Archive for Frosting

07 Jun 2015

Banana Chocolate Chip Donuts

No Comments Baking, Bars / Traybakes, Cupcakes and Frosting

It’s National Donut Day and I’ve had a craving for banana bread for at least a couple of months now. These banana chocolate chip donuts filled a gap. They have a caramel glaze and Dr Oetker Banoffee sprinkles which have chewy bits of toffee and banana pieces. I also used wholemeal seeded flour (which you can sub for plain flour), which adds extra texture.


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24 May 2015

Whipped Buttercream Frosting

No Comments Baking and Frosting

An icing sugar and butter based frosting which goes well with chocolate or banana.

Ready for piping

Ready for piping

Whipped Buttercream Frosting
 
Prep time
Total time
 
Author:
Serves: 12 cupcakes worth
Ingredients
  • 30g (2 tbsp) plain flour
  • 100ml (1/4c) milk
  • 1 tsp vanilla extract
  • 55g (1/3c) icing sugar
  • 100g (1/3c) butter
Directions
  1. Whisk the flour and milk in a saucepan on a medium heat until it starts to thicken.
  2. Cool completely (should be fairly thick)
  3. Add the vanilla and stir to combine.
  4. In a separate bowl, cream the icing sugar and butter until fluffy.
  5. Beat the two together for 45 seconds - 1 minute. Do not beat longer than one minute or the frosting will separate and break down.

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27 Feb 2015

White Chocolate Cream Cheese Frosting

No Comments Baking and Frosting

Particularly excellent on carrot cake, but also good for white/yellow cake – I used this on vanilla rainbow cupcakes. The frosting sets to a firm but spreadable/pipeable consistency.

White chocolate cream cheese frosting

White chocolate cream cheese frosting

White Chocolate Cream Cheese Frosting
 
Prep time
Total time
 
Author:
Serves: Spread for 12 cupcakes
Ingredients
  • 200g (1½c) icing sugar
  • 120g (4 oz) cream cheese
  • 30g (1/4c) butter
  • 1 tsp vanilla extract
  • 120g (6oz) white chocolate
Directions
  1. Beat the butter and cream cheese until smooth.
  2. Melt the chocolate in the microwave, then cool slightly. Add to the cream cheese and beat well.
  3. Add the icing sugar and mix until smooth.
18 Feb 2015

American Buttercream

No Comments Baking and Frosting

Smooth, creamy buttercream which can be piped or spread onto cupcakes.

American Buttercream
 
Prep time
Total time
 
Author:
Serves: 10 cupcakes worth
Ingredients
  • 150g (2/3c) unsalted butter
  • 250g (3/4c) icing sugar
  • 2 tablespoons whipping cream
  • 1 tsp vanilla extract
Directions
  1. Beat the butter and icing sugar until smooth, then add the vanilla and whipping cream.
  2. Mix on high speed until smooth.
04 Jan 2015

Chocolate Espresso Buttercream

No Comments Baking and Frosting

A coffee flavoured chocolate frosting which sets due to the high proportion of icing sugar. Before you spread this over cupcakes, allow it to cool and almost set, then stir to remove the crust – otherwise it will crack on the cupcakes.

Chocolate espresso frosting

Chocolate espresso frosting

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25 Dec 2014

Cream Cheese Frosting

No Comments Baking and Frosting

A spreadable cream cheese frosting perfect for carrot or chocolate cakes.

Finishing touches

Garnished with walnuts and sugar carrots

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08 Dec 2014

Peanut Buttercream Frosting

No Comments Baking and Frosting

A creamy peanut butter frosting which sets to a crunchy consistency. Works well with chocolate cakes as well as vanilla cakes.

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07 Dec 2014

German Chocolate Frosting

No Comments Baking and Frosting

A thick, chocolate caramel frosting with pecans and coconut which is spreadable on top of cupcakes.


German Chocolate Frosting
 
Prep time
Total time
 
Author:
Serves: 12 cupcakes
Ingredients
  • 180 ml (3/4c) evaporated milk/whole milk/cream
  • 60 g (1/4c) light brown sugar
  • 2 egg yolks
  • Dash of salt
  • 30 g (2 tbsp) butter (at room temperature)
  • 55 g (2 oz) dark chocolate
  • 110 g (1½c) coconut flakes, lightly toasted
  • 125 g (1c) pecans (halved and toasted for 5 mins)
  • 1 tsp vanilla extract
  • Optional: Maraschino cherries to garnish
Directions
  1. Whisk the evaporated milk, brown sugar, egg yolks and salt in a saucepan over a medium heat.
  2. Add the butter, then cook, stirring constantly until the mixture begins to thicken like custard and coats the back of a spatula. Do not boil.
  3. Remove from heat and immediately add the chocolate, stirring to melt.
  4. Once melted, add the coconut, pecans and vanilla.
  5. Cool to room temperature, then spread over the cupcakes. You can add chopped coconut, pecans or sprinkles (sparingly) if you're feeling extra fancy.
  6. Cool slightly before use.
Notes
Depending how your cupcakes came out, it should be possible to cut a cone in the top and pipe a teaspoon of the frosting inside as well. German Chocolate Cake is normally a layered cake, so a bit of frosting in the middle makes it truer to the full sized cake.

28 Nov 2014

Maple Syrup Cream Cheese Frosting

No Comments Baking and Frosting

Cream cheese frosting sweetened with maple syrup instead of the usual icing sugar. I used this on blueberry cupcakes but it would work well on any kind of vanilla cupcake.

Maple Syrup Cream Cheese Frosting
 
Prep time
Total time
 
Author:
Serves: 6 cupcakes
Ingredients
  • 110g (4oz) cream cheese
  • 75ml (1/3c) maple syrup
  • 250ml (1c) chilled double cream
Directions
  1. Beat the cream cheese and maple syrup until smooth.
  2. In another bowl, whip 250ml chilled double cream until soft peaks form.
  3. Add to cream cheese mixture and beat until desired consistency is reached.

 

18 Nov 2014

Chocolate Honey Buttercream

No Comments Baking and Frosting

The honey in this frosting gives it a smooth texture. It will set firm enough to spread or pipe, but won’t turn crunchy.

This frosting is made with finely chopped chocolate and syrup to give it an extra lustre. You can also add espresso powder to made a cappuccino flavoured frosting. This makes enough for a thin layer on top of a batch of 12 cupcakes as I don’t like too much. You could easily double it and pipe it into a swirl if you like frosting. It’s is a good rainy day frosting to stick in the freezer if you have loads left over.

You can make it in advance to save time, just keep it in the fridge until you need it. Leftover frosting can be kept for 3 days in the fridge or frozen on the day it’s made. You may need to nuke it in the microwave for 10 seconds if it’s been refrigerated though to loosen it up again.

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