I love baking. I find it so therapeutic. I hardly ever eat what I've made, I might just sample one to check the taste etc., but my boyfriend is highly appreciative of the endless supply of cakes, cupcakes, loaves and bread that he gets to munch his way through. I have a cupboard full of colourings, edible glitter and other decorations to smother my cupcakes with. My current favourite is pink sponge with pink icing, pink glitter and silver balls on top. Anyone guessing I like pink?
I have, however, had many problems in the past trying to make the perfect cream cheese frosting (the best for cupcakes). I like to be able to pipe it in swirls on top of the cupcake without it collapsing into a gloopy mess. Mine always ends up too runny, or too grainy (where the butter starts separating from the colouring... yuck). I have now found out that I was "overbeating". Courtesy of How To Eat A Cupcake, I now have the recipe and technique for the perfect frosting:
"Yields: About 2 cups
Ingredients:
8 ounces cream cheese
5 tablespoons unsalted butter (optional)
2 teaspoons vanilla
2 to 2 1/2 cups powdered sugar, sifted
Grated lemon or orange zest, ground cinnamon, or liqueur of choice
Food Processor Method
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy. If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste.
Electric Mixer Method
Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste. This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using."
I can't wait to try this out! For other recipes and amazing cupcake tips, visit How To Eat A Cupcake. Warning, it will make you very hungry.
I have, however, had many problems in the past trying to make the perfect cream cheese frosting (the best for cupcakes). I like to be able to pipe it in swirls on top of the cupcake without it collapsing into a gloopy mess. Mine always ends up too runny, or too grainy (where the butter starts separating from the colouring... yuck). I have now found out that I was "overbeating". Courtesy of How To Eat A Cupcake, I now have the recipe and technique for the perfect frosting:
"Yields: About 2 cups
Ingredients:
8 ounces cream cheese
5 tablespoons unsalted butter (optional)
2 teaspoons vanilla
2 to 2 1/2 cups powdered sugar, sifted
Grated lemon or orange zest, ground cinnamon, or liqueur of choice
Food Processor Method
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy. If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste.
Electric Mixer Method
Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste. This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using."
I can't wait to try this out! For other recipes and amazing cupcake tips, visit How To Eat A Cupcake. Warning, it will make you very hungry.
Posts
Oooh I'm going to check out that website! I am cupcake obsessed too!
ReplyDeletexx
Daisy - haha yay, a fellow cupcake addict! It's a shame they are like 300 calories per cake. AT LEAST! :(
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