How to Make Glaze Icing

If you need a quick and easy icing for cookies, cakes, donuts, or other baked treats, this simple glaze icing is a great recipe to have on hand. It takes just a few ingredients and comes together in minutes. Plus, you can easily change the flavor, color, and consistency to suit whatever you’re making.

This powdered sugar glaze is especially handy when you want an icing that looks pretty without the fuss of a complicated frosting. Add vanilla extract for a classic flavor, almond extract for something a little more bakery-style, or lemon extract for a fresh citrus flavor. You can even add food coloring to create just about any color you need.

Concentrated gel colors work best. Start with a drop and add more as needed. White food coloring will make the colors more opaque. Without white coloring, the colors will be more translucent (think glaze icing on a donut).

Elevate the flavor and color of you’re desserts

Add a splash of vanilla, almond, lemon, or another favorite extract, then tint it with food coloring for the exact look you want.

For a smooth, shinier glaze that sets beautifully and has a slightly softer chew to it, you can also add a little corn syrup.

Best of all, you can make it as thick or thin as you need, making this an easy go-to icing for decorating just about anything.

Soft pink is one of my favorite colors!

Why You’ll Love This Glaze Icing

There are plenty of reasons to keep this simple glaze recipe in your recipe box.

It’s easy. You only need a few basic ingredients.

It’s quick. The glaze can be mixed together in just a few minutes.

It’s customizable. Change the flavor, color, and thickness depending on what you’re making.

It’s versatile. Use it on cookies, brownies, donuts, muffins, scones, breads, cakes, and more.

It looks great. A simple glaze adds a pretty finished touch to baked goods without covering them completely.

Ingredients

Powdered Sugar

Powdered sugar is the base of this glaze. Because it is finely ground, it dissolves easily and creates a smooth icing.

Water

A small amount of water thins the powdered sugar to create the glaze. Add it gradually because it is much easier to thin the icing than to thicken it again.

Flavoring

Vanilla extract is my go-to for a simple glaze, but there are plenty of other fun options.

• Orange extract great for holiday cookies and chocolate desserts.
• Peppermint extract makes a fun Christmas glaze
• Coconut extract for that yummy comfort flavor

When selecting flavors use good quality flavors, some cheap versions taste like medicine

Food Coloring

Food coloring is completely optional, but it’s an easy way to make this glaze fit the occasion. Use a few drops for a soft color or add more until you get the shade you want.

Corn Syrup

Corn syrup is optional, but adding a small amount can give the glaze a smoother, shinier finish. It can also help the icing set with a nice appearance.

How to Make Glaze Icing

First, add the powdered sugar to a bowl.

Next, add a small amount of water and stir until smooth. Start with less liquid than you think you need. You can always add more.

Then, add your favorite extract and stir well.

If you’re making colored icing, add food coloring a little at a time until you reach the color you want.

For a shinier glaze, add a small amount of corn syrup and mix until incorporated.

Finally, check the consistency before using it. If the glaze is too thick, add a few drops of water. If it’s too thin, add a little more powdered sugar.

I do prefer using metal bowls (as I can’t tell you how many ceramic bowls I slid off the counter while whisking the icing over the years)

How Thick Should Glaze Icing Be?

The consistency depends on what you’re making.

• For drizzling, you’ll want a thinner glaze that easily runs from a spoon or whisk.
• For dipping cookies or donuts, make the glaze a little thicker so it coats the surface without running off completely.
• For decorating or outlining, you’ll want a thicker icing that holds its shape.

The best part is that you can adjust it as you go. Add powdered sugar to thicken it or a tiny amount of water to thin it.

How to Flavor Glaze Icing

This is where you can have a little fun with the recipe. Mix in the extract, start with a small amount, mix well… taste it, then add more,

How to Color Glaze Icing

Once you have your glaze mixed, divide it into small bowls if you’re making several colors.

Add food coloring a drop at a time and stir well between additions. Remember that the color can become more noticeable as it sits, so it’s better to start with a small amount.

For pastel colors, use just a tiny amount of food coloring. Dip a toothpick into the color then add it to the icing and mix it well and let it sit, colors deepen as time passes.

