Since there is a pancake on the cupcake, does that mean I can eat it for breakfast? Why yes I can! The cupcake is also made out of pancake mix. The perfect breakfast and dessert in one. You may want to make this for your next brunch. Rachel from Baked by Rachel shares how she creates this breakfast/dessert option. Great for your next sleepover.
Click here on Baked by Rachel for the recipe and directions.
Here is my own fail-proof cream cheese frosting recipe
Ingredients for Basic, Fail Proof Cream Cheese Frosting
8 ounces (226 grams) full-fat cream cheese, softened
½ cup (1 stick or 113 grams) unsalted butter, softened
3 to 4 cups (360 to 480 grams) powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch of saltInstructions:
Prepare the Ingredients:
Ensure both the cream cheese and butter are at room temperature. This is crucial for achieving a smooth, lump-free frosting.
Beat the Cream Cheese and Butter:
In a large mixing bowl, using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium speed until creamy and well combined, about 2-3 minutes.
Add the vanilla extract and a pinch of salt to the mixture. Continue beating until incorporated.
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed after each addition. This helps prevent a sugar cloud and ensures a smooth texture.
After all the sugar has been added, increase the mixer speed to medium-high and beat for an additional 1-2 minutes until the frosting is light and fluffy.
If the frosting is too thick, add a teaspoon of milk or heavy cream to reach your desired consistency. If it’s too thin, add more powdered sugar, a few tablespoons at a time.
Overbeating can incorporate too much air, making the frosting runny. Beat just until the ingredients are combined and the frosting is smooth.
For more intricate piping designs, refrigerate the frosting for about 20-30 minutes to firm it up slightly. This helps the frosting hold its shape better during application.
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