Vanilla fudge icing recipe
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Of course, I love that you added sprinkles because to me, sprinkles just liven up any dessert and evoke a happy mood. I know what you mean, lighting is everything…the food screams for that light, haha! Gotta have it to show off the yummy food. Oh, I totally remember these cupcakes and what better way to celebrate them again than to turn it into a cake covered in chocolate frosting?! Yes, please! I just love how creamy smooth you got that frosting as well, you would never know by the pictures that it is made from dates. Happy sprinkle-topped, chocolate-spread, slice-and-(maybe)-share cake making to you! The frosting will become firmer in the refrigerator, but still spreadable. Although I find if you put it in a jar and pop it in the fridge overnight it tends to decrease in volume and increase in spoon marks by morning. Or even peanut butter if you want it to taste like someone plastered the top of your cake with peanut butter cups. You could use cashew butter instead, I was out *sniffle*. Stepping up the richness game of date-based frosting since right now. And the newcomer to this frosting party: almond butter. Cacao (or cocoa) powder because chocolate.
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Water because otherwise nothing is going to move (or you could use non-dairy milk, but it’s not necessary). Medjool dates for sweetness and thickness. Sticking with the simple and made-in-the-blender theme here, the frosting happens with 4 ingredients + a high-speed blender + 30 seconds.
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So I overhauled my favorite fruity chocolate fudge frosting to make it thicker and creamier and just give it more… oomph! The result is so fudgy you could put it on top of anything and it would instantly become dessert. While I love purple foods a lot, I love chocolate frosting A LOT. Okay this doesn’t actually affect the cake structure at all, but I just felt like they deserved a spot on this list. Over-blending will make for gummy slices of sadness, not cake. If there is some flour left on the sides just stir it in by hand. Actually I feel like it’s more appropriate to say DON’T OVER-BLEND! After you add the oat flour, just blend for the briefest of blitzes. Which cuts the ingredient list down to a mere FIVE!ĭon’t over-blend. The original cupcake recipe uses 1/4 cup non-dairy milk, but you will not need that in this version. Lightly touch the center of the cake and when it feels firm and not squishy/batter-y at all, it’s done. It does require a little more oven time than the cupcakes–about 30-35 minutes at 350F. Don’t worry I broke out the calculator and took care of it for both of us.īaking time. Multiply by 1 1/2. The original cupcake recipe just makes a half dozen, so in order to fill up a cake pan you need to do some ingredient multiplication. Anything larger and it will be too thin -> look weird. Anything smaller and it will be too thick -> not cook through in the center. An 8-inch (round or square) pan works best for this cake. A.k.a. failure of the cake-catastrophic kind. It’s not a tricky transition, but there are a few important things I must tell you so you don’t end up with a crater in the center of your cake. So for birthday purposes and I-don’t-have-a-cupcake-pan purposes, we are transforming that easy vanilla cupcake recipe from small and round to square and sliceable. So that’s been on my to-do list for approximately forever.īut I get the question quite often “ How can I turn these cupcakes into a full-sized cake?” in regards to my various date-sweetened cupcakes. I remember being amazed at how fluffy and delightfully dome-topped they turned out for being made of like 43% fruit.ĭespite all those good times I never made a video for them. I also now know that the food processor is much better suited for making purple sweet potato frosting. I remember the tricky task of cleaning that purple frosting out of the blender trying not to let the blades and my fingers bump into one another.
#Vanilla fudge icing recipe install#
And if there was a way to install a small sink by the window, that’d be great too. HA! Now I know you must take the food to the light instead of the other way around. I remember standing on my kitchen island trying to get an overhead shot because that’s back when I actually thought you could make AND photograph food in the kitchen. Tra-gic.īut now that I am writing about those cupcakes, I actually remember making them quite well… They are the perfect example of how sometimes my favorite recipes get lost in the recipe archives and no one ever sees them or makes them or falls in love with their softfluffyvanilla goodness. This 5-ingredient party-perfect vanilla cake recipe is healthy disguised as decadent underneath a luscious layer of sugar-free chocolate fudge frosting!