Page 427 - Cupcakes

CHOCOLATE BUTTERCREAM

• • • • •

No cupcake book would be complete without a recipe for Chocolate Buttercream
frosting. It’s the frosting of my childhood, the frosting that we slathered on
cupcakes and licked off beaters and spatulas and our fingers. Use this recipe to
frost Cookie Dough Cupcakes (page 124), Peanut Butter Surprises (page 161), or
just about any cupcake in this book. You’ll have plenty of frosting to top the
cupcakes generously.

MAKES 3 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH
SIZE) GENEROUSLY
PREPARATION TIME: 10 MINUTES

5 Tips for Making Buttercream Frosting

1. About 3 cups of confectioners’ sugar produces the right amount of
buttercream frosting for a batch of 24 cupcakes.

2. Use 1 tablespoon liquid to 1 cup sugar to 2 tablespoons plus 2 teaspoons
butter.

3. Sift the confectioners’ sugar to prevent lumps in the frosting.

4. Begin with soft butter. If needed, soften the butter in the microwave.

5. For a white buttercream frosting, begin with unsalted butter. Beat it on
medium-high with an electric mixer to lighten the color. Use milk as the
liquid.