On Tuesday, I started a new job at a lovely little cupcake shop! I haven’t made too many cupcakes in my time, so I thought that I should give them a try, if only to learn more about them and their ingredients.
At the cupcake shop, the cupcakes they make come in an array of beautiful flavours, they use no artificial colours or flavouring, and they have a light buttercream piped on top. I am no where near that level with cupcakes, so I stuck with the basics. I’m only starting out, after all.
For the cupcakes
I added some chocolate chips into the cupcake mixture for texture. Some of my family members liked the the choc chips, some didn’t, so whether you put them in is up to you.
140g unsalted butter (3/4 cup)
2 cups sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup cocoa
2 tbsp coffee
1 1/2 cups milk
2 tsp vanilla
1 cup milk or semisweet chocolate chips (optional)
Preheat the oven to 170 C and line 2 12-hole muffin tins with cupcake cases (or bake 2 batches, just pop the muffin tin in the freezer for a minute between batches to cool it quickly).
Sift the flour, baking soda, salt, cocoa and coffee together and set aside.
Whisk the milk and vanilla together in a jug and set aside.
Using an electric mixer, beat the butter and the sugar until pale. Add the eggs one at a time, beating well between each addition.
Add a third of the dry ingredients, beating until just combined, then add half the wet ingredients, continuing to mix until incorporated. Add a further third of the dry ingredients, the other half of the wet and the last third of the dry, each time beating until just combined. If you are using them, fold in the chocolate chips until evenly distributed.
Using two tablespoons, fill the cupcake cases two-thirds full with mixture.
For the frosting
This vanilla buttercream comes from Magnolia Bakery and makes enough for 24 cupcakes. You can use a chocolate buttercream if you wish.
220g unsalted butter, softened (1 cup)
6 – 8 cups icing sugar
1/2 cup milk
2 tsp vanilla extract
Using an electric mixer, beat the butter, 4 cups of icing sugar, the milk and the vanilla together until smooth and creamy, about 5 minutes.
Add the remaining sugar gradually, about half a cup at a time, beating well after each addition. You may not need all the sugar (I didn’t). You want it to be a thick yet spreadable consistency.
Once the cupcakes are cool, frost them however you like! You can spread the frosting on with a palette knife like I haveor pipe on a big swirl with a piping bag. I’m no expert (mine are pretty sloppy) but if you google it you will find lots of instructional videos.