Ingredients:
Cupcake:
- 1½ cup De Molen [All Purpose Flour]
- 1¼ cup white sugar
- ¾ cup cocoa powder
- 1½ teaspoons baking soda
- ¾ tablespoon baking powder
- ¾ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ¾ cup hot water
- ¼ cup sunflower oil
- 1 teaspoon TP vanilla extract
Buttercream:
- 2 cups unsalted butter (room temperature)
- 1 tablespoon TP vanilla extract
- ½ teaspoon salt
- 7 cups powdered sugar
- 3 tablespoons whipped cream
Preparation:
Cupcake:
- Preheat the oven to 165°C.
- Mix All Purpose Flour, sugar, cocoa, baking soda, baking powder and salt together.
- Then add eggs, buttermilk, warm water, oil, and vanilla and mix until a smooth dough forms. Scrape the sides and bottom of the mixing bowl to make sure everything is mixed.
- Fill each cupcake ⅔ full in the cupcake tins and bake for 20-22 min.
Buttercream:
- Beat unsalted butter until smooth. Then add vanilla extract and salt. Mix everything together.
- Gradually add powdered sugar while mixing slowly. Add whipped cream halfway through.
- Continue to mix until the ingredients are fully incorporated and the desired consistency is reached.
- Transfer the buttercream to a piping bag and pipe onto completely cooled cupcakes.
