Food is best gift you could ever give. Cupcakes seems to be the constant hit wherever I go. They are sweet, personalized and beautiful. My roommate Elvera LOVES cupcakes from the Sprinkles Bakery based in California. To make her feel more at home, I baked red velvet cupcakes with two different types of frosting, heaped high in the same style of Sprinkles bakery. I have experience making frosting, and found that there is no point in making frosting that one can buy in a carton in the store. I found the two most amazing (tried and true) frosting recipes EVER!
CHOCOLATE CREAM CHEESE FROSTING:
from: http://www.cupcakeproject.com/2008/04/my-favorite-chocolate-cream-cheese.html
- 8 ozs cream cheese, room temperature
- 1/4 C unsalted butter, room temperature
- 4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
- 1/2 C cocoa powder
- Mix cream cheese and butter until smooth and creamy.
- Mix in powdered sugar, one cup at a time.
- Mix in cocoa powder.
VANILLA BUTTERCREAM FROSTING:
as adapted from Demolition Desserts
Ingredients:
4 oz. unsalted softened butter
2 1/2 c. or 10 oz. powdered sugar
1/2 t. kosher salt
1 T. plus 1 t. whole milk
1 t. pure vanilla extract
1 t. fresh lemon juice (I put 1/2 t.)
Directions:
In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds and then add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl. Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined. Scrape down the bowl again. Beat on high speed for 5-6 minutes or until the frosting is fluffy. She says that she prefers to use it the same day, but that it can keep in the refrigerator for 3 days if tightly wrapped. I have also left it out at room temperature overnight (if I was going to use it in the morning) and it was just fine. Make sure and stir the buttercream well though before using to get the air bubbles out of the frosting.
