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A custom “Free the Nipple” Black Forest Cupcake: A light chocolate cake filled with a juicy Morello cherry filling and topped with heavy whipped cream.
A Special Request
Sometimes in my adventures creating cakes for people, I come across a special request. Sometimes this request may seem silly or even vulgar but something deep inside tells me I have to make this cake.
This week is definitely one of those cakes I had to agree to make.
Free the Nipple
Juniper Woodbury from JuniperWoodbury.com (so easy to remember!) approached me several weeks ago about an idea she had for a cupcake. She very specifically asked me for a “Free the Nipple” custom cupcake recipe for her to feature in her upcoming ebook.
Many of my readers are moms and I’m quite familiar with the “war against the breast” when it comes to breastfeeding in public. But, to be on the safe side, I inquired just to be sure I knew exactly what I was putting my name and brand on.
Girls Aren’t Funny
Juniper Woodbury is a feminist and humor blogger, comedy writer, and self-proclaimed food enthusiast. She started Girls Aren’t Funny to address sexist problems using humor. She explained that she wanted to create a small recipe book of comedic feminist recipes including and featuring the “Free the Nipple” cupcake. The “Free the Nipple” idea is an all-encompassing one: both supporting breastfeeding and against the over sexualization of female nipples.
As a feminist and comedian (ha! well at least I think I’m funny), I had to get on board. I couldn’t wait to serve up some delicious ta-tas for a good cause.
When I am thinking about a cupcake that totally encompasses what it means to be a woman and the tastes they desire, I can’t help but think of chocolate, cherries and some sort of fruity liqueur. Why not combine them for the sweet rich taste of a Black Forest Cupcake?
This recipe comes in three parts. A recipe in three acts if you will. I know that sounds daunting but I made the last part the super easiest of all. So hang in there and I know you will love the end result.
Act One: The Filling
I had a jar of dark Morello cherries that have probably been sitting in my pantry since the holidays of last year. I used them for their dark burgundy color and because that is what I had on hand. You can use maraschino cherries if you prefer or you can skip this step altogether and just buy some cherry pie filling. Where’s the fun in that?
Heat your cherries with the juice on medium low heat. Add in four tablespoons of granulated sugar and then sift two tablespoons of cornstarch into the mix. Add the Cherry Vodka and you’ll want to stir the cherries periodically. They may seem to still be wet for awhile but the cornstarch thickens the mixture into a pie filling consistency fairly quickly.
Remove the cherries from the heat once you’ve reached desired consistency and stir in your vanilla extract.
You can put the cherries to the side to cool for awhile. I put mine right back into the jar I poured them out of. It gave me more space to work and I recycled the jar.
Act Two: The Cake
This cake is so fun to make. In the electric mixer, throw your six room temperature eggs and beat them on high speed for one minute. Then add in the sugar. Now, here is the fun part. Turn your mixer on high and just leave it for a while. Seriously! You want to let those eggs beat up until they are the consistency of pudding or a mousse.
I have never had a recipe where I could just walk away from the mixer before. This one you can! The eggs need to mix on high speed for about eight minutes. That doesn’t sound like long but in the cake world, it makes me super happy to have my KitchenAid Professional 5 Plus Series Stand Mixers – Empire Red to do all the work for me.
When the eggs are ready, just fold in the flour and cocoa. The idea here is to not over mix the batter. We don’t want to deflate the eggs we just spent so much time fluffing. Then fold in the butter and vanilla extract.
It is important that the butter is melted and cooled before pouring it into the batter.
If it isn’t melted, it won’t mix into the batter. If it isn’t cooled, it will want to deflate the eggs. Make sure to scrape and fold from the bottom to make sure the butter is not pooling at the bottom of the bowl.
Filling the Cakes
You can use a special cupcake plunger like this one from Wilton: Wilton 2103-5354 Cupcake Corer, White. Or you can cut it out with a knife and scoop it out like I did. I am pretty sure I used this same technique for the Kahlua Chocolate Cherry Cupcakes. Why would you purchase a tool when you can just cut it out? The best answer is a time saver. I am pretty notorious for doing things the hard way just because I am stubborn. You don’t have to be that way!
After scooping, spoon a bit of your cherry filling into each hole. Spoon as much as you can fit in the hole you’ve created. Don’t worry if it mounds on top a bit, we will cover that with frosting.
Act Three: The Finale
Remember when I said I’d make this the easy part? There are two ways to make the frosting for this recipe. One is the more difficult way. I will post the ingredients for it down below. The other is the best and easiest way to make icing ever! Wilton makes a Wilton Vanilla Whipped Icing Mix and all of your Whipped Icing dreams come true. Just follow the directions on the box. Literally, the only direction is to add ice cold water to the mix and whip it until it is fluffy. How cool is that?!
Now, for a little added flavor, I did add one tablespoon of Cherry Vodka to the Wilton Whipped Icing Mix. This stuff is so great that the addition did not affect the consistency at all!
Freeing the Nipples
The “Free the Nipple” cupcakes were decorated especially for the occasion. Using fondant and Wilton gel coloring I blended the colors together to relatively believable skin tones. When working with fondant and gel colors, I always try to start with a little bit of color and build up to darker ones. It is much easier to make a color darker than it is to lighten it.
I would love to say that I recorded exactly how much of each gel color I used to create these colors, but alas I did not. I placed a toothpick into the gel color and then added it to the fondant. However, I can tell you which gel colors I used so you have a base to start from.
The brown nippled breast used a combination of the Wilton Gel Brown and the Wilton Gel Copper. The pink nippled breast used a combination of the Wilton Gel Pink and the Wilton Gel Golden Yellow.
It looks like Wilton has thought of everything! If you do not want to mix your own colors, Wilton has the Wilton 710-2314 Decorator Preferred Natural Skin Tone Fondant already premixed into four generic skin tone shades.
Shape the fondant into your desired shape. In this case, circular breasts to cover the top of the cupcake plus a circular areola and nipple for the top. And then let them be free!
If you are just wanting a beautiful Black Forest Cupcake without all the nip slip, I have an alternative for you. Pipe that fluffy white whipped icing into billowy clouds over top your cherry filled chocolate cupcakes. Sprinkle a few shavings of your favorite dark chocolate and plop a shiny cherry right on top!
It may be more conservative but you’ll see just as many happy faces with this traditional decoration as you do with the nipple version.
Don’t forget to check out Juniper’s ebook featuring this recipe and many others. You can get ahold of your own copy here.
I would love to see your versions of the “Free the Nipple” cupcake!
If you aren’t that bold yet, then don’t hesitate to make the traditional Black Forest Cupcake version.
Let me know in the comments.
Are you a feminist? Is this exactly the type of recipe you’ve been waiting for?
Free the Nipple to make life taste sweeter!