So it’s a nice quiet Wednesday when I get an invite to a birthday dinner for tomorrow. My cousin and I are going to her moms birthday together and on our way we are going to make a quick stop at the local Zhers to pick up some cupcakes for dessert….yea……over my dead body!!
I strongly dislike pre-baked cupcakes that are over frosted with over sweetened icing, so the only next logical solution was for me to bake them. Now I have no problems baking cupcakes, but honestly I suck at decorating cakes and cupcakes, however you know what they say, practice makes perfect!
My first step was to watch a couple of YouTube videos on how to pipe icing and then I proceeded to find an icing recipe that is stiff and forgiving for my “technique” or lack there of.
The cupcake recipe is from Williams-Sonoma (my favourite baking book given to me by my brother!) and the frosting is from Glorious Treats, found here.
3 tablespoons cocoa powder
1/4 cup hot water
11/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
3/4 cup granulated sugar
1/2 cup buttermilk, room temperature
1/2 teaspoon vanilla
1/4 cup unsalted butter, melted and cooled to room temperature
1) Preheat oven to 350 degrees and line 12 standard muffin cups with paper liners.
2) In a small bowl, sift the cocoa powder into the hot water and mix.
3) Combine eggs and granulated sugar until well combined in mixer with the whisk attachment.
4) Add the butter, milk and vanilla, then the dissolved cocoa and then the butter.
5) Sift the flour, baking powder, baking soda and salt into wet mixture and mix until combined.
7) Bake for 15-20 minutes, test by inserting a toothpick into the middle of a cupcake, if it comes out clean, they are done.
8) Let cool completely on wire rack and remove from pan.
1 cup butter, room temperature
1/4 teaspoon salt (only if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Food colouring (optional)
1) In bowl of mixer fitted with the whisk attachment, beat butter until completely smooth.
2) Add salt, if needed.
3) One cup at a time, sift powdered sugar into butter, beating after each addition.
4) Add vanilla.
5) Add 1 tablespoon milk.
6) Add the remaining 2 cups of powdered sugar beating after each cup.
7) Add 1 tablespoon of milk and food colouring ( if desired) and beat until mixed.
I filled an icing bag (ziplock bags work too) and fitted it with a piping tip, you can use anyone you wish.
I then started at the outer edge and piped in a circular motion towards the centre until cupcake top is iced.
Here is the end result!
In the end, this cupcake event was not as terrible or as horrible as I imagined it to be, so I’m actually excited for my next cake or cupcake decorating!! 🙂
Hope you enjoy!