CUPCAKE FROSTING
Simple vanilla frosting is a great topper for any cupcake. I frosted 300 cupcakes with this recipe for my wedding in lieu of a traditional cake. It made for a delicious bridal twist. - Annie Rundle, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth.
Nutrition Facts :
ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING
A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!
Provided by BakinMama
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
- In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
- Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
- To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
- Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 62.5 g, Cholesterol 69.8 mg, Fat 29.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 11.6 g, Sodium 353.1 mg, Sugar 48.1 g
CARROT CUPCAKE WITH CINNAMON CREAM CHEESE FROSTING
This is a simple carrot cupcake that is moist and great for people who don't like nuts! I use about half a bag of baby carrots and chop them in a food processor.
Provided by Ilovecookies78
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 30
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.
Nutrition Facts : Calories 300 calories, Carbohydrate 34.7 g, Cholesterol 41.1 mg, Fat 17.4 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 5.5 g, Sodium 159.5 mg, Sugar 25.7 g
BBQ BACON CHEDDAR MEATLOAF CUPCAKE & MASHED POTATO FROSTING
Make and share this BBQ Bacon Cheddar Meatloaf Cupcake & Mashed Potato Frosting recipe from Food.com.
Provided by taylormademarket
Categories One Dish Meal
Time 1h
Yield 12 meatloaf cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
- Add chopped onion to the reserved bacon drippings and sauté 3-4 minutes. Cool.
- Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sautéed onions & crumbled bacon to a bowl and mix until combined.
- Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.
- While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more cream or milk - although they need to be stiff enough to pipe on top.
- Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.
Nutrition Facts : Calories 280.2, Fat 15.4, SaturatedFat 7.4, Cholesterol 98.8, Sodium 377, Carbohydrate 18.8, Fiber 1.4, Sugar 4.1, Protein 16.8
GEORGETOWN CUPCAKE'S VANILLA FROSTING
Use this vanilla frosting when making Georgetown Cupcake's Election Day Cupcakes
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 dozen cupcakes
Number Of Ingredients 4
Steps:
- Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.
ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
- In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
- In a small bowl, combine the soymilk and vinegar and set aside.
- Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
- Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
- In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
- In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
- In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
- Ingredients and Directions
- Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.
ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING
Categories Nut
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
- In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
- Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
- To make caramel: Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
- Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
- Note: Butter can be substituted for margarine, of course, but that's just what I used. The milk could be any type; I used whole milk.
- Note: If desired, save back a tablespoon or so of the caramel from the frosting, for a drizzle over the top of the cupcakes.
CHOCOLATE FROSTING FOR CUPCAKE DECORATING
This frosting is used to create the faces for the Monkey Cupcakes and Mouse Cupcakes, and as an anchor for the Chocolate Faux-Bois Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Sift sugar, cocoa powder, and salt into a large bowl. Beat cream cheese and butter with a mixer on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Beat in sugar mixture. Beat in chocolate, then sour cream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
DARK CHOCOLATE FROSTING ( FROM SPRINKLES/THE ORIGINAL CUPCAKE BAKERY)
Got this recipe in a package of premixed cupcake package. I made the cupcakes and the frosting, but I thought the frosting was the real star of the show.
Provided by Michelle Antonacci
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt of medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners sugar and beat until encorporated. Add the vanilla and beat until smooth and creamy. stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occcasionally to scrape down the sides of the bowl. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add milk, 1 T at a time if frosting does not have spreadable consistency.
SWEET POTATO CIDER CUPCAKE WITH MARSHMALLOW FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy. Add the eggs, 1 at a time, beating after each addition. In a food processor, combine the sweet potatoes, apple cider, and vanilla. Blend until smooth. Put aside. In a bowl, combine flour with remaining dry ingredients. Whisk until blended. Add the flour mixture to the sugar mixture, alternating with the sweet potato mixture. Beat at low speed just until blended after each addition. Fill the cupcake liners three-quarters full with batter. Bake until golden brown, 22 to 24 minutes. Remove from the pan immediately. Cool completely. For the cider reduction: In a medium saucepan, bring the cider to a boil, add the vanilla bean, and cook until the cider reduces to about 2 cups, 20 to 25 minutes. Add the butter and sugar. Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes. Transfer the mixture to glass bowl. Cover. Refrigerate for at least 3 hours, or until reduction is cooled completely. Can be made up to 3 days in advance. Reserve half for the Marshmallow Cream Frosting and half for assembling the cupcakes. For the marshmallow frosting: In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, scraping down the bowl occasionally, about 2 minutes. Add the Caramel Cider Reduction and beat until incorporated. Remove the bowl from the mixer and fold in the marshmallow creme until incorporated. For the pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Melt the butter in a bowl in the microwave. Coat the chopped pecan with butter. Pour onto the prepared baking sheet and toast in the oven for 5 minutes. Sprinkle with salt while warm and toss. Cool completely. To assemble: Drizzle a small amount of Caramel Cider Reduction over the top of each cupcake. Generously frost each cupcake with Marshmallow Frosting and sprinkle with Toasted Salted Pecans.
ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING [61]
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder. In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full. Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature. Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
DOROTHY'S APPLESAUCE CUPCAKE WITH CINNAMON GOAT CHEESE FROSTING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 40 cupcakes).
- For the apple filling: In a medium bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, nutmeg and apples. Set aside.
- For the applesauce cake batter: Cream together the granulated sugar, butter and oil in a large bowl. Beat in the eggs one at a time. Add the flour, baking soda, cinnamon, nutmeg and salt and beat until well mixed. Add the applesauce and vanilla and mix well.
- Fill the liners one-third full with the applesauce cake batter. Add some of the apple filling on top, and then add additional applesauce cake batter to cover the apple filling; the liners should be two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
- For the frosting: In a large bowl with an electric mixer, cream together the butter and goat cheese until light and smooth. Add the confectioners' sugar 1 cup at a time and mix until fully incorporated. Add the vanilla bean paste and cinnamon and beat on high until light and fluffy.
- Using a piping bag, pipe the frosting onto the cupcakes.
BUTTER PECAN CUPCAKE WITH REAL MAPLE FROSTING
I have been known to top this off with candies pecans, and with crumbled up bacon!!! SO YUMMI!
Provided by Erika Hollis @ErikaAlice
Categories Cakes
Number Of Ingredients 8
Steps:
- FOR FROSTING, Add all of your ingrediences together and beat until creamy. Pipe into a piping bag, or just frost your cupcakes. Top off with crumbled bacon, or candied pecans, or drizzle with Maple syrup...Oh so good!
- In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside and let them cool
- In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans. Fill your prepared muffing/cupcake lined pans about 3?4 the way to the top. Put into 350 degree oven for 20 - 25 minutes. Let cool and frost with the Maple frosting. ENJOY!
ORANGE SLEEPY POPPY CUPCAKE WITH SPIKED ORANGE CREAM CHEESE FROSTING
Steps:
- For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).
- In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.
- Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.
- For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.
- Using a piping bag, pipe the frosting onto the cupcakes.
HEALTHY LEMON CUPCAKE FROSTING
Taken from Gary & Janella's Good Chef Bad Chef tv show, this was shown in 2006 but the show is on re-runs, on UKTV Food. A healthier take on a cream cheese frosting.
Provided by EliteTwig
Categories Dessert
Time 10m
Yield 8-12 cupcakes, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Place icing sugar in a bowl and create a whole in middle and hollow out.
- Add Yoghurt into centre of bowl.
- Carefully fold yoghurt into icing sugar making sure of no lumps.
- Continue mixing until a thick but moveable texture is formed.
- Add lemon zest and lemon juice and mix.
- Finally add a tiny drop of yellow food colouring and mix.
- Your ready to generously frost your cupcakes.
Nutrition Facts : Calories 62, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.5, Sodium 2.1, Carbohydrate 15.6, Sugar 15, Protein 0.1
DELICIOUS VANILLA BUTTERCREAM CUPCAKE FROSTING
Make and share this Delicious Vanilla Buttercream Cupcake Frosting recipe from Food.com.
Provided by Anita Harris
Categories Dessert
Time 30m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer) beat together shortening and butter.
- Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently.
- When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping). Increase mixer speed to medium/medium high and beat for 4-5 minutes.
- If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks.
- For thin spreading consistency add 2 tablespoons light corn syrup or milk.
- For pure white frosting (stiff consistency) omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes.
- For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.
