A few weeks back, my friend’s sister asked if I’d be interested in making golf themed cupcakes for her son’s 2nd birthday. She remembered a while back when I casually mentioned on this blog that I wanted to get paid to bake things for people. I was so honored and flattered that she asked me (and that she reads this blog!). I of course agreed and got right to work planning.
Bethany requested “cupcakes-in-a-jar” which is a big trend these days all over pinterest. I had made them once before so I was confident I could pull it off for Palmer’s party.
The cupcakes turned out just right and from what I hear, they were a hit at the party. But I didn’t just want them to look good, I wanted them to taste good too. I mean, after all, Bethany wasn’t paying me to make cupcakes that looked awesome but tasted like crap.
I love sweet&savory things so I typically gravitate towards frosting flavors that have a bit of tang or zip. I can’t say no to Salted Caramel Frosting and I could even eat Butterscotch Frosting by the spoonful. For Palmer’s cupcakes, I chose to fill the jars with Chocolate Sour Cream frosting and topped them with (green) Cream Cheese Frosting.
The Chocolate Sour Cream frosting has the consistency of chocolate mousse without being overly sweet. Just a few simple ingredients creates the most delicious, smooth, creamy frosting that paired perfectly with the chocolate fudge cupcakes. The sour cream keeps the frosting light and fluffy and adds that delicious bite of tang. The bittersweet chocolate is so creamy and perfectly balances all of that confectioner’s sugar.
The Cream Cheese Frosting contains a scary amount of cream cheese and less butter. Keeping the cream cheese cold when whipping, creates a light, fluffy consistency instead of being very dense. A little splash of vanilla rounds out all the flavors.
These recipes make a TON of frosting so feel free to scale back. I have this irrational fear of running out of frosting when I’m making a cake so I like to have a lot of extra. Plus, you have to “taste” the frosting as you make it, so you’re bound to wind up with at least a half cup less in the end.
Also, these recipes are flexible. You could make Chocolate Cream Cheese frosting instead but adding cocoa powder. You could add peanut butter, butterscotch chips, peppermint extract…the possibilities are endless. Just know that every good frosting starts with a lot of butter and a lot of powdered sugar.