Bling Cupcakes

This was a real fun little project. Someone asked me to make them some cupcakes with an 'old skool' theme. I'm not really very well versed with that kind of stuff, so I had to ask for some images, and then got to work on some fun little toppers for the cupcakes. The hats were really fun, and then the 'bling' medallions were cool. Yellow and grey fondant covered with a little bit of gold and silver .



The cakes themselves were delicious too, a raspberry chocolate cupcake with a totally addictive chocolate raspberry ganache. These would be a perfect addition to any valentine's day celebration!


Double Chocolate Raspberry Cupcakes from Womens weekly cupcakes (Australia)

60g dark chocolate, chopped
1/2 cup (125ml) water
90g butter, softened
1 cup (220g) firmly packed brown sugar
2 eggs
2/3 cup (100g) all purpose flour
2/3 tsp baking powder
2 tablespoons cocoa powder
1/3 cup (40g) almond meal
100g frozen raspberries

Preheat oven to 325 f. Line a muffin pan with 12 cases
Heat the chocolate and water in a pan until melted. Set aside
Sift together the flour, cocoa and baking powder
Beat the butter and the sugar until fluffy, add the eggs one at a time, beating in between.
Add the flour mix and almond meal and mix just until combined, add the chocolate mixture and the raspberries and mix.
Scoop into the cases and bake for about 40 mins, or until a toothpick comes out clean.

Whipped Raspberry Chocolate Ganache adapted from Rose Levenbaum's Cake Bible
8 oz whipping cream
2 oz dark chocolate
3 oz milk chocolate
2 oz frozen raspberries
3 oz raspberry jam
water

Heat the cream until almost boiling, add the chopped chocolate, remove from heat and stir until melted.
Boil the raspberries and jam with a little water for a couple of minutes and put through a sieve.
Stir into the chocolate mixture and chill for around an hour.
When the ganache is chilled, whip until stiff. Pipe onto cupcakes