The Cupcake Kitten
Assistant Cook
- Joined
- May 15, 2008
- Messages
- 3
Hi there,
Money has been tight lately so in order to make a bit of extra cash my friend and I have been making cupcakes and selling them in the park. Crazy idea I know, but we have had a great response and we've had a lot of fun doing it. BUT, we haven’t quite got the icing right.
Previously we have made two types of icing. One made with icing sugar, water and flavouring (vanilla, strawberry or lemon).
The second type of icing is frosting: icing sugar butter and flavouring (vanilla, strawberry, lemon or chocolate – in which case we as unsweetened cocoa).
Both types have their benefits – the first type goes hard and you can pipe things on or drizzle chocolate over them; the second type just taste really good.
However, we want to improve as we’ve had varying results. Last time we made the frosting we didn’t use an electric beater and I don’t think we used enough butter. The time before that we used an electric beater and more butter and they went all fluffy and creamy (but not as creamy as the cupcake from Cupcakes and Doilies – see below).
In addition to this, one customer complained that the first type of icing was too sweet ad sugary (what did he think he was buying?!). So I am on a mission to research icing and interested in your tips and advice.
Also - I had a delicious cupcake from Cupcakes and Doilies – Sunday upmarket brick lane in London, and the icing was so nice – like light fluffy cream. My question is – how do I get it like that? Is it just a matter of beating it for ages?
I have found this recipe from Magnolia
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
· 1 cup (2 sticks) unsalted butter, softened
· 6 to 8 cups confectioners’ sugar
· 1/2 cup milk
· 2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
This is an American recipe – so just to clarify – 1 cup or two sticks is 250g? and confectioner’s sugar is icing sugar right?
Thanks for any help
PS: I’ll post some photos as soon as my friend downloads them from her camera.
PPS: The cupcake recipe I use is Nigellas but I find that sometimes the cupcakes come out flat or quite small, so I add a tsp of baking powder and sometimes increase the flour, but I'm not sure I should increase the flour as it might make them less fluffy and sweet.
Money has been tight lately so in order to make a bit of extra cash my friend and I have been making cupcakes and selling them in the park. Crazy idea I know, but we have had a great response and we've had a lot of fun doing it. BUT, we haven’t quite got the icing right.
Previously we have made two types of icing. One made with icing sugar, water and flavouring (vanilla, strawberry or lemon).
The second type of icing is frosting: icing sugar butter and flavouring (vanilla, strawberry, lemon or chocolate – in which case we as unsweetened cocoa).
Both types have their benefits – the first type goes hard and you can pipe things on or drizzle chocolate over them; the second type just taste really good.
However, we want to improve as we’ve had varying results. Last time we made the frosting we didn’t use an electric beater and I don’t think we used enough butter. The time before that we used an electric beater and more butter and they went all fluffy and creamy (but not as creamy as the cupcake from Cupcakes and Doilies – see below).
In addition to this, one customer complained that the first type of icing was too sweet ad sugary (what did he think he was buying?!). So I am on a mission to research icing and interested in your tips and advice.
Also - I had a delicious cupcake from Cupcakes and Doilies – Sunday upmarket brick lane in London, and the icing was so nice – like light fluffy cream. My question is – how do I get it like that? Is it just a matter of beating it for ages?
I have found this recipe from Magnolia
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
· 1 cup (2 sticks) unsalted butter, softened
· 6 to 8 cups confectioners’ sugar
· 1/2 cup milk
· 2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
This is an American recipe – so just to clarify – 1 cup or two sticks is 250g? and confectioner’s sugar is icing sugar right?
Thanks for any help
PS: I’ll post some photos as soon as my friend downloads them from her camera.
PPS: The cupcake recipe I use is Nigellas but I find that sometimes the cupcakes come out flat or quite small, so I add a tsp of baking powder and sometimes increase the flour, but I'm not sure I should increase the flour as it might make them less fluffy and sweet.