So, I’ve turned another year older since you last heard from me. We tamely celebrated my birthday this weekend and although my celebrations may not be to the level of intensity they once were, I was showered in gifts and most certainly spoiled rotten!
Unfortunately Aaron had to work (shocker) which threw a wrench in our plans but Mairead and I had no problem taking over the cake situation.
One dessert was a turtle ice cream cake and the other a homemade cheesecake (thank you Janna!). Because two cakes were not enough (ha!) and neither of these were making their way to a construction site in Aaron’s lunch, mini chocolate cakes with real strawberry buttercream icing happened today.
I’ve posted the recipe for this chocolate cake on the blog before but seriously I have no reason to seek out another chocolate cake; this is the very best! What I wanted to share with you this time is the strawberry buttercream icing. Amazing!!
It’s no secret I love butter but this icing is one recipe where you will for sure want to use unsalted butter. Most buttercream icings call for unsalted, but this one I would definitely make sure of it! Also, I found they tasted better when kept cool in the fridge opposed to let sit on the counter for too long. Enjoy folks and Happy Valentine’s Day! Xo
The Best Chocolate Cake with Real Strawberry Buttercream Icing
1 ¾ cup flour
1 ½ cup sugar
¾ cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup brewed coffee, cooled to room temperature
1 cup buttermilk
½ cup canola oil
1 tsp vanilla extract
Preheat oven to 350°F.
Lightly grease cake pans or prepare muffin tin with liners and set aside.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl.
In a separate bowl whisk eggs, coffee, buttermilk, oil and vanilla extract.
Combine the wet ingredients with the dry ingredients and stir until well incorporated.
Pour batter evenly into pans or muffin cups about 1/2 to 3/4 way full.
Bake for 20-25 minutes or until cake tester comes out clean (less if using mini cake pans)
Cool completely before frosting.
Real Strawberry Buttercream Icing:
1/2 cup sliced strawberries, (if using frozen, thaw first)
1 cup unsalted butter
3-4 cups icing sugar
1 tsp vanilla extract
In a blender puree strawberries until no lumps appear. Set aside.
Using a hand or stand mixer beat butter until light and fluffy, 1 – 2 minutes.
Add pureed strawberries and stir to mix.
Add icing sugar and vanilla and beat until well blended and very smooth.
Icing cake or cupcakes as desired.
By Three Happy Folk