Monday, October 27, 2014

CREAM CHEESE FROSTING FOR RED VELVET SURPRISE CUPCAKES

This is another recipe from the Hannah Swensen Mystery Series by Joanne Fluke. Again, note that any notes in here from Hannah or that begin with "I" are from the book series and not ME. If it is my note, it will say from Yvonne....K?

Ingredients

4 ounces cream cheese (I used Philadelphia Brand in the rectangular silver package— half a package was 4 ounces)
¼ cup salted butter (½ stick, 2 ounces, pound)
1 teaspoon vanilla extract
2 cups powdered sugar (pack it down in the cup when you measure it)

Directions:
Place the cream cheese and the butter in a medium-size microwave-safe bowl. (I used a quart measuring cup.)
Microwave on HIGH for 30 seconds.
Stir.
If you can stir the cream cheese and the butter smooth, take the bowl out and put it on the counter.
If it’s still not soft enough to stir, microwave on HIGH in 20-second intervals until it is.
Add the vanilla extract to your bowl and stir that in.
Add the powdered sugar, a half-cup at a time, stirring after each addition.
Continue to add powdered sugar until the frosting is spreadable, not runny.
Work from the center out when you frost your Red Velvet Surprise Cupcakes.
Don’t go all the way to the edges. Leave a little of the red cupcake showing all the way around.

Yield: This recipe will frost 24 cupcakes. (If there’s any frosting left over, spread it on graham crackers or soda crackers for the kids.)

When Lisa and I baked these for the grand opening of the Albion Hotel, we sprinkled the top of the Cream Cheese Frosting with red decorating sugar.

Fluke, Joanne (2014-01-28). Red Velvet Cupcake Murder (A Hannah Swensen Mystery) (pp. 25-26). Kensington. Kindle Edition.

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