Booze Up Your Cupcakes For Cupcake Lover’s Day!
The cupcake craze may have come and gone, but that doesn’t mean we still don’t love our cupcakes! So, in honor of Cupcake Lover’s Day this June 13, we’re going crazy with our cupcake frostings, just for today, promise.
Start with your standard vanilla or chocolate cupcake recipe, then prepare any one (or all three) of the following cupcake frostings courtesy of Reena Francisco of Cuptails & Dreams who specializes in liquor-infused “adult” cupcakes. She even included a boozy crème de menthe recipe here for good measure.
If you’re feeling ambitious, you can pipe the frosting onto your cupcakes using a piping bag and frosting tip. But no piping bag? No problem! Simply spread the frosting straight on your cupcake with an offset spatula or a knife. It’ll taste just as good when you bite into it!
Chocolate American Buttercream Frosting
Makes about 4 cups
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening, preferably Crisco brand
- 2 cups powdered sugar, sifted
- 1/4 cup Dutch-processed cocoa powder
- 2 to 4 tablespoons milk
1. Cream butter and shortening together until smooth using an electric mixer or a rubber scraper.
2. Slowly stir in the powdered sugar and cocoa powder until well combined.
3. Stir in the milk to lighten the buttercream and achieve a spreadable consistency.
Makes about 4 cups
- 4 large egg whites
- 1 cup white sugar
- 1/4 teaspoon vanilla powder
- gel-based food coloring, optional
1. Combine egg whites and sugar in a heat-proof bowl. Cook over a double-boiler, continuously stirring, for at least 7 to 8 minutes, until the sugar is melted and dissolved in the egg whites. The egg whites will look foamy when cooked.
2. Transfer the cooked egg whites and sugar to an electric mixer and whip for 7 minutes until soft peaks form.
3. Stir in the vanilla powder until well combined.
4. To achieve a pastel color, use gel-based food coloring to tint the frosting.
Crème de Menthe Swiss Meringue Buttercream Frosting
Makes about 6 cups
- 6 large egg whites
- 1 1/2 cups white sugar
- 2 cups unsalted butter, softened, cut into cubes
- 2 tablespoons green crème de menthe liqueur
1. Combine egg whites and sugar in a heat-proof bowl. Cook over a double boiler, continuously stirring, for at least 7 to 8 minutes, until the sugar is melted and dissolved in the egg whites. The egg whites will look foamy when cooked.
2. Transfer the cooked egg whites and sugar to an electric mixer and whip for 10 minutes until stiff peaks form.
3. Slowly stir in the cubes of butter one at a time into the stiff meringue. Continue mixing for 10 minutes, or until it comes together. Note that the mixture will go through 3 stages: soupy, curdled, then smooth. Continue mixing until you reach the smooth stage.
4. Stir in the green crème de menthe.
A longer version of this article appeared in FOOD Magazine, Dec 2014-Jan 2015 Issue
Recipes by Reena Francisco of Cuptails & Dreams
Photography by Paulo Valenzuela