For brighter colors, continue adding food coloring until you get the shade you’re looking for.

For dark colors like red and black, mix it the day before, place plastic wrap directly over the icing, touching it so no air gets in, to make it hard and let it rest. The next day, mix it up, and the colors will be deeper.

Don’t add too much food coloring to start off, you don’t need to color everyone’s tongues like grocery store frosting.

Recipes I use Glaze Icing

• Banana Bread Cake with pancake mix
• Buttermilk Scones
• Glazed Almond Cookies
• Skillet Cake with Blackberry Glaze Icing
• Glazed Oreo Scones
• Maple Banana Walnut Cake
• Glazed Spritz Cookies
• Icing Sugar Cookies the easy way
• Chocolate glaze icing

How to Use Glaze Icing

There are so many ways to use this simple icing.

For cookies, you can spread the glaze with a small spatula, silicone brush, dip the tops directly into the icing, or drizzle it over the cookies or scones with a whisk a spoon.

For cakes and breads, let the baked good cool completely before adding the glaze. Otherwise, the icing can melt and disappear into the cake.

Tips for Making the Best Glaze

Add the liquid slowly. This is probably the most important tip. Powdered sugar can go from thick to too thin very quickly.

Sift the powdered sugar if needed. If your powdered sugar is lumpy, sifting it first will help you get a smoother glaze.

Taste before adding more flavoring. Extracts can be strong, especially almond and peppermint, so a little goes a long way.

Keep the glaze covered. Powdered sugar icing can begin to form a crust if it sits uncovered.

Adjust the consistency as needed. Don’t worry if your first mix isn’t perfect. A little more powdered sugar or a few drops of water will fix it.

Let your baked goods cool first. Glaze works best when it is applied to completely cooled baked goods.

Can I Make Glaze Icing Ahead of Time?

Yes. You can make the glaze ahead of time and keep it covered at room temperature for a short period.

Before using it, stir well. If it has thickened, add a few drops of water until it reaches the consistency you need.

If you’ve divided the icing into several colors, keep each bowl covered so the surface doesn’t dry out. Place plastic wrap touching the icing so it does not harden.

How Long Does Glaze Icing Take to Set?

The amount of time depends on how thick the glaze is and how much you apply. A thin drizzle will set faster than a thick coating.

For best results, allow glazed cookies or baked goods to sit uncovered until the surface feels dry before stacking or storing them. Don’t touch it with your finger, use a toothpick!

Can I use milk instead of water?

Do not use milk, it will give certain colors a white streak (trust me on this) plus you don’t want to use dairy and not refrigerate the. Most desserts we’ve discussed with glaze icing do not need refrigeration. For best results use water.

Can I use lemon juice?

Yes. Lemon juice is a great option when you want a lemon glaze. You can replace some or all of the water with lemon juice, depending on how strong you want the flavor.

Why is my glaze too thin?

Add more powdered sugar, a tablespoon at a time, until it reaches the consistency you want. Mix well and allow the water to soak into and absorb the powdered sugar.

Why is my glaze too thick?

Add water a few drops at a time and stir well. A little liquid goes a long way. Fill a water bottle or spray bottle with water to add a drop at a time.

Can I make white glaze icing?

Absolutely. The basic recipe makes a naturally white glaze. For the whitest icing, use clear vanilla extract instead of regular vanilla, if desired. And add some white food coloring if you want it opaque and bright white.

Simple Glaze Icing

This is one of those recipes you’ll find yourself making again and again. Keep powdered sugar and your favorite extract on hand and you’ll always have a quick icing ready for cookies, cakes, muffins, and other treats.

It’s simple, versatile, and easy to customize. Plus, once you know how to adjust the consistency, you can make the glaze exactly how you need it for whatever you’re baking.

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How to Make Glaze Icing

the perfecet icing for donuts, cookies muffins, and creates a thin coating on top of cakes, great for bundt cakes, scones and more.

