Got our delicious Chocolate Buttercream Baking Mix and are ready to ice your cupcakes?
Your instructions are below incase you need them and if you want to see how easy they are to make you can always check out our videos. We also have great tips and tricks on all our baking mixes in there too so take a peek. If you have any questions at all please let us know, you can send us a DM, email or via our contact us page. We are always happy to chat and no question is to big or small.
You can also find the instructions for the Cupcakes Here
What you need to add:
120g Unsalted Butter at room temp
1 Tsp Vanilla Essence
2 Tsp of Milk
How to make our delicious Chocolate Buttercream:
- Take your butter out of the fridge and let it come to room temperature
- Once the butter is room temp chop into small pieces and add it into your stand mixer and mix on medium – high speed for 3 minutes until the butter is light in colour and looks smooth. Scrape down the bowl halfway and again once it is finished mixing so the butter isn’t sticking to the bottom. This step is called ‘creaming the butter’
- Add your Bake it Buttercream mix to your bowl in about 3 equal parts so you don’t get an icing explosion, mix for about 30 seconds after each addition before adding the next portion of icing. You want it to incorporate well
- Once the 3 parts are added, add your vanilla and milk (you can use any milk substitute or water if needed but it’s nicer with that dash of milk)
- Mix on medium speed for 1 minute, stop to scrape down the sides and base of the bowl again to make sure all the ingredients get mixed properly and nothing is stuck to the sides
- Mix on medium – high for at least 5 minutes and stop halfway to scrape the sides and base of the bowl
- You want the butter and icing mixture to be completely incorporated and mixing for at least 5 minutes. This step is essential to get the right flavour and perfect buttercream texture
- You will notice the buttercream become lighter in colour and it should have a perfectly balanced taste that’s not too sweet and not too buttery
- If you find any butter or cocoa hasn’t incorporated properly just give it a mix with your spatula or spoon
- Before decorating make sure your cupcakes are completely cold, you don’t want even a little bit of warmth otherwise your icing will melt and start slipping off
- Once your buttercream is done its ready to use, pop it into your piping bag or simply ice with a butter knife
- You can leave as is or top with your favourite sprinkles!
- Iced cupcakes can stay in an airtight container for up to 4 days they don’t need refrigerating although if its super-hot they may sweat a little
- They can go into the fridge in an airtight container but let them come to room temp before you eat them otherwise the icing and cupcake will be a bit hard
- The icing can be saved by itself in an airtight container in the fridge for up to 1 month or in the freezer for 3 months. Just take it out and leave to come to room temp then give it a little mix with your stand mixer to bring it back to life