Buttercream Icing

Yield: Makes enough for 12 cupcakes VARIATIONS PINK Add a few drops of red food colouring. CHOCOLATE Blend 1 tbs cocoa powder with 2 tsp extra milk. LIQUEUR Add 3 tsps of Grand Marnier, Contreau or a liquer of your choice. WHITE CHOCOLATE Bring a little water in a pan to a simmer and remove from the heat. Put 80ml of cream and 150g white chocolate melts in a heat proof bowl and place over the pan (not touching the water). Stir until smooth, then allow to cool slightly. Beat 200g of unsalted butter until light and creamy, then slowly beat in 80g of icing sugar until thick and white. Beat in the cool chocolate mixture. DARK CHOCOLATE Follow the same instructions for the white chocolate, using 90g of dark chocolate, 150g unsalted butter and 2 tbs of icing sugar. MILK CHOCOLATE Follow the same instructions for white chocolate, using 2 ½ tbs of cream, 100g of milk chocolate melts, 135g of unsalted butter and 55g of icing sugar. COFFEE Bring a little water in a pan to simmer and remove from heat. Put 2 tbs of cream and 75g white chocolate melts in a heatproof bowl and place over the pan (not touching the water). Stir until smooth, then allow to cool slightly. Beat 100g of butter until light and creamy, and then slowly beat in 40g of icing sugar until thick and white. Beat in the cooled melted chocolate until thick and fluffy. Dissolve 1 tsp of coffee powder in a tsp of hot water and beat into the butter cream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat butter in a small bowl with the electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.

Step 2

Divide mixture evenly among three bowls. Tint one mixture pink. Blend cocoa with extra milk in a cup and stir into another bowl of mixture. Leave third bowl of mixture plain.