Well this Valentine’s Dessert Extravaganza has really done nothing for my waist line… however it has done wonders for my taste buds! (Don’t worry wedding dress… we can let the seams out! Yikes!)
The Cream Cheese frosting for these cupcakes were RIDICULOUS! So much so that I may be guilty of scraping extra bits of frosting off of other cupcakes to eat. Hey, what can I say? When the frosting outshines the cupcake… why eat the cake?
So I’m going to post the pretty pictures I took of making the cake portion, but honestly, I wouldn’t use that recipe again so I’m not going to bother wasting your time. I’m going to spend more time creating a really good Red Velvet cake and I’ll get back to you then! In the meantime what I would point you attention towards is the Cream Cheese frosting recipe that is below… it’s the best I’ve had to date!
The Cream Cheese Frosting:
Cream Cheese Frosting
8oz softened 1/3 fat Philly Cream Cheese
3Tbsp Softened butter
3/4tsp Vanilla (Clear is preferred for a super white icing)
1cup icing sugar
**1Tbsp Meringue Powder (optional)
Using electric mixer (I used the flat paddle) beat cheese, butter, and vanilla on medium high until light and fluffy.
Add in 3 portions the icing sugar, scraping down the sides before each new addition.
Add Meringue powder if you have it. This creates a little bit of a “crisp” to the icing after they has set… other wise the icing stays kinda gooey!
Please feel free to copy this recipe a hundred times over… it is delicious!