One last question-which frosting? *clicky*

music83lover2001

Thanks for all the suggestions and opinions so far.  I made the Mexican Hot Chocolate cupcakes last night.  They were okay, DH liked them, but they did taste like they were from a box.  I made the frosting (with salted butter, which was all I had and didn't feel like running out again) and it wasn't all that I hoped it to be.  That was my fault, since the butter was salted and the powdered sugar being old probably doesn't help. I am going to see how the Margarita cupcakes taste, but I am not sure what frosting to do.  Cream cheese frosting has always been a favorite of mine.  I came across a key lime cream cheese icing on the Wilton site that sounds tasty. I decided to try Confections of a Foodie Bride's version of cupcake from scratch, but the Swiss meringue frosting scares me and I don't have a candy thermometer, just a meat one.  She does offer an American-style Tequila Lime Buttercream option, though (I would omit the tequila from the buttercream, but there will be some in the cupcakes).  So now the question: Which frosting would taste better with the cupcakes-lime cream cheese or lime buttercream?

[Poll]

BridgetMc

I can't imagine that salted butter and old powdered sugar ruined your frosting.  I like a pinch of salt in frosting, and that's especially true for chocolate frostings. 

music83lover2001

I may not have put enough powdered sugar in it then?  The recipe said 2-3 cups.  I tasted it after two and stopped because I didn't want it to be too sweet.

TPOX

I agree with bridget, my favorite american buttercream recipe uses both salted and unsalted butter.  Some people just don't like american bc... maybe you didn't care for the taste but I wouldn't say you ruined it and that's why you didn't like the taste. 

BridgetMc

music83lover2001:

I may not have put enough powdered sugar in it then?  The recipe said 2-3 cups.  I tasted it after two and stopped because I didn't want it to be too sweet.

Nah, in my experience, less powdered sugar is a good thing with American buttercream. Because that means more butter, of course.

Can you C&P the recipe?  I'm curious now.

music83lover2001

BridgetMc:

music83lover2001:

I may not have put enough powdered sugar in it then?  The recipe said 2-3 cups.  I tasted it after two and stopped because I didn't want it to be too sweet.

Nah, in my experience, less powdered sugar is a good thing with American buttercream. Because that means more butter, of course.

Can you C&P the recipe?  I'm curious now.

 

Sure, here it is.

 Cinnamon Chocolate Cake:

Devil?s Food Cake Mix

Eggs (amount specified on cake mix box)

Oil (amount specified on cake mix box)

Milk (amount specified for WATER on cake mix box)

1 teaspoon vanilla extract

1 ? teaspoons cinnamon

 

Whipped Topping:

1/3 cup heavy whipping cream

? cup butter

2-3 cups powdered sugar

2 teaspoons cinnamon

? teaspoon vanilla

Directions:

1.     Preheat oven to 350 degrees and line muffin tins with cupcake liners.

2.    In a large bowl, beat eggs, oil, milk and vanilla. 

3.    Add cinnamon and cake mix (you can sift the cake mix in to make for easier blending.)  Stir well.

4.    Fill cupcake liners ? full and bake for 15-18 minutes or until a knife comes out clean.

5.    Place immediately into airtight containers to seal moisture.

6.   Whipped Cream Topping: Whip heavy cream, then remove from bowl.  Beat butter for 5 minutes, then add whipped cream.

7.    Add cinnamon, vanilla and powdered sugar slowly.  If it clumps, be patient and keep beating.  Add as much sugar until you get the taste you want. 

8.   Pipe onto cooled cupcakes and sprinkle with cinnamon.