Please be sure to measure out all your ingredients before the class begins.
TO ATTEND THIS FREE CLASS, BAKE YOUR CUPCAKES THE DAY BEFORE THE CLASS, ONE BOWL CHOCOLATE RECIPE BELOW.
YOU WILL LEARN TO MAKE OUR FAMOUS BUTTERCREAM AND DECORATE THEM WITH CHEF LINDSEY!
For this class, you will need the following equipment:
- Muffin pan and liners
- Mixer (stand or handheld)
- Scale
- 21" disposable piping bags (from bulk barn)
- Plastic wrap
- Mixing bowls in various sizes (stainless steel suggested)
- Gel food colour (assorted colours)
- Star piping tip (suggested size window Ateco 824-828)
- Spoons, spatulas, and whisks
- Small to medium pot
- Fondant
- Toothpicks
- Gold luster
- Vodka
- Small paint brush
- Scissors
Don’t forget to look in the pantry for the following ingredients, or add them to your grocery list:
- Unsalted butter, softened, for pans
- 3/4 of a cup unsweetened Dutch cocoa powder, plus more for pans
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of sugar
- 1 1/2 teaspoons of baking soda
- 3/4 teaspoon of baking powder
- 3/4 teaspoon of salt
- 2 large eggs
- 3/4 of a cup of low-fat buttermilk
- 3/4 cup of warm water
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
- Chocolate Frosting
Ingredients for the buttercream:
- 600g of sugar
- 450g of pasteurized egg whites
- 675g soft and unsalted butter
- t.t vanilla (t.t = to taste)
One Bowl Chocolate Cupcake - Recipe
- Unsalted butter, softened, for pans
- 3/4 of a cup unsweetened Dutch cocoa powder, plus more for pans
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of sugar
- 1 1/2 teaspoons of baking soda
- 3/4 teaspoon of baking powder
- 3/4 teaspoon of salt
- 2 large eggs
- 3/4 of a cup of low-fat buttermilk
- 3/4 cup of warm water
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
- Chocolate Frosting
Method:
- Preheat your oven to 350 degrees. Butter your muffin pans and dust with cocoa.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer.
- Beat on low speed until just combined. Raise speed to medium, and add eggs and buttermilk.
- Add water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter between muffin pan. Bake until set and a toothpick inserted into the centre comes out clean - about 12-15 minutes or until a toothpick comes out clean.
- Let cool for about 15 minutes. Turn out from the pan and transfer face up, to a wire rack and let cool completely.
PLEASE NOTE: We will be making the buttercream together and decorating the cupcakes in class
Ingredients for the buttercream:
600g of sugar
450g of pasteurized egg whites
675g soft and unsalted butter
t.t vanilla (t.t = to taste)
Method:
- In a large bowl over a bain-Marie combine egg whites and sugar to cook. Occasionally whisking to allow for even cooking.
- Mixture is ready when it's warm to touch and the sugar is dissolved completely. TEST: Rub the mixture between your fingers, continue to cook if you feel any gritty texture.
- Transfer to a bowl of an electric mixer fitted with a whisk attachment and whisk until it is cool. This will take approximately 25 minutes.
- Add softened butter gradually and whip until it is incorporated.
- Add vanilla or the flavour of your choice.
*If you are using the buttercream for another purpose, flavour the buttercream however you like, whip in extract, melted chocolate, fruit purees or even Oreo crumbs, let your creativity shine!!!
Buttercream Troubleshooting
The number one problem with buttercream is splitting, if this happens try one of the following solutions.
With Heat
Warm Buttercream slightly, this can be done by microwaving it of 10 second blasts whisking each time until it comes together. If you would like, you can remove a tablespoon of the mixture, melt it completely in the microwave and add it back to the mixture.
With Friction
Continue to whip buttercream in a stand mixer, sometimes it can take ten minutes to come back together.
With Butter
Add more room temperature butter, do this tablespoon by tablespoon till the mixture comes back together.
ENJOY!!
