Diy frozen cupcake ideas

Will it make my cake too sweet?

No. It will enhance the sweetness in your cake but not alter the flavor.

Can I use simple syrup with fillings and frostings?

Yes, definitely. You should use simple syrup on your cake layers and then fill/decorate as you normally would.

Can I make it diverse flavors?

Absolutely! Simple syrups can be fairly diverse. Stir in spices, extracts, fruit—and you own instant flavored sweetener!

Simple syrups are a baker’s best tool for ensuring moist, yummy, and flavorful cake!

I share other PROFESSIONAL BAKER’S TIPS here… love Frosting Tips & Tricks, best way to Store Tips, How to Use Russian Decorating Tips, and numerous more!

Course: Dessert

Cuisine: American

Keyword: Simple Syrup Recipe

Servings: 2SERVINGS

Author: Amanda Rettke

Simple syrup is a baker’s secret weapon.

  1. 1cupwater
  2. Bring to a boil and stir until every sugar has dissolved.

    (1-2 minutes)

  3. 1cup(200g) granulated sugar
  4. Pour sugar into a medium saucepan and then immediately add water.

  5. Allow cooling then put in an airtight container. Store in the refrigerator forup to 2 weeks.

  • Pour sugar into a medium saucepan and then immediately add water.

  • Bring to a boil and stir until every sugar has dissolved. (1-2 minutes)

  • Allow cooling then put in an airtight container. Store in the refrigerator forup to 2 weeks.

meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Additional Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Learn how to make buttercream frosting with this simple tutorial.

This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a grand base for other frosting flavors too!

Today we’re covering how to make homemade buttercream frosting. Actually, we’re covering just how Simple it is to make your own frosting correct at home. If you’ve been buying store-bought frosting, you’ll desire to ditch it after seeing just how simple it is to make your own.

The best part? This recipe makes a grand base for so numerous diverse flavor variations too! So, let’s get started.

You’ll start out with two sticks of unsalted butter softened to room temperature.

I use unsalted butter in every of my recipes because the amount of salt in salted butter can vary fairly a bit between diverse brands. By using unsalted butter, you control the quantity of salt in your recipe.

You’ll beat the butter with a mixer for about 1 minute, just until it’s nice and smooth.

Next, you’ll stir in your powdered sugar (also known as confectioners sugar or icing sugar). I typically only use about 3 cups of powdered sugar for a batch of this frosting. Some recipes call for fairly a bit more powdered sugar, but I’ve found that 3 cups is every you really need.

Diy frozen cupcake ideas

It’s best to sift the powdered sugar beforehand, but if I’m being honest I generally skip the additional step.

When you first start mixing the powdered sugar with the butter, stir it on low speed so you don’t finish up throwing it all over the put. Once it starts to come together, you’ll stir in the heavy cream, vanilla extract, and a pinch of salt.

Heavy cream or heavy whipping cream really work best in this recipe. You can use milk, but hold in mind that the frosting won’t be almost as creamy or hold it’s shape fairly as well. I generally just stir the frosting for another minute or so until everything is well combined.

Easy, right?

The best thing about this recipe is that you can change it up to make diverse flavors of frosting. I’ve included 4 diverse variations under, but hold in mind that you can do so much more with this recipe. A few simple ways to change it up is to add diverse extracts love mint, almond, lemon, etc. and a little food coloring.

Here’s a few of my favorite cupcake recipes that you can use with this frosting:

Chocolate Cupcakes

Vanilla Cupcakes

Lemon Cupcakes

Pumpkin Cupcakes

Any of these cupcake recipes make an excellent base for this frosting.

And the possibilities are really endless once you own a good cupcake and buttercream recipe. This recipe also makes enough to generously frost a batch of 12-14 cupcakes. If you prefer less frosting, you can cut the recipe in half. If I’m frosting a single layer cake, I cut this recipe in half as well.

*You can also discover my full tutorial for how to prepare your piping bag and frost cupcakes here!*

Chocolate Frosting

Measure out 1/2 cup (40 grams) of unsweetened cocoa powder, sift it, then stir into the frosting until well combined.

Add in 1-2 additional tablespoons of heavy cream if needed for a smoother, creamier frosting. If you prefer your frosting sweeter, stir in an additional 1/2-1 cup of powdered sugar.

Caramel Frosting

Mix in 1/3-1/2 cup of homemade or store-bought caramel sauce (start with 1/3 cup and add more if desired). For a salted caramel frosting, you can use salted caramel and just omit the salt in the recipe. Here’s my favorite recipe for homemade salted caramel sauce.

Vanilla Frosting

This recipe will make a vanilla flavored frosting.

If I’m just making plain vanilla frosting to pipe on cupcakes or frost a cake, I love to add an additional teaspoon of vanilla extract to amp up the vanilla flavor.

