strawberries with it, use it to make truffles… or eat it with a spoon, right out of the refrigerator. I mean… or don’t do that. It’s a bad idea. (I know, I have a problem. I’m dealing with it.)