Frozen cupcakes have long been a favourite of mine.
These are made with simple ingredients such as butter, flour, sugar and egg and then chilled to the point of melting.
The result is a soft and delicious dessert with a nice crunch and a creamy centre.
Frozen cupcake icing can also be made with a combination of the above ingredients and the ingredients in this article, so you can try all the different kinds of cupcakes you can dream of!
The recipe I use is based on a recipe I found on a cookbook I bought at a local bookstore.
The recipe is from a book called A Fluffy Little Book of Cooking by the lovely Julie Hensley and is one of my favourite cookbooks.
The Frozen Cupcake recipe First of all, you need to get the ingredients together.
If you want to use a fluffier frosting, you’ll need to use 1/2 cup of butter and 2 tsp of caster sugar.
If it’s too stiff you can use 2 tsp.
of sugar and 1/4 tsp of vanilla.
To keep the cupcakes from getting too soft you can add a little more butter or flour in the middle of the cupcake batter.
Next, make the frosting.
Use 1/3 cup of flour and 1 tsp of baking powder to make your frosting mix.
The more baking powder the better.
Next, add your melted butter to your frostings and mix them together until they are just combined.
Next add in your 1/8 cup of powdered sugar and mix well.
If the frostings are too wet add in a bit more powdered sugar.
Next mix your frosted cupcakes and leave to set for about an hour, or overnight.
If they’re too soft, use your fingers to push them down the cake.
The frosting will thicken up and form a cupcake shape when you cut them.
If all of your frosters are ready, you can remove them and place them on a baking sheet.
Once the cupcakes are ready you can store them in the fridge for up to a week or freeze for up the duration of your holiday.