Dulce De Leche Frosting - How to Fix a Cupcake Mishap

After perfecting a cupcake recipe, don't top it with this dulce de leche buttercream frosting.  Your tasters will be so frosting-focused that they won't notice the cake you worked so hard on.  Save this sweet, salty, smooth dulce de leche buttercream frosting to top a cupcake gone bad - one that's too dry, ugly looking, or one where the batter overflowed in the oven.  With a simple swirl, your cupcake will be redeemed.  Isn't cupcake magic fun?

Dulce de Leche Buttercream Frosting Recipe

The Secret to Perfect Honey Buttercream Frosting

I've tackled honey buttercream frosting before and I have always been disappointed.  I'm a honey-holic and I really want the honey flavor to shine. In the past, when I added powdered sugar to the frosting (needed to make the frosting stiff and pipe-able), the frosting would always reach a unpalatable level of sweetness.  Today, I discovered the secret to making honey buttercream frosting!  Honey buttercream frosting has finally met my honeyed desires and I'm considering adding it to my list of favorite frostings.

The Secret To Perfect Honey Buttercream Frosting

Must-Try Vegan Frosting (Trans-Fat Free)

When I made homemade vegan butter, my biggest question - the ultimate test - was whether or not the butter would work in a vegan frosting.  I was skeptical.  I thought that the vegan frosting would melt too quickly or wouldn't get thick enough to pipe.  This vegan frosting far surpassed my wildest expectations.  It held its shape like a champ and it only started to melt after I left it out on my counter for two days (my house is 68 degrees F - if yours is hotter, you may need to refrigerate the frosted cupcakes).  However, the area that most surprised me was the vegan frosting's taste.

Brown Sugar Peanut Butter Frosting Recipe

Melt brown sugar with butter, add a touch of milk, thicken the mixture with chunky peanut butter and you've got brown sugar peanut butter frosting that's ready to pile on cupcakes or cakes.  I put my brown sugar peanut butter frosting on a chocolate cupcake (I've been working on an ultimate chocolate cupcake recipe - more details soon), but a vanilla cupcake or banana cupcake would work just as well. Brown sugar frosting is one of my top ten favorite frostings and this variation is definitely going to go into regular rotation.

Deviled Egg Frosting

The best part of deviled eggs (if you like them at all - they are definitely a love/hate food) is the whipped up yolk.  The whites serve only as a rubbery delivery mechanism for yolky goodness.  Why must deviled eggs be served on egg whites?  Why can't they be served on, say, cupcakes?  They can!

Like its savory counterpart, deviled egg frosting starts with hard boiled egg yolks.  But, instead of lightening them up with mayonnaise, the frosting uses heavy whipping cream.  It's sweetened with the addition of powdered sugar and thickened with butter. The classic deviled egg topper, paprika, is mixed into the frosting, providing a little kick - and in my case, smokiness (I used a smoked variety of paprika).  The end result is a frosting like none other.  Because of all of the egg yolks, it's like eating a thick custard.  I'd devour a cup of this frosting straight up, but it is frosting, after all, and you may be wondering what flavors to pair it with.

Peanut Butter Cookie Dough Frosting

Peanut butter cookie dough frosting tastes just like cookie dough - after all, it is cookie dough (lightened up a bit)!

Take safe-to-eat peanut butter cookie dough, add two tablespoons of whole milk or heavy whipping cream for every cup of dough, and you've got perfectly pipe-able peanut butter cookie dough frosting.

Which cupcake flavor will you frost with peanut butter cookie dough frosting?  Here are my top picks:

• Oreo Cupcakes
• Oatmeal Raisin Cupcakes
• Snickerdoodle Cupcakes 
• Banana Chocolate Cupcakes

Salted Caramel Recipe With a Secret Ingredient

This salted caramel recipe does not have salt as an ingredient.  Instead, the salted caramel recipe uses something salty - miso!  I got the idea for a salted caramel recipe using miso after making miso ice cream and having several people comment that it tasted like salted caramel.  I developed the salted caramel recipe on my own (I don't think that it has been done before), and couldn't have been more happy with the results.

