Friday, February 22, 2013

Valentine's Day Special - chocolate cake and cupcake

I was to have the company of my nephew and niece on V-day but it turned out they couldn't make it until Saturday and I had already thought of making them yummy cakes/cupcakes to enjoy their time with their aunt and I also wanted to do some pastry puffs for savory. As you already know, I am no baker and so bought the "Betty Crocker super-moist chocolate cake" mix and set up to work on it. I just followed the instructions down to the 't' and the cake couldn't have been better. The recipe called for a 9X13 pan. All I had was a 7X11 pan so added some in it and made 6 extra cup-cakes also for the little ones aged 9,7,and 1. And, what is a cupcake without icing?? I actually checked the internet to get a chocolate icing recipe and whisked it to finish as I do not have any of the electric beaters. Not a bad deal, is what I think. I took the recipe for chocolate icing from here. The recipe is as follows:

Chocolate buttercream frosting


  • 1 cup butter (2 sticks or 1/2 pound), softened ( Do not melt in microwave. Keep it outside the refrigerator and smash it down with your beater once it is soft ;))
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract(optional)
  • 4 tablespoons milk or cream


  1. Prepare the dry and wet ingredients separately until ready to mix.
  2. Sift together the sugar, cocoa powder. Add salt and keep it separate.
  3. In a separate big bowl, add the butter and mash till it is creamy. I use a whisk and so mashed it up to a softer butter. If using electric mixer, probably use a low to medium setting to mash it up. 
  4. Add all the dry ingredients to the bowl. If using a stand mixer, I will assume that you have the mixer off, unless you want your dry ingredients all over you and all around ;) If using an electric mixer, turn to lowest setting and slowly incorporate the dry ingredients with butter. With a whisk I had to do slowly to first mix and then start mixing up vigorously to incorporate the two. It will look a lot like crumbs but that is right.
  5. Add the vanilla extract, and the milk/cream and incorporate. Now as you mix, you will begin to see that you get the proper frosting. Once whisked well and you take the whisk, you will find the icing sticking out. For a stickier icing, add more sugar. For a thinner icing, add more milk. Do this till you are satisfied with the icing consistency. 

 Verdict: The icing I did not realize then, was thin and so you can see how the cupcake icing kind of sagged, fell, and did not hold shape while I was able to clearly write well with it on my cake . This was my first time at making a cake, and icing so I am not unhappy. It was a successful effort and who cares about the decor when the cake, cupcake and frosting was yummelicious ;) The kids and adults all had a good treat!

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