The Best Frosting In The World!!!!

My Auntie Beth's Birthday is coming up and my Mom was planning on throwing her a Surprise Birthday Party! My Aunt LOVES Lemon-y sweets and so my mom made Lemon Cake-box Cupcakes and she used this frosting that was stunning and amazing! I absolutely LOVE it! It has a creamy, smooth taste! Reminds me of whip cream only different yet so similar! Rich and amazing. I'd say perfect for a Wedding Cake!!! We used some light green and blue mixed food coloring to come up with a minty color and we thought it looked really cute on the yellow cupcakes. My mom just has an amazing taste for "adding things" and she put fake flowers and leaves on top and it was the perfect touch! So Decorative and pretty!

(Follow my Mom on Pinterest! Click here) 

                                
                              Here's an "Arial-View" of the cupcake, above!     

Now to give you her awesome recipe! 

The BEST Cupcake Frosting and Filling EVER

You'll need...

1. 3 Tbs. Flour

2. 1/2 Cup Milk (Whole milk is best, but you can use non-fat and that will work, too)

3. 1/2 Cup Real Butter (Salted or unsalted. Either is fine)

4. 1/2 Cup Sugar (That's granulated sugar, not powdered sugar)

5. 1 Tsp. Vanilla Extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.

Put mixture in the fridge and let it cool completely. It's fine if it stays in there long enough to get chilly... you just don't want it warm at all. As it's cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crusty top.

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle.

 Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, but keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved. 

Here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. This frosting is best eaten fresh.  You can store for a few hours at room temperature, or try storing in the fridge overnight, letting it come to room temperature on its own, and then re-beating to fluff.

4. Add extracts to your hearts content; lemon is wonderful! Food coloring is okay, too.

5. The white sugar can be exchanged for brown. Try 1/2 White sugar & 1/2 Brown-sugar for a warm caramel flavor!

6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees can do disastrous things.  Some people have had success, just experiment at your own risk.

7.  If trying to decide whether or not to double it- double it.  Chances are you’ll want more.  It’s a rather small batch.


      The cupcakes are so beautiful! I just know my Aunt will love them!  

You can Pin Me - Click the Picture

I hope you'll enjoy making this frosting. It'll be simply wonderful on your sweet dessert!

Feel free to Re-blog this or share this onto your Social                              networks or in a email to a friend!

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Cake-Pops!

Had such a fun time at our friend's house making Cake-pops. Our Friend Rose got the idea from my Favorite Social network site, Pinterest!! Awh! (If you would like to follow me on Pinterest click here then click Follow!) Anyhow, they tasted scrumpdillyicious and here's how you make them.

You'll need...

1. A "Already-Baked" cake that has been chilled overnight.
2.A tub of frosting. (And kind depending on what taste you're going for...)
3.Candy Melts
4.Pop Sticks (You can get these at Wal-Mart in the Cake Decorating Section)
5. Sprinkles *optional 
And any other baking supplies you'd like to decorate the "Cake-Pops" with!
6. Bowl or basket with foam in it. (To poke the Completed Cake-Pops in to let them harden.)
*optional
(You could also just use a cookie sheet with wax paper on it and lay them on that, but that would cause a flat side on them.....It's up to You)

Okay, take that chilled cake outta the refrigerator and get a big mixing bowl, & Big cutting board. Now grab that cake pan and flip-it upside-down onto the cutting board. Cut cake in small sections that you can easily grab. Take the cut pieces of cake and crumble it into crumbs in the mixing bowl. Sounds weird, but that's how you do it!
Take that container of frosting, (We used cream-cheese frosting, And Ohhhhh my goodness, They tasted Ahmazing!!)
Heat up the container of frosting to where it's not running but not thick either. Then using a spatula, scoop out frosting into mixing bowl full of the cake crumbs. Now Stir up!
*Frosting should be evenly distributed in all the crumbs. Texture should be good wear you can roll the cake crumbs into little balls.*

So get out your cookie sheets and lets get rollin'! Roll, roll, roll, roll, okay that's enough. When you're finished stick those cookie sheets of cake balls into the fridge to chill. Wait ehhh, 15 minutes.

While you are waiting, get a medium sized glass or microwaveable bowl and open the "Candy Melts" bag and pour in!
(Psssssst, there's already melted candy on the side of the bowl, cause I snapped the picture after she had already heated up the melts and stirred, then she added more. I was like, Whoopsies, better get the picture now!)

Anyhow......., After you pour the melts in, heat them up. Start at 2 minutes. Take out, stir. Another 2 minutes, take out, stir; Until you get the right texture. 

When you're done with getting the melted candy ready, you should be ready to take out the pan of chilled cake balls!
...Open the package of the Pop sticks and dip an end of the Pop sticks into the melted candy bowl about 1 inch of the stick. Then stick the stick into the cake ball about half way through. Do this to all of the Round cake balls. Then lay back on the cookie sheet and stick back into the refrigerator to chill.
(This process is to help keep the cake balls on the stick while we will be dipping them into the candy-melt bowl,  kinda like a glue yet not, of course.)

Keep those Cake pops in the Fridge for about 8 to 10 minutes and while those cake-pops are chilling, you might want to stir the candy-melt bowl or re-heat it just to keep it from hardening.

After those 10 minutes are up, take them up and get ready to start dipping them!

To dip properly, stick the cake-pop in directly straight down. Don't put in side-ways and then lift-up. It'll be too heavy for the cake-pops to stay on the stick and you don't want them plopping off and into the bowl!!

As shown in the picture above, hold the cake-pop up slowly up allowing the excess candy melt to drip back into the bowl. 

When it's all dripped off a bit, turn slowly side-ways and allow it to continue dripping off.  Use your other hand to tap your palm/wrist to allow the process to go faster. Tapping stick and finger-tips directly would make the cake-pop completely fall off eventually into the candy melt bowl....Which we don't want happening. 

When all the excess candy melt has fallen off the cake-pop, begin sprinkling sprinkles on the tops of the Cake-Pops!

After you get finished putting on the sprinkles or decorations on the cake-pops, stick them in the foam and allow them to harden.

 (Or place them on the cookie-sheet with wax paper)

 

Now wait 5 to 8 minutes or until they look dry!

Then Enjoy!

Was so fun to make these, Love, love, love them! I hope you and your family and friends will enjoy making these

...and tasting them!

(If you'd like to see more pictures of Cake-pops and other great ideas, click here!)

All pictures were taken by Holly Doss: Photographer at Pocket Photography