Course Dessert

Cuisine American

Keyword glaze icing, icing

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups Powdered sugar add more as needed to thicken icing
• 2 tablespoons water add more as needed to thin icing
• 1/4 teaspoon extract flavor vanilla, almond, lemon, orange, mint
• 2 teaspoons corn syrup
• 1 drop gel food coloring

Instructions

• In a bowl with whisk or spatula add powdered sugar and water and stir to combine
• Next, add water, stirring until smooth.
• Then, add favorite extract and mix well.
• Add food coloring and stir until the color is evenly distributed.
• For a shiny finish, add corn syrup and mix well.
• Finally, adjust the consistency with additional powdered sugar or water as needed.
• Use immediately or cover until ready to use. Place plastic wrap directly over the icing, touching it so no air gets in. When you're ready to use it stir, and it's ready.

Notes

• Often I start with a thinner 5 second icing for drizzling. In the icing bowl, I drag a spatula through tit and ini 5 seconds you can no longer see the line. 
• For piping cookies I use a 10 second outline and a thinner consistency to flood.
• TEST the icing on a piece of wax paper and see if it spread further then you’d like add more powdered sugar, if it’s too thick and water.

The post How to Make Glaze Icing, Quickly and Easily! first appeared on Created by Diane.

Bring the sparkle to your dessert table with these stunning candy firework cupcake toppers! Made with melted white candy melts and topped with red, white, and blue sprinkles, these edible decorations are perfect for 4th of July parties, patriotic holidays, or any celebration that needs a little wow-factor. These delicate swirls resemble bursting fireworks or whimsical pinwheels, adding height and flair to any cupcake display. They’re not only eye-catching but also easy to make ahead—just pipe, sprinkle, and let them set!

Whether you’re planning a backyard BBQ, summer picnic, or birthday bash, these DIY candy toppers are a fun and festive way to add a patriotic pop to your cupcakes.

Let’s grab some

• Lollipop Sticks

• White Candy Melts

• patrioitic colored sprinkles and aren’t these sprinkles cute

they’d be great on these cookies too!

More great sprinkle options for more occasions

And do you see that added sparkle… that’s edible GLITTER!

You’ll also need a piping bag, parchment paper, and a baking sheet.

Making these candy cupcake toppers will be ready in no time…

Let’s start with the cupcakes… OMG Red Velvet is the way to go… or use chocolate or vanilla, or funfetti.

You’ll find my

• small batch red velvet cake recipe here
• this recipe will make about 36 red velvet cupcakes

Be sure to check out this PATRIOTIC CAKE– this is a show stopper!

In fact I have lots of Patriotic Recipes…

• Fun Summer Recipes
• Red, White, and Blue Deviled Eggs
• Cherry Pie Cookies
• Layered Red, White, and Blue Cupcake Batter
• Frosted Sugar Cookies – flag theme in post
• Patriotic Spritz Cookies
• Red White Blue Tie Dye Cookies

More Patriotic Recipes

While I piped some thin and some thick, the thinner lines worked well when eating at home. If you plan to travel with them, Make the lines THICKER, or even a small breeze will break the candy. Or place them in the cupcakes when you arrive.

Finally, If you plan on driving with food check out my tips here!

Another option to use to make items to top cupcakes and treats with is Royal Icing check out more ideas here!

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Candy Cupcake Topper

Candy melts, lollipop sticks, and sprinkles combined to make the cutest cupcake toppers

Course Dessert

Cuisine American

Keyword candy, Cupcakes

Prep Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/2 cup white candy metls I use Ghirardelli brand
• 6 lollipop sticks 1 used 6" sticks
• 1 tablespoon sprinknles I used red, white, and blue non pariels, and stars
• edible glitter
• piping bag
• parchment paper

Instructions

• Line a baking sheet with parchment paper. Set aside.
• In a microwave-safe bowl, melt candy in the microwave at 30 second intervals, stirring each 30 seconds, until smooth and fully melted.
• Place the melted candy into a piping bag, cut a small hole (I piped thinner and thicker lines) if you'll be serving at home, thin is fine, if you plan to travel with them, make them thick so they won't be so fragile and break while transporting.
• Place the lollipop sticks on the parchment lined baking sheet.
• Swirl the melted candy onto the lollipop sticks, allowing it to collect at the end of the stick for support.I found the thicker the better!
• Then place sprinkles on top before it firms up.
• Add a bit of glitter if using it, I dip a tiny paintbrush into the glitter then tap it with a finger to allow the glitter to release on top of the candy.
• Place the baking sheet into the fridge for 5-10 minutes until the candy is firm.
• Stick the lollipop sticks into cupcakes and serve.