Strawberry Frosting

Add a 1-ounce bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. Then stir the freeze dried strawberry powder into the frosting until well combined.

meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Additional Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Learn how to make buttercream frosting with this simple tutorial.

This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a grand base for other frosting flavors too!

Today we’re covering how to make homemade buttercream frosting. Actually, we’re covering just how Simple it is to make your own frosting correct at home. If you’ve been buying store-bought frosting, you’ll desire to ditch it after seeing just how simple it is to make your own.

The best part?

This recipe makes a grand base for so numerous diverse flavor variations too! So, let’s get started.

You’ll start out with two sticks of unsalted butter softened to room temperature. I use unsalted butter in every of my recipes because the amount of salt in salted butter can vary fairly a bit between diverse brands. By using unsalted butter, you control the quantity of salt in your recipe.

You’ll beat the butter with a mixer for about 1 minute, just until it’s nice and smooth.

Next, you’ll stir in your powdered sugar (also known as confectioners sugar or icing sugar).

Diy frozen cupcake ideas

I typically only use about 3 cups of powdered sugar for a batch of this frosting. Some recipes call for fairly a bit more powdered sugar, but I’ve found that 3 cups is every you really need. It’s best to sift the powdered sugar beforehand, but if I’m being honest I generally skip the additional step.

When you first start mixing the powdered sugar with the butter, stir it on low speed so you don’t finish up throwing it all over the put. Once it starts to come together, you’ll stir in the heavy cream, vanilla extract, and a pinch of salt.

Heavy cream or heavy whipping cream really work best in this recipe.

You can use milk, but hold in mind that the frosting won’t be almost as creamy or hold it’s shape fairly as well. I generally just stir the frosting for another minute or so until everything is well combined.

Easy, right? The best thing about this recipe is that you can change it up to make diverse flavors of frosting. I’ve included 4 diverse variations under, but hold in mind that you can do so much more with this recipe. A few simple ways to change it up is to add diverse extracts love mint, almond, lemon, etc.

and a little food coloring.

Here’s a few of my favorite cupcake recipes that you can use with this frosting:

Chocolate Cupcakes

Vanilla Cupcakes

Lemon Cupcakes

Pumpkin Cupcakes

Any of these cupcake recipes make an excellent base for this frosting. And the possibilities are really endless once you own a good cupcake and buttercream recipe. This recipe also makes enough to generously frost a batch of 12-14 cupcakes. If you prefer less frosting, you can cut the recipe in half. If I’m frosting a single layer cake, I cut this recipe in half as well.

*You can also discover my full tutorial for how to prepare your piping bag and frost cupcakes here!*

Chocolate Frosting

Measure out 1/2 cup (40 grams) of unsweetened cocoa powder, sift it, then stir into the frosting until well combined.

Add in 1-2 additional tablespoons of heavy cream if needed for a smoother, creamier frosting. If you prefer your frosting sweeter, stir in an additional 1/2-1 cup of powdered sugar.

Caramel Frosting

Mix in 1/3-1/2 cup of homemade or store-bought caramel sauce (start with 1/3 cup and add more if desired). For a salted caramel frosting, you can use salted caramel and just omit the salt in the recipe. Here’s my favorite recipe for homemade salted caramel sauce.

Vanilla Frosting

This recipe will make a vanilla flavored frosting. If I’m just making plain vanilla frosting to pipe on cupcakes or frost a cake, I love to add an additional teaspoon of vanilla extract to amp up the vanilla flavor.

Strawberry Frosting

Add a 1-ounce bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder.

Then stir the freeze dried strawberry powder into the frosting until well combined.


The Best Carrot Cake Cupcakes with Cream Cheese Frosting


  1. Prep Time:30 mins
  2. Total Time:45 minutes
  3. Author:Pinch of Yum
  4. Cook Time:15 mins
  5. Yield:12 cupcakes 1x

Description

These are the best carrot cake cupcakes I’ve ever had!

With a cream cheese frosting, of course. Perfect for dessert or brunch!


Scale

Ingredients

For the cupcakes

  1. 1 teaspoon cinnamon
  2. 2/3 cup oil
  3. 3/4 cup sugar
  4. 1/2 teaspoon baking powder
  5. 1 1/2 cups grated carrots (heaping)
  6. 1 cup flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 2 eggs, beaten

For the frosting

  1. 2+ cups powdered sugar
  2. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary.

    Diy frozen cupcake ideas

    I discover that the baking time varies greatly with oven, so just check for the correct golden brown color and springy tops. Permit the cupcakes to cool.

  3. 4 tablespoons butter
  4. 1 teaspoon vanilla
  5. Preheat the oven to 350 degrees.

    Diy frozen cupcake ideas

    Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!

  6. 4 ounces cream cheese
  7. For the frosting, mix the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.

