Next up, espresso cakes with marscapone frosting. While they were cooling, I drizzled some marsala wine directly on the cakes.
For the frosting, I used about 8 oz. of marscapone, and 4 oz. of cream cheese, added (sifted) confectioners sugar, and then beat in some marsala wine and espresso powder.
These babies were amazing!
I've decided to really embrace my passion for cupcakes and set out on an experiment recipe cookbook adventure. I love to approach classic, simple recipes with a bit of innovation, making both the cake and frosting extra special.
My latest creation: Raspberry Frosting with all natural ingredients. To be frank, food coloring scares me, so I was super pleased with the lovely shade of pink I obtained with this frosting using a simple list of ingredients:
Frozen raspberries (since we're off season, fresh would be preferred)
Chambord liqueur
Cream cheese
Butter
Confectioners sugar
The frosting was incredible. Proudly plopped on some moist chocolate cakes, the combination was divine!
I really need to sign up for another metals class. Created by Mark Sanfilippo, Sydney Australia.
Find them here.
