Month: January 2025

It’s been sometime since I posted an Operation Buttercream blog. I have been working on various aspects of the project, mixing it in to my usual Christmas prep and activities. Including the annual Christmas Jumper Countdown. (my Instagram here) My theory is that all practice teaches me something and that proved to be the case. And we made some really cute Christmas cupcakes with the lovely Lisa from Lisa Dear Artworks.

The poinsettia cupcakes above show the benefit of practice and working out the engineering of icing. The Mark 2.0 cupcakes taste the same as the First Attempt cupcakes but are superior in terms of presentation. The First Attempt cupcakes used the chocolate cupcakes from the recipe below and went with me to a gathering of women friends in early December. The leftovers were enjoyed by the husband of the hostess and lasted for a good ten days in the refrigerator.

What changes did I make to get to Mark 2.0? I acquired several additional ‘leaf’ style piping tips and I’m now firmly committed to the cling film (Saran Wrap for you Americans) method of filling the piping bags. I went for a darker green for the leaves and did a better job with the placement of the leaves and the two layers of red petals (actually leaves, not flowers). I went with tiny gold balls for the centre of the flowers in Mark 2.0 mostly for speed as I didn’t have to make another colour and fill another piping bag. Finally, the icing was stiffer. I make the piping bags up and then put the extras in the refrigerator so that they are firm and cool when piping.

Mark 2.0 used gingerbread cake as the base following a special request and we ate them at our extended family Christmas meal. Recipe is below.

We iced chocolate cupcakes and then made a selection of cupcakes from Kerry’s Boucakes 2021 Christmas Collection. Two different wreath cupcakes (in increasing complexity and a Christmas pudding cupcake which turned out really well. We also practised full piped roses on cupcakes and some rosebuds on flower nails. The chocolate cupcake recipe is below also. I think the final ‘cupcake menu’ for the wedding will include a salted caramel chocolate cupcake.

Gingerbread Cupcakes

• Ingredients
  • 185 grams (1 1/2 cups) all-purpose flour (not self raising)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 115 grams (1/2 cup) unsalted butter, softened to room temperature
  • 100 grams (1/2 cup) granulated sugar
  • 165 grams (1/2 cup) molasses
  • 2 large eggs (room temperature)
  • 120 mls (1/2 cup) whole milk (room temperature)
  • 1 tsp vanilla extract

Method

1. Preheat Oven: Preheat Oven:
2. Dry Ingredients: In a bowl, whisk or sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
3. Cream Butter and Sugar: In another bowl, beat the butter and sugar until light and fluffy. Add molasses and beat until well combined.
4. Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract.
5. Combine: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fill Liners: Divide the batter among the cupcake liners, filling each about 2/3 full.
7. Bake: Bake for 18-20 minutes until a tester comes out clean.

Allow to cool before icing.

Chocolate cupcakes

Ingredients

• 95 grams (3/4 cup) all-purpose flour 
• 40 grams (1/2 cup)  unsweetened cocoa powder*
• 1 teaspoon espresso powder or instant espresso*
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 100 grams (1/2 cup) granulated sugar
• 100 grams (1/2 cup)  packed light brown sugar
• 80 grams unsalted butter, melted and cooled (1/3 cup) (80ml) vegetable or canola oil (
• 2 teaspoons pure vanilla extract
• 120 grams (1/2 cup) unsweetened full fat Greek yoghurt at room temperature

Method

1. Preheat the oven to 180 C (350°F). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
2. Whisk or sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the yoghurt. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and the yoghurt. Stir until *just* combined; do not over-mix.
4. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
5. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow to cool completely before frosting.

Notes on this test bake

This blog post actually captures the experience of 3 separate tests of baking and icing, and I’m always learning. A few things that are worth capturing.

1. I always use a piping bag for filling the cupcake liners and I use stiff liners (not the simple pleated paper ones). Prevents spills and makes clean up easier. I weigh every cupcake as I fill them and it helps with consistency. If you’re not as worried about presentation, freehand the filling and use a trigger ice cream scoop.
2. I sift the dry ingredients together after I have weighed them. One of my first batch of chocolate cupcakes exploded in the oven. As my sister Rachael reminded me – this is usually the result of imperfect distribution of the baking powder and baking soda. Both of these cupcake recipes are heavy batter and so need the extra lift from both leavening agents.
3. As my piping skills improve, making the icing colours and filling the piping bags takes much longer than the actual piping.
4. Practicing with Lisa – our mantra was ‘it is only icing, if it’s not good enough, scrape it off and do it again’.
5. With careful handling and storage, the cupcake bases can be made up to a week ahead. Either frozen or refrigerated.
6. There needs to be a dedicated team member for washing up, making boxes, filling piping bags etc.
7. Icing texture is critical – stiff icing at the correct temperature produces the best shapes.
8. Not directly relevant to Operation Buttercream but making buttercream icing Christmas red is a painful process.

Thank you for reading the blog – any comments, suggestions or helpful hints very welcome. And I need to go on a food photography course I think.