Tag Archives: chocolate buttercream

Butterfly cupcakes

A Blessed New Year to all. I just realised that I haven’t really posted anything in 2014.

These days, life is hectic with all 3 kids at different stages of the education ladder and requiring me to be out of bed before the break of dawn. *yawn*

Just made these sweet little cuppies for my eldest child’s good buddy who just turned 7. It is a vanilla cupcake with chocolate buttercream. I made the fondant butterflies but bought the ready made sugar paste flowers.

I wasn’t really happy with this batch of vanilla cupcakes. However, all those who ate said that it was good. Maybe it is just me being critical of my own work or those people were being very kind. But I did like the chocolate buttercream though, even though I am not a fan of frosting. I prefer my cakes naked. That is when you can taste the real thing and not have it overshadowed/masked up by frosting.

For those of you who want a simple and fairly fool proof chocolate frosting that goes with almost everything and it can withstand the tropics and humidity, here is the recipe.

Chocolate buttercream

250g unsalted butter (straight from the chiller)
250g icing sugar (chilled beforehand, sifted)
90-120g unsweetened Dutch process cocoa powder (preferably straight from the fridge too. Amount depends on individual taste. I used around 100g)
Teaspoon of vanilla extract

If you are feeling lazy, just dump everything into a mixing bowl with paddle attachment attached and whisk on low until combined before shifting to medium and eventually on high till all well combined, creamy yet fluffy. This should be enough to frost a 7 inch cake.

The long method (which is what I did) will be to cream the butter till light and fluffy, add the sugar gradually, then add the vanilla extra followed by gradually adding the cocoa powder. The whole process should take no more than 10 minutes.

You can make this ahead. 2-3 days ahead if you are keeping it in the fridge. Be sure to whisk it before use. If you are freezing it, I say it should keep for a month at least.

Play around with the proportion of sugar and cocoa powder till you get a taste you like.

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