yesterday, i wrote a recipe for red velvet cake that should make delicious cupcakes. here is the icing recipe for them. it’s different as it’s cooked with flour and milk. you will need to have the flour mixture really cold before finishing the icing. i suggest using a pastry bag with no tip and swirling up to make a tall cupcake.<\/p>\n
classic white icing
\nmakes 8 cups<\/p>\n
whisk together; cook:
\n21\/2 cups whole milk
\n3\/4 cup flour
\ncream; add:
\n21\/2 cups sugar
\n5 sticks unsalted butter softened
\n1 t. vanilla
\ndust with:
\ncocoa powder<\/p>\n
whisk milk and flour together in a saucepan. cook over medium heat until thick and smooth about 5 minutes, whisking often. boil 1 minute to eliminate starchy taste of flour, whisking constantly. transfer to a bowl and cover with plastic, pressing tightly to prevent a skin from forming. chill until cold.
\ncream butter and sugar in a bowl with mixer on high speed til light and fluffy, about 5 minutes. add vanilla and chilled milk mixture, beating to consistency of whipped cream, about 5 minutes. spoon into piping bag with large straight tip (or no tip) and pipe spirals onto cupcakes.
\ndust with cocoa<\/p>\n","protected":false},"excerpt":{"rendered":"
yesterday, i wrote a recipe for red velvet cake that should make delicious cupcakes. here is the icing recipe for them. it’s different as it’s cooked with flour and milk. you will need to have the flour mixture really cold…<\/p>\n","protected":false},"author":176,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"\r\n