Chocolate cupcakes w/vanilla & chocolate cream cheese frosting |
For these cupcakes I just used a chocolate cake mix, but upped the flavor profile by adding 2 teaspoons of chocolate extract. Mmmmmm, liquid chocolate....But back to the recipe. Once you have made your 24 cupcakes, whip up some cream cheese frosting.
Cream Cheese Frosting:
8 oz softened cream cheese
1/2 C softened butter
2-3 C powdered sugar (2 C for soft frosting, 3 C for stiff frosting)
1/3 C milk
1 T vanilla extract
Cream the butter and cream cheese together and slowly add the powdered sugar. Add milk until you reach a desired consistency, then fold in the vanilla. Divide frosting in half, leave one as the vanilla cream cheese frosting. Add 1 T chocolate extract and 1/4 C sifted cocoa powder to the other half of the frosting to make the chocolate cream cheese frosting.
I mixed and matched the two flavors by putting a chocolate filling in the vanilla topped cupcakes and vanilla filling in the chocolate topped cupcakes. I used a large star tip for the vanilla frosting, and just a plain ol' butter knife for the chocolate frosting (with a 'healthy' dollop of vanilla on top of that).
Isn't my new stand so pretty? |
*Tip* To make it easier on yourself to fill a pastry bag, simply grab a tall drinking glass, place the pastry bag tip end down into the glass, and fold the top sides of the bag over the edge of the glass. Now you don't need four hands to hold, scrape, scoop and clean off the counter!
Do you have a favorite helpful tidbit for frosting cakes and cupcakes?
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