Ingredients:
4 oz cream cheese, softened
1 1/4 cup confectioners sugar
1 1/2 teaspoons cinnamon
Directions:
Beat all ingredients until smooth. Spread on cooled cupcakes or cake.
My thoughts:
Tasty, simple icing that is great on spice cake.Quick tip: if it is very hot weather, keep the frosting refrigerated until you are almost ready to serve, then ice the cupcakes.
Holy deliciousness! This looks like such a simple -- but powerful -- variation on the classic. I'm going to have to try this one!
ReplyDeleteExcellent recipe! I live on a sailboat, currently in Mazatlan, Mexico for hurricane season. Hot & humid here (90+F, 90%+ humidity) but I baked these cupcakes anyway; the local grocery stores carry all the ingredients in this recipe, though fresh ginger is sometimes hard to find.
ReplyDeleteIn my boat's propane-fueled oven, the cupcakes take about 30 min. to bake, & due to the dampness of the propane I think they might be a bit moister than those baked in a conventional oven, but they are nonetheless scrumptious - especially the next day, when the flavors of the ginger in the cupcakes and the cinnamon in the frosting really come out.
I give this recipe 2 frosting-covered thumbs up.
Regards,
Marianne Smith
s/v Gallant Fox