Page 424 - Cupcakes

But topping the cupcake, whether with a swirl of creamy chocolate

buttercream, a slather of vanilla-seasoned cream cheese frosting, a coating of a
warm caramel frosting right from the pan, or a drizzle of lemony glaze, is the
strand of pearls setting off the classic little black dress. It is the first impression
as well as the finishing touch, the opening statement and concluding remarks.
Homemade frostings, therefore, should not be taken lightly. Nor should they be
difficult to prepare. In this chapter you’ll find a variety of frostings, most of
which are a snap to assemble. One or two are cooked on the stove, some are
glazes that you just whisk together, and most are either based on butter
(buttercreams) or a mixture of cream cheese and butter (cream cheese frostings).
I know you, too, will find this assortment delicious. You will taste the butter, the
sugar, the vanilla, and, in some cases, the chocolate, and you will know in one
bite that this is the real thing, not something from a to-be-avoided can.

Cupcake frostings are a little different from frostings used on layer cakes, but
only slightly. You need a little less frosting, and that’s why these recipes are
specially created for cupcakes. The buttercreams and cream cheese frostings will
work on a layer cake, but you won’t have extra frosting for thick swirls. And it’s
not so important to make a stiff frosting that will keep the layers lined up straight
and tall. Cupcakes can handle a looser, creamier frosting. That’s why whipped
cream is always a lovely topping for cupcakes.

I suggest frostings to go with many cupcakes, but feel free to mix and match
as you choose. Just because I put a white cream cheese frosting on a white
cupcake doesn’t mean that you couldn’t use Caramel Pan Frosting (page 345) or
Dark Chocolate Buttercream (page 321). Experiment and enjoy.