Nutrition Facts : Calories 150.8, Fat 8.2, SaturatedFat 3.5, Cholesterol 10.3, Sodium 34.8, Carbohydrate 20, Sugar 19.6, Protein 0.1
RED VELVET CUPCAKE W/WHIPPED CREAM CHEESE FROSTING FOR DIABETICS
I can't think of a better way to say "I love you," than a perfect Red Velvet Cupcake. These easy-to-make one-bowl cupcakes take the cake with just 180 calories and a mere teaspoon of added sugar. (For comparison, a typical bakery Red Velvet Cupcake with Cream Cheese Frosting has over 500 calories and a whopping 15 teaspoons of sugar). Recipe courtesy of Diabetes Health newsletter.
Provided by Crafty Lady 13
Categories Dessert
Time 30m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Frosting:.
- Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
- Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly until just mixed.
- Cupcakes:.
- Preheat oven to 350°F Coat a nonstick 12 muffin tin with nonstick baking spray or line with cupcake liners.
- In a medium-sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, vanilla extract, sweetener, and red food color.
- Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
- Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
- Top each cupcake with 2 tablespoons of frosting.
- *A light dusting of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrates.
Nutrition Facts : Calories 218.5, Fat 12.1, SaturatedFat 4.3, Cholesterol 31.4, Sodium 265.6, Carbohydrate 21.8, Fiber 0.6, Sugar 7.6, Protein 6
CHOCOLATE GUINNESS CUPCAKE WITH BAILEY'S IRISH CREAM FROSTING
Steps:
- pre-heat oven to 350 degrees 1. Bring 1/2c stout and 1/2c butter to simmer in a large saucepan over med heat. Add cocoa powder & whisk mixture until smooth. Remove from heat. 2. In a med bowl, whisk together flour, sugar, baking soda, salt. In another large bowl, beat together the egg and sour cream. Beat in choc/stout mixture. Add in dry mix until just combined; don't over-mix! 3. Line cupcake tray; fill ~3/4 way. Bake for ~17-20 min @ 350 degrees. Let cool in pan for a few minutes then remove & cool completely on rack. 4. Ganache: Chop chocolate into coarse pieces and melt in double boiler with cream. Stir until smooth. Stir in butter, Baileys, and whiskey. 5. Core top of cupcake then pull up. Once the cupcakes are all cored, take a spoon and carefully fill w/ ganache. 6. Mix butter on medium speed until it's nice and fluffy. Then add confectioners' sugar, starting with a few tablespoons at a time until you're liking the consistency (
FUDGE CUPCAKE FROSTING
This is the frosting recipe that goes with the Fudge Cupcake recipe I uploaded. Will frost 18 cupcakes. You can also use those to frost a cake as well. If you have the time cool the cupcakes and cover them, let them sit for several hours before frosting them...it's makes them even better.
Provided by Foxfire13
Categories Dessert
Time 5m
Yield 18 cupcake frosting
Number Of Ingredients 2
Steps:
- If you use a double boiler for this frosting, it's fool-proof. You can also make it in a very heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
- Fill the bottom part of the double boiler with water. Make sure it doesn't touch the underside of the top.
- Put the chocolate chips in the top of the double boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat. Stir occasionally until the chocolate chips are melted.
- Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
- Spread on cupcakes, making sure to fill in the "frosting pocket.".
Nutrition Facts : Calories 160.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 7.5, Sodium 30.1, Carbohydrate 23.8, Fiber 1.1, Sugar 22.2, Protein 2.5
PALEO CHOCOLATE CUPCAKE AND FROSTING
From http://www.elanaspantry.com/paleo-chocolate-frosting/ Seriously delicious. I make mine all in the Thermomix.
Provided by Wendys Kitchen
Categories Breads
Time 40m
Yield 8 cupcakes
Number Of Ingredients 10
Steps:
- Cupcakes:.
- Pulse together dry ingredients in a food processor.
- Pulse in wet ingredients.
- Line a 12 cup muffin pan with paper liners and scoop ¼ cup into each.
- Bake at 350° for 15-18 minutes.
- Cool, ice and serve.
- Frosting:.
- n a small saucepan over very low heat, melt chocolate and coconut oil.
- Stir in vanilla extract.
- Place frosting in refrigerator for 15-30 minutes to thicken.
- Remove from refrigerator and whip frosting with a hand blender until thick and fluffy.
Nutrition Facts : Calories 199.9, Fat 15.5, SaturatedFat 10.4, Cholesterol 93, Sodium 150, Carbohydrate 13.8, Fiber 1.2, Sugar 11.7, Protein 4
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