I was staring at the Engineered Cupcake menu thinking what to bring, when I realized I can bake whatever I want. Honestly Whipped Cream Frosting is my favourite type of icing in the world. Unfortunately due to the current California Cottage Food Laws I cannot sell whipped cream frosting as it requires refrigeration. Ever since my gastric bypass surgery, sugar just hasn't been the same. The 15 y.o kid who loved iced pop-tarts, honey buns, and pure lard icing; the 16 y.o Jasmine would have slapped that girl. The 20-something Jasmine would prolly punch her in the stomach. As big of a sweet tooth I have I don't like sickeningly sweet things; as a lady I think that fluffy, creamy, goodness is like heaven on earth.
Since I was making a rather rich cake I decided this light fluffy icing would do the trick. I love this frosting because I don't have to sift powdered sugar...no matter how careful I am it gets everywhere, lucky it's easy to clean.
This cake is my version of Lighter than air flour-less cake(Epicurious). Which fyi is light the first day...but becomes quite fudgy and dense after the 2nd day. lol. But the cake and frosting held up refrigerated for 3 days, keep the cupcakes (mini and regular) in a plastic sealed container and frosting in pyrex with cover, I just iced them as they were required. About 18 for the house warming, 2 for the housemate, 2 for a friend, the rest were eaten by co-workers.
Fluffy Irish Cream Icing
8 oz Cappucino Chips
4 tbsp Irish Cream (Bailey's in this house)
1 1/2 cups heavy whipping cream
1 cup of butter softened
- Melt Cappucino Chips with Irish cream in double boiler till melted and blended evenly. Set aside to cool
- In a large bowl: with a hand or stand mixer, beat butter till fluffy
- Beat Heavy whipping cream to stiff peaks
- Fold in Melted Cappucinno Chips into butter
- Fold cappucinno butter mixture gently, so it stays nice and fluffy
- Put into pastry bag or container till ready to ice cupcakes
Depending on the temperture of your kitchen, you may can ice your cupcakes immedieately. My kitchen is like myself: hot and small (in height anyway :-P) so I had to pop it in the ice box for a bit. I used a pastry tip #864 by Ateco for a nice simple finish.