And for Valentine’s Day dessert, we enjoyed a quartet of cupcakes!
A few months back I goofed-up on a batch of black bean chocolate cupcakes, and ended-up making a delicious “crumble” or “trifle”… or something… with orange butter cream icing. T loved it. For Valentine’s Day I decided to up the ante and make the same orange butter cream icing, along with raspberry butter cream, blueberry butter cream, and the ever-favourite: chocolate mocha.
Click here for the Black Bean Chocolate Cake recipe. (Makes 12 cupcakes.)
-6 tablespoons butter, margarine, or butter-flavoured Crisco, softened
-2 cups powdered sugar
-1 teaspoon vanilla extract
(Usually you would add 3-4 tablespoons of milk/cream, but we’re going to omit that for this recipe.)
Raspberry/Blueberry Syrup (or “coulis-light” as I like to think of it)
-1/2 cup fresh or thawed frozen fruit pureed
Heat ingredients in a sauce pan until boiling. Continue to simmer on low until syrup thickens.
(3/11 update: In the original post, I forgot to mention: Strain the raspberry and blueberry sauces! Otherwise you’ll have pulpy, crunchy, seedy (no, not that kind of seedy) icing.)
-1 teaspoon orange zest
-1 tablespoon orange juice
(Tip: Zest the entire orange, then freeze the left-over for next time! Works for lemons and limes too.)
-1 tablespoon coffee
-2 tablespoons cocoa
(These measurements are approximate.)
To start, make your butter cream base (minus the milk.)
Divide the sugar/butter mixture into four separate bowls.
Add the fruit syrup/ juice & zest to its designated bowl and stir until you have an icing-like consistency. Add more sugar or syrup, as needed.
The mocha is less precise since a full batch calls for replacing part of the sugar with cocoa. Just add a little more coffee or a little more sugar ’til it tastes right – you’ll know.)
Slather icing on your cupcakes, top with a berry, zest, or chocolate chip and serve!
Recipe Source: Butter Cream Icing – The Good Housekeeping Illustrated Cookbook, (c)1989