For a first-birthday celebration, I found myself making 48 cupcakes. I made 24 chocolate, and 24 vanilla. For the chocolate, I used this recipe, doubling it. And for the vanilla, I used this recipe, doubling it, and baking for about 5 minutes less. Ever searching for new and fun frostings, I came across two wildly successful ones in Smitten Kitchen’s recipe list. Here they are:
Fudge Frosting barely adapted from Smitten Kitchen
yeilds 4 cups
This frosting is fairly sweet, even though it calls for unsweetened chocolate. Next time I may try using a little less sugar. Also, Deb uses 3 sticks of butter (12 ounces) and no creme fraiche…a good alternative!
- 6 ounces unsweetened chocolate
- 4-1/2 cups powdered sugar
- 2 sticks (8 ounces) unsalted butter at room temperature
- 4 ounces creme fraiche or sour cream at room temperature
- 6 Tablespoons whole milk at room temperature
- 1 Tablespoon vanilla extract
Melt the chocolate in a bowl placed over a pot of barely simmering water. Allow to cool slightly. Place everything in the bowl of a food processor, and process until smooth. Frost away!
Maple Cream Cheese Frosting from Smitten Kitchen
yields about 4 cups
I used Grade A Maple Syrup, which has a more “pure” flavor. But I tend to think that a Grade B syrup might be better, as the flavor is a little stronger and won’t be so overpowered by the cream cheese. Also, I’ve tried using an artisinal cream cheese and it was an utter failure!! The resulting frosting was too thin, and curdy. I think good ol’ Philadelphia is the way to go.
update 11/2010: I tried using Grade B syrup and the flavor of the icing was great, however it was a little looser because Grade B maple syrup is a little thinner… so really, the choice is yours!
- 2 packages cream cheese, softened
- 1 stick (4 ounces) unsalted butter at room temperature
- 2 cups powdered sugar
- 1/4 cup maple syrup
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and butter until perfectly smooth. Scrape down the bowl and add the sugar and maple syrup. Mix until smooth. Depending upon how thin your resulting frosting is, you may find that chilling it for about an hour helps it to thicken for easier frostibility.