Didn't have to work today and so decided to give the basic cupcake recipe another try. This time I attempted the chocolate version and baked them at 165 degree celsius for 20 minutes. By about 10 minutes later, they had risen to the normal cupcakes shape but I didn't take them out to test. By the end of the baking time, they were like muffin shape again with the top risen and cracked but at least not as bad as yesterday. Took them out to cool and went on to prepare the buttercream frosting.
Combined the icing sugar and butter using the electric mixer. Initially the two didn't combine very well and the mixture was lumpy. Thought of adding a bit of water to it but it was a good thing that I continued with the mixing a few more minutes coz the mixture had turned creamy by then. Used a small transparent plastic bag, cut the corner and inserted the nozzle to the opening. Scooped the buttercream into the bag and started piping it onto the cooled cupcakes.
This was my first time doing frosting on cupcakes and my hands weren't very steady so the first one didn't look good. Subsequently, it got better and after I was done, did more decoration by sprinkling some colored rice crisp and crispy mini chocolate.
Before frosting
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After frosting
Frosting with crispy mini chocolate
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Ingredients for Chocolate Cupcakes (Makes 12):
150g butter - soften
150g castor sugar
175g self-rising flour
3 eggs
1 tsp vanilla essence
2 tbsp cocoa power
Method:
1. Pre-heat the oven to 165 degree celsius
2. Line a 12 cupcake pan with cupcake cases or line 12 silicon muffin cases with cupcake cases
3. Place all the ingredients in a large bowl
4. Beat with an electric mixer for 2 mins till light and creamy
5. Divide the mixture evenly between the cake cases
6. Bake for 20mins until risen and firm to touch
7. Transfer to a wire rack and allow to cool
Ingredients for Buttercream Frosting (Makes 12):
150g butter - soften
250g icing sugar
Method:
1. Beat the butter and sugar with an electric mixer till smooth and creamy
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