Recipe from cookingclassy.com
Yesterday we celebrated my father-in-law's birthday. I hate to admit it, but I did buy a boxed cake mix. My excuse, lack of time and I needed a quick gluten free dessert. The only reason I am admitting it is because these cupcakes were amazing! Seriously, if you are in a bind to make a gluten free dessert, this is the way to go. You would never know these cupcakes were gluten free. It was sof'ella gluten free cake mix.
Now about the frosting which is equally important! This frosting is light and fluffy and pairs perfectly with rich chocolate cake because of its light, creamy chocolate flavour. This frosting is so yummy, I'll even admit that I licked the spatula clean!
What you'll need
1 1/2 cups butter, at room temperature
3 3/4 cups powdered sugar
3/4 cup cocoa powder
3 - 4 tbsp heavy cream or half-&-half
1 1/2 tsp vanilla extract
How to
1. In the bowl of an electric stand mixer, fitted with a whisk attachment, whip the butter on moderately high speed until very pale and fluffy (nearly white in colour), about 6-8 minutes, occasionally scraping down the sides of the bowl.
2. Sift in cocoa powder and powdered sugar, then add 3 tbsp of the heavy cream and the vanilla. Mix on low speed until combined, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired.
3. Increase mixer to medium-high speed and whip mixture until pale and very fluffy, about 4-5 minutes, while occasionally scraping down the sides of the bowl.
4. Makes enough frosting for about 2 dozen cupcakes. Use within a couple hours for fluffiest results!
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