Sunday, 20 June 2010

Chocolate Buttercream Cupcakes


I have a guilty confession to make. It is three months until my birthday and I have opened my present. The present being a beautiful shiny red kitchenaid, which I have been lusting after for an age. In my defence, we have nowhere to hide a great big box full of gadget, and i did pay for a third of it myself!

However, having opened it and cooed over how beautiful and shiny it is, there was only one thing for it, and that was to make cake. and I have made lots of cake today. Both the cupcakes you see below, and the carrot cake I blogged back in February. I'm tempted to try out the dough hook and make ciabatta next.


Ingredients (makes 24):
4 large free-range eggs
250g caster sugar
250g self-raising flour
1 tsp vanilla essence
250g butter

For the chocolate buttercream icing
220g butter
350g icing sugar
110g cocoa powder
1 tbsp milk

Method:
Preheat the oven to 180C and lin 2 x 12-hole fairy cake tins with paper cases.

Crack the eggs and sift the caster sugar into a mixing bowl then beat the eggs, sugar and vanilla essence together until light and fluffy. Melt the butter and sift the flour then carefully fold in to the eggs and sugar.

Divide the mixture evenly between the paper cases and bake in the oven for 10-15 minutes, or until golden-brown on top and when skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.

To make the buttercream, beat the butter in a large bowl until soft. Sift then add half of the icing sugar and beat until smooth. Then add the remaining icing sugar, sifted cocoa powder and one tablespoon of the milk and beat until creamy. 

Once the cakes are cool, pipe the buttercream onto the cakes and decorate accordingly. I used chocolate curls and white chocolate stars.

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