Have you ever tried to make a fancy frosting?
I have. Many times.
It didn't work out well.
First off, did you know that when you pour a hot milk mixture (instead of a cool one) into creamed butter...it will simply melt your butter into a hot mess. Literally. I think I am going to make frosting pancakes out of the batter. Yes, it was batter by the time I was done with it. Hardly appropriate for frosting a cake.
Secondly, did you know that if you don't frost your cake the same day, you had better wrap it up in plastic wrap to keep the moisture in...or else you can get rock-cakes. Shaving off the outer layers will help fix this disaster...but what a waste of cake!
So, I had a cake, and I had...liquid. I don't care how hard I tried, this is not icing or frosting or...really anything. But oh! The waste of food and ingredients! My frugal side was determined to fix this mess. (Alright, there might have been a bit of my perfectionist side coming out.)
What do you do with great-tasting liquid? Well, pancakes have butter and milk as their base, right? Just add in a bit of flour and baking powder and egg and...and nothing. These are not pancakes.
Hmm...now I had batter, but this was not the way to cook it.
Time to pull out the trusty, old muffin tin. I do love muffins. Although, these are definitely more on the cupcake scale.
TA-DAH! This. This is golden deliciousness. Such crystalline beauty on the top, they don't need icing. They don't need to do anything except get in my belly!
And this is how you make Butter-Tart tasting Cupcakes. From frosting that you would have otherwise had to throw away!
- 2 Cups of Runny-Frosting (Mine was Ermine Icing)
- 1 Cup GF Flour
- 1 tsp. Baking Powder
- 1 Egg
- Preheat oven to 365 degrees Fahrenheit.
- Combine runny icing with flour, baking powder and egg.
- Pour into dozen cupcake liners.
- Bake 10-15 minutes or until toothpick comes out clean.
- Mine took 15 minutes, but the type of icing will likely change the time needed.
- These are very rich and absolutely do not need frosting.
- Ermine Icing uses milk, so I believe a milk based frosting will work better with this recipe.