New Business Kickoff

Well, we finally jumped in the pond by starting our new business. We selected the name Buttercup Treatery because it sounded so good, almost good enough to eat. The picture is Amy's award winning Mad Hatter cake, just to show you what can be done.

Featured will be our unique cupcakes, Pina Colada, Champagne, Harvey Wallbanger, and my favorite Arnold Palmer (lemon and sweettea). Of couse we will have all the usual chocolate, vanilla, spice and more, but the fun is to find new and exciting flavors.

Additionally we have our famous Whoopie Pies in many flavors, Cake Pops all decorated and ready for a party and of course the Celebration cakes that are Amy's forte.

If you want cookies, candies and more.....basically any kind of treat we will find a way to make something that is unique to your celebration or event.

The fun is always the main attraction, but using quality ingredients is a must for everything we do. I don't like artificial anything...do you?

Our website is www.buttercuptreatery.com and our email is marketing@buttercuptreatery.com. We will be working on the site as we finish more of our products and collect the appropriate pictures.

If you want to have a sweet experience that only Buttercup Treatery can provide contact us today!

Raspberry Chocolate Cupcakes

I was trolling the blogs and found this fantastic recipe on The Culinary Chronicles. I just have to share it. I made them and they are absolutely awesome. I hope you enjoy them as much as my grandsons did, they didn't last very long.

Chocolate Raspberry Cupcakes
Makes approximately 30 Cupcakes (depending on size)

Ingredients:
Chocolate Cake:
1½ Cups Unsweetened Cocoa Powder
3 Cups All Purpose Flour
1½ Teaspoons Baking Soda
¾ Teaspoon Baking Powder
1½ Teaspoon Salt
3 Cups Granulated Sugar
4 Ounces Semi Sweet or Dark Chocolate, finely chopped
1½ Cups Buttermilk
1½ Cups Strong Brewed Hot Coffee
¾ Cups Vegetable Oil
3 Large Eggs
2 Teaspoons Raspberry Extract
Chocolate Ganache:
12 Ounces Quality Dark Chocolate, finely chopped
1 Cup Heavy Cream
1 Tablespoon Framboise Liqueur
Raspberry Filling:
2 Cups Frozen Raspberries
1 Cup Granulated Sugar
1 Tablespoon Framboise Liqueur
1 Teaspoon Fresh Lemon Zest
Prepare Cakes: Preheat oven to 350 degrees. Place paper cup liners in cupcake pans. Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat eggs for a few minutes until they become a pale yellow. Beat in oil, buttermilk, and raspberry extract . Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.
Prepare Raspberry Filling: Place all raspberry sauce ingredients in a medium sized, heavy saucepan. Simmer on medium-low until berries have broken down and the sauce has thickened. Approximately 10-15 minutes. Let cool to room temperature. *If you don’t want seeds in your filling, puree the raspberries in a blender and strain before cooking.
Prepare Chocolate Ganache: Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and add framboise—stir until smooth and glossy. Allow ganache to cool completely before frosting. *If you wish a fluffier “whipped” frosting, allow ganache to cool completely before transferring to a stand mixer. On medium-high speed, whip until you reach the desired consistency.
Assemble Cupcakes: Once all items have been prepared, fill a piping bag with a small round tip with the raspberry filling. Fill another piping bag with the ganache. Taking one cupcake, place the tip of the raspberry filled bag into the cake and squeeze in a few teaspoons of the filling. Be careful not to “inject” too much or your cupcakes will implode Finally with the piping bag filled with ganache, pipe/decorate swirls on top of the cupcake. Garnish with fresh raspberries.