Friday, May 1, 2009
Alright, so I know it is past easter, but spring needed some encouragement around here (seriously, why is it snowing on April 27th?), and I wanted to do something fun as three coworkers have birthdays this week.
I used to exact recipe from I Heart Cuppycakes found here, and they turned out great!
I only used four colors for my dough, but the colors were nice and bright.
Well alright, I experimented with a new icing recipe, as a lot of people around here don’t like lots of icing on their cupcakes (I know, what is wrong with them?). I got the icing recipe out of an old church cookbook and it looked interesting.
Icing (I halfed their recipe and it was plenty, but it can be stored in the fridge for 3 months apparently)
2 tbsp Cold Water
4 ½ tbsp White sugar
2/3 cup cooking oil
1 tps vanilla
4 ½ cups icing sugar
1. Mix the water and white sugar together, set aside and let dissolve (stir often).
2. Beat together the cooking oil, egg, vanilla and icing sugar until it resembles whipped cream (now mine never got light and fluffy, but it did get thick and creamy.)
3. Add in the water and sugar mix. (At this point I had to add another cup of icing sugar to thicken it up a bit, but that seams to always happen, must be something about were I live, or how I measure, which umm, I have to admit a “close enough” method most days)
I really liked this icing, it smoothed itself on the top, and looked really good, as well and really stuck to the sprinkles. My H was really grateful that I hadn’t put a bunch of buttercream on top as well.