Chocolate cupcakes with LOVELY vanilla frosting

I have, for a while now, been wanting to try a frosting recipe I found at The Pioneerwoman cooks. The post was called: That’s the best frosting I’ve ever had, and that was enough to make me curious.

The frosting was absolutely lovely, but not that far from the Hummingbird Bakery version I normally make. It is buttery, but a bit less sweet than the HB one. In fact, it wasn’t the taste that was the best thing with making this frosting. No, it was that you don’t need icing sugar. Not using icing sugar means that my kitchen wasn’t covered in it when I had finished baking, and that made me very happy.

The frosting is actually very nice, and a girl at worked thought it was the best one she’d ever had. It is completely different to other frostings though it contains a roux. Try it, at least for the novelty.

You should’t eat frosting on it’s own (although you can), so I decided to try another Pioneerwoman recipe, that stretched to 12 cupcakes and one small round cake. The cake is very moist, thanks to the buttermilk, even a few days after it is made, but id didn’t taste enough of chocolate to be called chocolate cake in my opinion.

Chocolate cupcakes/cake, makes 12 +  a small round cake (ø 15 cm)

475 ml plain flour

475 ml caster sugar

1 pinch salt

4 tbsp cocoa

225 g butter

235 ml boiling water

120 ml buttermilk

1 tsp bicarb

1 tsp vanilla

Mix flour, sugar and salt in a bowl. Melt the butter in a sauce pan. Add the cocoa and the boiling water. Let it boil for 30 seconds, then turn off the heat. Mix with the flour mixture.

Lightly beat the eggs and mix with buttermilk, bicarb and vanilla. Incorporate into the cocoa mixture. Pour into cake cases and bake in 175 C for 20 minutes. Leave to cool completely.

Vanilla frosting, for12 cupcakes and one cake

5 tbsp plain flour

235 ml milk

1 tsp vanilla

235 g butter

235 ml caster sugar

Pour milk and flour into a saucepan, heat up and stir until the mixture is very thick. Add the vanilla. Leave to cool completely until moving on to the next step.

Cream sugar and butter. Add the roux and beat thoroughly to prevent lumps until it mixture has the consistency of heavy whipped cream. Decorate your cakes.