Lacey Black Forest Cake Cupcakes Soaked in Cherry Ice WinePosted: March 12, 2013
My shtick is more cooking than it is baking. The reasons are pretty simple:
- Cooking allows far more room for experimentation. I don’t like following recipes; instead, I take a bit here and there from inspirations in pictures, food eating experiences, Food Network shows, and YouTube shows.
- While I loved the end product of baking, that didn’t mean that I had to bake. There are tons of places that I could get my fix like Dufflet. It’s the kind of bakery where they make everything delicious.
However, I am becoming ever so slightly domesticated. Recently, Cy and I bought a loaf pan, muffin pan, and cookie sheet. Then, I get all my inspirations from my friends who bake so well (Telisha, Janela, Maia, and Say to name a few friends), and monkey see, monkey do. The key to get me started is to think about what I want to eat, and to make it fairly quick and painless. Less ingredients means less dishes to wash for me.
Back to this blog post, it’s all about the Black Forest cupcake! There was no real recipe, and I used a Betty Crocker’s cake mix. How did I do the rest?
Black Forest Cake Cupcakes soaked with Cherry Ice Wine
Cake ingredients: Devil’s Food cake mix (plus 3 large eggs, oil, and water)
Filling: Bing cherries in a can, and Applewood Black Forest Cherry ice wine
Vanilla Buttercream Frosting ingredients: 3/4 cup of butter, 1/4 cup+ of whipping cream, 4 cups of icing sugar, 1 teaspoon of vanilla extract, and 1 drop of red food colouring (optional)
Here’s how I did it:
- Bake the cupcakes according to Mrs. Betty Crocker. Wait for the cupcakes to cool.
- Next, the idea is to add some ice wine and a cherry to the middle of the cupcake. Use a butter knife to cut a quarter-sized hole in the middle of the cupcake, and remove the cake “lid” carefully because you will need it again. Pour a few drops of ice wine in the cake hole, and then drop a bing cherry or two inside before placing the “lid” back on.
- Frosting time! Beat down the butter to make it a fluffy consistency. I don’t have a mixer, but if you do – then use it. My weapon of choice? Chopsticks! You can use those things for everything and anything.
- Add the icing sugar and whipping cream in 3 and 2 different additions to the butter (start with icing sugar, and rotate with the whipping cream). You might need to add more whipping cream if you want the frosting to be thinner.
- Add the vanilla extract and food colouring.
- Take a baggie (Ziplock or clean plastic bag), and throw some icing in there. Squeeze the icing to the tip, and twist the bag. Then, cut a small hole at the tip. This is your amateur cheapie piping bag!
- Pipe the icing on the cupcake starting at the middle, and go ’round and ’round! Have run with it, and try different doily and/or flower designs – see Cy’s cupcake on the bottom with the “maze” on it. You can even top it with a cherry!
Enjoy them! I just ate two of these cupcakes, and my second dessert stomach is so happy! My next baking quest might involve some kind of mint chocolate chip creation (inspired by one of my favourite ice cream flavours) or matcha (inspired by one of my favourite bubble tea flavours). Food inspired by food, go figure.