A simple title for a simple, but perfect little cupcake.
And when I say simple, I mean super simple.
You see, Rosie was having a birthday party and after pretty much two weeks of continious travel, I actually considered buying cupcakes for her party.
And, then I remembered a little something I had brought back from my trip to Vermont and the King Arthur Flour’s Bakers Store:
Yes, I made her birthday party cupcakes using a boxed cake mix. (Sometimes busy moms need a little bit of help.)
But, I did make the frosting from scratch–and wow! was it good.
So the cupcakes, couldn’t have been simpler–
(Even if you don’t live in Vermont, you can visit the King Arthur Store online where they have lots of different baking mixes-including gluten free. Be careful though–it is very easy to get carried away. )
To impress them even further, you’ll have to whip up some homemade chocolate buttercream. And, I’d have to say this is the best buttercream recipe I have ever made. I found the recipe on Tasty Kitchen and modified it slightly.
Dark Chocolate Buttercream Frosting
2 sticks of butter (cold, but not frozen. I used sticks that had been out of the fridge for about half an hour. )
1 and 1/2 cups of dark chocolate cocoa powder ( I used what I had which was the cheap stuff–Hershey’s.)
2 cups of powdered sugar
2 T milk
2 T heavy cream
1 tsp vanilla
1) Throw the butter into the stand mixer and spin it around a bit to get it to soften up a little bit.
2) Add the powdered sugar and cocoa. At this point, it will be very dry looking and you may want to give up and go back to bed.But, don’t.
3) While the mixer is going, slowly add the cream, milk and vanilla.
4) Beat on high for about 5 minutes. If you feel that it is still too thick you can add a little cream (1 tsp at a time) until you get the consistency you want.
5) Fill up a piping bag and pipe the frosting on cooled cupcakes.
6) Or, for a different effect—use a knife to spread a thin layer of frosting and then dip into sprinkles!
Made with love,