Brown Sugar Frosting

Brown Sugar Frosting | Zim on a Whim

I have a new favorite frosting recipe for my cakes and cupcakes! It took me three tries, but I think I got it just right. It’s sweet and light and has a little something extra that comes from using brown sugar. I didn’t like the other recipes out there for one reason or another so I whipped up my own.

Brown Sugar Frosting | Zim on a Whim

It’s easy to spread on a cake, and also lends itself to decorative piping.

Brown Sugar Frosting Rosettes

It comes together in minutes…No  cooking required!
Give it a try the next time you bake up some cupcakes!

Brown Sugar Frosting | Zim on a Whim

Brown Sugar Frosting
by Zim on a Whim

Ingredients:
1 stick (1/2 cup) UNSALTED butter, softened
1 stick (1/2 cup) SALTED butter, softened
1/2 cup light brown sugar, lightly packed
1 teaspoon vanilla
1/4 cup milk (not skim milk)
3 cups confectioner’s (powdered) sugar

Directions:
1. Using an electric mixer, cream together the softened butter and brown sugar in a large mixing bowl.
2. Add in vanilla and milk. Starting off slowly so it doesn’t go all over the place, combine the liquids with the creamed mixture. (It will look as though it’s not coming together – just combine until you no longer see the milk.)
3. Gradually add in the confectioner’s sugar and mix until smooth and creamy.

That’s it!

Note: If you are frosting a larger 2 layer cake, especially with decorative piping work, you may need to double the recipe.

I may try it with dark brown sugar soon to taste the difference!
Have a sweet week!
Micha

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St. Patrick’s Day Ombré Cupcakes

Ombré: adjective – shaded or graduated in tone, said of a color.

These cupcakes have jumped on the ombré bandwagon and are ready to celebrate the upcoming holiday. They are not hard to do at all, so why not whip up a batch? I purposely put the colors from light to dark so that it gives the recipient a little surprise when they take off the cupcake wrapper. Also, the white frosting blends in with the top white cake layer.

If you want to make the cake from scratch, you’ll need a white cake recipe. Otherwise, grab a box of white cake mix. I like to spend more time on the frosting and decorating so I usually use a boxed cake mix. I’m loyal to Duncan Hines because the cake comes out so moist. But you use whatever you prefer.

After you have made your cake batter according to the directions, divide it evenly into 3 bowls. With my cake mix, that came out to about 1 1/4 cup per bowl. Leave one bowl white. Now grab that green food coloring and put about 4 or 5 drops in the second bowl and stir to combine well. In the last bowl, add about 55-60 drops. That sounds like a lot, I know, but you want it to be very green!

        

Once you have your 3 bowls ready, prepare your cupcake pans with liners.
You are going to make 3 even layers for each cupcake with the 3 different colors.

{I’m not exactly sure why, but I did not get as many cupcakes as I usually do from a box…just so you know that ahead of time in case you need a certain amount.}

To fill each one, I used one of my soup spoons (or about a big heaping tablespoon). You will want to take your spoon and spread the batter out to the edges of the cupcake liner. This will give you more even layers, rather than those you’d get from one of those sand art bottles. Not sure why I thought of that comparison, but let’s move on. You may do your layers the way I did with the dark on the bottom (dark green, light green, white, then frosting) or you may prefer to have it go from dark to light. It’s your cupcake! You won’t get it perfect, but just do your best keeping the amount of each color the same and spreading the batter to the edges to “seal” it.

When you have all three layers completed, bake according to your cake recipe’s instructions. Cake is done when you poke a toothpick or a fork in the cake and it comes out clean. Cool in pan for a few, and then remove the cupcakes from the pan and cool completely on wire racks.

If you want to make it easy on yourself, use a purchased white frosting — or you can make your own like I did — and frost all of your cupcakes. I tried a new frosting recipe for these, but I wasn’t crazy about it or else I’d post a link to the recipe. My son gave it a 9 out of 10, but I think it needs some work. Finally, dress them up with some shamrock sprinkles, green sugar, or you can cut out a shamrocks from some green fruit roll ups and place on top.

Now comes the best part…eating them! Any questions or comments? Leave your reply below. If you make these, feel free to let me know if you got less than the normal amount of cupcakes, or if it was just me!

Enjoy…
~Micha