Hello!
I'm Jemma, I'm from Crumbs and Doilies cupcakes.
I really want to show you how to make some awesome cupcakes and the first thing you need
to do, apart from having cupcakes obviously.
Is learn how to make perfect buttercream.
So we're going to do that right now.
Buttercream obviously has butter in it.
You're going to need 200grams of that.
You need to make sure that your butter is nice and soft.
This one's straight out the fridge so if I tried to use this it would be really difficult
and it would take forever and might even break my mixer.
But it wont break my soul.
I'm going to use this free standing mixer, I'm just going to turn this on and have it
on a medium speed.
If you don't' have one of these you can use like a hand blender, the one's with the two
pronged mixer things that go into the.
They're pretty good actually for small quantities.
If you're really old school you can do it with a wooden spoon but you know get ready
to pump because that is hard!
Ta da!
As you can see its so much paler than it was when it went in and it's like fluffed itself
up ready to have some icing sugar put in.
This is 450 grams of icing sugar, which I have sifted and I'm going to sling half of
that in, starting on a slow speed which is really important!
Because if you don't you're doing to end up with a face full of icing sugar which has
happened to me many times!
Let's get this stuff in.
And just do exactly the same thing as you did a minute ago.
Just start slow and increase the speed.
People always ask us how we get our buttercream to be so white.
The only trick to really pale and really soft fluffy buttercream is time.
A lot of people just rush it and end up with some really thick and stodgy and kind of like
eurgh, claggy.
Which doesn't make a very tasty cupcake.
Just give it some patience, patience is a virtue.
Now we're going to add some milk to make it really lovely!
So right down to the minimum speed.
Two tablespoons for this amount.
No matter how good these mixers are, there will always be a bit it can't reach at either
the bottom or round the sides.
So get your spatula in there and give it a bit of a poke around.
Make sure all of that stuff is getting mixed up as well.
I'm going to put some vanilla extract in, for this amount of icing , like half a teaspoon.
Use the good stuff.
Don't use vanilla essence, i don't even know what that is.
It's gross.
Butter cream's ready, oh yeah!
Really soft and velvety and fluffy and gorgeous and yummy and they should also taste good.
Hopefully.
There's no way it's not going to taste good!
So before you start, take your utensil, whatever you're using.
I'm using a spoonula.
It's kind of like a spoon, kind of like a spatula.
It's a spoonula.
You can use anything really, a palette knife's good, or even a teaspoon would work.
To cover a cupcake with buttercream, you want about this much to start with.
Like a squashed ball perhaps.
And then grab your cake, you're going to blob your icing on and you;'re going to bounce
it around as well as turning it like this.
So here it goes, plop.
Plop, turn and bounce.
Kind of like tapping your head and rubbing your tummy at the same time a little bit but
once you have a few goes at it.
you'll get the hang of it.
So you want to cover the whole cake but be mindful you're not splishing it over the sides.
Then when you get to the top do a little flourish.
You need to make sure tour buttercream is still wet, so don't wait to long.
We're going to sprinkle.
SO just grab some and sprinkle from a height and just sprinkle.
So there we have it, a beautifully hand iced buttercream cupcake for you to eat, or share
or just eat.