chocolate

Thursday, July 16, 2009

To Frost or Not To Frost?


I'm still curious as to how to perfectly frost a cupcake. So, I made this batch for that purpose ONLY, nothing else. I looked through the internet for the recipe (well, mainly Tastespotting) of both the cupcake and frosting. I stumbled on this site and thought , "hey, why not?". Let's go to the kitchen....

Cupcake Ingredients

3/4 cup plus 2 tablespoons all-purpose flour

3-1/2 tablespoons cocoa powder, sifted

Scant 3/4 cup granulated sugar

1-1/2 teaspoons baking powder

Pinch salt

Scant 3 tablespoons butter

1/2 cup milk

1 egg

1/4 teaspoon vanilla


Icing Ingredients

2-1/2 cups confectioners' sugar, sifted

1/4 cup plus 3 tablespoons cocoa powder, sifted

7 tablespoons butter, at room temperature

3 tablespoons milk


Let's make the cupcakes.

Preheat the oven to 160 degrees Celsius.

Whisk the flour, cocoa, sugar, baking powder, and salt in a large bowl.

Add the softened butter and beat with a wooden spoon or spatula until combined.

Pour in 1/4 cup of the milk, egg, and vanilla, and continue beating vigorously.

Add the remaining 1/4 cup milk and beat to combine.

Scrape into cupcake liners.

Bake cupcakes 16 to 20 minutes, or until they feel springy and a skewer comes out clean.

They should look something like this before the frosting is added


up close & personal



Now for the icing.

Mix all the ingredients together except the milk (that was poured in last).

When all the ingredients have been incorporated together, pour in the milk.

Feel free to add in more milk if you find that the icing doesn't have texture. I added a splash of milk last time. It's alright to improvise, if it's for the greater good ^o^

The final touches were added and voila..! You have frosted chocolate cupcake! Have fun!

Love the pink pearl-like beads