The Beaten Butter Method – Battle of the Buttercreams 2.0

How to Make American Buttercream Hey guys! Did you like the Dark Chocolate Buttercream I told you about in my last post? Wait, have you even tried it already? Because if you haven’t, put it on your to-bake list right now! It’s too good to miss out on…

Anyway, as promised, just to keep things organized – because my very chaotic self likes it when things are sort of organized – a quick post on the perfect way to make fluffy, delicious buttercream: the ‘Beaten Butter Method’. I already posted about the beaten butter method last January, when I had originally planned to start ‘Battle of the Buttercreams 2.0′, buuuuuut…. life happens, you know.

So here it is again.

Vanilla American Buttercream

TWO DIFFERENT PREPARATION METHODS

The six kinds of buttercream known to home bakers everywhere can be roughly divided into two categories, according to their preparation method:

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Easy Dark Chocolate Buttercream – American Style

The Best Dark Chocolate Buttercream American Style Here they are. Finally. Those amazing double chocolate cupcakes I told you guys about last week. They are the best. Delicious. Completely over the top. Insanely good. Heaven in a paper cup. And no, I’m not exaggerating. I am super impressed with these cupcakes! And it’s not just me. We celebrated the Rocking Rebel’s birthday last Thursday. I had made a batch of these and guess what? They were an absolute hit!

Why? Well, maybe because they taste like chocolate, chocolate, nothing but chocolate? Maybe because the chocolate flavor it super intense and crazy delicious? Maybe because the buttercream, which started off as regular vanilla American buttercream, is super creamy, fluffy and smooth?

Yes. Yes. Yes.

Oh, and then there’s the cupcake underneath the buttercream of course. Otherwise known as the best chocolate cupcakes in the world! They’re incredibly moist and tender, with a super chocolatey flavor. Seriously guys, go make these now! Especially if you’re a chocoholic like myself. I just couldn’t stop eating these…

Now just one thing: I’ll be talking about the buttercream today. You know, just because of the new and improved ‘Battle of the Buttercreams’ series. I thought it’d be fun to show you guys a few different buttercream flavors. Starting with chocolate, because chocolate is awesome and this particular chocolate buttercream – American style! – is simply the best! (do you hear Tina Turner in your head right now?)

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How to Make American Buttercream – The Battle of the Buttercreams 2.0

How to Make American Buttercream Hey guys, how’s life?

In December 2013 (has it been that long!?) I organized a blind taste test, in which some of my old high school teachers – these days better known as the Rocking Rebel’s colleagues – tested the six different kinds of buttercream known to men: American buttercream, flour buttercream, French buttercream, German buttercream, Italian buttercream and Swiss buttercream. I was particularly interested in the flour buttercream, which I had heard the Pioneer Woman rave about, but I’d be lying if I told you I didn’t enjoy tasting all of them!

Anyway, I called the test ‘The Battle of the Buttercreams’ and to this day, it’s been the most popular series on the blog!

However, since I first posted the series I’ve learned sooo much more about buttercream! For example, I figured out the best way to incorporate ingredients, I’ve learned about the ‘dangers’ that come with making a water-in-fat emulsion and I’ve updated my recipes. So, last January, I decided to update my buttercream series.

Enter Battle of the Buttercreams 2.0!

You can find the first post of this new series here. It’s about the ‘Beaten Butter Method’ and it’s a great post if you’re looking for more details on how to make American buttercream. I will probably post it again in a few days, though… Just so all of the posts in the series are somewhat closer together. Yes, I’m weird that way. Gotta keep things organized…

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The Best Chocolate Cupcakes Ever

The Best Basic Chocolate Cupcakes You guys!

Today I present to you one of my all-time favorite recipes. Pay attention now, because this is the BEST recipe for dark chocolate cupcakes in the world! Seriously guys, go make them now, because everyone is going to love you a little more for it. They’re that good! And the best thing is that they’re super duper easy to make. You don’t even need a mixer. Just a whisk and a bowl. And maybe a glass…? But seriously, that’s it!

Bonus: it shouldn’t take you more than 5 minutes to throw the batter for these gorgeous chocolatey cupcakes together. And if you want to, you can easily double, triple or quadruple the recipe. So you’ll have more cupcakes. Which is always better, right?

Anyway, let’s just start with the recipe for six cupcakes. Because I own a muffin pan with six cups…

The Best Basic Chocolate Cupcakes First thing you’ll need, well, I’ll just let that little photo up there speak for itself.

I use two kinds of sugar, the ordinary granulated stuff and some light brown sugar, because the brown sugar gives the cupcakes a deeper, more complex flavor. Besides, brown sugar pairs beautifully with dark chocolate. And wait, brown sugar also adds a little more moisture to baked goods than the ordinary white sugar!

‘Cause guess what’s the worst? A dry chocolate cupcake… 

Which I why I also use oil instead of butter. Butter adds great flavor to baked goods, but seriously, in this recipe, the flavor of the butter would just get lost because of that intense (INTENSE!) chocolatey goodness. So oil it is!

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Things I Made a Year Ago

Things I Made April 2014 Hey guys, how’s life? Back with my monthly post of things I made last year!

I have to say, these posts always make me really hungry. Maybe even more hungry than my regular recipe posts! Which makes sense, because these special recap posts obviously feature a lot more deliciousness… On another note, they also make me feel old! Like, seriously? The blog is already two years old? When did that happen?

Of course it shouldn’t be so shocking. I mean, my baby niece – me very littlest niece – turned two last March. And I started the blog a week or so after she was born. And yes, I did make her a birthday cake. A Toothless cake, of all cakes! She’s a big fan of Toothless, that cute little dragon from ‘How to Train Your Dragon’ – which is one of my favorite movies right now, by the way. Along with ‘Wreck-it Ralph’. I’m sooo mature! Anyway, my baby niece, who really isn’t a baby anymore, has a Toothless stuffed animal and everything, so it came as no surprise that she requested a Toothless cake!

I didn’t post about it on the blog, though. As my Chocoholic’s Bat Cake shows, my cake-related talents lie elsewhere… I’m better at making cakes taste good, than making them look cutesy and like real (or animated) animals!

But anyway, let’s move on to what I made last April! I looooved these recipes. Last month I already shared a link for the Lemon Cake, because I made it for Easter in 2014 and I knew that by the time I would come around to posting this post, Easter 2015 would be weeks ago. But it’s also a great cake for spring!

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