- Some notes about this cake mix: It will be MUCH runnier than many cake mixes.
- At first, it smells kinda beery. Then once it's all mixed in together, life is good :)
- Before I took it out, i touched it lightly and the cake sprung back anyway, however please note that even though it did this, it still didn't actually look cooked. This is fine.
- This particular time, I used regular butter-cream as I was making millions of little cupcakes, however I believe it would probably taste even better with the cream cheese frosting
- I made regular cupcakes, mini muffin, and also mini cupcake size. I adjusted the cooking time by sight, I figured about 10 minutes for the tiny ones, 12-14 for the medium size. If you are making a whole cake, it should take about 45 minutes, until the top is springy (bounces back when touched lightly) and a skewer comes out clean when put through the middle of the cake.
To make frosting:
Sift the icing sugar into a bowl (the bowl of free standing mixer if you're using).
Chop the butter into small cubes, and if it's not soft, put in the microwave in 5 second intervals until it's soft and pliable.
Work the butter into the icing sugar with the back of a spoon. This is my method of preventing the whole kitchen becoming a cloud of icing sugar, as whilst it does smell quite nice, it's also horrible and messy.
Once you've worked the butter in, using the electric whisk (or freestanding mixer with paddle attachment) mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. You can choose to cover your freestanding mixer with a clean teatowel at this point, to make sure the clouds of icing sugar don't puff out. but if you've worked in the butter, this shouldn't happen. Having the butter at room temperature REALLY helps for this!
Add the cream cheese and mix in a low speed (I "pulse" it in until it's combined then increase the speed to medium and beat until the frosting is light and fluffy. Be careful not to overbeat the cream cheese frosting, as it can go from voluminous and fluffy to runny in a surprisingly short amount of time. You can beat the hell out of it for a couple of minutes though! it DOES need to be nice and fluffy!
Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.
As I used buttercream, I piped the frosting on. The frosting above should just be spread on using a palette knife :)