Our quest for fantastic foods more often than not leads us to the market’s dessert aisle because for many of us, dessert is really the main course. I have to admit to making my share of cakes from mixes with canned frosting in the past, but it has been years since I used one of the national brand packaged cake mixes or ready-to-spread frostings. Sure, we are trying to stay away from so many preservatives, but we have also come to crave homemade taste that usually doesn’t come from grocery store mixes. Nevertheless, my dessert radar went up when I saw The Frosting Queens’ all natural, ready-to-use frostings on Central Market’s “More, Please” blog. “All natural” was the hook for me, but I wondered how a shelf-stable container of frosting could maintain high quality taste and texture. After trying the Crowned Caramel Buttercream Frosting, I’m pleased to report The Frosting Queens have successfully cracked that code. The experiment started with an almond cupcake recipe stashed in my “must try” file of electronic recipe clippings. Of course, it was necessary to taste-test the frosting before slathering it on the cupcakes, and this is where things almost went awry. The frosting was so creamy and caramel-y I could have eaten the entire bag. A tiny taste led to a teaspoonful, maybe two. Fortunately, I summoned up enough self-control to frost the cupcakes and get them to their destination.
Almond Cupcakes with Crowned Caramel Buttercream Frosting
(Slightly adapted from http://www.allrecipes.com)
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 3/4 teaspoons baking powder
- 1 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon Sonoma Syrup Co. Vanilla Bean Extract “Crush”
- 2 teaspoons almond extract
- 3/4 cup whole milk
Preheat oven to 350°F. Line 12 cupcake cups with paper liners. Whisk together the flour and baking powder in a small bowl and set aside. In a mixing bowl, thoroughly cream together the sugar and butter. Beat in the eggs, one at a time, until thoroughly combined, then stir in the extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the cupcake liners, filling them about 2/3 full.
Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 to 25 minutes. Cool cupcakes completely on a wire rack, then frost with The Frosting Queens Crowned Caramel Buttercream Frosting.
The self-professed frosting queens are sisters, Angela and Annette, who grew up baking for family gatherings. Their love for children inspired themed family birthday parties, and to keep the kids happy and healthy, the sisters developed their ready-to-use frostings in four flavors: Velvety Vanilla, Charmed Chocolate, Striking Strawberry, and Crowned Caramel. They are made with real butter, contain all natural ingredients, and are gluten-free. The frostings are available online, and it would be great to have several on the pantry shelf when the baking urge strikes. We love Crowned Caramel, and Charmed Chocolate might just be the next flavor we try. The Frosting Queens Buttercream Frostings will give your cake or cupcakes the royal treatment!
Where to buy The Frosting Queens Crowned Caramel Buttercream Frosting
(Note: “Find a store” links to a list of retailers on the Company’s website, but stores may not carry all of the Company’s products. Please check with your local store to be sure they have this specific product in stock. If not, ask them to carry it!)
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