It has been a while since I have done any baking and even longer since I have written it down. There is no real reason for this I just didn’t feel the need to bake. Since it is a stress reliever for me perhaps this is a good thing. Last weekend I felt the need to bake. Ellie even asked if we could do some baking in the week so the time felt right. She decided on cupcakes and the flavours… Chocolate and Carrot Cake. Individual flavours, I’m not sure together would work very well.
One day I may share the recipe I use for the cake but today is all about the frosting. If you have read any of my baking posts in the past you will know I am not a huge fan of buttercream. I find it incredibly sickly. Perhaps I’m just not making it right. Whatever the reason I much prefer Meringue Buttercream but I really wanted to use real chocolate for this frosting, not just cocoa powder. Adding that much liquid to a meringue buttercream really wasn’t going to end well. (Well it may have, one day I will try if I have spare time and don’t have to worry about having a few failed attempts.)
Where Did I Start…?
I wasn’t too sure if I would actually need to add but to this as the chocolate contains fats within it. After a little reading it became apparent I would need to add some butter. I’m really not sure if it is the butter or the icing sugar I dislike in normal buttercream so I was dubious as I have always blamed the butter… I’m starting to blame the sugar now.
This particular recipe took a little adding of the ingredients here and there to get it right but this is what I ended up with…
This recipe is enough to cover 12 cupcakes.
The finished product was much nicer than the frosting I have made in the past with cocoa powder. I find the powder leaves a bitter after taste that real chocolate doesn’t.