Nutella – a chocolate heaven, preferably eaten straight from the jar. IF (and that’s a big IF) you can resist, then put some on toast or use in a recipe. Make it into buttercream frosting and slather them onto some cupcakes and let it do its magic 🙂
Swiss Meringue Buttercream (or SMB as it’s popularly known in the baking community) is super smooth and has a silky, luxurious velvety texture. It’s just the right sweetness too (unlike the American buttercream). I’ve declared it my new favourite frosting :). It is a perfect blank canvas for ANY flavour additions!
American Buttercream Frosting is versatile when it comes to cakes and cupcakes decoration. They are easy to make with fewer ingredients and they take on the colour well. They are easily spreadable and also can be easily piped – giving your creativity a free rein! They also store well (about 4 weeks in a refrigerator), so you don’t have to use them all straight away.
You can check my go-to vanilla cupcakes recipe HERE.
Cupcakes are an obvious favourite. Finished in 2-3 bites, with the sweet colourful buttercream frosting and no hassle of cutting slices – they work best in any celebration.
I use my tried and tested vanilla cake recipes and fill up my mini-muffin tray to get cupcakes. I generally like them with choc chips that are easily available in any store. You also get these pretty paper liners for cupcakes that lifts these cupcakes up.
I am modifying and using my marble cake recipe here with a 12-mini muffin tray.