Tag Archives: Wilton

Free the Nipple Black Forest Cupcakes

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 Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shaped cupcakes with nipples Fleshy boob cupcakes with a red background

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.

Free the Nipple Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shaped cupcakes with nipples Fleshy boob cupcakes with a red background

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.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

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.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

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.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling

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.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

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.

Free the Nipple Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shapped cupcakes with nipples Fleshy boob cupcakes with a red background

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!

Alternate Decorating

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.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Don’t Forget

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!

 

 

 

Black Forest Cupcakes
Print Recipe
A light chocolate cake filled with a juicy Morello cherry filling and topped with a Cherry Vodka flavored heavy whipped cream.
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Black Forest Cupcakes
Print Recipe
A light chocolate cake filled with a juicy Morello cherry filling and topped with a Cherry Vodka flavored heavy whipped cream.
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Ingredients
Cherry Filling
Chocolate Cupcake
Cherry Whipped Cream Icing
Servings: cupcakes
Instructions
Cherry Filling
  1. In a medium sauce pan, heat cherries with juice on medium low heat.
  2. Add in granulated sugar and then sift cornstarch into the mix.
  3. 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.
Chocolate Cupcakes
  1. Preheat oven to 350 degrees. With an electric mixer, in a large bowl beat the eggs on high for one minute.
  2. Add sugar to the eggs and beat on high for eight full minutes. Eggs will become fluffy with the consistency of pudding or mousse.
  3. Fold in flour and cocoa. Do not over mix or the batter will deflate.
  4. Fold in cooled melted butter and vanilla extract. Make sure to scoop and fold from the bottom so butter does not pool at the bottom of the bowl.
  5. Spoon into a lined cupcake tin, filling the cups 3/4 full. Bake for 20-25 minutes at 350 degrees or until a toothpick inserted comes out clean.
  6. When cupcakes have cooled, core the centers and fill with Cherry Filling.
Cherry Whipped Cream Icing
  1. In an electric mixer with the whisk attachment, beat heavy cream and powdered sugar on high until stiff peaks form (about 8 minutes).
  2. Fold in Cherry Vodka.
  3. Pipe Icing into billowy cloud on top of cupcakes. Sprinkle dark chocolate shavings and place a cherry on top for decoration.
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Halloween Spooktacular Disaster

A Spooktacular Disaster to add humor and gore to your favorite Halloween treats.

Hey guys!

This weekend is Halloween and all the ghosts and goblins are going to be out Trick or Treating. Since it falls on a Saturday this year I imagine many of you will be headed out to parties as well.

Here is where I have to get really honest with you.

I had planned to make some truly Halloween inspired treats for you guys so you had something fun to bring to all of those Halloween parties this weekend. Well, I had some techniques in mind to share but the cupcakes I made were lacking the most important ingredient of all: Love.

In a rush, I used a box mix (what?! I know. I know.) and by the time I got to icing them, I was just depressed with the whole mess.

Hiding the Evidence

I had every intention of not sharing my failure with you and just sweeping everything under the rug. But, part of my charm is my ability to screw things up. No, really, I am constantly telling Captain Cupcakeasaurus that I’m The Ruiner. It sounds like a pretty awesome arch nemesis or villain name, doesn’t it?

So with the included disclaimer, I’m going to show you the monstrosity that was my Halloween Cupcakes. Compared to the Caramel Cinnamon Apple Pie Cupcakes last week, these sad little puppies looked like the bargain bin ones that the new cake decorator screwed up on at the grocery store.

Okay, that may be cruel but I don’t mean it to be cruel toward the new cake decorator as much as I mean it as cruelty to myself. I’m ashamed but I’m going to share anyway. Why? Because I promised to be honest and maybe my failures can be someone else’s successes or maybe we can find solidarity in cake failure together.

Since these cupcakes did not come out as planned, I will still be sharing a cupcake recipe tomorrow with you but it is not a batch I made this week. They are a family favorite that I think you will enjoy regardless.

Vampire Bites

On previous Halloweens, I have made cupcakes and tried to be creative with different spook inspired decorating. One of my favorites is the Vampire Bite Cupcake. You can use any of your favorite flavors of cake and still make them into Vampire Bites. Like I mentioned above, I used a basic white cake mix this time around.

