August 9, 2011

Marble Cupcake topped with CreamCheese Frosting

You won't believe how easy it is!!

I've been into this TV show called "cupcake war" lately. Every other week, I go to cupcakeries in town to treat myself. They are not cheap. The ones I buy are like $3-$3.50 each cupcake. Because I love them so much, my chef husband decided to bake for me. Less cost but more tasty! We used the silicon mold for baking so we didn't use the paper cup.

Serve : 8-12 cupcakes
Start to Finish: 30 min or less
Pastry Bag and Star tip ( to squeeze the cream on the cake) OR icecream scooper (you can just scoop the cream and place it on top of cake)

Marble Cupcake : 1/2 a package of cake mix ( I used marble cake mix) 

1. Bake in a cupcake size mold, follow the direction on the box

Cream Cheese Frosting :15 min
  • 1/2 cup of butter (1 stick), room temperature
  • 8 oz of Philly cream cheese (1 package), room temperature
  • 1.5 - 2 cups of powdered sugar,, depends on how sweet you want
  • 1 teaspoon of vanilla extract
1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.


Anonymous said...

These cupcakes are the bomb...better than Retro Bakery any day!!!!!

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