Sunday, 10 May 2009
Honestly. I never thought it was possible. ME. CUTTING.BACK. ON.BUTTER? Not using the whole stick? Standing there with soft butter & knife in hand and then thinking: nah, i guess that's enough?
I guess there is a first time for everything and here i go and present you a buttercream recipe with less than 400g of butter. i mean: 300g is ok, too - innit? it's just a divine and über-creamy buttercream i graced those simple chocolate cupcakes with. because i am all nuts and going crazy about the first arrival of domestic berries i popped some frozen raspberries into those cupcakes and they make a juicy surprise when you bite into the cupcake.
Maybe you'll even take them as my excuse for not posting in soooo long. when all of you have been such sturdy soldiers... coming back to my blog just to find out what a lazy blogger-bum i was. i promise i will be back more often in the next few weeks. cuz i missed ya all!
adapted from this adorable post by cannelle et vanille
adapted from "Magnolia Bakery Cookbook" by Jennifer Appel and Alyssa Torey
225g butter, softened
100g brown sugar
170g dark chocolate, melted
250ml milk (try not to use the full fat one cuz it's too heavy)
1 tsp vanilla
1 tsp baking soda
about 25 frozen raspberries
In an electric mixer, cream together the butter, sugar and the brown sugar. Add the eggs one at a time. Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the milk. Add the flour and baking soda, mix and finish with the remainder of the milk. Mix until well incorporated. Scoop into baking cups, add 1 frozen raspberries to each cupcake and bake at 175 C° for about 20 minutes. Let cool on a cooling rack.
150 grams of egg whites
300 grams of granulated sugar
300 grams of room temperature butter
seeds of 1 vanilla pod
In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath until sugar is dissolved and the mixture is hot to the touch. Bring bowl to the electric mixer and whip until stiff peaks form and the bottom of the bowl feels cool.
Add butter, a tablespoon at a time while whipping. It might look like it is curdling at one point but continue to whip until it comes together. Add vanilla seeds and mix until incorporated. Transfer to icing-bag & frost cupcakes generously & sprinkle some cake deco over it.