Recipes // Desserts // Secret Ingredient Frosting

Secret Ingredient Frosting

  • 12 tablespoons (1-1/2 sticks) unsalted butter at room temperature
  • 6 cups confectioner’s sugar
  • 1/2 cup unsweetened coconut milk
  • 1/2 teaspoon pure vanilla extract
  1. Preheat the oven to 350°F. Line cupcake pans with paper liners.
  2. Stir together the flour and baking powder in a small bowl.
  3. Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream for 3 minutes on high until light and fluffy, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
  4. Add the eggs, one at a time, beating well after each addition. Add the coconut milk and flour mixture alternately, beginning and ending with the flour. Beat well after each addition, for about 20 seconds, making sure the ingredients are thoroughly combined, again stopping and scraping down the sides of the bowl as needed. Stir in the vanilla extract.
  5. Spoon the batter into the prepared pans, filling each cupcake liner with about 1-1/2 to 2 tablespoons of batter. Bake for 15 or 18 minutes, or until a toothpick inserted into a cupcake comes out clean. The edges of the cupcakes will begin to turn a pale golden but the tops of the cupcakes will be pale. Do not over bake. Remove from the oven and let cool on a rack.
  6. Meanwhile, make the frosting: Place the softened butter in the bowl of an electric mixer and beat for 2 minutes. Add the confectioner’s sugar and continue to mix until thoroughly combined. Next pour in the coconut milk and vanilla and beat until smooth and creamy
  7. Use to frost the cooled cupcakes.
Gradution Cupcake Decorations
  1. Top frosted cupcakes with miniature diplomas made from rolled wafer cookies tied with ribbon. Pepperidge Farm’s Pirouette cookies work well. To make the original cookies smaller so they’ll fit on the cupcakes, cut them carefully with a serrated knife before tying with ribbon.

  2. Another option is to top cupcakes with homemade molded chocolate graduation caps or diplomas.

How to Decorate Cookies:
  1. To achieve a professional look when decorating cookies, use a Wilton #2 or #3 tip and disposable decorating bag. Place the tip in the point of the bag. Trim the plastic so the tip protrudes from the bag at least a ½ inch.
  2. To fill the bag with icing, fold down the upper sides of the bag to create a cuff. Using a spatula, spoon 1 to 2 cups icing in the bag. Pull up the sides of the bag and twist the top to force the icing down into the tip, eliminating any air bubbles. Secure the top of the bag with rubber band or binder clip.
  3. Squeezing from the top of the bag, outline each cookie. Let dry for one hour, then go back and fill in the outlines with “flooding” method. To flood the cookies, add a few tablespoons water to the icing you used to outline the cookies to thin it out. Squeeze enough icing into the outline to partially fill the cookie. Use a small knife or spatula to spread the icing over the entire cookie, filling in the outline you created.
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