These cupcakes were a hit and everyone seemed to really like them, especially my dad. I was pleased, but still not satisfied. I think the cupcakes still need a little tweaking (maybe add a bit more moisture?) and then I will be satisfied. However, a very solid start. Chocolate buttercream is always an easy and delicious frosting and always turns out the way that I want it to. I also topped these cupcakes with cocoa nibs, which I think was perfect and gave them a good crunch.
Recipe from Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas
Chocolate Buttercream from Cooks Illustrated
MAKES 1 1/2 CUPS, ENOUGH FOR 12 CUPCAKES
Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent).
INGREDIENTS
- 10tablespoons unsalted butter, softened
- 1cups confectioners' sugar
- Pinch table salt
- 4ounces semisweet or bittersweet chocolate, melted and cooled
- 1/2teaspoon vanilla extract
INSTRUCTIONS
- In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
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