Thursday, March 24, 2011

Thursday cupcake love

So I didn't end up making the pretty marshmallow flower cupcakes today - instead I made these Devil's Chocolate w/ Raspberry Creme Cheese Frosting cupcakes.  They turned out delicious. Thanks Kat for suggesting raspberry creme cheese frosting!

They are an absolute delight for the mouth and easy to make, considering the cupcake itself is made from a cake mix.  I didn't have the appropriate cupcake decorating supplies, so I poured the frosting into a ziplock bag, snipped off a little corner and went to town. 

1. Make Devil's Food cake mix according to package instructions - put into cupcake pan. 
2. Make frosting.
3. Decorate.

Raspberry Cream Cheese Frosting
makes enough to decorate 24 cupcakes

1 stick butter, room temperature
1 block (8oz) cream cheese, room temperature
1 1/3 cup powdered sugar
1/4 cup raspberry jam

1. Beat butter on medium-low speed until smooth and creamy
2. Add cream cheese and beat on medium-low speed until smooth and creamy (30 seconds-1 minute)
3. Sift powdered sugar over creamed mixture and beat on medium low until the sugar is all incorporated 
4. Add jam and continue beating.

Note: Make sure you don't overbeat or else the frosting will become soupy.  Also, its cream cheese frosting so if you don't refrigerate it, it will start to sag.  

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