The post Candy Cupcake Toppers first appeared on Created by Diane.

Along with the matcha, I added vanilla and almond extract, giving this frosting a rich smooth flavor you’re bound to love.

Another time I added a few tiny drops of mint extract, giving this frosting a bright flavor profile.

I have purchased matcha online and in a local store and found it to have a nice taste. I’ve read some info that if the matcha isn’t of good quality, it’ll taste chalky.

Matcha is actually 100% green tea leaves that have been ground into a fine powder, matcha has a richer, more buttery flavor than green tea.

So purchasing the best matcha will result in better flavor and texture. Ceremonial grade matcha powder might be the best way to go.

It can be more pricey if you’re only purchasing matcha for this recipe, use what you find and add in more extract if you find it a bit chalky.

This matcha buttercream frosting adds great flavor to vanilla or chocolate desserts. I paired it with chocolate cupcakes. Enjoying matcha on desserts may just be my new favorite way to have it. Try matcha frosting on this vanilla cake, or these sugar cookies.

Since it’s March and all things mint and chocolate are a winning combination, give this matcha frosting a try with the added mint, it’s a brand new twist on a “shamrock” sweet treat.

To create the FLAT frosting to write on, pipe the frosting on the cupcakes with a piping bag fitted with a large round piping tip.

Then turn the cupcakes over onto a parchment paper lined baking sheet and press the cupcakes evenly to flatten the frosting, place the cupcakes in the fridge until the frosting is cold. Then peel the cupcakes off the frosting.

Be sure to check out my post on flat frosting here.

Reserve some white frosting for contrasting writing, or color some black.

I use an 857 piping tip (6B is similar)for this pretty design. It’s one of my favorites!

Just hold the piping tip into the center of the cupcakes and add pressure and create the dollop, adding pressure to a small turn to create the pretty design.

Did you know green is my favorite color? And this shade of matcha green is a true winner!

I love using dark cupcake liners especially with chocolate cupcakes, and don’t be mistaken, vanilla cupcakes look great in them too.

Aren’t these just the cutest cupcakes for St. Patrick’s Day!

Both printable matcha frosting and chocolate cupcake recipes are below.

Items used to make cupcakes and frosting

• Cupcake Pan
• Cupcake Liners
• Piping Bags
• Piping Tips

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Matcha Frosting

matcha green tea frosting with a hint of almond or mint for the perfectly smooth flavor, and with that gorgeous matcha green color to win everyone over.

Course Dessert

Cuisine American

Keyword frosting, matcha

Prep Time 20 minutes minutes

Total Time 17 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup cold butter
• 2-3 tablespoons matcha powder
• 3 tablespoons heavy cream, room temp
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract or mint extract or both
• 1 1/2 cups powdered sugar

Instructions

• In the bowl of a mixer, beat butter for 4 minutes, until light and fluffy in color and texture.
• Scrape down the sides and bottom of the bowl to be sure all the butter is equally mixed. Mix an additional minute as needed.
• Combine the heavy cream with extracts along with the powdered sugar, creating a thick paste.
• Add that to the butter mixture and mix until fully incorporated on medium speed for 3 minutes.
• Add in the matcha green tea powder and mix to combine well.
• Give it a taste and be sure you've added enough extract and matcha.
• Place frosting into a piping bag with the tip you want to use. I used an 857 piping tip for the star burst style. and a round tip such as #806.
• Be sure to pipe frosting on completely cooled cupcake or cake. Then place them in the fridge to firm up, if you want flat frosting, pipe with a smooth round tip, then turn cupcakes over onto parchment paper lined baking sheet and place in fridge until completely cooled. Then peel the cupcakes off the parchment paper and write on them with contrasting colored frosting, if desired.

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24 Chocolate Cupcakes

Deliciously moist rich chocolate cupcakes, makes 24 cupcakes or 2-8" round cakes, or a 13×9 cake.

