I made this icing to spread on chocolate cupcakes (I didn’t like the recipe so I won’t post it) but I think it would also work on vanilla. 🙂 If you’re doing vanilla maybe skip the drizzle. I’ve been experimenting with buttercream icing and this one turned out pretty well.
Cassis Buttercream Icing
Make 18-24 cupcakes worth of icing for spreading*
- 1 cup salted butter, room temperature
- 3 cups icing sugar
- 1 teaspoon vanilla
- 2-3 tablespoons blackcurrant jam
- 2 tablespoons cassis liquer
- Put the butter in a large bowl and cream it on low speed with an electric mixer
- Gradually add the sugar, 1 cup at a time (careful that is doesn’t spray everywhere!)
- Beat well on medium speed, scraping the sides of the bowl often
- Add vanilla, jam, and liqueur and continue beating until combined (you can adjust the amounts of jam and liqueur to taste- just go slow and you can’t screw it up)
- Spread the icing onto your cupcakes with a table knife once the cupcakes are cool
- Many people say you can store this icing on the counter in an airtight container…the fridge or freezer are also possibilities (If you are using it later you might need to re-whip it)
*This recipe made way too much icing for me for spreading on 12 cupcakes. I’ll try to find a way to reduce the measurements later.
Dark Chocolate Drizzle
- Heat a pan of water on the stove until boiling
- Turn down stovetop temperature to medium
- Put 1/2 cup dark chocolate chips in a oven-proof container and place it in the warm water
- Stir the chocolate chips until they melt (If you want to thin it further, use a bit of heavy cream, butter or shortening… DON’T use milk or water…it will immediately clump and be horrible! It should be fine as is.)
- Let the chocolate cool a bit, then scoop it into a ziploc bag
- Cut a tiny corner from the bag and pipe the chocolate onto the cupcakes in a criss-cross (or any other) pattern
- Tasty and pretty good lookin’ for a totally unpracticed cupcake maker/decorator!