Cherry Blossom Cupcakes
Chocolate cupcakes with a raspberry buttercream frosting, topped with a fondant cherry blossom flower.
I made these for a client who was having a tea to welcome her two new granddaughters into the world. It was also a perfect opportunity to use the decorated wine glasses I received as a Christmas gift this past year. My aunt makes her own jewellery and gave these decorated wine glasses as a way to display my cupcakes. Check out her store on Etsy to see more of her stuff!
Chocolate Cupcake Recipe
Makes 12 large cupcakes
2 cups all purpose flour
3/4 dutch process cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter
2 cups sugar
3 large eggs
2 tsp vanilla
1 1/2 cups chocolate milk
Preheat oven to 350 *F. Allow the butter and eggs to stand at room temperature for approximately 30 minutes. Line 12 – 18 muffin cups with cupcake liners.
In a medium bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a stand mixer, beat the butter on medium for 30 seconds. Gradually add the sugar 1/4 cup at a time, beating on medium speed until combined. Scrape the sides of the bowl and then beat the mixture for 2 more minutes until it is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the mixer, beating on low speed until each addition is just combined. Scrape the sides of the bowl, and beat the mixture for another 20 seconds.
Spoon the batter into the prepared muffin cups, filling to 2/3 full.
Bake for 18-22 minutes or until a wooden toothpick inserted into the centers comes out clean. Cool completely on a cooling rack. Once cooled then frost the cupcakes.