Course Dessert

Cuisine American

Keyword chocolate, Cupcakes

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup unsweetened Hershey's cocoa
• 1 1/2 cups boiling water
• 2 teaspoons instant coffee (optional)
• 3/4 cup butter
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

• Preheat oven to 350°
• Line the cupcake pans with liners
• In a medium bowl combine the cocoa, boiling water, and instant coffee (alternatively, you can use hot coffee) whisk until smooth and allow to cool.
• In a large bowl of a mixer, beat the butter and sugar, and add in the eggs one at a time, mixing on low to incorporate each egg. Add vanilla and mix on medium for 3-4 minutes until the mixture is well combined.
• Add in the flour, baking soda, salt, and baking powder and mix on low until combined.
• Add in the cocoa mixture and mix on medium to low speed until you feel it won't splash. Then increase to medium speed and mix until just combined about 30 seconds.
• Scrap down the bowl to be sure everything is combined.
• Place 3 tablespoons of batter into each cupcake liner in the pan.
• Bake at 350° for 18-20 minutes, until a toothpick comes out just clean, do not overbake.

The post Matcha Frosting first appeared on Created by Diane.

I’m positive you’ve seen writing on cakes before.

But today I’m going to show you how simple it is to write on cupcakes.

Decide what flavor cupcakes you’ll make.

I love this chocolate cupcake recipe, and here is my favorite vanilla cupcake recipe.

Take a look at all my cupcakes to find other flavor options.

Frosting

Choose what style of buttercream frosting you’ll be making. I keep experimenting with Buttercream frosting. I like working with all varieties of Buttercream frosting, but I do not prefer the taste of American Buttercream, when its not overly sweet. But it’s the simplest to make and put on baked goods.

I prefer the taste of Italian Buttercream (it is more time-consuming to make, but that buttery, rich taste that is not overly sweet is my favorite).

My second favorite has been Swiss Meringue Buttercream, vanilla, or chocolate… It’s light and delicious and comes in a close second.

I think almost any buttercream frosting will work. As long as it holds its shape when refrigerated, it will work.

Here is my faux Swiss meringue buttercream frosting recipe, fairly easy to make. This is the frosting using coffee creamer.

More frosting and icing recipes.

I’ve been making other versions of buttercream frosting to get the consistency lighter and use less sugar. Both vanilla and chocolate.

With really great results, and no eggs, no gelatin, no meringue powder.

I made one with a coffee creamer and one with heavy cream. Using ingredients that are readily available is important to me.

Remember this first tip before piping the frosting:

Get out as many bubbles from the frosting as you can! Stir the frosting with a large firm rubber spatula and press the frosting onto the sides of the bowl.

Mixing the frosting on a low speed for a couple of minutes will help as well. But I have found that stirring the frosting by hand worked best.

Use a large round piping tip for the best result; it’ll give you nice smooth edges.

Use a 1A piping tip (1A often comes in a set), or Ateco 806, 808, or 809 are all very close in size.

I have cut off the edge of a piping bag, but it’s not exactly smooth and may leave some marks on the frosting. It’ll all depend on how specifically smooth you want them to look.

I have also tried this technique with a star tip to see how it would look and it did not look nice, but if you have a while batch of cupcakes that get messed up…

maybe they fell or slid on a tray when being moved, then this technique may work well to save them, so you don’t have to serve messed up cupcakes.

Simply turn them over and viola. Add some sprinkles, some cupcake picks, royal icing toppers, or chocolate curls.

After many tries, I found that I wanted the edges to look a little puffy, so that meant I had to be sure there was plenty of frosting applied to the cupcakes.

I place the frosted cupcakes onto parchment paper, wax paper will work too.

How to get the frosting flat on cupcakes?

Pipe the frosting with a round tip

Apply the frosting evenly across the cupcakes

Apply enough frosting so that when the cupcakes are pressed flat, they will fill out to the edges of the cupcakes.

The smoother the frosting, with minimal bubbles, will result in the smoothest finish.

Steps to making the frosting smooth and flat, perfect for writing:

Prepare a parchment lined baking sheet (or waxed paper) and clear space in the fridge for the cupcakes.

