I have a confession to make. I love my best friend’s Fresh Tart Raspberry Buttercream recipe. It tastes absolutely amazing. I have used it to fill French Macarons and I’ve had it on top of sweet vanilla cakes.
But those are both light and simple flavors. I wanted to taste them with something equally complex. I wanted to taste something rich to complement the tart.
I was a little worried that this would be a little bit of a clash, but it turns out, the richness of the moist chocolately cake paired perfectly with the tart raspberry.
Not that it was really difficult to pair raspberries and chocolate. But I am serious when I say that this is one of the most amazing buttercreams I have ever tasted. Pair that with one of the BEST CHOCOLATE CAKE recipes, there really is no reason for anyone not to make this.
If I haven’t mentioned it before, this raspberry buttercream is amazing. The raspberry puree gives a beautiful, and spellbindingly bright colour and the tastes of fresh berries.
Now I’m going to seem like a whiner here, because I am one. As delicious as this buttercream is, it doesn’t pipe well. There is too much liquid in the raspberries. When I beat it in with the butter and icing sugar, the hydrophobic fats don’t want to emulsify with the delicious pulpiness of raspberries.
Talk about first world problems.
If I use less raspberries, I lose the colour and flavor. If I add more icing sugar to stiffen it, the sweetness overpowers the tartness and it’s the same problem.
So, as you can see, I just stuck it out. To hide the imperfections in the look of the icing (trust me, it still tastes amazing!), I piped pretty little roses instead!
Either way, these cupcakes were a hit with everyone and said that only I would complain about first world problems like that.
(Oh noes! My delicious raspberry buttercream doesn’t pipe pretty on my delicious cupcakes! Woe is me!)
I should really just stop complaining and eat it. Plus, next week, I decide to use the icing in a more novel fashion. STAY TUNED!!!
The best Chocolate Cake Recipe in the world.
Adapted from Addapinch.com
Can make around 24 cupcakes or 2 9 inch cake layers
2 cups of flour
2 cups of sugar
3/4 cups of unsweetened cocoa
2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon of salt
1 cup of milk
1/2 cup of oil
2 teaspoons of vanilla extract
1 cup of hot and extra strong coffee
Turn on the oven to 350 degrees
Combine all the dry ingredients (flour, sugar, cocoa, BP, BS, salt) in a large bowl or in the bowl of your stand up mixer and mix until it is well combined. (hand and whisk works just fine)
Add the milk, eggs, oil and vanilla into the dry ingredients and mix until well combined (medium speed). Drop the mixer to low and carefully add the coffee into the batter. When you are no longer in danger of scalding yourself (I definitely burned my hand whilst doing this), bring the speed up to high and beat it for 1 minute to add some air into the batter.
You can either divvy up the batter for cupcakes or 2 9 inch cake rounds.
For cupcakes, bake for 12 – 15 minutes. For cake, bake for 30-35 minutes
Let cool and frost.
Tart Raspberry Buttercream
Adapted from my best friend and can be found here as macaron filling
3/4 cups of butter
2 cups of powdered sugar
1 cup of raspberries (fresh or frozen is fine)
1/2 teaspoon of vanilla
In a food processor/blender, puree the raspberries and pass them through a sieve to eliminate the seeds. Put the puree aside.
In a mixer, beat the butter and half the sugar until it is smooth. Pour in the puree and vanilla. It will look a little chunky, but don’t worry. It will still taste amazing, I assure you. When it looks fully incorporated, add the rest of the icing sugar. Beat until smooth.