I licked the spoon, I licked the spatula, I practically stuck my tongue in the pot, and my only regret after putting this salted caramel on my ginger pear cupcakes was that there wasn't a greater proportion of caramel to cupcake.  The miso salted caramel is more than just salted caramel - it's salted caramel with depth (miso brings a flavor of its own beyond simply salt) and an Asian flair.  If I could reinvent history, this salted caramel recipe would be used to sweeten tea during tea ceremonies in ancient tea houses on lush Japanese mountains.

Pumpkin Pie Frosting

Pumpkin pie frosting is not frosting that is kinda sorta like pumpkin pie.  It's not a buttercream with some pumpkin mixed in, or a cream cheese frosting with a dash of pumpkin pie spice.  Pumpkin pie frosting is honest-to-goodness pumpkin pie (minus the crust - although you could add that too if you wanted) piped onto cupcakes.

It turns out that pumpkin pie is perfectly pipe-able.  Try out this pumpkin pie frosting as the ideal complement for any Fall cupcake flavor.  I piped mine onto apple cobbler cupcakes.  But, for other Fall cupcake inspiration, check out my top ten Fall cupcake recipes.

Caramel Icing - Made the Old Fashioned Southern Way

A true caramel icing, I've learned, takes time.  As you stand stirring the saucepan of caramel icing in the making, you'll have an unusual moment of quiet - a chance to come up with ideas even better than your shower-time epiphanies.  But, if you're like me, thirty minutes of slow, repetitive stirring motion will hypnotize you.  You'll soon find yourself simply staring into the sweet confection, monitoring the reading on your candy thermometer as it crawls up and observing the thickening caramel with wide eyed wonder.

You might hear about caramel icing shortcuts, but there is a reason that Southern women have been making their caramel icing using two spoons (one for the saucepan and one for the cast iron skillet) for generations.  This caramel icing may be the best you've ever tried, so be thankful that it takes so long to make (if it didn't, you'd be eating it way too often).

Pink Frosting Without Food Coloring

Pink frosting makes me think of a giant (Jack and the Bean Stalk sized) princess popping bubble gum, smashing it in her face, collecting it in a bowl, and storing it for later.  My pink frosting, however, is not bubble gum-flavored and it does does not have a giant's cooties on it.  Better yet, I didn't use any artificial food coloring to make pink frosting.  I didn't use any berries, either!

So, how did I do it?

Banana Whipped Cream with Cacao Nibs

Banana whipped cream is the ultimate in decadence for the banana lover. Use it to top even the most boring desserts (if you're short on time, you could even use a store-bought cake) and you'll be sure to impress. Mixing in some crunchy cacao nibs takes the whipped cream to the next level of dessert heaven.

Banana Whipped Cream Recipe

Tip: Most recipes that call for bananas recommend that you use overripe bananas because they are extra sweet. This requires advance planning. If you have a spur of the moment desire to bake with bananas, you can microwave a not-so-ripe banana to bring out its sweetness.

• 1/2 C heavy whipping cream
• 1/3 C sugar
• 1 banana
• 1/4 cup cacao nibs

1. Whip heavy whipping cream until it looks like whipped cream.
2. Mix in sugar until incorporated.
3. Peel and slice banana.
   
4. Microwave the slices for 45 seconds. (This may vary by microwave. You are looking for something very soft, but not liquid.)
5. Mash the microwaved banana and let it come to room temperature.
   
6. Stir the banana and cacao nibs into the whipped cream.
   

Where Did You Get That GORGEOUS Cupcake Wrapper?

The gorgeous cupcake wrapper came from Alison of Sugar Cat Studio. I am excited to announce that Sugar Cat Studio is going to be a sponsor of Wedding 3.0!!! I'll be showcasing a variety of wrappers from Sugar Cat Studio in the months leading up to the wedding, and Alison will be creating custom wrappers for Bride and Groom 3.o's big day!

