"The thing with the Swiss buttercream is like this - you either love it or hate it. I prefer to make cupcake frostings and cake fillings with Mascarpone cheese. These creams are less stable than those made with butter and are more suitable for home parties and celebrations. For bigger events, like weddings, christenings and anniversaries the buttercreams are more practical, because they don’t change the colour or turn brown on the edges, don’t curdle and generally give a fantastic appearance."
Ingredients for chocolate cupcakes:
1 cup sugar (white, brown, coconut or sugar substitute)
1,5 cup all-purpose flour (or whole grain flour, spelt flour…)
½ cup chocolate powder
1 cup yogurt (or sour cream, double cream, fruit yogurt)
½ cup oil (or butter)
1 baking powder (or cream of tartar)
pinch of vanilla seeds
2 eggs
dried cranberries or cherries
Ingredients for Swiss Buttercream:
3 egg whites
250 g butter
150 g caster sugar
150 g white chocolate
3 spoons elderflower jam
1 cup sugar (white, brown, coconut or sugar substitute)
1,5 cup all-purpose flour (or whole grain flour, spelt flour…)
½ cup chocolate powder
1 cup yogurt (or sour cream, double cream, fruit yogurt)
½ cup oil (or butter)
1 baking powder (or cream of tartar)
pinch of vanilla seeds
2 eggs
dried cranberries or cherries
Ingredients for Swiss Buttercream:
3 egg whites
250 g butter
150 g caster sugar
150 g white chocolate
3 spoons elderflower jam
Method for cupcakes:
- In a larger bowl mix all the ingredients together and fill in the paper cups. To avoid the overrising, press the dough with a spoon from the centre toward the edges.
- Bake the cupcakes in a preheated oven at 180°C for 20-25 minutes. Leave them to cool.
Method for Swiss Buttercream with White Chocolate:
- Slowly melt the chocolate on a double boiler, stirring occasionally. When melted, leave it to cool for a bit.
- Slice the butter and let it thaw to a room temperature.
- In a heat proof bowl lightly whisk the egg whites. Add caster sugar and gently stir. Place a bowl on a double boiler and start to heat it up, stirring constantly for the sugar to melt.
- When egg whites reach the temperature around 60-65°C move the bowl on top of another pan filled with cold water. Start mixing with electric mixer on the highest speed till the cream cools down and increases in size. The mixture should be silky and shiny.
- Lower the mixing speed and gradually add the butter slices. Mix until all is well incorporated and the cream is silky. If the cream curdles, keep mixing.
- Add the cooled melted chocolate and mix in well.
- Divide the cream in 2 parts. Add elderflower marmalade into one part and mix in well. Prepare 2 piping bags and fill them with prepared creams. Before piping, let them cool a bit in the fridge.
- Pipe the cupcakes with creams and decorate as desired.
Cooking Tip:
- You can store the Swiss buttercream for up to 3 days in the fridge.
- To avoid the sweet-buttery taste a bit, I suggest you use the best quality raw butter as possible or make the butter yourself. How? Just follow this link.
- Chocolate? You can mix into a Swiss buttercream any chocolate you like and prefer.
- The same goes for the other extras; marmalades, jams, fruit toppings.
