Given that this is my first time piping buttercream, I am quite pleased with how this turned out, it tasted good and looked good, too. Made for a friend and given away as gifts, so no cross sectional pictures.
Recipe under the cut.
The cucpakes had little chunks of chocolate in them, which made for an interesting counterpoint to the coffee taste. This recipe for buttercream is also one of the best I’ve seen after many, many, mostly unsuccessful versions of trial and error based frostings.
- Flour/Maida – 100 g
- Sugar – 100g
- Butter – 100g
- Eggs – 2
- Milk – 3 tablespoons
- Coffee powder – 3 tablespoons (I usually prefer to use a decoction of coffee, same amount, but then I cut out the milk)
- Baking powder – 1 teaspoon
- Chocolate chips/chunks of cooking chocolate – a handful, is all I can say. Up to you!
- Butter – 100g
- Confectioner’s sugar – 110g
- Milk – 2 tablespoons
- Vanilla extract – 1 teaspoon
- Separate the eggs into whites and yolks. Add the yolks into a large mixing bowl, and the whites into a stainless steel vessel for beating later. Preheat your oven/microwave at 180 degrees centigrade.
- Add the butter and sugar to the bowl and whisk together well till it turns pale and creamy.
- Sieve in the flour/maida a third at a time, and whisk well. Add the baking soda, and coffee powder also.
- Add the milk and whisk the mixture till all the ingredients are well incorporated.
- Whip the egg whites till they become stiff and your whisk leaves upraised . Which translates to on ‘high’ for 2-3 minutes if you’re using an electric whipper, like me or till your arm falls off, if feel the need to prove you’re extra muscular!
- Fold the egg whites into the batter, one third at time. Never mix it all in or use circular motions, you’ll lose all the air you just built up.
- Now line your cupcake tray with the cupcake liners, and pour the batter into each mould. Sprinkle the chocolate chips on top.
- Bake at 180 degrees C for 22-25 minutes or till a toothpick inserted into the middle comes out clean (but maybe crumby).
- Remove the cupcakes from the mould once they’re cool and pipe/decorate with buttercream frosting.
For the icing:
- In a large bowl, take the butter. Whip till it turns fluffy.
- Start adding the confectioner’s sugar a little at a time (perhaps two tablespoons at a time) and keep whipping to incorporate them.
- Add the extract, and the milk a tablespoon at a time to ensure a soft consistency to the icing, and whip well to incorporate it all.
- Place into a piping bag if you’ve had a lot of practise in mehendi, or spread onto your COOL cupcakes with a flat knife. (Don’t do this on a hot cupcake, this is buttercream, and it’ll melt right off.)
[mood| pleased with myself]
[music| Tum se hi: Mohit Chauhan 'Jab We Met' OST]
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