Sometimes I try something new when I am baking just to jazz things up. This decorating attempt was in NO WAY perfect but it was great to try and now I know what to do to improve this technique for next time!
3/4 cup flour (90g)
3/4 cup sugar (150 g)
1/4 cup cocoa powder (30 g)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup buttermilk (60 mL)
1/4 cup strong brewed coffee, hot (60 mL)
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla
1 cup of semisweet chocolate chips
1/2 cup butter (125 g)
8 oz cream cheese (about 227 g)
1 teaspoon vanilla
4 cups confectioners’ sugar (460 g icing sugar)
Preheat oven to 350 F (175 C). Mix together your dry cake ingredients. In another bowl whisk together all your wet ones. Add the liquid mixture to the dry one and mix together. Then add in the chocolate chips and stir until even distributed. Split your batter in two. Pour your batter into two greased cake tins (or if you’re like me and you only have one cake tin you’ll have to bake one, let it cool, remove it and do the same process all over again). The batter will be really liquidy. Bake 20-23 minutes and set them aside to cool.
Combine butter, cream cheese, confectioners’ sugar and vanilla. Beat it until the mixture is very smooth and creamy. Once your cupcakes have cooled completely, frost them!
My decorating was inspired by the Cake Blog where she has a much better tutorial than I’d ever be able to provide. But what it boils down to is to separate and dye your frosting your desired shades. Each color should be placed in it’s own piping bag. Frost a crumb out and then begin doting your frosting down the side. After dotting a row smear it withe the back of a teaspoon before dotting the next row. It’s the same process on the top but start with the outer circle and work your way in.
It looks pretty basic right now, but just you wait!
Remember: dot and vertical row then smear!
A side view.
It resembles a circus tent on top, right?