I finally found the key ingredient in delicious homemade frosting: Cream Cheese.
After weeks of thinking and recipe Googling, I decided on my flavors. First things first, need to lessen the holiday baking stash. Get rid of all cake mixes and candies.
The first batch I made was Chocolate Cherry. I used a recipe found here. Didn’t quite follow all the steps. The cupcakes were delish, but I’d either use only half of the cherry pie mix, or run it through my food processor before mixing with the batter. The heavy cherries just sank to the bottom of the paper. This recipe alone made like 36 cupcakes. If you like this flavor combo, I highly recommend.
Yum! Red Velvet was great! Recipe here. Deliciousness all around, follow the recipe as-is.
I found this recipe by accident, and I love mandarin oranges AND coconut, so it seemed like a win-win. I made this one with my Mom in mind because she was coming to my party and she doesn’t care for chocolate. These would be absolutely perfect as a breakfast muffin.
My complaints are small – 2/3 cup of oil was way too much. The PAN was greasy when I took the cupcakes out. Cut back to 1/3. Run the oranges through the food processor.
Don’t mind the burnt coconut, that’s the work of my lovely oven. The oven that I still haven’t mastered after a year and using it every week.
The other cupcakes were candy-bar themed.
I used a vanilla cake mix and divided the batter into two, Heath for one half and Cookies and Cream for the other.
The Heath were kinda fails. I put at least a cup of Heath bar in the cake batter. Halfway through cooking, I dropped a caramel into each cupcake. Thats where the fail comes along. The caramels were just sticky, hard and annoying.
Cookies and Cream also a failure. The crushed Oreo crumbles dried out the cupcake batter, so even tho I cooked these the correct time, they were still way way way dry and burnt.
Both of these cupcakes had plain Cream Cheese frosting.
- Cream Cheese (the 8oz container)
- Butter/Margarine/Crisco (whatever you got works) – 1 cup
- Powdered sugar (lots) – start with half a bag
- Milk (for thinning)
Mix room temp cream cheese and butter until smooth. Add powdered sugar accordingly. Add vanilla. Taste. Add more powdered sugar if you need a thicker mixture. Mix til you think it tastes great. This is a big mixture for tall frosting, aka drowning the cupcake in frosting, as it should be.
You do not need any fancy schmancy cake decorating tools. I *tried* to use my reusable bag for one of the batches, was a total failure. It wasn’t Wilton’s but the bag was busting at the seams and seemed like the frosting was seeping through the fabric (word to the wise, dont buy cake decorating sets from Ikea). So, for the rest of them I just used gallon sized freezer bags. Worked great, less mess.
The last two had peanut butter themes – so take the above frosting mixture and add peanut butter. Start with half a cup. Add accordingly.
I mixed like a cup or two of crushed Butterfinger into the batter. Cook. No complaints.
I saved these for last because they were by far my favorite. I saved out 12 whole PB cups to top the cupcakes. The remaining were ran through the food processor and mixed into the batter.
So there you have it. Please don’t eat your computer screen.