CHOCOLATE BLUEBERRY FROSTED CUPCAKES by Sarah Phillips and Kelly CA © 2010 Sarah Phillips baking911.com
Makes about 32 to 36 standard size cupcakes
Chocolate cupcake and photo by Kelly CA © Sarah Phillips baking911.com
Moist chocolate cream cheese pound cake, dipped in ganache, then iced with blueberry Swiss Meringue Buttercream!
CAKE BAKING HELP
INGREDIENTS
One recipe SARAH'S CHOCOLATE CREAM CHEESE POUND CAKE
One recipe SIMPLE CHOCOLATE GANACHE
One recipe SWISS MERINGUE BUTTERCREAM (SMBC) - BLUEBERRY VARIATION
32 to 36 fresh blueberries to garnish tops, optional
INSTRUCTIONS
STEP I: BAKE THE CUPCAKES AND LET COOL
1. Bake 32 to 36 standard size cupcakes from Sarah's Chocolate Cream Cheese Pound Cake Recipe.
2. Let cool.
STEP II: DIP THE CUPCAKE TOPS
1. Dip the tops of the cupcakes in 100 degree F (body temperature; not hot) EASY CHOCOLATE GANACHE.
2. Let cool.
STEP III: FROST THE GANACE TOPPED CUPCAKES WITH SWISS MERINGUE BUTTERCREAM (SMBC) - BLUEBERRY VARIATION
1. Fit a pastry bag with a Wilton 1M piping tip. Fill with the SMBC.
2. Swirl the frosting on the ganache topped cupcakes.
VIDEO - How to Make a Perfect Icing Swirl on Top of a Cupcake by Kelly CA
3. Optionally top each one with a blueberry.
STORAGE
Cupcakes are stored according to their fillings and frostings.
You can use the buttercream immediately, store in an airtight container at room temperature for up to two days, or refrigerate it in an airtight container for up to ten days.
SARAH SAYS: I recommend refrigerating Swiss Meringue Buttercream at all times.
