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50g dark chocolate (at least 70% cocoa solids)
100g unsalted butter, softened
200g sifted icing sugar
1 teaspoon vanilla extract
drops of milk, to loosen the butter cream
Autumn is here and tomorrow is Michaelmas, which calls for a beautiful dragon book and something delicious to go with it. That's why we're making chocolate buttercream today and tomorrow we'll bake mini chocolate cupcakes to go with it. Both the buttercream and the cupcakes are quick and easy to make, so there's still enough time left to listen to the beautiful dragon stories from the book!
How to make chocolate buttercream
Chop the chocolate finely.
Melt it in a bain marie.
Set it aside to cool.
Beat the butter until pale and creamy.
Sift the icing sugar
Add the sugar gradually to the butter.
Keep beating while you are adding the sugar.
Add the vanilla extract and the ooled chocolate.
Keep whisking until all is well incorporated and the butter cream is smooth and silky
Als je botercrème iets te stijf aanvoelt om op te spuiten ...
Then loosen the cream by whisking in drops of milk.
Spoon the butter cream in a piping bag with a rosette tip.
Pipe small rosettes on the mini-cupcakes.
Place the cupcakes in the refrigerator while you make the decorations.
Allow the cupcakes to come to room temperature before serving.
Wishing you a beautiful Michaelmas!