3 years ago
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Pretty in Pink Buttercream Cups
Makes 12 candy cups Ingredients: 8 ounces good quality dark chocolate (I used 72%), roughly chopped 1/2 tablespoon unsalted butter 1 1/2 cups Vanilla Buttercream (replace food coloring with just 2 drops red food coloring); optional Directions: Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge Remove pan from fridge and pipe buttercream into center of each cup (about 1 tablespoon) Spoon melted chocolate over buttercream and around edges so that coated on all sides Chill for one hour in refrigerator before serving; store in refrigerator up to one week
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