Monday, August 2, 2010

Frosting.....and Cupcakes to Go With It!



Chocolate Peanut Butter Frosting

I don't know about all of you, but I remember the good ole' days when my sis would make a batch of homemade chocolate frosting when my parents were away and then we would get some big spoons and go to town! I imagine my parents probably didn't appreciate the after-effects of such occasions.

Anyway, despite the bellyaches, I am still a huge advocate of enjoying delicious frosting. Yes, all by itself. Especially chocolate frosting! Luckily, my husband is quite an awesome frosting maker, and basically can whip up any kind of flavor that you can imagine!


So, given that this is a chocolate blog, I definitely wanted to share two of my chocolately favorites with you: chocolate coconut frosting, and chocolate peanut butter frosting. (He also makes an awesome strawberry frosting and cinnamon sugar frosting, so if you would like these let me know and I'd be happy to share them, too!)


Oh, and if by chance you do want something to put them on, I'm including a delicious cupcake recipe that we've been working on for you to try out!

Chocolate Coconut Frosting

1/2 stick butter (softened)
1/2 box (4oz) cream cheese (softened)
Pinch of salt
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 3/4 cups powdered sugar, sifted
4 Tbsp sifted flour
Cocoa powder to taste (2 Tbsp ish)

Beat together butter, cream cheese, salt and extracts on medium speed until light and fluffy. Reduce mixer speed and slowly add powdered sugar (measure, then sift), flour and cocoa. Beat until well combined. Frosting should be smooth and creamy.

Chocolate Peanut Butter Frosting

I don't have exact proportions on this one, as my husband and I often like to bake using the "taste" test method. Anyway, you'll get the idea.

1 part creamy peanut butter
1 part butter (softened)
(so basically 50/50 split on these)

Mix together peanut butter and butter.  Add a "decent" amount of vanilla. Then mix in cocoa powder to taste (Ben warns not to put in too much - it won't look dark, but then when you add the powdered sugar, the darkness comes out.) Finally add powdered sugar to your desired sweetness. Texture of the frosting should be thick, almost like play-dough. This one basically tastes like a Reeses PB cup.



Vanilla mini-cupcake with cinnamon-sugar frosting
 Ben's Vanilla Cupcakes

1 1/2 sticks of butter
1 1/3 cups sugar
3 eggs
2 cups sifted cake flour
1 tsp baking powder
2/3 cup whipping cream
3/4 tsp vanilla extract

Make sure all the ingredients are at room temp. Preheat over to 350 for cupcakes, or 340 for miniature cupcakes. In a medium bowl, using a hand mixer on high, beat together the butter and sugar until light and fluffy. Separate two of the eggs. Add the remaining egg and the two egg yolks to your butter mixture and beat on high until light and fluffy. Beat the separated egg whites on high speed until firm peaks form and set aside.

In a small bowl, mix together the flour (sift, then measure) and baking powder. In a measuring cup, combine the whipping cream and the vanilla extract. Add 1/2 flour mixture to the butter mixture and beat on medium speed until combined. Slowly beat in the cream mixture on medium speed. Add the reamining flour mixture and beat on medium speed until just combined. Don't overbeat. Mixture should be very thick. Fold in the egg whites with a scraper. Fill the cupcake cups about 3/4 of the way. Cook cupcakes at 350 for 23-25 minutes and mini-cupcakes at 340 for 16-18 minutes until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Tops should be white, not browned. Let cool in muffin pan. Makes approx 12 cupcakes or 24 mini cupcakes.

Variations: Chocolate of course! (take out some flour and subs cocoa powder); Pureed strawberries (subs for a portion of the whipping cream); Coconut (add coconut extract to basic recipe). Have Fun!


Chocolate Mini-Cupcakes


1 comment:

  1. LOL - that PB frosting is my kind of recipe.

    ReplyDelete