My first official blog post. Yay!
Whoever said starting a blog was easy did not have me in mind. I have a new found respect for computer programmers, designers and basically anyone who can speak code. It’s like learning a new language!
Shout-out to Pretty Darn Cute Design for her amazing tutorials and design skills (and also a very patient support team) which made starting this blog that much easier.
In celebration of my first post I thought I’d make cake! And not just cake but cake topped with the most drool worthy yet simple chocolate buttercream EVERRR.
If you’re into chocolate and you’re into cake, you are totally speaking my language. I’ve tried many a chocolate buttercream recipes (my thighs don’t lie) and this one is just so perfect it ticks all my buttercream boxes.
Sweet but not too sweet? Check.
Creamy yet firm enough to pipe well and look pretty? Check.
I stumbled across the recipe from the Australian style food queen herself, Donna Hay and I’ve been using it as my go to chocolate frosting ever since.
The first time I made it I had people asking me for the recipe.
The last time I made it I caught my mum standing at the fridge with a spoon trying to eat the leftover frosting from the bowl without anyone noticing. (I noticed, mum.)
It’s really good, I promise!
250g unsalted butter, softened
2 cups (320g) icing (confectioner’s) sugar mixture, sifted
1/2 cup (50g) cocoa powder, sifted
2 tablespoons milk
Optional: if you like things that little bit sweeter you can also add 1tsp of vanilla extract
Tip: I’m usually lazy and don’t sift things when called for in recipes. But if you want a smooth and creamy looking frosting, sifting is necessary in this recipe!
Place the butter in the bowl of an electric mixer and beat for a few minutes or until pale and creamy.
Add the sifted icing sugar mixture, sifted cocoa powder and milk and beat for a further 5 minutes or until light and creamy.
Pipe the icing onto the cupcakes. (I used a Wilton 1m tip). Or just pile it on top if you like – who cares! Just get in ma belly!