Posts Tagged ‘homemade frosting’
March has 2 special “holidays” this year. First coming up is St. Patrick’s Day – Green Day. The other, which is coming pretty early, is Easter (March 31st if you didn’t know). Anyways, because March is the month of green, I am joining in with some other awesome bloggers to take on the Food Blogger Challenge. This month, I have to make GREEN FOOD. The first recipe I’m doing is a Chocolate Mint Surprise Cupcake. The cupcakes aren’t green in color, but mint is green, so I’m totally claiming it as a green food. Anyways, I’ll stop rambling so you can start baking.
So my mom’s birthday was on Tuesday. I was in such a fog that day, that I totally forgot about what dessert to make her – it’s not a birthday without something sweet! Anyways, I finally came up with cupcakes. I didn’t want just any cupcakes though, I wanted something special. So I decided to fill them with homemade chocolate frosting.
I used a box of cake mix and store bought frosting to frost the tops, but you can always make cupcakes and frosting by scratch, if you’d rather!
What You Need:
- 1 box of cake mix (including the eggs, oil etc…)
- Corer – I used a pointed potato peeler but they actually make things to remove the center of your cupcakes. I just couldn’t find one at my local craft/baking store.
- 1 Small Ziploc Baggy or frosting bag
- 1C of powdered sugar
- 1/2C of Unsweetened Baking Cocoa
- 1 tub of store bought frosting
- Candy Hearts (or any shape you want) *optional*
What You Do:
- Make the cupcakes according to the box.
- Cook according to the box then cool for 30 minutes.
- While the cupcakes are cooling, in a small bowl, add your powdered sugar and baking cocoa. Add about a tablespoon of milk to your bowl. Mix well. It will take a few seconds (about 30 seconds) of constant mixing before your cocoa will mix into the milk. You’ll know it when it’s getting there. If you need more milk, add about a half a tablespoon at a time, until it’s like soft (slightly melted) frosting.
- Once the cupcakes are cooled, take your corer and remove a small hole in the center of each cupcake. Make sure you don’t go all the way to the bottom of the cupcake, as the filling will make the cupcake liners soggy – and it’ll be super messy to eat.
- Put your homemade frosting into the zip bag or frosting bag. Pipe a little bit of frosting into each cupcake hole.
- Frost your cupcakes. I found if you put the frosting on the tip of your knife and put it on the center of the cupcake (where your hole is), then slowly spread outwards, it spreads easier.
- Once you’re done frosting your cupcakes, add the candy hearts, or other shapes.