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frosting Archives | A Tipsy GiraffeA Tipsy Giraffe

Orange and Raspberry Cupcakes with Prosecco Buttercream Frosting

Fluffy and moist zesty orange cupcakes with real raspberries baked into the centre, topped with super creamy and fluffy Prosecco buttercream frosting – perfect for any celebration!

Orange and Raspberry Cupcakes with Prosecco Buttercream Frosting - fluffy, moist zesty orange cakes with raspberries baked into the centre, topped with creamy, fluffy prosecco buttercream frosting! The perfect cupcake for any celebration!

Happy Mother’s Day to all the mothers in the UK! Don’t panic my lovely US people, our Mother’s Day falls in a completely different month to yours. But in the UK, today is a day to celebrate the wonderful mothers, grandmothers and mother-figures in our lives – those wonderful women that support us, love us and care for us unconditionally. I consider myself extremely lucky to have an amazing mum who I would be lost without, so this recipe is dedicated to her and was made for her. Because is there a better way to say “Thank you” than delicious cupcakes? Perhaps cupcakes topped with frosting flavoured with her favourite bubbly!

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Parsnip and Raspberry Cupcakes with Raspberry Swirl Cream Cheese Frosting

Parsnip and Raspberry Cupcakes with Raspberry Swirl Cream Cheese Frosting

Last week (September 15th-21st) was National Cupcake Week in the UK and I only found out on Saturday, this happens to me every year! So yesterday I decided to celebrate the last day by developing a new cupcake flavour – and so parsnip and raspberry cupcakes with raspberry swirl cream cheese frosting were born!

Parsnip and Raspberry Cupcakes with Raspberry Swirl Cream Cheese Frosting

 

I love putting vegetables in cake, they give the cake a moistness you can’t really get any other way. The parsnip in these cupcakes also give them a depth of sweetness you just can’t get with sugar, they lend themselves really well to cupcakes and I can’t believe it’s taken me so long to bake with parsnips! It’s weird though, when I told people I was putting parsnip in cake they were confused – the same thing happened when I made sweet potato cupcakes – yet nobody bats an eyelid at the idea of carrot cake! I made my mum taste these cupcakes before I would tell her what was in them so her opinion wasn’t swayed by the unusual ingredient – she loved them. She said she could taste something but couldn’t put her finger on what it was, when I told her it was parsnip she was surprised but definitely a convert! 

Parsnip and Raspberry Cupcakes with Raspberry Swirl Cream Cheese Frosting

I didn’t want to use just parsnip and raspberries really compliment the parsnip and spices in this cake, it’s definitely a winning combination. The raspberry flavour comes from a homemade raspberry sauce and raspberry cider. I’ve been baking a lot with raspberries at the moment, I want to use them as much as possible while they’re still in season, and Tesco’s raspberries have been really good lately! I’ve bought a bunch that I’ve frozen to use in smoothies later!

Parsnip and Raspberry Cupcakes with Raspberry Swirl Cream Cheese Frosting

 

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Mint Chocolate Chip Ice Cream Frosting

Mint Chocolate Chip Ice Cream Buttercream Frosting

Yep, you heard me right. This mint chocolate chip ice cream frosting tastes exactly like mint choc chip ice cream, it is amazing! This is the kind of frosting that you can just eat straight out of the bowl, it doesn’t even need a cake to go with it! It’s so light and fluffy and extremely creamy! The key is the high butter to sugar ratio (which makes it’s extremely creamy and not overly sweet) and to whip up the butter for a minimum of 10 minutes (which makes it so light and fluffy), it also has cream in it to give it that ice cream taste. Now, I know you’re probably thinking it can’t taste that much like ice cream but you’re wrong! You have to try it to believe it! 

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Whipped Vanilla Frosting

whipped vanilla frosting

Incredibly light and creamy whipped vanilla frosting, perfect on any cake!

whipped vanilla frosting

This frosting is so simple but the results are amazing! It’s no secret that I’m a great lover of swiss meringue buttercream, I prefer it to regular buttercream as it’s much less sweet. But oh, this frosting. It’s so sweet but so yummy, I can’t imagine any cake it wouldn’t go well with.

whipped vanilla frosting

I originally made this frosting to go with a cake I made for the company I work for’s 3rd birthday, which was back in February. I’ve been waiting to post this recipe until I had the perfect white vanilla cake for it to go with, however I’m still working on perfecting that and I can’t wait any longer to share this recipe! This whipped vanilla frosting recipe made even the slightly lacking vanilla giant number 3 cake I made taste like it was made by angels, and made the hours of putting M&Ms on a cake worth it!

whipped vanilla frosting

 

The secret to the lightness of this frosting is whipping the butter for several minutes, I whipped it for 10 minutes total. This turns it white and fluffy and makes it the perfect frosting base.

whipped vanilla frosting

If I didn’t know that was just butter I want to lick it off!

