Monday, May 24, 2010

Summer Wedding

Ahhh... to be back to the blogging world again from an extremely extended hiatus.
Life can get a little hectic sometimes and with that you just have to know when to step away and get down to business for a while.
In saying this with the summer fast approaching here in the great white north, I cannot wait to be back to blogging on a regular basis, bringing more food and more fun and more photos to share with anyone and everyone who may stumble across this tiny project I call my own.
For my first back to summer blog I thought I post about celebration of new beginnings was in order. This past weekend I did my very first wedding. Making 130 something-ish cupcakes to be eaten by friends and strangers in sober or not so sober states.
The bride is a chocolate fanatic so I made 2 kinds of cupackes:

1. Dark chocolate with dulce de leche filling

2. White chocolate cream cheese icing with white chocolate ganache filling

Both had a deep dark chocolate cupcake base, the recipe which I stole from my step-mother , which she stole from another blog. Thanks P!

Pictured is the dark chocolate and dulce de leche cupcakes and YES I made the gumpaste flowers myself.

The recipe for the deep dark chocolate cake can be found here.
The icing is chocolate ganache whipped buttercream, which is posted below.

That dulce de leche is store bought, try and find a good label not that artificial butterscotch stuff because it tastes NOTHING like dulce de leche. DO NOT BE FOOLED!

Buttercream Icing:

4 c. bittersweet chocolate chips, wafers (something good quality)
3 c. Whipping cream
2 pounds unsalted butter @ room temp.
1 c. powdered sugar

Heat whipping cream in a pot or in a bowl in the microwave until cream is hot.
Pour over chocolate, wait 2 mins then stir till smooth.
Let cool.
Beat butter and sugar in stand mixer or by handheld till pale and smooth. Pour cooled chocolate into butter mixture. Taste and add more sugar if needed, you shouldn't.
Mix until well blended about 2 mins. Icing will be loose.
Refrigerate overnight or at least 2 -3 hours.
When ready to use. Beat again till fluffy and smooth.


Memória said...

These cupcakes look perfect. I love the frosting recipe. YUM!

Kitchen Slave said...

The dulce de leche filled cupcakes sound heavenly! I love anything with dulce de leche!

jessicajlee said...

Those look lovely, my dear! I tell you, when we save up enough money we can be a pretty extreme catering team!

JamesterCK said...

Oh yum, I HAVE to make these now! They look delish and are super cute too!

Jackie said...

Do you happen to know how much the 4 cups of chocolate wafers weighs? Thanks!