Super Soft Buttercream Cupcakes
As I get older, I find that I am particular about the strangest things. A recent development is too thick, too sweet, too much icing on cupcakes. I mean, how strange to care! Get a life, right?! Except. Except, I no longer look forward to eating cupcakes at bakeries or birthday parties because I know they are all going to be the same – a huge amount of very sugary, very thick icing. The worst part is that I’ve been a culprit. I’ve shown you how to pile big swirls of buttercream on top of cupcakes because they look great – “just like a professional bakery.” Well, I’m sorry. Today I’m redeeming myself. Today, I’m showing you how to make a soft, luscious, creamy buttercream – the kind that you can’t see teeth marks in after you take a bite, the kind that swoops and sags a little because it is so soft and delicious. The kind that looks like a homemade cupcake – and looks better for it.
Some of you might have noticed the robin’s egg blue tray that these cupcakes are sitting on… that’s right the enamelware is coming back in stock tomorrow! I will have the same items I’ve had the last couple of years, as well as some new pieces.
See how the icing falls a little. Soft and so yummy. To achieve the look, I’ve provided my recipe, then follow it with the method for achieving the look – super easy.
Super Soft Buttercream
Makes enough frosting for 14-18 cupcakes
1 stick of butter, softened
1 stick of butter, melted
1 1/2 cups of powdered sugar
*vanilla or almond extract, optional
In a mixer with the paddle attachment, mix together softened butter with powdered sugar. When combined, begin adding melted butter until you’ve reached the consistency you would like. There is a bit of trial involved with this method – if you feel it is too thick, add more melted butter. If you feel it is too thin, add more powdered sugar. You are going for a tad thicker whipped cream consistency. I’ve recently added a new 18″ pastry bag that comes in the roll of 100 (like my roll of 12″). My sister pointed out that the 12″ are too small for a typical batch of buttercream icing. So, here you go Jill! I started with chocolate cupcakes from a boxed mix and baked them in my brown jumbo cupcake papers.
Start with a blob of icing in the center, then continue adding icing until…
You get about this much.
Then here is the trick to loosen it up and give it that relaxed, homemade look. Tap the icing on the counter (or on your hand) until it smooths out and spreads on its own, to the edges.
See how pretty and soft?
I added some pansies from a potted container that sits on our picnic table. They are edible, but your guests will probably just pick them off.
I think these are the sweetest looking cupcakes I’ve ever seen – and so simple to make.
I love being able to make something at home (with very little effort) that is beautiful – and I love being able to share those ideas with you to empower you, as well. It might not be rocket science, but being able to make a beautiful, yummy treat for your family’s celebrations or Wednesday nights definitely has power : )
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