Baking Ingredients

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Buttercream frosting

250g / 1 Cup Butter (salted or unsalted)375g 3 Cups Icing Sugar | Powdered Sugar | Confectioners Sugar30ml / 2 Tablespoons Milk

Add room temperature butter to a bowl. Beat the butter for 5 minutes until it has become light and airy, doubled in size and lost most of it's colour. Start adding the icing sugar half a cup at a time, beating for about a minute in between each addition. Use the milk to thin out the consistency of the icing, add it a teaspoon at a time. This is also the time to add any flavourings or colourings that you would like. This icing can last in the fridge for a few weeks or the freezer for 3 months. When you are ready to use just let it get back up to room temperature.

Sugar Cookie Dough

1 Cup Butter1 Cup Sugar1 Egg1 1/2 tsp Vanilla2 1/2 Cups Flour1/2 tsp Baking Powder*1/2 tsp Salt

*To make your cookies without having them rise take out the baking powder!

Chill for an hour or overnight before baking. Bake at 350 degrees for 8 - 12 minutes or until the edges are golden brown. Baking time may vary on your oven.

Chocolate Cupcakes

3 Eggs Whisked,

1/2 Cup of Sugar,1/2 Cup of Cake Flour,1/4 Cup of Cocoa Powder,1/2 Tsp of Vanilla Extract,2 Tbsps of Chocolate Chips (Melted) *I used Milk, 1 Tbsp of Instant Coffee,1/4 Cup of Hot Water.

Whipped Cream;3/4 Cup of Heavy Whipping Cream,1 Tbsp of Powdered Sugar,1/2 Tsp of Vanilla Extract.

1- Whisk together the Cocoa Powder, Instant Coffee, Vanilla Extract, Melted Chocolate and Hot Water in a small bowl. Set aside.

2- In a large bowl, mix eggs and sugar together with an electric mixer until it doubles in volume and turns pale, light and fluffy in appearance. (Beat for about 5-10 minutes to get the right consistency)

3- Add the Chocolate mixture into the light egg and sugar mixture you've set aside in Step 1. Whisk until well combined and mixed through.

4- Gradually sift in the flour and gently mix with a small whisk to prevent flour lumps. Do not overmix otherwise you'll have bread-y/chewy cupcakes! D:

5- Once the batter is well mixed and combined, portion the batter evenly into cupcake liners with an ice-cream scoop.

6- Bake at a preheated 180C for 20-30 minutes or until a toothpick inserted into a center of a cupcakes comes out clean without any batter!

7- In a large bowl, pour your heavy whipping cream, along with the powdered sugar and vanilla extract. Simply use a whisk and some elbow-grease to whip the cream until it forms a soft peak. (Go ahead and use your electric mixer, you know you want to. ;) )

8- Place the whipped cream into a piping bag fitted with a 'star tip' and gently pipe your desired pattern. Decorate as you like- be as creative as you can!