Don't wait to see her designs here, though - go check them out on her etsy site now. They would make a great gift for a cupcake lover. I adored the box they came in with the cute cupcake sticker!

Coming Soon

The cupcake under the frosting is up next.

Brown Sugar Frosting Recipe

Brown sugar frosting is one of my most favorite frostings. If you use light brown sugar, as shown above, the brown sugar frosting tastes like a thicker version of the glaze on a glazed doughnut. If you use dark brown sugar, as shown below, the flavor is a bit richer and the frosting is somewhat more creamy. This makes sense since dark brown sugar is really just light brown sugar plus additional molasses.

You can't go wrong either way.

Brown Sugar Frosting Recipe

I got the delectable brown sugar frosting recipe from Southern Food on About.Com.

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup milk
• 2 cup sifted confectioners' sugar
  

1. In a saucepan, melt butter.
2. Add the brown sugar.
3. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly.
4. Add the milk and return to a boil, stirring constantly.
5. Remove from heat and cool to lukewarm.
   
6. Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.)
7. Beat until thick enough to spread. If too thick, add a little hot water.

FYI: The top photo is of my sweet potato casserole cupcake. The bottom photo is from my gluten-free quinoa cupcake.

Sour Cream Frosting

Sour cream frosting is the obvious choice for sour cream cupcakes. This sour cream frosting is based on a basic vanilla bean buttercream frosting. However, instead of using milk in the frosting, the sour cream frosting uses sour cream.

Even if you are not a fan of sour cream, you still may enioy the sour cream frosting. The sour cream flavor is subtle. It adds a pleasant tang which helps to counteract the sweetness of the buttercream. Try it and let me know what you think!

• 1 1/2 C confectioners' sugar (add more until it reaches your preferred consistency)
• 1/2 C unsalted butter, room temperature
• 2 t vanilla bean paste (add more to taste)
• 2 T sour cream
  

1. Mix together sugar and butter until they are blended and creamy.
   
2. Add vanilla bean paste and sour cream and continue to beat for another minute.
   
3. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.

Vegan Frosting - Chocolate Ganache Using Tofu

I wanted a vegan frosting that didn't require margarine (most vegan frosting recipes that I found online called for margarine - yuck). Finally, I found a vegan frosting sans margarine that was worthy of topping a vegan Cupcake Project cupcake. It's a vegan chocolate ganache where tofu takes the place of the typical cream.

I waited until they were done enjoying the vegan cupcakes with vegan frosting before telling my tasters that the frosting contained tofu. They were shocked. It was not at all obvious.


The main difference between the vegan chocolate ganache and other chocolate ganaches is the texture. Typically, ganaches have a lustrous sheen. The vegan ganache had a definite matte finish. The texture was also different - it was thick, almost like brownie batter (tasted like it, too!). More pics are coming when I post the cupcakes. It looks a bit more attractive once it's all smoothed out.

Vegan Frosting Recipe

I got the vegan frosting recipe concept from the Vegetarian Times. Here is my altered version.

• 1/2 C soft tofu (use less if you want it to be more creamy)
• 2 3/4 oz chocolate (use your favorite brand of chocolate here - semi-sweet or dark both work)
• 1/4 C sugar, optional (if you use dark chocolate or baking chocolate, you will need to add some sugar to give it sweetness)

1. Melt the chocolate in a double boiler or in the microwave. (I usually microwave it. Put it in for thirty seconds, stir, and repeat until it's all melted.)
2. Pour the melted chocolate over the tofu and stir until combined.
3. If needed, mix in the sugar.
   

Greek Yogurt Frosting - A Healthy Frosting

Greek yogurt frosting might be just the thing to top your light, summery cupcakes. Because Greek yogurt is thicker than regular yogurt, it doesn't drip off the side of the cupcake (much) as long as you don't leave the frosting in the sun.

