Frozen Cup Cakes Recipe

Vanilla Snowflake Cupcakes, makes one dozen cupcakes

Ingredients

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp fine sea salt

1/2 cup unsalted butter, softened, room temperature

2/3 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs, room temperature

2 Tbsp sour cream

2 tsp pure vanilla extract, or vanilla paste

1/3 cup whole milk, room temperature

Instructions

1.  Preheat oven to 350 degrees F.   Line muffin tin with cupcake liners.  Set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt.  Set aside.

3. In the bowl of a stand mixer, fitted with a paddle attachment, cream butter.  Add granulated sugar and brown sugar.  Mix on medium speed until smooth.  Add eggs one at at time, mix on low speed until eggs are incorporated.  Add vanilla and sour cream.  Mix until incorporated.

4.  Add 1/3 of flour mixture, followed by 1/2 of milk.  Mix on low speed until almost combined.  Add another 1/3 cup flour, followed by remaining 1/2 of milk.  Once again mix on low speed.  Add the last 1/3 of flour and mix until batter is smooth and there are no more streaks of dry mixture.

5.  Divide batter evenly between lined muffin tin (about 1/4-1/3 cup batter per muffin).  Bake for 20-22 minutes until cupcakes are lightly golden in color and toothpick inserted in center of cupcakes comes out clean.

6.  Let cupcakes cool in tin for 3-5 minutes.  Remove from tin and allow cupcakes to cool to room temperature on wire racks.

Vanilla Cream Cheese Icing

Ingredients

1/2 cup unsalted butter, room temperature, softened

8 oz cream cheese, cold

3 1/2 – 4 cups confectioners’ sugar, sifted

1 1/2 tsp vanilla extract

pinch of salt

1-2 Tbsp heavy cream

1 drop of gel food paste coloring in electric blue

Instructions

1.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese.  Mix on low speed until mixture is smooth.  Be patient and do not increase the speed, you don’t want the icing to have too many air bubbles.  Scrape down bowl as necessary to ensure thorough mixing.

2. Add 3 1/2 cups of sifted confectioners’ sugar (powdered sugar).  Mix on low speed until incorporated.  Add vanilla, salt, and 1 Tbsp of heavy cream.

3.  Add 1 drop of gel food paste color.  One tiny drop of electric blue is all you need to get that nice pastel blue.

4.  Add additional confectioners’ sugar if icing is too thin.  Add another tablespoon of heavy cream if icing is too thick. Transfer to a piping bag fitted with a piping tip of your choice.  Pipe icing onto cooled cupcakes.

5.  Decorate cupcakes with desired decor.  If you leave frosted cupcakes out at room temperature for 30 minutes to an hour, a nice crust will form on the icing.  This will make the icing more stable and travel-friendly.  Otherwise, keep the cupcakes in the fridge and let sit out at room temperature for at least 10 minutes to soften the icing.

Fondant Snowflakes

Materials

white fondant

snowflake cutters

vegetable shortening

rolling pin

luster dust, disco sprinkle, or petal dust in desired colors

soft brush

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