Monday, April 22, 2013

Mango Swiss Buttercream + Dark Chocolate Cupcake

This is a long overdue post, but it's finally done. Over this Easter weekend, I made some MANGO SWISS BUTTERCREAM  DARK CHOCOLATE CUPCAKE for an order and it couldn't be more of a perfect timing. To go along with them, I made some coral blush robin cake toppers.


For days and months, I had been eager to try out a crafty term called 'stamping'. Who knew, scrap booking; a favourite past time of mine came in handy and the same method can be applied to make these simple, gorgeous looking cake toppers. This brilliant idea was inspired by few of my favourite cake makers. Instead of stamping on a piece of paper, this creative artsy idea is transferred onto a fondant.

If you're in need of a wow factor... give this idea a go. It can be stamped with any of your favourite rubber stamper; provided that it has never been used before for your scrap booking. I would highly recommend to use a brand new stamper when it comes to handling food. The robin cupcake topper immediately made these lusciously delicious  cupcake a show stopper.
For this batch of cupcake, I used a different technique & recipe for my chocolate cake . No vegetable oil and buttermilk. Instead, I cream the butter and sugar, and added sour cream, to the cake mixture. The result? An ultra moist, rich & dark chocolate cake. It tastes superb even on it's own.

To frost the cake? In the past, I used to make buttercream, with a mixture of a whole butter + 1/2 cup of shortening, due to the humidity. It helps to stabilize the frosting. However, I was never really crazy of the idea of having to add 6 cups or more of sifted powdered sugar. Hence, I decided to take a slightly longer approach which is well worth it. I am seriously in love with making Swiss Meringue Buttercream now. It's light, fluffy and the best part..silky smooth. It doesn't give on you and makes piping seriously easy. For any desired flavour of buttercream, add your puree or jam of choice. As for this Mango Swiss Buttercream, I used 1/2 cup of thick mango puree and whisk it together with the base of the buttercream. For a maximum flavour, prepare buttercream a day in advance to allow the flavours to meld together.

Doesn't this tantalize and satisfy your taste buds? I am surely satisfied. Crave no# 1: Checked.

Happy Monday y'all!!

xx

28 comments:

  1. I love your photos and these cupcakes are precious! Mango Swiss buttercream sounds absolutely divine. Looking forward to seeing you in KL :-)

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    1. Thanks Jaime and have a safe & pleasant flight back! ♥♥

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  2. Oh wow, I absolutely love the sound of mango swiss buttercream! Your cupcakes look so gorgeous too :)

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    1. Awwe.. Thanks Rosie! I love mango buttercream. Leave it overnight and it tastes even better. ♥

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  3. These look beautiful and I'm very glad you learned a new technique, not to mention successfully executed it.

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  4. Oh wow do those sound amazing! Great job, they look beautiful :)

    Happy Blogging!
    Happy Valley Chow

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  5. Oh my...I love mango everything! And I love Swiss meringue buttercream so this combo sounds absolutely divine to me. I just HAVE to try it!

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    1. Hi Regina, I am crazy over mango buttercream or any cakes with mango in it. If the season is right, and if I ever get my hands on some good mangoes, I will usually think of making a treat out it. Feel free to improvise to suit your own taste too. ♥

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  6. Those toppers are super cute and I'm going to have to start stamping. Swiss Meringue Buttercream is the best!

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    1. I love this new method, since I can't mould fondant for nuts >.<

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  7. What beautiful cupcakes! And the mango buttercream is just inspired!

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  8. I love the stamping! And that frosting?! So pretty!

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    1. Thanks Stephanie! I will try to blog as often I can, and try to improve my baking skills. Perhaps it is time for me to go through back my older recipes and bake them once more. Time to tweak and play with more ingredients and flavours ;).

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  9. Awesome as usual, love the flavors you mixed and I know these would taste fantastic! :)

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    1. Thanks Gerry for your sweet remarks and I truly appreciate the support!

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  10. The stamped fondant is so cute. I want to try it soon. I love the coral colored birds. Swiss buttercream is so good, a little too good, it's hard for me to stop. The look gorgeous as always Jo.
    -Gina-

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    1. Do give it a go Gina! It really brighten up a dull day ;)!! ♥

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  11. What a delicious flavour combo my friend and adorable toppers :)

    Cheers
    Choc Chip Uru

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    1. Thanks CCU! Hope all is well and I will be coming over real soon. Lots to catch up on reading which I have missed out for a couple of weeks now.

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  12. Oh my! oh my! Oh my! You leave me speechless - as always!!!!!

    Unbelievably beutiful :)

    chow! Devaki @ weavethousandflavors

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  13. These are sooooo cute! Love all the pastels...it reminds me of my fave season, which we are in now - SPRING!!! This is a serious dose of happy I'm getting with these cupcakes.

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  14. Oh that buttercream looks so perfectly delicious :)

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Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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