Looking for something that is fool proof? This classic combination of moist chocolate cupcake and vanilla frosting is definitely a crowd pleaser. The cherry on top makes it a little harder to resist. The vanilla buttercream frosting is a simple and basic recipe that can be used to frost any cake!
I baked this a while back for a friend’s birthday. This is more a recipe on the Vanilla buttercream frosting. If you want to know how to bake the chocolate cake pop on over here.
A tip on making white fluffy buttercream is time. Whisking the butter long enough will turn they white and fluffy. Make to to keep an eye on the buttercream though. Don’t over beat it! When the buttercream has reached your desired consistency and colour STOP! :)
Apart from these vanilla frosting, I also made another batch with caramel buttercream frosting for the same cupcake base. They are the ones without the cherries (in the photo below). The recipe for the caramel buttercream can be found here.
For 24 cupcake or an 11” cake
226g (2 sticks) butter
2-3 cup icing sugar
1/4 tsp salt
1 tbs vanilla extract
Add butter to a bowl and with a hand mixer or a stand mixer, whisk butter on high for about 8 mins. Till light and fluffy.
Reduce whisk to medium low and add salt and the icing sugar, 1 cup at a time, whisk till well incorporated.
Slowly pour the milk 1 tablespoon at a time followed by the vanilla extract.
Whisk on high speed for another 8-1omins till buttercream is light and fluffy.
(If the buttercream is too wet, you could add more icing sugar.)