Anyway, what inspired me was a ziplock bag full of berries in my freezer. I hadn't used them for smoothies and so I decided to try a berry coulis. It is actually quite simple, berries in a sauce pan, add water, orange zest and sugar and simmer.
After it turned syrupy, I poured it into the Cuisinart and smoothed out the berries. I did some sampling along the way and decided this concoction went really well with vanilla yogurt. It was like having homemade fruit on the bottom!
The next step was a bit trickier. I poured the coulis into a pastry bag with a tip I thought would be big enough to strain it out without any mess. . . first I peeled the papers away from the cupcake, then I made a small hole in the bottom and hollowed out a bit of the cupcake.
Then I filled the hole with the pastry bag which worked really well until a bit of fruit that survived the cuisinart jammed in the tip a few cupcakes into the process and no matter how many toothpicks I swirled around in there, I couldn't unclog it so I had to use a spoon for the rest (a bit messier but still worked).
I then plugged up the hole with the piece I removed. After last week's successful ganache experiment, I decided to use it again and this time the texture worked out much smoother - I think a lower cacao content was key but who knows.
Then, I whipped up some whipping cream until it was good and stiff and added some of the berry coulis which turned a beautiful lavender color - perfect for a bridal shower!I scooped the berry whipped cream onto the ganache topped cupcakes, added some fresh berries and shaved some chocolate on top. And voila!
Whipped Berry Ganache Coulis-Filled Cupcakes!I need to work on the names of my creations. . .