Shopping list (12 cupcakes)
175g softened butter
175g caster sugar
3 large organic eggs
2 tablespoons (whole) milk, more if needed
25g sifted cocoa powder
150 plain flour
2 teaspoons baking powder
For the Buttercream
175g butter, softened
300g icing sugar, sifted
4 tablespoons cocoa powder, sifted
2 teaspoons vanilla extract
2 tablespoons whole milk
Optional
sprinkles, for decoration
We're baking delicious fairy cupcakes with chocolate buttercream today. Unfortunately, we don't have any glitter sprinkles in our pantry, which would have made the cupcakes even prettier. But they taste just as good with our heart sprinkles on top. ;))
How to make delicious chocolate fairy cupcakes
Put the boter and sugar in a large bowl.
Mix butter and sugar until creamy and scrape the edges clean.
Mix in the eggs one by one.
Then add the (whole) milk to the mixture.
Mix it all briefly together
Stir flour, cocoa and baking powder together.
Sift it gradually in the butter mixture.
Briefly mix in the flour mixture.
Preheat the oven to 180°C and place 12 paper cases in a cupcake baking tin
Fill up the cases to 2/3 using an ice scoop.
Bake the cupcakes for 20-205 minutes.
If a skewer inserted into the center comes out clean, they're done.
Allow the cupcakes to cool on a wire rack.
While the cupcakes are cooling, you make the chocolate buttercream
Place the soft butter in the mixer bowl
Sift in the icing sugar and cocoa.
Mix it all together.
Keep mixing for 4-5 minutes.
Until the cream is smooth and light in colour..
Spoon the buttercream into a piping bag.
Fetch the cooled cupcakes.
Pipe buttercream rosettes onto the cupcakes.
Scatter cute sprinkles over the chocolate cupcakes.
Have a fun weekend!