Instructions

  • Preheat the oven to 350 degrees.

    Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!

  • Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I discover that the baking time varies greatly with oven, so just check for the correct golden brown color and springy tops.

    Permit the cupcakes to cool.

  • For the frosting, mix the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth.

    Diy frozen cupcake ideas

    Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.


Notes

(Baking directly in the muffin tin without the liners is my favorite way to bake these, but it’s harder to get the perfect light brown color on the sides because they often get too dark brown. The ones pictured here turned out perfectly, but if you’re unsure, just use paper liners.)

If you love cream cheese frosting A LOT, you need to double the frosting. Having a little additional has never been a problem for me. 🙂

Recipe Card powered by

Simple syrup is a baker’s secret weapon.

I use it on cakes, cupcakes, cookies (on the rare occasion) and even in my cocktails! The recipe for simple syrup is simple and can be modified in a million ways. I also own a Chocolate Simple Syrup that works best on chocolate cake and red velvet cake!


Notes

(Baking directly in the muffin tin without the liners is my favorite way to bake these, but it’s harder to get the perfect light brown color on the sides because they often get too dark brown.

The ones pictured here turned out perfectly, but if you’re unsure, just use paper liners.)

If you love cream cheese frosting A LOT, you need to double the frosting. Having a little additional has never been a problem for me. 🙂

Recipe Card powered by

Simple syrup is a baker’s secret weapon. I use it on cakes, cupcakes, cookies (on the rare occasion) and even in my cocktails! The recipe for simple syrup is simple and can be modified in a million ways. I also own a Chocolate Simple Syrup that works best on chocolate cake and red velvet cake!


How To Make Buttercream Frosting

Learn how to make buttercream frosting with this simple tutorial.

This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a grand base for other frosting flavors too!

How To Make Buttercream Frosting

Learn how to make buttercream frosting with this simple tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a grand base for other frosting flavors too!

Ingredients

  1. 3cups(360 grams) powdered sugar
  2. 1teaspoonvanilla extract
  3. 1cup(230 grams) unsalted butter, softened to room temperature
  4. 2-3tablespoonsheavy cream or heavy whipping cream
  5. pinchof saltadjust to taste

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
  2. Add in the powdered sugar and stir on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
  3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping below the sides of the bowl as needed.

Notes

Frosting can be made 1-2 days in advance, cover tightly and transfer to the refrigerator.

Remove from the refrigerator and bring to room temperature before frosting cupcakes/cakes.Frosting will also freeze well for 2-3 months, thaw overnight in the refrigerator, then bring to room temperature and stir well before frosting cupcakes/cakes.Keyword how to make buttercream frosting

496 Comments

While Valentine’s Day doesn’t require the same intense menu planning love other holiday, it does still require some significant prep. If you’re celebrating the day at home, you not only own to plan out your Valentine’s Day dinner ideas, but you also own to make certain you own the best Valentine’s Day desserts to finish the evening on a high note.

You’ve cooked the world’s juiciest steak, enjoyed a couple glasses of wine, exchanged your heartfelt cards and presents with each other, so what’s next?

Any of these sweet Valentine’s Day treats will be the perfect finish to the special day, whether you’re in the mood for chocolate, strawberries, or both. Attempt the gooey velvet chocolate cake topped with a wealthy ganache, or the yummy chocolate caramel bread pudding. Make certain to stir up an after-dinner Valentine’s Day cocktail to truly indulge. Of course, there are also several red velvet recipes, including a layered red velvet ganache trifle, as well as a fluffy cake for two that you can make in a half hour.

Some of them are even no-bake Valentine’s Day dessert recipes! Your February 14 date night own to include one (or two) of these unforgettable Valentine’s Day desserts to really celebrate with your other half.


How to Make Simple Syrup

The equation stays the same no matter how much you make. I own made a large batch and used 3 cups sugar and 3 cups water. It is a basic 1:1 ratio.

I love to store my simple syrup in a plastic bottle that has simple pouring and can shut.

If you do not own a bottle you can spoon it over the cake or even brush it over the cake with a pastry brush.

I use about 1-4 tablespoons per layer, depending on the size of the layer.

This was a 12-inch layer of cake so I used almost 1/4 cup! (or 4 tablespoons)

After I pour the simple syrup over the cake I will wrap it in plastic wrap then store in the refrigerator for up to 2 weeks.

If I am freezing cake I will soak layer with simple syrup, wrap in plastic wrap, then put the cake in a sealable plastic bag or air-tight container. (I own seen it written that you can store up to 3 months.)

Now for the “why” of simple syrup:

Simply put it keeps the cake moist throughout every stage of assembly and decoration.

Not only does it assist hold your cake moist, but it also helps to add sweet flavor which is always good!


RELATED VIDEO:

Diy frozen cupcake ideas