Chocolate cupcakes with pink buttercream

At half time today (Brazil vs Netherlands not that balls with racquets halftime), I agreed to make cupcakes with the tot. This ended up with me making the cakes whilst she was banished from the kitchen after decorating the whole floor with empty cup cake cases. Needless to say I missed the rest of the game. Ah well.

The recipe was from the back of the sugar packet and I added 75g of dark chocolate to the mix to jazz it up.

Ingredients:

  • 125g softened butter
  • 125g caster sugar
  • 2 eggs lightly beaten
  • 1tsp vanilla extract
  • 125g self raising flour
  • 2tbs milk
  • 75g dark ecuadorian chocolate melted (note for much more chocolately cakes add much more chocolate…kinda makes sense really)

For buttercream

  • 75g softened butter
  • 175g icing sugar
  • 1 drop pink food colouring (or whatever colour floats your boat)
  • 1 tbs milk or water MAX
  • Sprinkles

Preparation

  • Pre-heat oven to 190degrees / 375 f / Gas mark 5
  • Fill a 12 cake cupcake tin with pretty cupcake cases

Cooking:

  • Cream the butter and sugar together until pale and fluffy
  • Slowly whisk in the egg and beat
  • Add the vanilla extract and beat again (very therapeutic unless you use an electric whisk as it’s all over so very quickly)
  • Sift in half the flour and fold
  • Add the milk and rest of flour fold until it is well combined
  • Fold in the chocolate and mix until combined
  • Put the mixture into the cupcake tins and bake in the oven for 12 mins – they are done when a toothpick comes out clean
  • Place on a cooling wire. After 10 mins take out of the tin and let cool down completely so that they are ready to be dressed for the night in delicious buttercream

Buttercream

  • Cream the butter
  • Sift in the icing sugar a little at a time and beat
  • Once all the icing sugar is added, add enough milk/water to make the cream fluffy
  • Add 1 drop food colouring and beat well
  • Either spoon onto the cakes or use a fun piping bag. I’ve just got one of these and am only learning to use it. It’s great fun but I still haven’t cracked the knack of making my cakes look shop bought. Mine defo sport the home-made look
  • Go mad with your sprinkles and put on as much as your cake loving heart desires
  • Put the cakes back in the fridge to let the buttercream harden

P.S. Rest assured I didn’t forget the tot. She was giving two cupcakes with plain icing to decorate with silver balls and sprinkles. She managed to do that then promptly devoured one cake. Tut tut, just an hour before dinner but I’m so glad my baby likes my cooking

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