RUBY CHOCOLATE Swiss Meringue Buttercream | Cupcake Jemma

Hello and welcome to the crumbs and doilies shop in Soho and today I'm gonna be working with a very hot right now ingredient which is Ruby chocolate and Ruby chocolate is not what you might suspect which is would be white chocolate with pink food coloring in it

It's actually its own thing and it's made with Ruby cocoa beans which are naturally pink when they're ground and it's got a really interesting flavor it's kind of sweet and sour it's I currently put my finger on it's kind of

Like berries but in another very very way I don't really know describe it but it's yummy and it's a lovely color so I thought I'd go with it today to make a really tasty Ruby chocolate Swiss meringue

Buttercream now and this is based on my original Swiss meringue buttercream recipe which you can check out using the link down there all right there but I've reduced the quantities a little bit just so that this will ice comfortably ice 12

Cupcakes so to start with I've got my pan Marie I'm just going to get my water on to a simmer isn't it watch my pot boil oh it's gonna be so exciting it takes so long when you watch it so that's ready to go but I've got a heat

Proof Bowl here with 150 grams of caster sugar and we're gonna add two large free-range egg whites but I'm gonna crack them into a separate Bowl so I don't mess it up just in case any yolk gets in it

and don't forget to save your yolks you can put them in a Tupperware put them in the fridge and maybe make some yummy lemon curd out of them or something but with the whites I'm just going to add

Those to the sugar and put them onto my simmering pan and just start stirring immediately with a whisk and I'm not trying to get this really super hot or fluffy or anything I just want to stir it enough that the sugar dissolves

Completely the way to test if there's any grains is just a dip your finger in there and just rub your finger and thumb together and if you can feel any grains that still needs a bit of stirring but this is good to go so I'm just gonna

Pour it straight into the big bowl of my electric mixer and then you need to get it straight on to a sort of medium to high speed actually to really whip up and you want to keep that going until it's completely cool to the touch

Quite hot right now so it's gonna take a few minutes all right this has been going for about five minutes now and it's completely cool to the touch and it's gone very

Very glossy and Y and yummy so I'm now going to put my very soft unsalted butter in and I have 200 grams it's squeezed the police soft it wants to be easily spreadable if you were to spread it on some very soft bread okay um so I

Got 200 grams and I'm gonna put it in a little piece at a time while the mix are still going round and round all right well that's all my butter in but it's like me you have managed to make it spread all around the sides of

The bowl rather than get into the mix then obviously stop the machine and give your bowl a good spray so incorporate all that butter in and then what wispy doesn't give it a really good mix and also if you find that your mixture is a

Little bit sloppy and then don't worry just keep eating it at high speed and it will eventually stiffen up a bit right that's looking really really good now at this point if it was vanilla I'd be putting a teaspoon of vanilla in it

If it was peanut butter I'd be slinging some peanut butter in but obviously this is gonna be delicious Ruby chocolate flavor so I have melted 200 grams of lovely Ruby chocolate obviously this isn't the kind of

Chocolate that's available at yet at the supermarket so I would recommend checking out websites like speciality chocolate websites and yeah so melt it and let it cool down a little bit so that it doesn't remount all the butter

That you've just painstakingly whipped into this lovely meringue mixture and then pop it in give it a good beat so yummy and it's the most pretty color really lovely pale pink and the texture of it is obviously Swiss Mary must have

Been super duper silky and this is gonna be really lovely on your cupcakes I have some vanilla cupcakes I'm just going to decorate these using this you could use chocolate cupcakes would be nice or even perhaps try my white chocolate mud cakes

But replace the white chocolate with Ruby chocolate I'm just gonna pop this into a piping bag and get going as well as my lovely Swiss meringue buttercream I also have in my decorating Arsenal some chocolate bark which I've

Used the Reva chocolate to make I just melted some Ruby chocolate and a little bit of white chocolate probably about 200 grams of Reva chocolate and 50 grams of white chocolate and melted them and then pull them onto a Silpat and

Whittled them about with my toothpick bash the tray down to get rid of any lumps and bumps and then sprinkle them with freeze-dried words please and it looks really really cute and I put it in the fridge for a little while and scored

It just so that when I when it comes out of the fridge and it's super hard I can then cut it up really easily it'll break up by hand and I've also got a little bit of melted really chocolate in a piping bag for drizzling later so now

Something with a greeting and there it is my Ruby shot clips with meringue buttercream absolutely delicious and you can just substitute

The Ruby chocolate for white chocolate or milk or dark chocolate if you want it's the same quantities apply but I hope you can get your hands on some Ruby chocolate because it is really tasty and really unusual it will add a whole new

Depth for your bakes I hope so please give me the go take a picture put them on Instagram using hashtag cupcake Jenna so that I can see it and maybe feature on my own Instagram feed and I'll be back next week with another recipe so

I'll see you then ahh