After making a dozen or two perfectly baked Cupcakes, the next step is to cool and frost. Sometimes we tend to overlook this part and whip up something last minute. For a cupcake to stand out from the rest, you need to be on point with presentation; which is mainly frosting. In my trial and error phase, I made four dozen Red Velvet cupcakes, after adding some food colouring to my rich, creamy frosting and decorating all forty-eight cakes I realized the extra liquid colouring made my well formed piped swirls into one blob of icing. Within this week I will be exploring some of the best recipes for frosting.
One of the tastiest and my personal favourite is Cream Cheese.
It can be pair perfectly with Guiness, Red Velvet, Carrot Cake even Gingerbread cakes or Cookies.
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Prep Time
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Cooking Time
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Servings
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Difficulty
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5
minutes
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N/A
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24
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Easy
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Ingredients:
-
80g Cream cheese
- 60g
softened butter
- 2
cups confectioners (icing) sugar
- 1tspn
lemon rind
Another suggestion is to replace lemon rind with 2 tblspns
honey for a sweeter taster.
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