CHOCOLATE MUFFINS WITH SUGARY BUTTER CREAM FROSTING

 

Sugary Birthday Frosting

Ingredients:

1 cup unsalted butter, softened

5 1/2 cups icing sugar

120ml whipping cream

2 tbs pure vanilla extract

pinch of salt

Directions:

Uisng the paddle attachment of your stand mixer, mix the butter and sugar on low speed until combined. Add the whipping cream, vanilla and salt and whip on high speed until fluffy and smooth- approx. 4 minutes. If you find the consistency too thick, you can add 1 tablespoon of milk . Divide the frosting and mix with gel color .

 

• INGREDIENTS

• 
  
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

METHOD:

• 
  
Preheat the oven to 170 C. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

 Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

 In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

 In another bowl, sift together the flour, cocoa, baking soda, and salt.

 On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.