High-hat Cupcake Frosting

by Rachel Blackburn in


In my spare time (*cough* *snicker*), I like to watch the Food Network.  People cook and bake some crazy stuff!  One of the things that I've picked up watching that channel is how to make cupcake frosting tall.  

High-hat frosting is cute, and it's really easy to do.  I find it almost faster to do than frosting with a knife.  Most everything you need can be found at your local craft store.

- You will need -

A large frosting tip

A large frosting connector 

Frosting bags

Frosting (see recipe below)

 

- Here's how you do it -

1. Assemble your tip and bag and fill it with frosting.  

2. Put a dab about the size of a quarter in the middle of your cupcake.

3. Frost around the dab, staying very close to it so it touches.  Without releasing your pressure on the frosting bag, continue spiraling the frosting up the dab in smaller and smaller circles until the dab is completely covered.

4. Decorate and enjoy!

 

Here's a recipe I made recently for chocolate cupcakes with Oreo frosting.  The cupcake recipe is from here, and the Oreo frosting recipe is found here, but I altered it a bit.  The chocolate cake is my go-to recipe because it is so incredibly moist, and after tasting the Oreo frosting Michael said he sees no reason for me to ever make another kind of frosting again.  That's saying something!

- Chocolate Cupcakes -

{Makes 24}

2 1/4 cup flour

2 cup sugar

1 cup cocoa powder

2 tsp baking soda

1/2 tsp salt

1 tbsp vanilla extract

2/3 c canola or olive oil

2 tsp white vinegar

2 cups cold water

Preheat the oven to 350 degrees and put cupcake liners in 2 cupcake pans.

In a large bowl, mix all the dry ingredients together and set aside.  In a medium bowl, whisk all the wet ingredients together.

Slowly mix the wet ingredients into the dry ingredients, being careful not to overmix.

Fill the cupcake liners 2/3 full (I like to use a 1/4 cup measuring cup) and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.  

After they have been out of the oven for about 10 minutes, remove them to a cooling rack and allow them to cool completely.  

 

- Oreo Frosting -

{Frosts more than 24 cupcakes - you will be able to lick the beaters!}

1 1/2 cups (3 sticks) butter, at room temperature

1 8-oz brick of cream cheese

7-8 c powdered sugar, give or take

1 tsp vanilla extract

1 package of Oreos

Milk (optional, to thin the frosting)

Crush 2 of the 3 rows of Oreos (26 of them I think?) into very fine crumbs in a food processor and set aside.  Big chunks will make it hard to frost with.  

Beat the butter, vanilla and cream cheese until fluffy.  

1 cup at a time, add powdered sugar until the frosting is as thick as you want it.  Remember, you still have Oreo crumbs to add, so don't make it too thick.  If it gets too thick, add milk 1 tbsp at a time to thin it out.  

After the frosting is made, beat in the Oreos, being careful not to overmix.

Fill your frosting bag and frost your cupcakes.  With Oreo frosting, I use an open star tip or no tip at all in case there are large cookie chunks.  Refrigerate after frosting.

Cut the remaining Oreos in half and stick them in the frosting right before you serve it so they don't get soggy.  If you snitch any Oreos, you won't have enough to decorate all the cupcakes.  Not that I speak from experience here...