Last month, I blogged about butter cakes, as recently I have joined a group in FB, which called Learn2Bake (should you like baking, I am sure you may also interested to join this group).
This month, we had another challenge for Mother’s Day.. but since I had a good Mother’s Day celebration, I did not bake on that day. I did that only few days ago…
The recipe adapted from HERE.
The cupcakes turned out soft and nice.. it cracked at the top of the cake (which I know it’s coz by the ‘over temperature’ oven. The next time, I know what to do.. Nevertheless, the cupcakes is NICE.. and I want to thanks the creator of Learn2Bake… Her baking blog is HERE! and she and I shared the same name.. :D
(recipe adapted from Cupcakes Bakeshop by Chokylit)
Ingredients (Yields 14 -16 regular size cupcakes)
115gm unsalted butter, room temperature
80 – 100gm castor sugar (please adjust to your own preference)
2 large eggs, room temperature
95gm plain flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
60gm unsweetened cocoa powder
½ cup milk
1 tsp vanilla extract
1. Preheat oven to 375~F / 190~C.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small size bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine.
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla mixture and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3 full. Turn oven down to 350~F / 180~C and bake cupcakes for about 20-25 minutes or until a cake tester comes out clean.
Chocolate Buttercream (enough to lightly frost 12-14 cupcakes)
60gm unsalted butter
30gm unsweetened cocoa powder
250gm confectioner’s sugar / icing sugar
¼ cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa powder and ½ cup of sugar and beat until incorporated.
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk , bit by bit, until you get to the consistency you want.
5. Scoop the buttercream into a disposable piping bag with your selection of tip and you are ready to frost.
Tip: Always let the cupcakes cool down to room temperature before frosting