Teresa’s Vanilla Frosting
Yields enough for 24 cupcakes
1 1/2 sticks butter, room temperature
4 cups confectionary sugar
12 TBS heavy cream
1 TBS vanilla
Dash of salt
Combine all ingredients and beat until smooth and creamy. If you do not have a professional bakers Icing decorating bag, simply load the icing into a Ziploc bag trying to get all the air out of it, and close it, and cut the corner (a VERY, VERY small cut) and use it to pipe the icing onto the cupcakes.
Teresa’s Peanut Butter Frosting
Yields enough to cover a three-layer 9 inch round layer cake
2 oz cream cheese, room temperature
1 stick butter, room temperature
1 1/2 cup creamy peanut butter
2 cups confectionery sugar
12 TBS heavy cream
1 TBS vanilla flavoring
Combine all ingredients and beat until smooth. If frosting is too runny or taste to peanut buttery for your taste, add up to half cup more confectionery sugar.
I made this wonderful Strawberry Sauce yesterday. I used it as a filling in jumbo gourmet cupcakes, but I also made a great strawberry cream cheese icing as follows with it:
about 1/2 cup pureee’d strawberry sauce in the blender
1 and 1/2 boxes of cream cheese
1 stick butter
2 tsp vanilla extract
4 cups confectioner’s sugar
This made an awesome gourmet jumbo cupcake by adding the strawberrysauce as a filling in the jumbo cupcakes and piping the cream cheese icing on top. For the jumbo cupcakes, I used a classic vanilla cupcake recipe also found here on my blog. Here is link to the Chunky Strawberry Sauce:
I also used the vanilla cupcake recipe to make a one layer cake (double for two layer) and I cut a wedge out of top, carefully removed onto a plate without breaking it and filled baked and cooled cake with strawberry sauce. Then I put the top that I cut back on the cake and piped the remaining strawberry icing onto the cake. Picture of finished result follows…keep in mind it was just for my hubby and me so was not too fancy.
This link below is for some AWESOME classic vanilla cupcakes that I have used this week two ways. One is to make coconut icing with lemon curd filling, the other is to make strawberry cream cheese icing with chunky strawberry sauce filling. This vanilla cupcake is the perfect base for a cupcake where you want the icing or filling to be the focal point. Yet the cupcake still has loads of vanilla flavor and it still holds its own in taste. It is firm enough that you do not have to worry about it crumbling on you. I LOVE this recipe!
The only thing I did differently was to use cake flour instead if all purpose…
Closeup of my cupcakes:
To make the green coconut, just put about 1/4 cup or LESS milk in a tupperware bowl and put green food coloring (be very conservative as it will take to the dye very fast)…then add a bag of coconut and toss together until the dye is mixed thoroughly with the coconut. I refrigerated until the day I needed to use it (I prepared two days ahead) and then the morning I was going to use it, I poured it out on paper towels over wax paper to make sure it was not too damp to use. It was moist, but not too much that it would drip or anything. It soaks up the milk immediately and turns whatever color you put in the milk.