Spooktacular_Disaster

Then using the Wilton 230 tip, I inject “blood” into two parallel holes like a vampire bite. The blood is a mix of strawberry preserves (raspberry works too), chocolate syrup and 2-3 drops of food coloring. The ratio is about two parts preserves to one part chocolate syrup. I like using the preserves because it even adds a little chunkiness to the blood which I think is disgustingly awesome.

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Slime

The Wilton 230 tip is also great for injecting other types of fillings into your cupcakes. I also injected a few with green “slime”. I used the Wilton Slime Green Sparkling Decorator’s Gel for the slime both in and on top of the cupcakes.

Spooktacular_Disaster

BRAINS!

I am always a fan of zombies. Just think about it. Any cool costume can be made cooler by being a zombie. What’s cooler than dressing up as a ballerina? A ZOMBIE ballerina. What’s cooler than dressing up as a doctor? A ZOMBIE doctor.

What do all your zombie friends want to eat? BRAINS!

Another fun technique for Halloween is to make brain cupcakes. They can be filled with blood too for extra gross factor. Using a brain colored frosting —Wait! What color are brains anyway? This is kind of artist’s choice because fresh living brains are pink but the formaldehyde brains look more gray.

Brain Cupcakes

Anyway, first you’ll do a flat base icing on top of the cupcake.

Spooktacular_Disaster Spooktacular_Disaster

Then, using Wilton size 10 tip draw a straight line slightly right of center and moving out to the right edge curl the icing around and make a zigzag motion all the way back to your starting point. Using the same technique, you will do the left side of the brain. For added depth and icing, I like to add another swivel of icing on top of the zigzags on both sides. It gives your brain more of a 3D effect as well.

Spooktacular_Disaster Spooktacular_Disaster

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Monsters

While you are creatively making ghoulish cupcakes, you may also want to throw in some monsters as well. A few candy eyeballs can go along way. My color of icing here is not ideal but the possibilities are endless. I used the Wilton 233 tip to make the monsters look furry. Just squeeze the piping bag with the tip on the cupcake and then pull upwards to create those long stringy hair looking pieces.

Spooktacular_Disaster

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While I was playing with slime and blood and whatnot I got the idea to try something else out too.

Experiment Time

Peeps learned awhile ago that Peeps didn’t just have to be a treat for Easter. They are now sold in the shape of pumpkins and ghosts for Halloween. Peeps aren’t the only ones to catch on to this marketing potential. Cadbury eggs aren’t just for Easter now either.

Cadbury makes a Screme Egg that is a Cadbury Egg with green slimy insides. Still just as sweet and delicious as ever, just green.

Spooktacular_Disaster Spooktacular_Disaster

Well, I wondered what would happen if I baked a Screme Egg into a cupcake. My hopes were that you could bite into a cupcake and get a mouthful of chocolate and green Cadbury goo.

As it so happens, things didn’t quite go as planned. The Screme Egg was still relatively intact but the ooze had oozed itself out of the cupcake made the wrapper difficult to remove. It also didn’t do much for the flavor of the cupcake so I will mark this down as a failure and a lesson learned.

Spooktacular_Disaster

Ghouls, Goblins and Ghosts: Oh My!

There are so many fun things out there now to help with decorating Halloween party cupcakes. There are candy bones, candy knives, and candy tombstones. You can turn Oreos into bats or licorice into spiders or melted white chocolate into spider webs.

With all the different options out there, try not to get overwhelmed. Getting overwhelmed leads you to where I was last night: burnt out and not feeling the love. If you don’t love the food you’re making, it shows in the taste and presentation of that food.

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Towards the end, I realized what was wrong and had to call time of death on my cupcaking debacle. I let Little Cupcakeasaurus Rex take over and he enjoyed decorating them with bones and blood.

There’s no harm in letting the little ones do their thing, especially for Halloween cupcakes. I’m pretty sure kids know more about what is scary than we do.

Go wild! If there is ever a holiday to make not so pretty cupcakes, I think Halloween would be it. 

Spooktacular_Disaster Spooktacular_Disaster

Life isn’t perfect. Things don’t always go as planned. Cadbury Eggs should really not be baked into a cake. Have fun and be safe this Halloween. Make life taste sweeter by not forgetting the most important ingredient of baking: LOVE.