October 18, 2006

Vanilla to Chocolate Icing


Ingredients:
3 cups confectioner's sugar
1/2 cup butter, at room temperature
1/3 cup milk, at room temperature
1 teaspoon vanilla
1/3 to 1/2 cup cocoa
Directions:
In a large bowl, cream together the vanilla, butter and sugar. Add milk, beat until spreading constancy. Frost as many cupcakes as you want to be vanilla. Add the cocoa to the icing (adjust the amount to how many cupcakes you have iced, if you have iced a lot, use less cocoa) and beat until throughly mixed. Ice remaining cupcakes.
frosts 12-8 cupcakes
My thoughts:
I made these cupcakes for my friend Shayne who not only created my online shop, but came over today to show me how to update it myself and fixed my sewing machine. She knew she wanted yellow cake but the hitch was that she liked chocolate icing and her husband likes vanilla. So I created this icing that can please everyone. Make it vanilla, frost some cupcakes then add the cocoa and frost the rest. It tastes fabulous in either incarnation.

7 comments:

  1. What a brilliant idea! I will certainly be using it the next time I make cupcakes. Thanks!

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  2. I can´t beleive icing is just butter and sugar. that seems like total magic. lovely. will try.

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  3. You're so accomodating! I'm sure your friends were thrilled.

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  4. Sam loves his 'banilla' cupcakes!

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  5. You have quite a lovely blog. I cannot wait to read more.

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  6. Thank you for a really awesome icing recipe. I made it today and was going to do half and half. I don't think the consistency for just the plain icing was thick enough though.

    I added cocoa to one half of it and that half turned out great. It was very good. So I went ahead and added cocoa to the other half as well.

    Thank you!

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  7. Jasmine: Next time, you could just add more confectioners sugar to the vanilla side to thicken it up a bit.

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