Saturday, June 17, 2017

Red Velvet cupcakes in support of All Blacks rugby

I recently outed myself as a closet rugby fan. I attended the first Lions test match her in my hometown of Whangarei and have been glued to the TV ever since. Tonight the Lions take on the Maori All Blacks. I'll be perched on the edge of the couch screaming at the TV as all good rugby supporters like to do.

I seemed a good day for some rugby cupcakes. I'd been wanting to try the new Whittakers Full Eighty chocolate bars. Which consequently are very nice. Using Rainbow Dust edible metallic lustre dusts, I trialed "metallic dark silver" left, "metallic light silver" (middle) and "starlight silver saturn" (right) - whilst the beauty of each colour is hard to portray in the photo, my favourite was the "silver saturn". I dusted the lustre powder straight on to the chocolate and on to grey fondant silver ferns, made using this mould

I Wanted a black cream cheese icing for my red velvet cupcakes, so I first made a chocolate cream cheese icing to which I added black progel food coloruing . I find a good dark cocoa such as this one makes a nice dark buttercream/icing meaning you need less black food colouring to go from dark chocolate brown to black 

125 grams softened buter
125g room temp cream cheese
4 cups icing sugar
3 Tbsp cocoa powder
6 Tbsp water.

Beat together butter and cream cheese. Add. cocoa powder. Add 1 cup of icing sugar at a time and continue to beat. Add a little water after the addition of each cup of icing sugar.

If you do not want chocolate flavoured icing, omit cocoa powder and add a good squeeze of lemon juice instead.

Because I'm 99.9% sure the Maori All Black are going to come out on top It's black icing atop red cupcakes for me today

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