Michelle’s Elegant Chocolate Cupcakes w/Raspberry Cream

Michelle is one smart and creative lady who knows how to sell an idea and win over a crowd.  Such was evident in May of 2010 when she competed in the University of Montana’s School of Business Administration John Raffato Business Plan Competition.  With only three minutes to present in the Elevator Competition, she told an audience of over 180 people including two dozen judges that she had 200 cupcakes with her if anyone would like to have one.  She then proceeded to pipe frosting onto a cupcake, popped a purple confectioners daisy on top  and holding it up for all to see, declared that Butte needed a great confectioners bakery and that she, who loved to baked was just the gal to do it!  She won that competition and also came first in the People’s Choice Award, took first place in the Lifestyle Business Category and walked away with the Brandon Speth Award for Poise, Charisma and Passion.  Butte, Montana however would have to wait for their great confectioners bakery as the following month, Michelle and her husband packed up everything they owned and moved to Wyoming where a new position was waiting for him and where Michelle would be doing some student teaching at the high school.  She is still baking in Wyoming and not only cupcakes, but wonderful cakes, cookies and even gingerbread houses for charity.  Michelle has also begun to build her new blog, Baking Well With Michelle while maintaining her Flickr stream to showcase her confectionery talents.  I am very happy that Michelle is here today sharing her story and recipe with us.

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When I first came upon Frosting for the Cause, I knew that this would be my golden opportunity to help people in my community and begin blogging on my favorite hobby, baking! This is my very first blog post and I am excited to continue writing and creating goodies to share with others.

One of my best college friends had leukemia as a child. Hearing her stories are both sad and inspiring. In college she and I took cake decorating classes together and supported me as I daringly made my wedding cake. I dedicate this blog post to you, Jen, because you are a creative inspiration despite the miles that are now between us.

These “elegant chocolate cupcakes with raspberry cream and handmade gum paste flowers” won the annual chocolate festival in my community. To create the tasty cupcakes, I started by making 150 “pink” gum paste bluebell flowers.

The cake itself is a simple chocolate cake made in mini cupcake tins. Using a bismarck tip (Wilton 230), I filled the cupcakes with raspberry puree blended with buttercream (yummy!). Finally, using tip 1M, I swirled a Swiss meringue buttercream rosette on the top of the cupcakes.

Happy baking to all!