Raspberry cupcakes

Raspberry cupcakes

It has been way too long since I made cupcakes, so today I made some simple and tasty ones and delivered them to my sister’s work.  I had some left over raspberry filling from the cake I made a few days ago, so I used it both for filling the cupcakes and for mixing into the swiss meringue buttercream frosting.  Filling them was quite fun – I got to use the long skinny piping tip that came with my set for the first time!  Just fill it with raspberry filling, stick it in to the cupcake, and squeeze!  You can even see the cupcake expand a little.  I started to run out of filling near the end so the one in the picture below is a little skimpy, but you get the idea.
Raspberry cupcakes

The cupcake recipe itself is from Georgetown Cupcakes.  I left out the vanilla bean and added 1/4 tsp rosewater for a very subtle rose taste.  They were very light, fluffy, and tasty – I think I will use this as my default vanilla cupcake recipe from now on.  I overfilled the cupcake liners accidentally so a bunch of them overflowed, but I think if I had put the right amount in I would have gotten about 18 (not 24 like the recipe says).  I got the cupcake liners from Shop Sweet Lulu (although it looks like they no longer have them).

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Raspberry, pistachio, and white chocolate cake

White chocolate, raspberry, and pistachio bark

The other day, my boyfriend and I made a trip to Gourmet Warehouse, a local store that sells cooking supplies and ingredients.  Their baking section has an amazing array of every form or chocolate or sprinkle or flavouring you could imagine.  I bought some freeze-dried raspberries and was very excited to incorporate them into a cake.  I have been seeing lots of pictures of cakes by Katherine Sabbath, and cakes inspired by hers.  They are super colourful and dramatic, and many are decorated with shards of chocolate bark sprinkled with freeze-dried berries, nuts, or candy.  So using her cakes as inspiration, I made a raspberry, pistachio, and white chocolate layer cake decorated with chocolate bark.

White chocolate, raspberry, and pistachio cake

Since chocolate will seize if you add any water to it (unless you add enough to smooth it out into an actual sauce or ganache), I couldn’t colour the chocolate just by adding normal water-based food colouring.  I think most people use candy melts, which are pre-coloured “chocolate” pieces that are very stable for melting and re-hardening.  I wanted to use good quality white chocolate, but rather than going out to buy some oil-based food colouring, I just pulverized some of the freeze-dried raspberries and mixed in the dust to some of the chocolate.  This actually worked quite well to colour it pink without changing the consistency (I don’t think the flavour was noticeable, but I really just wanted the pink colour).  After swirling together the white and pink chocolates on a parchment-lined baking sheet, I sprinkled on toasted pistachios and crumbled up freeze-dried raspberries, and put it in the fridge to set.

If you look at Katherine Sabbath’s Instagram page, you will probably see the chocolate bark I was inspired by!  Hers has gold leaf on it – maybe something to try next time.  I saw some fancy bark like this at the recent “Eat! Vancouver” festival.  I think it would make a nice gift on its own, or as part of a little box of treats.  I plan to experiment more with other toppings I can add – I have seen dried rose petals on some!

For the cake itself, I used three layers of Alice Medrich’s hot milk sponge cake, and two layers of pistachio sponge.  I was hoping the pistachio cake would be a little greener… my sister pointed out that it looks a little like falafel!  Maybe next time I’ll add a bit of green food dye – although, to be honest, the flavour wasn’t particularly noticeable, so maybe next time I’ll just use almonds.  In any case I think it’s an interesting contrast to the vanilla cake.  In between the layers I used raspberry filling from Sprinkle Bakes (very tasty), and white chocolate swiss meringue buttercream.  I sifted more raspberry dust over the top of the cake and then stuck in the chocolate bark.  I just made a 6-inch cake because we seem to have an unhealthy amount of dessert over here!  If you happen to be in my neighbourhood, please stop in for a piece of cake…

White chocolate, raspberry, and pistachio cake

Lemon-blackberry cake

Lemon-blackberry layer cake topped with meringues

My lovely boyfriend had a birthday yesterday, so I made him this colourful cake.  I used a lemon layer cake recipe from Annie’s Eats, and put whipped cream folded with blackberries in between the layers (the last bag of blackberries in the freezer from last summer!).  I frosted the cake with swiss meringue buttercream with lemon curd and yellow food colouring added in.  The frosting was super tasty and very easy to frost and pipe with.

I had seen meringues being used to decorate cakes on Sweetapolita and Sprinkle Bakes, and my boyfriend loves meringues, so I decided to give it a go!  I used this recipe for the meringues, flavouring them with lemon, orange, and lavender.  The stripes are made by painting lines of food colouring on the inside of the piping bag before adding the meringue.  If I were going to do this again, I think I’d use a different recipe for the meringues – they were not quite the texture I was hoping for.  Also the lemon and orange zest in them went a little strange and crystallized – next time I think I would stick to extracts.  The lavender ones worked beautifully, though.

Looking forward to August when we can pick some more blackberries!

Lemon-blackberry cake