I finally got to try out my pastry decorator that I got as a birthday present to myself. Actually, I used it a while back to pipe "custard" filling into cupcakes for Jeff's birthday, but that didn't turn out too well. This time I had lovely, fluffy "buttercream" frosting (vanilla and chocolate) from Vegan Cupcakes Take Over the World and piped it onto vanilla and chocolate raspberry cupcakes.The cupcakes were a big success at the potluck I went to, and I was very pleased at how they turned out, other than the vanilla frosting looking like it was separating a bit. (I wonder if it was the near 90 degree heat and lack of refrigeration while waiting for the T.) I topped them with some Sprinklez.
All of the recipes are straight from Vegan Cupcakes, but I did a slight addition to the chocolate cupcake recipe. Instead of extra vanilla or almond extract, I used raspberry extract. I also had some dried raspberries which I rehydrated with some sugar water, and I stirred those (minus the left over water) into the batter. The addition was subtle but pretty delicious.More cupcake photos
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