The Icing on the Cake

Everyone's heard of 'doctoring' up a boxed cake mix. I think that what it really comes down to is the frosting. Am I alone in my distaste for canned frosting? I'll admit, I have dabbled in straight-out-of-the-can style frosting, and the one flavor I'm okay with on cake is chocolate. And trust me, it's not like I would refuse it if presented in front of me. But in my opinion, real frosting is the only way to go, even on a boxed cake mix. And honestly? It couldn't be easier. If you recall my Key Lime in the Coconut Cupcakes, you may also recall my rant for the love of good frosting. It's just a necessity. And once you realize how easy it is, I'm confident that you'll feel similarly.

As a treat at my holiday cocktail party, I whipped up some mini chocolate cupcakes with white chocolate frosting. My sister Kimberly provided the adorable snowman mini cupcake wrappers and decorations and they were the perfect vehicle for a holiday treat and mini-sized for a perfect cocktail party food. Using Betty Crocker's SuperMoist Devil's Food chocolate cake mix and a mini muffin tin, I was on my way to the perfect confection. For the frosting, I consulted The Cupcake Deck by Elinor Klivans and her recipe for White Christmas Cupcakes. Though the cake part called for a vanilla cake batter, what can I say? I'm a sucker for chocolate cake with vanilla frosting. So that's what I made.

White Christmas Cupcakes Frosting
3 oz white chocolate, chopped (I use Baker's chocolate)
1/4 C (1/2 stick) unsalted butter, at room temperature (leave it out of the fridge the night before)
4 oz cream cheese, at room temperature (leave it out of the fridge the night before)
1 tsp vanilla extract
1 1/2 C powdered sugar

Melt the chopped white chocolate (for a handy tutorial on this, check out this article). Place in large bowl and with electric mixer (I use my red stand mixer, but a hand mixer will also be just fine) add the butter, cream cheese, and vanilla to chocolate and beat on low until smooth, about 1 minute. Add the powdered sugar, mixing until the frosting is smooth and fluffy. I like to beat the frosting longer than suggested, since I like it super smooth and super fluffy. Once finished, dress your cupcakes with the frosting, give 'em a taste test, and vow to never go back to the canned stuff. See? I told you it was super easy!

So what are your thoughts on the frosting sitch? Love the canned stuff? Hate it? Are you willing to give the homemade frosting a try? I'd love to hear your thoughts!