CHOCOLATE CUPCAKES WITH LILAC BUTTERCREAM FROSTING

Cupcakes:

Ingredients

240g (2 cups) flour

200g (1 cup) sugar

100g (1 cup) cacao

3g (1/2 tsp) salt

10g (2 tsp) baking powder

5g (1 tsp) baking soda

3 eggs

75g (1/3 cup) vegetable oil

8g (2 tsp) vanilla

250g (1 cup) buttermilk

240g (1 cup) water

Directions

In a large bowl, sift and whisk dry ingredients. In a separate bowl mix all wet ingredients. Combine wet with dry and combine well. Line cupcake pan with paper cups and fill each about 3/4 of the way. After baking for 25 minutes at 165c (330f), check with a toothpick. If toothpick comes out clean (no batter) remove and let cool. Repeat for second batch. Let the cupcakes rest in room temperature for several hours before frosting.

Frosting:

Ingredients

225g (2 sticks) butter

2g (1/4 tsp) salt

250g (2 cups) powdered sugar

5g (1 tsp) vanilla

Directions

In a bowl place room temperature butter (should be squishy but not runny). Start mixing with a hand mixer on medium for no less than 5 minutes until the butter is fluffy. Add the salt for flavor balance. Add the icing sugar a little bit at a time. This will allow it to incorporate well. Add the vanilla extract and mix a bit more. Scrape the bowl with a spatula and mix once more. Frosting is now done. You can add food coloring at this time if you wish or pipe as is. Wilton 224 was used to achieve the the flowers and a combination of 2 colors (lavender and plain). Makes 24 cupcakes. Enjoy!