Pipe the frosting on the cupcakes.

Turn each cupcake over to flatten out the frosting, pressing each cupcake evenly so the frosting goes to the edge.

Place the tray in the fridge and allow the frosting to get completely cold for at least 30 minutes.

Remove the tray and turn the cupcakes right side up, peeling the cupcakes away from the parchment paper.

Place some contrasting colored frosting into a piping bag with a small round piping tip. I used a #3 piping tip.

Pipe on the words:

Practice first on paper to be sure the words will fit, draw a circle the size of the top of the cupcake, and then try it with the frosting.

When you’re all set on the words and spacing. Pipe the cupcakes.

If you make a mistake scrape it off with a small offset spatula or thin knife, or place it in the fridge to chill if needed, then scrape it off and try again.

More pretty piping on cupcakes:

Pink Rose Cupcakes Frosting (with how to video)

Place the frosting in a piping bag with a 2D tip or other large star tip 1M is similar.

To draw the heart you’ll make a slight swirl at the top of the cupcake, making a small circle shape then down to the center of the bottom of the cupcake.

Then repeat on the other side, creating a pretty swirled heart.

What color pink is used for the frosting?

I use this pink food coloring gel, and add a small amount, a drop at a time. Mix the frosting, then let it rest for 5 minutes. If you want it light, don’t add much more. The color deepens as the frosting rests. To stop the frosting from getting darker, frost the item you’re making, then place it in the fridge. This will help it not darken much more.

Happy Baking!

The post Flat Frosting on Cupcakes for Writing first appeared on Created by Diane.

These super cute chocolate cupcakes are just the perfect dessert for the Super Bowl, don’t you agree?

Rich delicious chocolate cupcakes with silky smooth, creamy chocolate frosting piped on to look like footballs.

No need to buy football cupcake toppers when you can just make the frosting look like footballs!

With a few squiggles, you’ll have these fun football cupcakes to serve on game day! perfect for all football occasions, game day, Super Bowl, Monday night football, football parties, end of football season parties for kids.

These football themed cupcake will be the hit beat out the halftime show!

Do you fall in the group that loves watching football, loves the food, or both?

I will mention that this silky smooth, creamy, and delicious frosting is sure to win you over to the “dessert” side!

And aren’t these football cupcakes just the cutest ever.

For the chocolate frosting, I used a #506 star piping tip, it has 10 points, any similar piping tip will work, and a #3 for the white laces.

I did find this great pack of frosting tips on Amazon.

I don’t really love traditional American buttercream frosting to eat, I like making it and working with it, but I always find it overly sweet.

It’s funny I never really liked really sweet frosting as a kid.

My mom always made this frosting for cakes, it uses chocolate pudding mix. But I really prefer this silky smooth creamy chocolate frosting recipe.

This frosting is not stiff and firm and does not crust like American Buttercream. But it uses the same ingredients, it’s just a completely different method. It’s so interesting how chemistry works!

And if you’re more of a vanilla cupcake person here is a great Vanilla Cupcake Recipe

This recipe starts with cold butter, and heavy cream, pour it into a small dish and allow it to come to room temp or microwave it for 10 seconds, mixed with 1 cup powdered sugar.

Now the biggest difference is you use less than half the sugar as regular American Buttercream. This recipe is silky smooth, buttery, and rich and can be piped as you can see, it holds its shape and can be made ahead of time and left on the counter covered if you want to keep it ahead of time and not have to re-whip it. YIPPEE, as long as your kitchen is not over 70 degrees, put it in a cool spot.

In the recipe, I mention that you don’t have to make it all chocolate. This batch of frosting will frost 24 cupcakes. You can add more or less cocoa and chocolate to get the desired richness you want. If you split the frosting in half, you can color some to match your favorite team!

There are two recipes to print, the first recipe is the chocolate frosting, the second recipe is the chocolate cupcakes.

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Smooth Buttery Chocolate Frosting

Creamy smooth and delicious chocolate frosting recipe. Unlike traditional buttercream, this is silky and not chalky or gritty or too sweet.

