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This frosting goes perfectly with the lemon cupcakes listed below. It's lovely and quick to make, which is often a bonus if you haven't got hours to spend baking.
Ingredients enough to frost 15 large cupcakes
zest of 1 lemon
300g icing sugar
50g unsalted butter at room temperature
125g cream cheese
1) Beat the icing sugar and butter together until well mixed.
2) Add the cream cheese & lemon zest and beat for a few minutes until your mixture is lovely and fluffy.
If you find the frosting too sweet, just add a bit more cream cheese, or vice versa if it's too cream-cheesy!
3) Fill a piping bad fitted with your nozzle of choice and pipe away, starting at the outer edge of the cake & swirling inwards. Or, spread onto the cake using a small pallette knife.
This basic cream cheese frosting is pretty forgiving in terms of quanitites - you can add a bit of this and a bit of that without it going too wrong.
As promised, here's the recipe for the chocolate buttercream frosting that topped the chocolate wedding cupcakes...
This recipe is originally from joythebaker, who is a most excellent baker & blogger. I highly recommend visiting her little spot in cyberspace.
I have converted the quantities from American measures to metric for those of us who don't work in cups. (For those of you who do, follow the link to joy the baker's blog & they'll be right there for you.)
Chocolate Buttercream Frosting
makes enough to frost about 40 small cupcakes or 25 large cupcakes
ingredients
170g butter at room temperature
75g cocoa
400g icing sugar
110ml milk
110ml double (heavy) cream
50g ovaltine (or other malt based drink)
2tsp vanilla essence
1) Beat together the butter & cocoa. (It will be quite stiff.)
2) Sieve in the icing sugar & beat to combine.
3) Gradually add in the milk & vanilla extract, beating well after each addition to create a smooth consistency.
4) In a measuring jug, stir together the cream & ovaltine.
5) Add a small quantity of the ovaltine mixture to the buttercream and beat to combine. You might not want to use all of the ovaltine mixture, so just keep adding it until it reaches your desired consistency.
(I was piping the frosting so needed it to be thick enough to keep its shape, but if you're going to be spreading it on & like malty chocolate, add the whole lot!)
6) Once your frosting has reached the desired consistency, either spread straight onto the cooled cakes, or fill a large piping bag fitted with either a star or round shaped nozzle and pipe away!
7) If using hundreds & thousands, or any other sprinkle to suit your fancy, now's the time to sprinkle away.
photo credits :: Ben Currer