Greek yogurt frosting has a yogurt tang, but like many of the flavors at the FroYo (frozen yogurt) places popping up all over the country, the tang plus a little bit of sweetness works like a charm.

Greek yogurt frosting is obviously healthier than buttercream or cream cheese frostings and although I wouldn't use it on every cupcake, it could be a nice option if you are trying to get into that summer bikini and are able to convince yourself that a healthier frosting negates the cupcake's calories.

Two Important Credits

1. I got the Greek Yogurt that I used in my frosting compliments of Stonyfield Farms. I actually buy the majority of my yogurt from Stonyfield (when I'm not making my own), but I'd never tried the Greek Yogurt. When Stonyfield asked about sending me some coupons for some free yogurt, I was all over it! Aside from working perfectly for frosting, the yogurt was great for eating all on its own with some fresh fruit and a little sugar. Thanks, Stonyfield!
2. I got the recipe for the Greek Yogurt frosting from Peter at Souvlaki for the Soul. Peter used his frosting to top some banana muffins - mine topped strawberry banana cupcakes.

Greek Yogurt Frosting Recipe

Here is the recipe for the Greek yogurt frosting from Souvlaki for the Soul, reprinted with my notes.

• 1 C Greek yogurt (I used Stonyfield Farms)
  
• A good splash of vanilla extract (I used 1 t)
  
• 1/2 C powered sugar, sifted
  

1. Whisk all ingredients until they become a bit thick.
2. Place in the fridge to thicken even more (at least 30 minutes).
   
3. Spread on cupcakes.

Whipped Cream Frosting with Peaches

Whipped cream frosting is so fresh and light. Using whipped cream frosting (and I don't mean Cool Whip) can be a great alternative to buttercream or cream cheese frostings.

Some of my favorite whipped cream frostings feature fruit (see my strawberry whipped cream frosting and my mango whipped cream frosting). For my maple ice cream cupcakes, I opted for a peach whipped cream frosting. Peaches 'n cream are a tried and true combination and maple and peach are a dynamic duo.

Peach Whipped Cream Frosting Recipe

• 1 C heavy whipping cream
• 1/3 C sugar
• 2/3 C finely pureed peaches, fresh or canned (If you plan to pipe the frosting, be sure to puree finely, otherwise they will get stuck in your piping tip - no fun! I used a food processor.)

1. Beat whipping cream on medium speed for about five minutes, until soft peaks form.
2. Mix in sugar.
3. Fold in peaches to the whipped cream.
4. Be sure to keep refrigerated.
   

Oreo Frosting - Cream Cheese is the Key

Oreo frosting, in my mind, has to be made with cream cheese. As I mentioned when I made my Oreo cookies, I love Oreo cheesecake and I thought that I could, to some degree, replicate the feel of a good Oreo cheesecake in the frosting for my Oreo cupcake. I started with a basic cream cheese frosting and mixed in Oreos and a splash of vanilla extract.

I consider my Oreo frosting a success! It was perfect on the Oreo cupcakes, but it would also be great on any plain chocolate or vanilla cupcake. Even a box mix cupcake would be kicked up many notches if you topped it with homemade Oreo frosting.

Oreo Frosting Recipe

• 8 oz package of cream cheese, room temperature
• 1/4 C butter, room temperature
• 3-4 C powdered sugar (use more or less depending on how stiff you want the frosting to be)
• 1/2 t vanilla extract
• 3/4 C crushed Oreos (I crushed them in the food processor to be sure the pieces would be really tiny and wouldn't get stuck in my piping tips. If you are going to spread the frosting, it might be fun to use bigger chunks of Oreo. Also, I used my homemade Oreo cookies which aren't standard size - so I can't tell you exactly how many Oreos 3/4 of a cup is.)

1. Whip cream cheese and butter until light and fluffy.
2. Mix in powdered sugar one cup at a time.
3. Add vanilla extract.
4. Gently stir in crushed Oreos.
   

