- 40 min
- 22 min
Swiss Meringue Buttercream
- Dr. Oetker Ready to Roll Icing Black
Method - Cupcakes
Preheat oven to 160C (fan forced) Line a 24-hole mini cupcake tin with cases.
In the bowl of a stand mixer fitted with a paddle attachment, add flour, cocoa, sugar, baking powder, salt and butter. Mix on low until you have a sandy consistency.
Combine egg, milk, Vanilla Bean Paste and Black Food Colour Gel a jug and whisk to combine. With the mixer on low, slowly pour wet mixture into dry ingredients, mixing until just combined.
Fill cupcake cases approx 2 tsp full and bake for 10-12 minutes or until bounce back when lightly pressed. Allow to cool for 5 minutes before placing on a wire rack to cool completely.
Method - Swiss Meringue Buttercream
Wipe the bowl of an electric mixer with vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water.
Combine egg whites, sugar and salt in bowl of a stand mixer. Set over simmering water, stirring constantly with a spatula for approximately 10 minutes, until egg whites reach 80°C.
Transfer to stand mixer fitted with a whisk attachment and whip at high speed for 10 minutes, until meringue is glossy, stiff, and cool. With mixer running, add butter a tablespoon at a time. Do not worry if mixture splits, keep mixing.
Add Unicorn Flavour for Icing and Red Food Colour Gel, mixing to combine. Spoon into piping bag fitted with a round piping tip, pipe onto cupcakes.
Create devil horns out of Black Ready to Roll icing and place onto cupcakes to serve.
Cupcakes can be stored in an airtight container in the fridge for up to 3 days. Remove from fridge 30 minutes to come to room temperature before serving.
Temperature is very important when making the buttercream. The egg white mixture needs to be hot enough to dissolve the sugar, but have cooled down enough before adding the butter.
If the buttercream mixture splits, this is perfectly fine, just keep mixing until smooth.