CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM

I finally managed to write this recipe. 

I wanted to make a tutorial of how to make the blowers and the bouquet, but as it was for Mother’s Day I had limited time and I couldn’t. 
But don’t worry, I’ll repeat it and post it step by step. 

Meanwhile, you can try the recipe, which is awesome itself! 

Ingredients: 
Cake (12 cupcakes): 
3 eggs 
170 g sugar (6 oz.)
170 g flour (6 oz.)
120 g butter at room temperature (4.2 oz.)
30 g pure cocoa powder (1 oz.)
1 teaspoon and a half of baking powder 
1 teaspoon and a half of vanilla extract 
90 ml milk + 1 tablespoon of lemon juice (mix 10 minutes before) 

Buttercream: 
60 g of butter at room temperature (2.1 oz.)
125 g of icing sugar (4.4 oz.)
½ teaspoon of vanilla extract 
Optional: food coloring 

Preheat the oven at 160ºC (320ºF) and prepare the paper liners in the baking tray. 

Start preparing the cake. 
Mix the dry ingredients (flour, cocoa and baking powder), sift and reserve. 
Beat the butter with the sugar until it gets creamy. Add the eggs one by one and beat. 
Add half of the dry ingredients and integrate them. 
Pour the milk and mix. 
Mix the rest of the dry ingredients and finally add the vanilla. 

Fill the paper liners 2/3 of its capacity and bake them for 20 minutes or until a tooth stick comes out clean. 
Take the tray out from the oven and let it place for 5 minutes, then take out the cupcakes and let them cool down in a rack. 

Meanwhile, prepare the buttercream. 
Put in the bowl the butter and the icing sugar cover it and beat at high speed. 
When it gets homogeneous, add the vanilla and the coloring. 

Finally, when they are have cooled down, decorate with the buttercream (I used 2D Wilton tip) 

I hope you try them!