August 13th, 2008
Sweetheart Cupcake – cupcake with swirls of seedless raspberry preserves, frosted with raspberry whipped cream and topped with hand-molded heart chocolate candy filled with raspberry truffle. Price available upon request.
I Heart Berries!
Berries are reported to be very beneficial to the health as they contain large amounts of anti-oxidants that help flush out toxins from the body. Since most berries are not grown in the Philippines, we just have to contend with their processed forms such as jams and preserves, yogurts or ice cream to get our berry fix. Still, nothing beats fresh, though. While strawberries are abundant in Baguio, they are also seasonal and thus, are not regular fixtures in the produce section of supermarkets. Some upscale supermarkets, however, such as Rustan’s and S&R, sell imported fresh blueberries, strawberries, blackberries and raspberries. Big bags of frozen berries are also available so those who are into smoothies might want to check out these stores.
While making this cupcake, I was undecided on what frosting to use. I initially topped it with ganache because raspberries and chocolate share a wonderful affinity. But I also wanted to put a raspberry truffle candy on top so I thought maybe ribbons of raspberry whipped cream might be better. After a taste test, my friend K._ raved about the whipped cream so that sealed the deal.
As for the piece de resistance, the heart-shaped chocolate candy filled with raspberry truffle is entirely hand made. The raspberry flavor is not too assertive but you can definitely taste it.