7 Minute Frosting is full of...

So the recipe I have for 7 Minute Frosting claims it takes 7 minutes. Do not be fooled by this!! It took me closer to 30 minutes to make, but it's very delicious and, although tricky, not difficult. Be cautious, once this frosting is done, it starts to harden pretty quickly, so have a piping bag ready, and work quick.

You will need:

1 1/2 c. sugar, plus 2 tbsp
2/3 c. water
2 tbsp light corn syrup
6 large egg whites, room temp

An electric mixer, a small heavy saucepan and a candy thermometer

Combine water, 1 1/2 c sugar and corn syrup in the heavy saucepan. Clip the candy thermometer onto the side of the pan so it is touching the liquid.

Bring contents to a boil, over medium heat, stirring occassionally until the sugars dissolve. Without stirring continue to let the syrup boil until it reaches 230* on the thermometer.

While the mixture is coming to 230*, in the electric mixer, whisk egg whites on medium high until soft peaks begin to form. Add remaining 2 tbsp of sugar and continue to beat whites until peaks slightly stiffen.

Once the mixture on the stove reaches 230*, with the mixer on medium low, slowly and steadily pour the hot syrup into the egg whites. Raise mixer speed to medium high and whisk until the bowl is cool to the touch and stiff peaks form, about 7 minutes, although mine took more like 15.

Transfer to a piping bag, and using a large plain tip (like Wilton #1A) pipe frosting onto each cupcake: Hold bag over cupcake, with the tip just above the top, and squeeze to create a dome effect, and release pressure by pulling upwards to form a small peak.

"Fixed Up" Cupcakes!

Sometimes I don't have time to be Super Girl and make cupcakes from scratch, and let's face it, not much can beat a perfect boxed cake mix. It comes out perfect every time! So something I like to do, to fix it up and make it slightly more homemade, is just replacing a few ingredients for a better taste.

To turn a basic box of cake mix into "Fixed Up!" cake, simply follow the directions on the back, omitting the water for milk, or buttermilk. If you don't have buttermilk, or can't find it, you can add 2 tsp of lemon juice to regular milk and let it sour for an hour. Using 4 eggs instead of the number recommended and fresh vanilla extract are other homemade substitutions.

For Red Velvet, simply use a box of White Cake Mix, omitting buttermilk for water, the same amount of oil, 4 egg whites, 2 tbsp unsweetened cocoa powder, 2 tsp vanilla extract, red food coloring until bright, and 1tbsp baking soda mixed with 1 tbsp white vinegar in a separate bowl, (it will foam) and then add to the cake mix. Bake as directed.

I love to use the canned frosting and tend to stock up when they go on sale at the store. Aren't 10 for $10 deals great?! I usually tend to tint my frosting and add at least 1/2 cup of powdered sugar to the frosting to thicken it. If I plan on using the frosting in a piping bag I use an additional 1/2 cup before I pipe it onto cupcakes. It helps the frosting keep it shape and makes the tub go a bit further. For chocolate frosting, mix equal parts powdered sugar and cocoa powder.

Cream Cheese Frosting

Last week I posted about Red Velvet Cupcakes. I frosted mine with a very easy to make Cream Cheese Frosting. I once again consulted my Magnolia Bakery Cookbook, below is the recipe.

Cream Cheese Frosting:

1 pound cream cheese (that's about 2 bricks of it) , softened and cut into pieces
6 tbsp unsalted butter, softened and cut into pieces
1 1/2 tsp vanilla extract
5 cups (OMG I KNOW) powdered sugar

I thought for sure this would be wayyy too much and almost halved it, but it frosted the entire recipe of red velvet and I had just enough left to lick off my fingers.

In a large bowl with a mixer, (I, again, used my Kitchen-Aid) beat the cream cheese and butter until nice and smooth. Then add the vanilla, and beat well.


Next, very slowly and gradually, cuz the stuff goes everywhere, add the powdered sugar, a half a cup at a time.


Scrape the sides down after about 2 1/2 cups worth of sugar has been added. Once all added, cover and chill for about 2-3 hours, but not much longer so it can thicken before frosting.


To frost you can go about it a few ways. If you are pressed for time or don't use piping tips, you can just slather it on there with a butter knife or frosting spatula. That isn't who I am, but if it's you by all means, go hog wild! If you wish to use a pastry bag with a piping tip, use the largest one you've got. If you don't know how to use a pastry bag, watch this.


Then once again, by all means, go hog wild! I pipe my frosting on in big circular swirls. Lots of frosting on red velvet is the only way to go.

Then I got all fancy and sprinkled the living daylight out of them.

VOILA!