Course cupcakes, Dessert

Cuisine American

Keyword chocolate, Cupcakes, frosting

Prep Time 20 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb cold butter, which is 4 sticks or 2 cups (cut into 12 pieces) I use salted butter, if you use unsalted butter you'll want to add a pinch of salt.
• 3 cups powdered sugar
• 1/2 cup unsweetened Hershey's cocoa, 1 cup if you want it really rick and chocolatey
• 1/4 cup chocolate chips, melted (1/2 cup for extra rich chocolate flavor) I use Ghiradelli 60% dark chocolate chips, melt in the microwave at 30% power until smooth, and allow to cool.
• 3 tablespoons heavy cream
• 2 teaspoons vanilla extract

Instructions

• The ingredients might look similar to traditional American buttercream, but the mixing will be a little different.

  This portion of frosting can frost 24 cupcakes.
• In the bowl of a mixer, place the butter with the beater blade. Mix on low until it's combined, then increase the speed to medium until it starts to blend and smooth out around the bowl. Increase the speed to high and mix for 5 minutes. This will seem like a long time, the butter will whip smooth and light in texture and color. Pause the mixer halfway through the time scrape down the sides and bottom of the bowl and continue mixing for the remaining time. All the butte should be well whipped, and look whiter in color
• Add in the vanilla, 2 cups of powdered sugar and salt if using unsalted butter. Add a pinch of salt if you like your desserts and frosting less sweet (I use salted butter and still add a pinch of salt). Mix on low to combine, then increase the temperature to medium speed until the powdered sugar is incorporated.
• Place the heavy cream along with 1 cup of powdered sugar into a microwave safe dish and microwave for 20 seconds. The heavy cream should be warm. Stir the powdered sugar so it's absorbed by the cream, it'll be a paste consistency. Heat a few seconds more if needed. Add that to the mixing bowl along with the melted and cooled chocolate. Mix on medium speed until fully combined. Turn up to medium high speed and continue mixing for 3-4 minutes.
• Scrape down the sides and bottom of the mixing bowl ensuring everything will be combined.
• Mix on medium speed for 2 more minutes, longer if needed. The frosting should look smooth and fluffy, not thick and stiff.
• Remove a small portion of white frosting for the football laces 1/3 cup.
• For a light chocolate frosting add 1/2 cup cocoa and 1/4 cup melted chocolate for a really rich chocolate frosting add 1 cup cocoa and 1/2 cup melted chocolate.
• Add the cocoa and melted chocolate and mix until smooth and all absorbed into the frosting, mix by hand or put on mixer and mix on low speed.
• Use a rubber spatula to stir the frosting, pressing any air bubbles out for 2 minutes.
• Cover the frosting with plastic wrap, or place in a dish with a lid until ready to use. The frosting will stay fresh at room temperature for 3 days. As long as the room is not much warmer than 70°.
• Place the white frosting in a piping bag with a #3 piping tip for the football laces.
• Place the chocolate frosting into a piping bag with a star tip. I used a #506. Any star tip will can be used.
• Press the frosting onto the cupcakes moving the piping bag back and forth creating the desired shape. Place the white frosting on top for the laces.
• This frosting will not crust over hard. To be sure you don't mess up the cupcakes, place the frosted cupcakes in the fridge until cold. Allow to come to room temperature before serving.

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24 Chocolate Cupcakes

Deliciously moist rich chocolate cupcakes, makes 24 cupcakes or 2-8" round cakes, or a 13×9 cake.

Course Dessert

Cuisine American

Keyword chocolate, Cupcakes

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup unsweetened Hershey's cocoa
• 1 1/2 cups boiling water
• 2 teaspoons instant coffee (optional)
• 3/4 cup butter
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

• Preheat oven to 350°
• Line the cupcake pans with liners
• In a medium bowl combine the cocoa, boiling water, and instant coffee (alternatively, you can use hot coffee) whisk until smooth and allow to cool.
• In a large bowl of a mixer, beat the butter and sugar, and add in the eggs one at a time, mixing on low to incorporate each egg. Add vanilla and mix on medium for 3-4 minutes until the mixture is well combined.
• Add in the flour, baking soda, salt, and baking powder and mix on low until combined.
• Add in the cocoa mixture and mix on medium to low speed until you feel it won't splash. Then increase to medium speed and mix until just combined about 30 seconds.
• Scrap down the bowl to be sure everything is combined.
• Place 3 tablespoons of batter into each cupcake liner in the pan.
• Bake at 350° for 18-20 minutes, until a toothpick comes out just clean, do not overbake.