Then the remaining ingredients are whipped in for a few more minutes to create a wonderful creamy frosting that feels so light but tastes so good. Anybody who says vanilla is boring hasn’t been eating the right vanilla goods!

It’s fun to make a post for a recipe I made a few months ago as I can really see how much my photography has progressed in just a few short months! I wish I was able to remake this recipe to take better photos for the blog, but unfortunately my budget doesn’t allow me to make frosting just to take photos of it (especially since a trip to the vet this week put my cat on a very expensive diet!)

This frosting is the perfect accompaniment to any birthday cake or party treat, so it’s only fitting I am bringing this along to my first Fiesta Friday! I can’t wait! Thank you so much to Jhuls for inviting me!

[recipe title=”Whipped Vanilla Frosting”]

Ingredients:

  • 400g unsalted butter, at room temperature and cut into cubes
  • 500g icing sugar, sifted
  • 50ml milk
  • 1.5 tsp pure vanilla extract
  • pinch of salt

Method

  • Using a stand mixer with the paddle attachment, whip the butter for 8-10 minutes on medium speed until pale and creamy
  • Add the remaining ingredients and whip on a low speed for a minute, then increase to medium and beat for 5 more minutes until very light and fluffy.

Notes

  • Best used right away
  • Makes enough frosting for a 2 layer 8″ round cake

[/recipe]
whipped vanilla frosting

 

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cinnamon honey butter recipe

Happy Birthday to Me!

White Cloud Frosting

Yep, today is my birthday. I’m a little upset about creeping closer and closer to the big 3-0, but it’s nothing a little cake can’t fix!

White Cloud Frosting

That’s right, I did make my own birthday cupcakes, but that’s okay. Really it’s just an extra treat for me! These are some beautiful fudgy devil’s food cake cupcakes, but the recipe I’ll be sharing with you today is the devilishly sweet frosting on top. It’s called white cloud frosting and it tastes like marshmallow in frosting form! I won’t lie to you, I’m definitely more of a buttercream girl but this is still a yummy one! If you like your sweets teeth achingly sweet, this is definitely the one for you!

White Cloud Frosting

The sweetness of the frosting is a great compliment on the deeply chocolatey devil’s food cake too. Don’t worry, I will be posting the cake recipe tomorrow. Two posts in one weekend, I’m going wild I know! But tomorrow is Mother’s Day here in the UK and I will be making my mum a special devil’s food cake with fresh whipped cream for the occasion! So you won’t have to wait long if you want to pair these two beauties together like I did!

White Cloud Frosting

This frosting doesn’t contain any butter or icing sugar, it’s sweetened with syrup and of course the meringue like texture comes from whipped egg whites. Most recipes you find online will call for corn syrup, that’s not something we have much of in the UK so I used golden syrup. You could also use maple syrup or liquid glucose. I used liquid glucose in my first batch, which failed miserably because I have a really terrible stand mixer (if anybody wants to donate me a kitchenaid or other decent stand mixer, please feel free!!) I used up all my glucose in the first lot, so the second batch I used golden syrup. I was worried I would lose the bright white colour you want with this frosting, but while it was slightly golden at first it went white once it was finished!

White Cloud Frosting

It’s nice and quick to whip up too, especially compared to my fave – swiss meringue buttercream. You beat egg whites until foamy and then slowly add a little caster sugar, beating until soft peaks form. Then you boil the syrup and pour into the egg whites and beat until stiff peaks form. The heat of the syrup will cook the egg whites enough so you don’t have to worry about raw eggs in your frosting! Then just stir in vanilla and you’re done! This recipe makes enough to frost about 12 cupcakes, it doesn’t keep very well so you want to use it all up! Don’t be shy with that frosting!

White Cloud Frosting

Today I don’t think I’ll do much else but eat cake and drink some wine. I think I’ll cook up some black bean and kale burgers too! I’m getting boring in my old age, I know!

[recipe title=”White Cloud Frosting”]
Ingredients

  • 2 egg whites, at room temperature
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 3/4 cup golden syrup
  • 1 tbsp pure vanilla extract

Method

  • In a clean, dry bowl beat the egg whites and salt on a high speed until foamy. You’ll want to use a stand mixer if possible, but I used a hand mixer with my second batch and it works just fine (you just might get a bit of arm ache!)
  • While the mixer is running, slowly add the sugar. Beat until it forms soft peaks.
  • Put the syrup in a small saucepan and bring to the boil over a medium heat. Once its come to boil, remove from heat. While the mixer is running on high, slowly pour the syrup into the egg mixture (be careful, the last thing you want is boiling syrup on your skin – trust me!). Beat the mixture until stiff peaks form, this will take about 5 minutes.
  • Add the vanilla and stir to combine.
  • Use the frosting right away. Add sprinkles asap as a thin layer will form and your sprinkles won’t stick (and what’s a birthday cake without sprinkles?)

[/recipe]
Have a great day, I’ll see you all tomorrow!

White Cloud Frosting

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