BROWN SUGAR FROSTING

Theres been a lot of feedback on this recipe. It originally had brown sugar in it so that it could have that rich brown sugar flavour. But it was grainy. When I realised where brown sugar get's it's flavour from I did away with the brown sugar and replaced it with molasses! So you still get that really beautiful rich flavour with none of the graininess!

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If you're after something less sweet and much smoother, try out my Swiss meringue buttercream frosting!

INGREDIENTS

Makes 1 batch frosting / Enough for 12 cupcakes

Frosting

• 250g (1 ¼ cups) unsalted butter (softened)

• 620g (4 cups) powdered sugar, sifted

• 2 tbsp molasses

• 1 tsp vanilla extract

• 175ml (½ cup) molasses

Method

Frosting

Start off by placing your softened butter into your stand mixer bowl and start off on low speed to break the butter up a little, then turn up to high speed for 5 min.

Stop the mixer and scrape down before you add the powdered sugar, vanilla extract and molasses. Mix for a further 5 min, scrape down once more and mix for a couple more minutes on high.

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NOTES

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For chocolate-flavoured buttercream, just add 80 g (23/4 oz) sifted unsweetened cocoa powder with the icing sugar.

My cake recipes sometimes call for more than one batch of frosting. Depending on the size of your mixing bowl, you may need to split the frosting into two batches when flavouring and colouring it.

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TOOLS YOU'LL NEED

• Mixing bowls

• Measuring cups

• Measuring spoons

• Stand mixer

• Electric hand mixer (if you don't have a stand mixer)

• Paddle attachment

• Spatula

• Sieve