Summer brings us wonderful fresh produce here in Ontario. Roasting or cooking up a bunch of sweet carrots is a wonderful addition with any meal but baking… Read more “Carrot Cake with Cream Cheese Icing”
Carrot cupcakes are a classic and pretty much a guaranteed cupcake success story. With the addition of grated carrots which add depth of flavour as well as… Read more “Carrot Cupcakes with Cream Cheese Frosting”
In the last 2 days I have baked up about 50 cupcakes. Half I iced with a yummy buttery icing and the other half of the cupcakes I morphed the remaining icing into cream cheese icing by adding about 6 ounces of cream cheese a little more icing sugar and a little more whipping cream. Tint any colour you like and look how pretty they are.
Great for any celebration or occasion.
For the buttery icing beat 1 cup room temperature butter for about 5 minutes on medium-high speed.
Turn beaters off and add about 4-5 cups of icing sugar and beat it in on low.
Add in about 1 tablespoon of vanilla and about 1/4 cup of cream or whipping cream. Beat on medium until well mixed then beat on high for about 5 minutes. Add in cream and or icing sugar as required until light and fluffy.