Vanilla chocolate cupcake / cake with swiss buttercream for a friend on her birthday tomorrow
Ingredients:
For the vanilla chocolate cake
1 cup sugar
4 eggs
2 tsp vanilla extract/essence
2 cups all purpose flour
1&3/4 tsp baking powder
1/2 cup milk
1/4 cup good quality unsweetened cocoa powder
For the swiss meringue buttercream :
20oz icing sugar
4 oz egg whites
2 tsp vanilla extract/essence
2 stick butter
1. Preheat oven to 350F
2. Line and arrange muffin paper on a muffin pan .
3. In a medium bowl , cream together the the sugar and butter, beat in egss one at a time then stir in vanilla extract. Combine flour,cocoa powder and baking powder add to the creamed mixture and mix well . Finally stir in the milk until butter is smooth. Pour on line muffin pan bake for 25 minutes.
For the swiss meringue buttercream :
1. Mix sugar, egg white and vanilla in your bowl until combined.
2. Once combined turn up to high speed and beat for 8 minutes . Your mixture will get little thicker , but will not turn into a fluffy meringue. This is okay
After 8 minutes it is slightly more white but not thick and fluffy scrape the sides of the bowl , then turn back on to lowest setting.
3. Add butter by breaking them into small chunks slowly adding a piece to a mixture . The consistency will get clumpy and runny looking but just keep going.
4. Once all the butter is incorporated , turn mixer back to high speed and beat for 8 minutes again , you now have a delicious Swiss Meringue Buttercream .
It can be refrigerated for up to 2 weeks and add colors if you want or flavoring.
Note:
Make sure the cake is cool before frosting and better chill the frosting before using to get thick buttercream but spreadable. Enjoy !!!
Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/
