Yesterday, we had church, and then a lego birthday party and then a Christmas party. Last year was the famous Angry Birds party which is usually one of the most popular posts on here. He requested the same chocolate cake and I made it into cupcakes instead. Make sure if you make the cupcakes to only use 3 Tb. of batter. And spray your pan. That is why the cupcake isn’t all that beautiful. I had to cut out every cupcake because I didn’t spray the pan and because 3 Tb. of batter didn’t look like it would be enough and added 4 instead. Well, live and learn. It is still the most moist chocolate cake I have ever had in my life. I wouldn’t be stacking 3 tiered wedding cakes with it though. The cake is so moist that it barely holds up an Angry Birds Level. 😉
This buttercream was delicious and luscious. Very creamy and easy to work with. It seemed to hold it shape nicely overnight. The frosting tints very well using food color gels.
Note on yield: This will cover 24 cupcakes barely when cut in half. Maybe a thin layer on top of each at most. If you plan on piping the cupcakes all pretty and high, definitely follow the recipe.
Fluffy White Buttercream Frosting
3/4 cup (5.25 oz) sugar
1/4 tsp. salt (if using unsalted butter. Omit if using salted butter.)
1/2 cup boiling water
1/4 cup (1 oz.) meringue powder
1 Tb. vanilla
4 cups (16 oz.) sifted powdered sugar
2 cups (4 sticks, 16 oz.) soft butter or vegetable shortening or both (I used all butter), cut into chunks
1. Into your mixing bowl, mix the sugar and boiling water. Let it sit until it is room temperature – about 15-20 minutes.
2. Add the meringue powder.
3. Beat this mix on slow using your whisk attachment. It should get foamy after a few minutes.
4. Now, beat on medium-high until you get soft peaks forming. This took quite a few minutes for me.
5. Add vanilla.
6. Change to a padding attachment, and add the powdered sugar.
7. Add butter a little at a time.
Recipe from King Arthur Flour