Friday, March 22, 2013

Rapunzel is back!

I have not fallen off of a cliff, gotten lost in a forest, or had anything too terribly bad happen to me, all though I have been MIA in the blog world.

But look what I've done!

I've became a cupcake chief!  These are chocolate cake, with cream cheese frosting, a red sugar heart (which I made my self with a little Pintrest inspiration), and a raspberry Hershey's kiss inside. This little project was for a neighbor's wedding, so aside from being extremely fun, I got paid to make these. I would consider it the best way to make money in the for creativity!

Cream Cheese Frosting:


-1 cup butter softened
-16 ounces cream cheese softened
-8 cups sifted confectioners sugar (about 2 lbs)
- 2 T Milk (I would start out with one and add the other if needed. It works better for cupcakes if it thick)
- 1 T orange juice (I just use a little concentrate out of my freezer, sometimes I add a little vanilla instead)
- 1 t orange zest…I never actually do this part:)

Makes about 5 ½ cups icing. Good for 24ish cupcakes


In a medium mixer bowel, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth 9only 30 secs to a minute). Thin to ice cake smoother; use full strength for piping borders.

NOTE: DO NOT use LIGHT cream cheese or butter substitute. If margarine is used, icing will be softer.

How to make...
Chocolate cake 

Sugar Hearts

This weekend's project is Lemonade Cupcakes with Raspberry icing! I'm extremely excited...this recipe screams summer!

Lots of ♥,


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