Today was a very special day – the birthday of two of my good friends, Tamie and Kathy. To celebrate the occasion, I made red velvet cupcakes with cream cheese frosting. I used a red velvet cake mix to make the cupcakes and this recipe for the frosting:
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 5 tablespoons butter, softened
- 1 teaspoon vanilla
- pinch of salt
- 3.75 cups powdered sugar
- 4 tablespoons milk
Place the cream cheese, butter, vanilla and salt into a mixer bowl and mix on high for 2-3 minutes. Turn the mixer off and add the powdered sugar and milk. Start mixing on low speed and gradually increase the speed until the sugar is completely mixed in. Put frosting into a pastry bag with a 2D flower tip. Twist the top of the bag shut so the frosting doesn’t come out. Put the pastry bag in the refrigerator for about 10 minutes to allow the icing to set up a little. Pipe the icing onto the cooled cupcake, starting with the outer edge and moving inward in a circular motion. Since the icing has butter in it, the heat of your hand may cause it to become soft. If this happens, put the pastry bag back into the refrigerator. I topped off the cupcakes with clear sugar sprinkles to give them some shine.
Sorry that you’re not here to enjoy them, Kathy. I ate one in honor of you!