Comments on: Strawberry Cupcakes with Strawberry Mousseline Buttercream http://www.sassandveracity.com/2009/04/14/strawberry-cupcakes-with-strawberry-mousseline-buttercream/?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-cupcakes-with-strawberry-mousseline-buttercream fat-free opinions on a food centric life Wed, 08 Feb 2012 06:52:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Danielle http://www.sassandveracity.com/2009/04/14/strawberry-cupcakes-with-strawberry-mousseline-buttercream/#comment-4481 Danielle Sun, 24 May 2009 21:41:03 +0000 http://sassandveracity.com/?p=929#comment-4481 Here's another! http://www.flickr.com/photos/manyfires/3560974226/ Here’s another!

http://www.flickr.com/photos/manyfires/3560974226/

]]> By: Danielle http://www.sassandveracity.com/2009/04/14/strawberry-cupcakes-with-strawberry-mousseline-buttercream/#comment-4434 Danielle Sat, 16 May 2009 07:28:32 +0000 http://sassandveracity.com/?p=929#comment-4434 No problem! Here's a picture, finally: http://www.flickr.com/photos/manyfires/3534772437/ No problem! Here’s a picture, finally:

http://www.flickr.com/photos/manyfires/3534772437/

]]> By: kellypea http://www.sassandveracity.com/2009/04/14/strawberry-cupcakes-with-strawberry-mousseline-buttercream/#comment-4371 kellypea Mon, 04 May 2009 19:14:25 +0000 http://sassandveracity.com/?p=929#comment-4371 Thanks, Danielle! I appreciate it. Yep, this recipe took quite a few steps, but you're so right on the batter tasting. I seriously could get a spoon and eat it that way. Glad you enjoyed and got some positive feedback from others. On the cups: they're lined so the batter doesn't rest right against the paper. Check out the section where Wilton stocks their supplies for cake decorating. They're candy nut cups for parties and aren't quite as large as normal cupcake wrappers. Thanks again for taking the time to let me know how your cupcakes were! Thanks, Danielle! I appreciate it. Yep, this recipe took quite a few steps, but you’re so right on the batter tasting. I seriously could get a spoon and eat it that way. Glad you enjoyed and got some positive feedback from others. On the cups: they’re lined so the batter doesn’t rest right against the paper. Check out the section where Wilton stocks their supplies for cake decorating. They’re candy nut cups for parties and aren’t quite as large as normal cupcake wrappers. Thanks again for taking the time to let me know how your cupcakes were!

]]> By: Danielle http://www.sassandveracity.com/2009/04/14/strawberry-cupcakes-with-strawberry-mousseline-buttercream/#comment-4350 Danielle Sun, 03 May 2009 05:21:03 +0000 http://sassandveracity.com/?p=929#comment-4350 I LOVE your site, first of all. I've been perusing your recipes lately, and made this one today - wow. It's one of the more complicated recipes I've made in terms of steps and ingredients (I'm just now branching out into fancier baking), and entirely worth every bit of it. The batter was so good (soooo strawberry!) that it made me outright grin when I tasted it. The frosting was very, very rich, but piped like a dream, as you said. I was positively thrilled when it all came together, and they got rave reviews! I envy your paper cups though; my mini cups of course didn't stay white, as the cupcake batter color leached through. And I should filled the cups with more batter - the middles of mine sunk after they cooled. Luckily, the frosting covered it up. I will have to send you a picture when I get my film developed. Thanks for the recipe! I LOVE your site, first of all. I’ve been perusing your recipes lately, and made this one today – wow. It’s one of the more complicated recipes I’ve made in terms of steps and ingredients (I’m just now branching out into fancier baking), and entirely worth every bit of it. The batter was so good (soooo strawberry!) that it made me outright grin when I tasted it. The frosting was very, very rich, but piped like a dream, as you said. I was positively thrilled when it all came together, and they got rave reviews! I envy your paper cups though; my mini cups of course didn’t stay white, as the cupcake batter color leached through. And I should filled the cups with more batter – the middles of mine sunk after they cooled. Luckily, the frosting covered it up. I will have to send you a picture when I get my film developed. Thanks for the recipe!

]]> By: ingrid http://www.sassandveracity.com/2009/04/14/strawberry-cupcakes-with-strawberry-mousseline-buttercream/#comment-4292 ingrid Thu, 23 Apr 2009 16:04:05 +0000 http://sassandveracity.com/?p=929#comment-4292 Love your frosting swirl! What tip did you use or was it just your method that made such deep ridges? I noticed in your photos that you use a cloth pastry bag...you like those better because....? Also, (sorry for all the questions) you had a very large coupler....is it to give a steadier hand? Thanks! ~ingrid Love your frosting swirl! What tip did you use or was it just your method that made such deep ridges? I noticed in your photos that you use a cloth pastry bag…you like those better because….? Also, (sorry for all the questions) you had a very large coupler….is it to give a steadier hand?

Thanks!
~ingrid

]]> By: kellypea http://www.sassandveracity.com/2009/04/14/strawberry-cupcakes-with-strawberry-mousseline-buttercream/#comment-4241 kellypea Sun, 19 Apr 2009 18:48:36 +0000 http://sassandveracity.com/?p=929#comment-4241 I know. I don't usually do cupcakes, but those poor strawberries just had to have something done to them...I should work on a gluten free recipe for you! I know. I don’t usually do cupcakes, but those poor strawberries just had to have something done to them…I should work on a gluten free recipe for you!

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