Cupcakes till en födelsedagstjej

De här cuppisarna gjorde jag till en födelsedag, grattis Eida! Det är chokladcupcakes med hallonkompott fyllning och vit chokladfrosting. Blommorna har jag gjort i sugarpaste och målat med ätbar pulverfärg.

Chokladcupcakes med strawberry meringue buttercream

I helgen bakade jag chokladcupcakes. Frostingen hade jag gjort tidigare och fryst in. När man sen vill använda den så rumstempererar man frostingen och rör den smidig igen. Dekorationerna har jag gjort i sugarpaste, men Krister hjälpte mig att sätta dem på cuppisarna!

Strawberry meringue buttercream

1 1/2 cup fresh strawberries (8 ounces), rinsed, hulled and coarsely chopped

4 large eggs whites

1 1/4 cups sugar

1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, room temperature

1. Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool, about 10 minutes.

3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Add strawberries and beat until combined. Stir with a flexible spatula until the frosting is smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.