If you didn’t read the ‘Sparkling White Wine Cupcakes’ post, you’re in luck because I am going to paste what I had written there, here! I know I mentioned before that my job loves potlucks. Having now moved to California … Continue reading
Something that I didn’t mention earlier that might be important to know when when it comes to my frosting recipes I’ll list is that I don’t do buttercream. bleh. I prefer cream cheese and whipped frosting over buttercream, and I typically wipe frosting off my cake/cupcakes if they are buttercream. Crazy, I know. This cream cheese frosting is just a tad sweet (to my liking) but you can definitely sift in more confectioners’ sugar if you need the rush.
This recipe was adapted from AllRecipes.com (http://allrecipes.com/recipe/cream-cheese-frosting-ii/).
Cream Cheese Frosting
Yields: ~3 cups
-2 (8 ounce) packages cream cheese, softened
-1/2 cup butter, softened
-2 cups sifted confectioners’ sugar
-1 teaspoon vanilla extract
1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
3. Store in the refrigerator after use.
Here is another safe alternative to eating cookie dough! Peanut Butter Cookie Dough Frosting Yield: About 2 cups of peanut butter cookie dough Ingredients: -1/4 cup unsalted butter, room temperature -1/4 cup granulated sugar -1/4 cup brown … Continue reading
You read right. Chocolate chip cookie dough you can eat without having your mom yell at you for contracting salmonella because of the raw eggs. It’s kinda like seeing your teacher outside of school or a dog walking on it’s hind legs (+10 points to whoever gets the movie reference).
There were a few things that inspired me to make this “frosting”. First, there is an amazing cupcake place called Frostings, etc. here in Tampa with the most incredibly decadent chocolate chip cupcake with cookie dough frosting. It is seriously amazing. Second, was the fact I made an eggless cookie but didn’t realize at the time that is probably what Frostings, etc. did to make their cupcake frosting. Durf.
Regarless of my brain being slow (let’s blame it on all the reading and writing I was doing… or not doing…), I figured there must be some stuff in an eggless cookie that didn’t need to be in frosting. I did some perusing on Google and Pinterest and came across a few different recipes, and narrowed them down to one that I had all the ingredients handy (for once).
The cupcake in the below picture is made from Pillsbury Moist Supreme Devil’s Food Cake Mix. I was lazy and the main purpose was to test the frosting 🙂
This recipe was adapted from sally’s baking addiction (http://sallysbakingaddiction.com/2012/05/29/fudge-brownie-cupcakes-with-cookie-dough-frosting/), whom I am forever in debt to for her gift to us.
Cookie Dough Frosting
Yields: ~10 cupcakes (or less, depending on how much you eat).
-1/2 cup (1 stick) unsalted butter, softened to room temp
-3/4 cup light brown sugar
-1 tsp vanilla extract
-1 1/4 cup flour
-1/2 tsp salt
-4 Tbsp milk (I used vanilla almond milk)
-1 cup mini chocolate chips
1. With an electric mixer, cream together the butter and sugar at medium speed.
2. Add the vanilla and beat well.
3. Stir in the flour and salt until doughy.
4. Stir in the milk and beat until fluffy.
5. Gently fold in chocolate chips.
6. Frost cooled cupcakes. Or eat.
Please excuse the sloppy frosting job – this was best image I had but of course it was of the least pretty cupcake.