Project #103 – Abstract Art Cupcakes

All of our friends have been busy lately, so Clark and I went on cupcake patrol as an excuse to say hi. We drove around town, knocked on doors, and handed out cupcakes to anyone who was home.

The cupcakes are strawberry flavored and from a mix. They are iced with homemade vanilla buttercream and topped with melted chocolate. Even Clark, who is not a dessert person, really liked them.

My vanilla buttercream recipe is super simple and takes about 10 minutes to make. The amounts below would be enough for 18 cupcakes.

  • 1/2 stick softened butter
  • 1 1/2 cups of powdered sugar
  • 1 1/2 tsp of vanilla extract
  • ~2 tbsp milk

Using a fork, combine the butter, sugar and vanilla extract to form a smooth paste. Add the milk little by little and stir until the icing is the desired level of creaminess. Put it in the fridge for a few minutes to firm it up and then spread it on the cooled cupcakes.

I’m so happy that I finally managed to temper a batch of chocolate properly. The chocolate itself was made of 1/2 of a Ghirardelli dark chocolate bar and whatever leftover Easter candy I could find. I melted the chocolate bar in my double boiler. Once it has turned to liquid I removed it from the heat and stirred in some Hershey kisses, miniature Hershey bars and a few more bits of dark chocolate until they melted too.

To make the chocolate wafers I dribbled the melted chocolate in a lattice shape onto a piece of wax paper. I popped each into the freezer for a few minutes to let them harden. While I waited I dipped each cupcake into the leftover chocolate. After the wafers were set I broke each into pieces and shoved them upright into the cupcakes.

It’s an interesting effect, but the taller decorations, unfortunately, wilted a bit even in the slight heat. They still tasted the same, though.

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