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cupcake icing

Discussion in 'Cookery' started by lapinrose, Mar 2, 2012.

  1. lapinrose

    lapinrose Lead commenter

    Yes, I have fallen prey to the so-called 'cupcake' fashion. I'm doing the desserts for a family get together at Easter and unsure as to what to pipe on top of some 72 mini cup muffin size fairy cakes!!
    I have heard of some cream using Trex, any comments?
     
  2. BelleDuJour

    BelleDuJour Star commenter

    Sounds revolting Lapin. So you mean a kind of buttercream using white Trex fat instead of butter? Bleugh [​IMG]
    Mind you, I'm not too fond of buttercream either......too sweet and too fatty.
     
  3. lapinrose

    lapinrose Lead commenter

    That's what I thought, but if anyone has a recipe I'll make a small quantity and try it! Apparently it pipes well.
     
  4. bombaysapphire

    bombaysapphire Star commenter

    Here's the recipe as posted on here with some comments: https://community.tes.co.uk/forums/p/536968/7142330.aspx#7142330
    I've never tried and can't comment. I usually use a cream cheese icing but I find this too sickly unless it's lemon or lime flavoured.
     
  5. JTL

    JTL Occasional commenter

    I found a recipe on the BBC Good Food website for cup cakes. The icing it uses is a butter icing that has melted white chocolate added. Not as sickly, I think as ordinary butter icing and easier to pipe.
    Somehow I don't fancy the Trex one as I really like the taste of real butter.
     
  6. The BBC Good Food website has a cappuccino cake recipe (for a big cake), that I make as cupcakes. I cover them with mascapone. They are DELICIOUS. I don't pipe them though.
     
  7. I use this as a basic icing for coffee cakes - but you can adapt this for any flavour.

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    Ingredients

    8 ounces of ICING
    SUGAR


    3 tablespoonfuls of MILK - I use evaporated


    1 heaped tablespoonful of INSTANT COFFEE (or chocolate &ndash; or
    whatever)

    3 ounces of BUTTER
    or WHITE VEGETABLE FAT

    3 ounces of GRANULATED
    OR CASTOR SUGAR




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    GENTLY heat the milk and dissolve the coffee granules in
    the milk. I still have to strain it sometimes
    to get the lumps out! I do this in the
    microwave.



    Sift the icing sugar into a largish bowl



    Put the coffee flavoured milk, the fat and the sugar into
    a saucepan and heat gently until the fat and the sugar are dissolved.



    Bring the milk to boiling point and then pour it onto the
    icing sugar and beat like mad until the icing is fluffy &ndash; I use a balloon
    whisk.



    Then spread over the cakes &ndash; it will give a good cover for
    24 cup cakes or you can use it as a filling for a sponge or to make butterfly
    cakes.



    VARIATION



    Sieve two level tablespoons of COCOA or DRINKING CHOCOLATE into the icing
    sugar for chocolate icing.

    Regards

    rmn



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  8. This is my basic fudge icing I use for coffee cakes - muffin size

    Ingredients


    8 ounces of ICING
    SUGAR



    3 tablespoonfuls of MILK - I use evaporated



    1 heaped tablespoonful of INSTANT COFFEE (or chocolate &ndash; or whatever)


    3 ounces of BUTTER
    or WHITE VEGETABLE FAT


    3 ounces of GRANULATED
    OR CASTOR SUGAR




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    GENTLY heat the milk and dissolve the coffee granules in the
    milk. I still have to strain it sometimes
    to get the lumps out! I do this in the
    microwave.





    Sift the icing sugar into a largish bowl





    Put the coffee flavoured milk, the fat and the sugar into a
    saucepan and heat gently until the fat and the sugar are dissolved.





    Bring the milk to boiling point and then pour it onto the
    icing sugar and beat like mad until the icing is fluffy &ndash; I use a balloon
    whisk.





    Then spread over the cakes &ndash; it will give a good cover for
    24 cup cakes or you can use it as a filling for a sponge or to make butterfly
    cakes.





    VARIATION





    Sieve two level tablespoons of COCOA or DRINKING CHOCOLATE into the icing
    sugar for chocolate icing.

    Regards

    RMN
     
  9. primarycat

    primarycat Established commenter

    I find butter icing too sweet for my taste although it always looks really pretty, so I generally go for a melted chocolate / cream mix whipped up to make a ganache poured over - looks lovely with a judicious decoration on top (natural coloured glacé cherry, glitter dust etc) or a mascarpone type icing. However I am a complete sucker for condensed milk so will give that idea a try at some point! I also sometimes go for softly whipped cream flavoured with a bit of sugar and lemon / lime / passion fruit juice / orange liqueur etc to flavour. Not sure how pipeable that would be as I am not too skilled at that and go more for the splodge on top route!
     
  10. PlymouthMaid

    PlymouthMaid Occasional commenter

    I have just brought home 4 boxes of cupcakes made for daughter's wedding - only two cakes were eaten. I have a feeling that most people do not like the sickly icing that goes on this type of cake as I am even struggling to give them away. I didnt make them but i feel bad for my daughter's new Father in law who did. Will haver to tell some fibs I think and say the neighbours devoured them.
     
  11. That's why I stick to making muffins. All the flavour inthe cakey bit and nothing to scrape off.
    The most I'll do is a drizzle... icing sugar and lemon for example. Dripped and drizzled rather than dipped.
     
  12. I'm pleased to know that I am not alone in thinking cupcakes are 'form over function' and that I am not the only one that has to scrape the goo off before eating. Even my kids do the same. Phew, we are not freaks.
     
  13. derekdalek

    derekdalek New commenter

    Im not a cup cake fan. I hate all that sweet icing. Even the name 'cup cake' irritates me.
    Whats wrong with fairy cakes? They seem to have gone out of fashion.
     
  14. cinnamonsquare

    cinnamonsquare Occasional commenter

    I associate "fairy cake" with a simpler cake, perhaps with just a little bit of water icing, or maybe butterfly style. "Cupcake" says American-style, piled high with buttercream.

    I like both. Fairy cakes to eat, cupcakes to show off my inner artist [​IMG]
     

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