ABC Chocolate Cupcakes (buttercream failure)

Friday, 2 March 2012

Thought I’d practise my crazy (shit) icing writing skills, as you can see this was a terrible first attempt – but I thought it’d still be worth sharing the pictures to the blogosphere just so you can see how NOT to ice your cupcakes. Also I ran out of unsalted butter so used margarine in the buttercream. A little tip is to NOT use margarine as butter substitute for frosting, its brilliant in the sponge itself but goes grainy and soft too easily in buttercream!





The Recipe:
60g green & blacks cocoa
60g cake flour
110g margarine 
1 tsp baking powder
1 tsp vanilla extract
110g caster sugar 
2 eggs 
1 batch of Vanilla Buttercream (see vanilla cupcake post)

The Method:
  • Preheat oven to 150 degrees and line a muffin tin with cupcake cases. 
  • Cream the marg and sugar for 1 minute with an electric whisk.
  • Add the eggs one at a time and continue to whisk until very light and pale in colour. 
  • Pour in vanilla extract, sieve in cocoa powder and plop in flour. 
  • Fold the mixture till just incorporate using a metal spoon. 
  • Using an ice cream scoop, plop the batter into the cases at two thirds full.
  • Bake for 20 minutes straight.
  • Ice when cooled!

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