Pie Crustย 

I love making stuff from scratch. Messy hands are the best hands ๐Ÿค—. Pie crust dough is super easy to make and customizable whether you want it sweet or not. Here we go:


2 cups flour // 3/4 cup softened (not liquified) butter (you can use vegan butter or margarine too) // 1/2 cup water // (optional: for a sweet crust, add 3 tbsp of sugar)


In a large bowl, mix the flour and the softened butter. You should get a lumpy, sand-like texture // Gradually add the water while working the dough. You should get a soft and light dough. If too sticky, add some flour as needed but not too much // Grease a pie mold and spread the dough // take a fork and use it to make holes all over the dough. This would enable it to “breathe” // Put an aluminium sheet on the dough and dried chickpeas on top (any other dry legume would do fine as well) This is so that the dough will not rise while you bake it // bake the dough for about 40 min in a preheated oven at 360F/180C until it is cooked

Buttercream (chocolate and vanilla)

Let’s talk about buttercream. I love it because it’s very versatile and easy to make. The butter to icing sugar ratio I normally follow is 1:3. Of course, you can also add some vanilla extract, milk or maple syrup to taste. Or you could substitute some icing sugar for cocoa powder.  Just make sure the cream stays consistent, cause a cream that’s too liquid wouldn’t set very well of course. Also, it’s always a nice idea to put the icing if thr fridge for 30 min before putting it on the cupcakes or cake, so that it sets properly. 
Chocolate buttercream (8 cupcakes):

3 tbsp cocoa powder // 1/2 cup icing sugar // 1/4 cup softened butter (let it sit at room temperature for about an hour) // 1 tsp maple syrup // 1 tbsp milk

You should get something like this:

and this

Vanilla buttercream
1/4 cup softened butter // 3/4 cup icing sugar // 1 pack vanilla sugar (about 8g) or 1 tsp vanilla extract // optional: 1 tbsp milk, depending on the consistency you’re looking for