Butter cream | Ayesha Jamal

For Cupcakes( 1 Dozen cupcakes)

1 cup all-purpose flour

3/4 cup sugar (powdered)

3 ounces unsalted butter, room temperature

1 teaspoons baking powder

1/4 tsp of salt

1/3 cup pureed strawberries

2 egg whites

2 tbsp milk

1 drop red food dye

Instructions For Cupcakes

Preheat the oven to 350»F. Place liners in a cupcake tin.

Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.

In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter amongst the muffin cups 3/4 of the way full.

Bake the cupcakes for 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 5 minutes inside the tins and then transfer to wire racks until completely cooled.

For the Strawberry Buttercream

1 sticks (1/2 cups) unsalted butter, room temperature
1 1/3 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
4 medium fresh strawberries, pureed (you’ll need 2 tablespoons of puree)

Instructions For Frosting

1. In the bowl beat the butter on medium-high speed for about 5 minutes using an electrical mixer(or stand mixer)

2. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and 1 tablespoon of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Add in the last 1 tablespoon of strawberry puree . Please note that adding more than 2 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

3. Pipe the frosting onto the cooled cupcakes and if desired.

I went on a cupcake baking spree for a family get together. I removed one batch after another from the oven . Needless to say, ended up making more than enough to feed the clan. And made them super chocolatey, by first covering the naked chocolate cupcakes with chocolate ganache, and then writing on them with white chocolate frosting. They were yummy,and were gone in minutes (Like I’d already predicted :P) If someone asks me the one thing that shall never tire me out? I’d be quick to say “Chocolate cupcakes”.I’m not a big fan of cream over cupcakes. No thank you, I’d rather have chocolate over mine.

What You Need (for 24 cupacakes):

1 cup butter
1 3/4 cup brown sugar
2 eggs
1 cup buttermilk See How to
1/2 cup strong coffee (cooled)
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt

Frosting: (Melted 6 oz bittersweet dark chocolate, 1/4 cup brown sugar and half a stick butter on a double boiler. Mix well with a hand mixer )

How to go about it:

Preheat the oven at 350 degrees. Set the paper liners into cupcake moulds.
In a bowl sift together the flour,cocoa powder, baking powder,salt,and baking soda.Set aside.
In another bowl combine sugar and eggs. Whisk till fluffy.Set aside.
Add butter to cooled coffee and whisk.
Now add all the ingredients in one bowl and beat well with a stand mixer.
Pour the mixture into the paper liners. Set into the oven to bake.

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