Commonly, cupcakes and cakes are usually frosted with buttercream icing which mainly comprises of butter and a truckload of icing sugar.
For some, it might be way too much sugar in one mouthful considering the amount of sugar that goes in the cakes itself.
Swiss meringue buttercream is a silky smooth icing that isn’t too sweet and has a great texture that is similar to that of the traditional buttercream. However, unlike the traditional frosting, the swiss meringue does not crust up after a while. This means that it isn’t suitable for piping of buttercream roses and such.
Without further a do, here’s the recipe for chocolate cupcake with chocolate swiss meringue buttercream.
Chocolate cupcake
Ingredients:
250g soft butter
250g caster sugar
200g self-raising flour
2 tbs cocoa powder
3 tbs milk
1 tsp vanilla essence
2 eggs
Method:
1. Cream butter, vanilla and sugar until pale and fluffy at high speed.
2. Add in eggs one at a time to prevent curdling
3. Bring the speed down to low and gradually add in flour and cocoa powder.
4. Once well combined, spoon in to cupcake liners.
5. Bake in preheated oven at 180 degree celcius for 15-20 minutes or until a toothpick inserted comes out clean.
Chocolate swiss meringue buttercream
Ingredients:
4 egg whites
300g caster sugar
400g unsalted butter
400g dark coverture chocolate
Method:
1. In a heatproof bowl, combine sugar and egg whites and set over a double boiler.
2. Using a whisk, keep stirring until sugar granules have dissolved (do not stop cooking, we don’t want to solidify the whites)
3. Once mixture is smooth and warm to touch, remove from heat and transfer to a mixer.
4. Whip the mixture on high speed until it forms stiff peaks and has cooled down.
5. Add in firm and slightly soft (not hard) butter in small cubes one at a time keeping the mixture on medium speed.
6. Once well combined, add in cooled melted chocolate in a steady stream while mixer is on low speed.
7. As soon as all the chocolate has been added, increase speed to high until well mixed.
8. Ready to use immediately or you can refrigerate to firm up the texture.
I left no toppings on the cupcakes but you can use m&ms or crushed nuts. To your preferance. Thank you for visiting!
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