7 Ways to Customize Cupcake Frosting
Swirl 3 tablespoons of your favorite jam or preserves into 2 cups of Vanilla American Buttercream or Swiss Buttercream. (We love apricot and raspberry!) Makes 2 1/2 cups.
Peanut and Pretzel
Stir 1/3 cup chopped honey-roasted peanuts into 2 cups of Seven-Minute Frosting. Pipe onto cupcakes and garnish with pretzel sticks and more peanuts. Makes 2 cups.
Simmer 1/2 cup cherry jam, 1/4 cup finely chopped maraschinos and 2 tablespoons each maraschino liquid and water until thickened, 8 minutes. Add 1/4 teaspoon almond extract. Cool. Make Vanilla American Buttercream without milk. Beat in cherry mixture. Makes 2 3/4 cups.
Melt 2 tablespoons butter in a skillet with 1/2 cup sliced almonds, 2 tablespoons sugar and 1/4 teaspoon salt. Cook, stirring, until golden. Cool. Save some for garnish. Coarsely chop the rest and beat into Vanilla American Buttercream. Makes 2 3/4 cups.
Simmer 15 ounces stout with 1/3 cup sugar in saucepan until syrupy, 15 minutes. Whisk in 1 tablespoon butter away from heat. Cool. Beat 2 tablespoons syrup into 2 cups Chocolate Swiss Buttercream. Frost cupcakes and drizzle with more syrup. Makes 2 cups.
Heat 2 cups blueberries with 1/2 cup sugar in saucepan on medium heat, mashing to release juices. When sugar dissolves, reduce heat and simmer until syrupy, 25 minutes. Whisk in 1 tablespoon lemon juice. Cool. Beat into 2 cups Swiss Buttercream. Makes 2 1/2 to 3 cups.
Beat 2 tablespoons of spun or whipped raw honey into 2 cups Swiss Buttercream (we love this on our frangipane cupcake). Garnish with a piece of candied honeycomb if desired (our chocolate-almond bees also make a great garnish). Makes 2 cups.