For a friend's early birthday meal, I prepared some chocolate cupcakes because you can't have a birthday without cake (even if it's early). I started with plain chocolate cupcakes. As I didn't want to just ice them, I decided to fill them with some raspberry butter cream (that I used here).
I first made a small hole in the middle of the cupcakes by twisting a thin knife 360 degrees in the middle. I then used a filling nozzle that fitted into the hole and squeezed in butter cream until it started to come out of the hole at the top.
To top the cupcakes and hide the filling I made a chocolate butter cream and used a large star nozzle to swirl the icing on top.
To decorate them further so that they weren't just brown, I melted some white chocolate and piped it across the top.
I always seem to make too much butter cream, especially when I've made the raspberry butter cream. However, I tend to use any leftover butter cream by spreading it on to the top of digestive biscuits whenever I fancy a sweet nibble.
 |
| This will top a lot of biscuits |
No comments:
Post a Comment