This weekend, we celebrated Bink’s 34th birthday. And what has the 34-year-old Binks been wanting for his birthday? Why none other than the mighty cupcake.
What’s the purpose to the cupcake? Read to the very end and find out!
Call me ignorant – well for many reasons but namely this one – I don’t care whether it’s cupcake or cake. I like both and both love me.
Binks, on the other hand, will go bonkers for a cupcake over a cake any day. Even if we were at a party and there was a delectable cake and an average looking cupcake, he would reach for the cupcake. I don’t get it. Maybe you can explain it to me?
To me, it’s the difference between picking a blue M&M as opposed to a red one. Am I stirring up some feathers? I apologize.
Meet Bink’s birthday cuppy-cake. The cake recipe is the same that’s used here. I will never buy or make another yellow cake again now that I have this.
The frosting is none other than a chocolate butter cream. Again, I won’t look any further. I’m happy with what I concocted.
Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4.5 cups powdered sugar
- 1.25 cups cocoa powder
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 tsp salt
- Cream butter in your mixer on medium speed.
- Gradually add in powdered sugar.
- Gradually add cocoa powder.
- Add vanilla extract.
- Add cream.
- Add salt.
- The consistency should be soft, light and spreadable. Keep scraping down the pan so that all the ingredients are incorporated.