Sunday, October 9, 2011

Making Butter Cream Chocolate Cupcakes

Global cupcake fever is in the air. These days, almost everyone on planet Earth seems to be baking, buying and eating cupcakes!

I am intrigued to make those cute cupcakes too, thus, my husband bought me a cooking book called The Complete Series of Cupcakes from Hinkler quite a while ago. I have been studying the book for some time. Early on, I had read the introduction and tips as well as analyzed the featured cupcakes' pictures carefully. However, I kept on comparing the book's cupcake recipes and could not make my mind in deciding which one would produce the cutest cupcakes and doable to bake first. Since I am naturally always confused when given few options, in the end I didn't bake anything from this book just yet. Until today.

My cupcake choice today fell on the simple butter cream chocolate cupcakes since the recipe seemed to be possible to follow for a baker beginner like myself and I happened to have all the ingredients at home too. I discarded the idea of baking too cute cupcakes as I realized that my cupcake decorating or frosting skill in general is not there yet. I played safe.

As always, I slightly modified the original recipe and here's the cupcake recipe that I used today.

My first attempt of Butter Cream Chocolate Cupcakes.

Butter Cream Chocolate Cupcakes

Ingredients:
  • 80 gr Unsalted butter, softened
  • 1/2 cup Castor sugar
  • 1 Egg
  • 1 cup Self-rising flour, sifted
  • 1 tbs Cocoa powder, sifted
  • 1/3 cup Liquid milk, at room temperature (I added a spoon of Milo)
  • 1/2 tsp Vanilla Extract

Topping:
  • 80 gr Unsalted butter, softened
  • 1 cup Icing (confectioner's) sugar, sifted
  • Vanilla extract
  • Food coloring, as needed

Tutorial:
  1. Preheat oven to 160 degree Celsius. Line cupcake pan with cupcake papers,
  2. In a dry bowl, cream butter and sugar until light and fluffy using high speed electric mixer. Add the egg and mix well.
  3. Add the sifted flour and cocoa powder, liquid milk and vanilla extract into the batter using slow speed electric mixer until well combined.
  4. Divide evenly the cupcake batter into the cupcake pan. 
  5. Bake for 10-20 minutes depending on the size of cupcake pan used. The bigger the size of the cupcake pan, bake longer. Bake until the cupcakes are well risen and firm to touch.
  6. Allow to cool for few minutes and transfer to wire rack. Allow the cupcakes to cool fully before frosting. Set aside.

For the topping:
  1. Beat the butter until light and fluffy by using high-speed electric mixer. 
  2. Gradually beat in the icing sugar until all combined or until we reach the butter cream consistency that we desire.
  3. Add a tad of food coloring into the butter cream and incorporate well by using spatula (optional).
  4. Spoon the butter cream into a piping bag fitted with star nozzle onto cooled cupcakes to form a point. Lose your imagination. Get creative and start decorating the cupcakes!

I had really nice and soft chocolate cupcakes today which I think was partially due to the additional Milo that I incorporated to the liquid milk for the cupcake batter. However, I think my butter cream today was a little bit too sweet for old folks! I didn't get too creative with my butter cream decorations today because my cupcake's size was kind of big whilst the star nozzles that I had for my piping bag were too tiny.

Lastly, here are some tips for baking nice cupcakes:
  • Since cupcakes are not muffins, we don't want our cupcake final results to have overflowed flat wide tops like mushroom. Hence, don't fill the cupcake pan with too much batter. Just fill the pan until 3/4 full will do the justice.
  • If your oven has developed hot spots, try to change the position of the pan in the oven after the first half of baking time. Try to resist the temptation opening the oven door too early or too often as the cold air will cause the cupcake mixture to sink in the middle.
  • Start frosting the cupcakes when they are completely cooled down. Otherwise, the butter cream would melt after frosting, thus, lose its shape plus produce some oil due to the heat from the cupcakes.
  • Slightly reduce the above mentioned amount of icing sugar for the butter cream frosting if you prefer less sweet butter cream. However, don't use too little of icing sugar for the butter cream mixture as it will make the butter cream final result too runny and difficult to shape. The proportions of icing sugar and butter used should be balanced.

3 comments:

  1. cool! please bake and send over some heheee LOL

    ReplyDelete
  2. Looks yummy, Chris! :) Congrats!

    ReplyDelete
  3. Thanks!

    Joan - Mabuhay! I want to be your neighbor so we can bake together! Move to Malaysia, please!!!!

    ReplyDelete

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