Strawberry Whipped Cream Recipe

I think that I should just let the strawberry whipped cream photos speak for themselves. The strawberry whipped cream photos say, "Don't you want me, baby? Don't you want me, oh, oh, oh?" If you don't get this reference, watch the video at the end of the post. In the meantime, follow the recipe below and put some strawberry whipped cream on your pound cake cupcakes or on anything else that comes to mind.  



Strawberry Whipped Cream Recipe

• 1 cup heavy whipping cream
• 1/3 cup sugar
• 4 tablespoons food processed strawberries (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid)

1. Whip cream until it looks like whipped cream.
2. Mix in sugar.
3. Mix in strawberries until just combined.
4. Be sure to frost your cupcakes before you eat all of the strawberry whipped cream.

Roasted Chestnut Butter Frosting

Roasted chestnut butter frosting is the perfect topping for any Christmas cupcake and there is no open fire needed - although you may find yourself seeking one out as you eat it. The chestnut frosting is not overly nutty, and it has a mild flavor and a smooth buttercream texture.

While peanut butter has it's fans, chestnut butter is the nut butter of choice for the season. I loved it in the roasted chestnut butter frosting, but it is also great on a piece of toast or in a chestnut butter and cranberry jelly sandwich!

This post covers how to make chestnut butter and then how to make chestnut butter frosting.

To start, you'll need roasted chestnuts.

I bought my roasted chestnuts at Whole Foods. However, if you want to take the effort to roast chestnuts yourself, Kevin of Closet Cooking has a great post on how to roast chestnuts.

Next, you'll need to turn those roasted chestnuts into chestnut butter.

Making nut butter is easier than you might think. You just need a food processor. My favorite food processor to use is my mini Cuisinart. Simply grind the roasted chestnuts in your food processor and then add vegetable oil 1 tablespoon at a time and continue to process until it has the consistency of a nut butter. Since roasted chestnuts don't have much oil in them, you may need to add up to 1/4 cup of vegetable oil per cup of chestnut butter produced.

Now, you can make the roasted chestnut butter frosting.

• 1 C roasted chestnut butter
• 1 C butter
• 2 C powdered sugar

1. Place the butter and nut butter into a medium bowl and beat with an electric mixer.
2. Gradually mix in the sugar.
3. Beat for at least 3 minutes for it to get good and fluffy.

What's the cupcake under the frosting?

The cupcake under that frosting is my mulled wine Christmas cupcake! The recipe is coming soon!

Apple Butter Frosting Recipe

While you may be tempted to skip this apple butter frosting recipe and just slather plain apple butter on your cupcakes (and I couldn't blame you), I highly recommend giving the apple butter frosting a try. It's got brown sugar, apple butter, and cinnamon and is perfect for any Fall cupcake or for eating with a spoon! It's sweet, but not too sweet, and if you love apple butter (like me), you may have found your new favorite frosting.

I put the frosting on pumpkin cupcakes with rum and maple.

Apple Butter Frosting Recipe

This is one of those recipes that came out of my head and worked perfectly the very first time I tried it. It's a good day when that happens!

• 1/4 C apple butter
• 1/4 C butter
• 3/4 C brown sugar
• 2 T milk
• 2 t cinnamon
• 1 C sifted powdered sugar

1. In a saucepan, melt the butter.
2. Add the apple butter and brown sugar.
3. Bring to a boil and lower the heat to medium low.
4. Continue to boil for 2 minutes, stirring constantly.
5. Add the milk and the cinnamon and bring to a boil, still stirring constantly.
6. Cool to lukewarm.
7. Gradually add the powdered sugar and beat until thick enough to spread.

Apple Butter Recipe

I went the lazy route and bought my apple butter at the store. However, if you would like to make your own apple butter, check out these sites for apple butter recipes:

• Simply Recipes
• Andrea's Recipes
• 101 Cookbooks
• Iron Stef