I had some leftover beet purée from the wedding cake last week, so I made the kids some chocolate beet cupcakes. To continue my education in wedding-appropriate food-styling, I practiced decorating them with frosting flowers: anemones to be exact.
This is another Martha Stewart special. But unlike the infernal truffle eggs, you don't need rigorous professional training to pull these off. You do need a pastry bag with a special petal tip (like Wilton or Ateco 104), which I just happened to have in my old culinary school baking kit. Watch this video for tips on how to pipe the petals. Surprisingly, I found the petals turned out more delicate and defined when I worked quickly and didn't worry so much about the technique. Now that's the kind of decorating I can really get behind! Then, you let the frosting chill until firm, slice some blackberries into circles, brush a little blackberry juice in the center, apply a blackberry slice smack dab in the middle, and sprinkle with poppy seeds.
Did the boys appreciate my girlish renderings? Of course not. But they ate them anyway!
These cupcakes looks so cute!
Posted by: Jeff @ Cheeseburger | May 13, 2013 at 07:21 AM