I adapted this frosting from the recipe on Sprinkle's cupcake mix (sold at Williams and Sonoma). I was actually pretty disappointed in the cake part (it was dry) but I could have eaten a bucket of this frosting. I still have a lot of extra frosting in the fridge and I'm wondering if I should bake up a small yellow cake so I can enjoy it. Or is it OK to just eat it with a spoon? I can pretend that it's ice cream. This frosting should be enough for at least 16 cupcakes and perhaps even two dozen depending on how much frosting you like to slather on.
2 1/2 c confectioner's sugar (2 cups if you want it less sweet)
1/2 c cream cheese (room temperature)
1 1/2 sticks butter (room temperature)
1 t vanilla extract
4 oz dark (or semi sweet) chocolate
In a glass bowl, melt chocolate and 1/2 stick butter in the microwave, about 20 seconds. Stir until smooth. In a stand mixer beat 1 stick butter and cream cheese for 2 minutes, until light and fluffy. Add sugar and continue to beat, on medium low. Add vanilla, then pour in melted chocolate and beat for 2 more minutes, medium.
ليست هناك تعليقات:
إرسال تعليق