I guess you didn't read my OP? There are berries in the batter, I posted the batter ingredients in my OP. I also posted a link in my OP, which has the recipe for the buttercream frosting (with pureed berries), which I did not need help with so I didn't copy/paste it, just the batter recipe. Then there are whole fresh berries for garnish.
Ok, yeah I wouldn't do both but that just me.
Well, I make a very similar berry muffin with no frosting, this was supposed to be a special triple berry cupcake. The cupcakes taste like muffins to me, nothing so very special. But that buttercream frosting is amazing, and that's what takes it to another level. And then fresh berries on top, yum. FIL and MIL both have quite the sweet tooth.
Our sticks of butter are 1/4 pound each, 4 sticks to a pound, yes. And each stick has markers on it for tablespoons.
What do you think about adding some heavy cream to it to lighten it up? Now that I have already made the buttercream frosting, will the cream blend in okay in your opinion? It's just a bit too sweet for me.
Well let's see if mine look remotely close. I am betting they will taste great but presentation won't be so great, LOL!Look bang on to me. I'd eat 1 no worries.
Russ
Unfortunately no not after the buttercream is made, it just won't blend properly. Adding cream while making buttercream is perfectly acceptable and it not only makes it less sweet it lightens as well.
Gotcha. Well I cooked them already and the frosting is made, any ideas on how I can mellow out the frosting? What if I were to whip up the cream separately (with no sugar) and then fold it into the frosting?
You've not frosted the cupcakes yet? I think that's what your saying. If so then put the buttercream back into the mixer and add cream and continue to mix, with no sugar. 18% would work better but 35% is fine. Normally you add the cream throughout the processing for the buttercream but you can try doing it this way. Start with only adding a small amount, a couple of tbsps and continue to do that, I have a feeling there will come a point that the buttercream will not hold up but you never know.
Right, I didn't frost them as I wanted to wait until tomorrow late afternoon (serving them tomorrow evening) before doing so. If it doesn't work, ah well, I am serving a Black Angus beef prime rib and loaded twice baked potatoes with salad, so it's going to be a fat happy meal even if the dessert doesn't work out as expected. And I have time, which is why I wanted to get a head start on it today. I am not a baker in general. I have gotten really good with baking bread since the beginning of the pandemic, but I don't really have much of a sweet tooth so I generally don't bake cakes and such (except from box mixes, lolololol).
OOH, I wonder if I could soak something into the cupcakes? Like if I were to peel them out of their papers and then drizzle some sort of boozy libation to soak in just before I frost them? Hmmmm. I still have lots of time to work on this.