The post Football Cupcakes first appeared on Created by Diane.

This recipe is outstanding!

One bite in and it was in agreement that they reminded everyone of a churro… and a caramel filled churro at that!

If you’re more of a chocolate fan, you can always make hot fudge sauce.

This recipe for cinnamon sour cream cupcakes, these tender cupcakes topped with cinnamon sour cream frosting and caramel.

These cupcakes are great served after a Mexican meal which is one of my favorites to serve to company and to meal prep for the week, be sure to check it out.

Continue reading: Cinnamon Sugar Churro Cupcakes

The post Cinnamon Sugar Churro Cupcakes first appeared on Created by Diane.

I love cupcakes. If you browse my blog for any length of time, there’s no denying I’m having a real love affair with these miniature cakes. And that’s because they are perfect for all sorts of occasions, from fancy to dressed down. I even make them to have around the house for my kids, and myself when that sweet tooth hits. And these cupcakes which I’m about to show you how to make are some of my favorites.

I love how almond adds its own unique sweetness, and sour cream adds a tang that goes brilliantly with it. These two ingredients work together and balance one another out, giving your taste buds an enjoyable experience.

If you’re a fan of my blog, then you may recognize this recipe. It’s adapted from my layered cake, but this time I’m giving it to you in its handheld version. Plus, I’ve added in the option to fill these cupcakes with whatever your heart may desire! One of my favorites is my chocolate ganache piped into the cupcakes. Also fantastic, is lemon curd, for a tangy, yet sweet, addition. But really, you can fill it with whatever you’re in the mood for, or just keep them plain for a simple version that’s still packed with flavor. Fresh made jam, add a scoop of sprinkles for a fun confetti style surprise.

And if almond isn’t your thing, no worries there! Add in your favorite, lemon, maple, or just use all vanilla. I have loads of amazing cupcake recipes. I also have lots of decorating tips if you feel like getting fancy and adding some flair to the tops of your cupcakes. Or if you like to mix and match flavors, here are some great frosting alternatives!

Continue reading: White Almond Sour Cream Cupcakes (WASC)

The post White Almond Sour Cream Cupcakes (WASC) first appeared on Created by Diane.

Frosting is everything when it comes to cakes and cupcakes; It will make or break them! If you have one that’s too sweet, it will completely take over the flavor of the cake in question. Likewise, if it’s lacking in flavor, it’s almost not worth adding.

It’s because of these issues that I’ve created so many frosting and icing recipes! And this one I’m going to show you today, is flavorful and sweet, without being tooth cracking sweet.

It’s balanced with the tanginess of sour cream, which cuts through the sweetness, adding a creamy texture. And it lacks the heavy butter flavor that a lot of frostings seem to have.

This is one of my favorites because it’s so versatile and goes well on a variety of cakes and cupcakes. I hope it will become one of your favorites too!

Continue reading: Sour Cream Frosting

The post Sour Cream Frosting first appeared on Created by Diane.

This is one of my favorite recipes. It goes beautifully served with your favorite muffin, scone, or toast. It also blends in seamlessly as a filling for layered cakes or cupcakes. It is so versatile, which makes it a great partner in crime for your next sweet adventure.

Continue reading: Lemon Curd

The post Lemon Curd first appeared on Created by Diane.

Pastry cream is a creamy custard filling (thicker than pudding) it uses for everyday items, is easy to make, and is a geat filling for cake, cupcakes, and pastries, or lick it off a spoon, and you won’t regret it!

Nothing tastes better than fresh pastry cream, think of it as a thick pudding or thick custard…. YUM!
I love using pastry cream in my desserts. It’s creamy and rich without being too sweet. It’s perfect for filling cakes, croissants, and all kinds of baked goods. This little custard takes any breaded item and elevates it! 

Continue reading: Pastry Cream

The post Pastry Cream first appeared on Created by Diane.