Category Archives: Frosting

Jul11

Chocolate Chip Cupcakes with Cookie Dough Frosting

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These are brown sugar cupcakes with chocolate chips in them and cookie dough frosting…

In case you ever feel like eating cupcakes that taste like a chocolate chip cookie! 🙂

Chocolate Chip Cupcakes

Makes 12 cupcakes

Ingredients

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup light brown sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup chocolate (or white chocolate) chips

Directions

Preheat oven to 350 degrees. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds after each. Whisk together flour, baking powder, baking soda, and salt in a bowl. Measure out milk and vanilla together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/vanilla mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture.  Fold in chocolate chips.  Fill baking cups and bake for 20-22 minutes until golden and the cake springs back when lightly touched.

Cookie Dough Frosting

Ingredients

1 1/2 sticks unsalted butter, at room temperature
6 tbsp light brown sugar
1 3/4 cups confectioners’ sugar
1 tbsp. milk
1 1/2 tsp. vanilla extract
Mini chocolate chips (for decoration)

Directions

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the milk and vanilla extract until smooth and combined. Frost the cupcakes and sprinkle with mini chocolate chips.

Modified from: Hello Baker   (cupcakes) and KevinandAmanda (frosting)

Jul4

Cookies and Cream Cupcakes with Cream Cheese Frosting

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Very fun dessert! The Oreo at the bottom was my favorite part. 🙂

Cookies and Cream Cupcakes

Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2ÂĽ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped 

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.

From: Annie’s Eats

This recipe is supposed to yield 24 cupcakes but I was able to make 32.

Jan23

Hershey’s Perfectly Chocolate Chocolate Frosting

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Hershey’s “Perfectly Chocolate” Chocolate Frosting

1 stick (1/2 cup) butter
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Jan23

Decorating Cream Cheese Frosting

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This is a great cream cheese frosting to make if you plan to use it for decorating purposes- it’s stiff enough to pipe with and you can add milk, as needed, to make it creamier.

Decorating Cream Cheese Frosting

Ingredients

  • 8 oz cream cheese
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup Crisco shortening
  • 1 tsp pure vanilla extract
  • 6 cups confectioners’ sugar
  • 3 tbs milk (or more as needed)

Directions

Beat cream cheese, butter, and shortening until creamy.  Blend in vanilla extract. Alternate adding the sugar and milk until you have your desired consistency.


May2

White Cupcakes with Buttercream

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I made these cupcakes for Austin’s 4th birthday and they turned out great.  The almond extract really gives them a nice flavor. I will probably try them again with just vanilla but these were delicious and very well received at the party. They were the exact texture that I was looking for. Easy recipe and they bake fast!

White Cupcakes

Ingredients

  • 1 cup + 2 tablespoons whole milk, at room temperature
  • 6 large egg whites (Âľ cup), at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1½ sticks), softened but still cool

Directions

1. Set oven rack in middle position. Heat oven to 350 degrees.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Fill cupcake liners about 2/3 full. (I used an ice cream scoop to keep them even.) Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.

Makes 24 cupcakes

From: That’s The Way the Cookie Crumbles

This is the buttercream recipe that I’ve used before but never posted. 🙂

Wilton’s Buttercream Icing

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 2 tablespoons milk

Makes: About 3 cups of icing.

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

From: Wilton

I also topped these cupcakes with Hershey’s Perfectly Chocolate chocolate frosting and they turned out very well.


Dec26

Red Velvet Cake with Cream Cheese Buttercream Frosting

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I haven’t made red velvet cake in a couple years and tried a new recipe this time from Joy of Baking.  It came out very well! Nice and moist. The frosting recipe, from Martha Stewart, came out very pretty and creamy.

Cake Ingredients

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cake Directions

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

From: Joy of Baking

Cream Cheese Buttercream Frosting
Ingredients
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 (1-pound) box confectioners’ sugar
  • 1 teaspoon pure vanilla extract

    • Directions

  • Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
  • With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
  • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.
    • Aug8

    Strawberry Cake and Strawberry Cream Cheese Frosting

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    DSCN0912

    I made a strawberry cake that started with white cake mix several years ago.  This year, Shania asked for a strawberry cake for her birthday and I realized I’d lost the recipe!  This Paula Deen recipe is very similar to the one I made before and was delicious! Do not buy a strawberry flavored cake mix. This is just as easy but so much better.

    Strawberry Cake

    Ingredients

    • 1 (18.25-ounce) box white cake mix
    • 1 (3-ounce) box strawberry-flavored instant gelatin
    • 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
    • 4 large eggs
    • 1/2 cup vegetable oil
    • 1/4 cup water
    • Strawberry cream cheese frosting, recipe follows
    • Strawberry Cream Cheese Frosting
    • 1/4 cup butter, softened
    • 1 (8-ounce) package cream cheese, softened
    • 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
    • 1/2 teaspoon strawberry extract
    • 7 cups confectioners’ sugar
    • Freshly sliced strawberries, for garnish, optional

    Directions

    Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

    In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

    Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

    DSCN0918

    For the frosting:

    In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

    Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

    Jul8

    Pink Lemonade Cupcakes and Lemon Buttercream Icing

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    IMG_2824

    These cupcakes were kind of tart but I still liked them enough to make them again.  Next time, I will just use some water to dilute the lemonade.  This is another easy recipe that starts with a cake mix. 🙂

    Pink Lemonade Cupcakes

    Ingredients
    1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
    White cake mix (yes, the boxed stuff)
    3 egg whites
    2 Tbsp vegetable oil
    Non-stick spray
    Lemon Buttercream Icing

    * For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

    Directions
    In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

    Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.

    Once the cupcakes have cooled, make the icing and ice the cupcakes.

    I used vanilla icing because I have a thing about having the same flavor cake and frosting- it’s usually too much for me. 🙂

    But here is the recipe for Lemon Buttercream Icing:

    3 cups + 3 Tbsp confectioner’s sugar
    1 stick unsalted butter at room temperature
    1/8 tsp salt
    2 Tbsp lemon juice
    Red food color (to color icing and sugar, optional)
    1/4 cup granulated sugar (optional)

    Add the butter, confectioner’s sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

     

    From: Confections of  a Foodie Bride