Since my daughter has a sweet tooth, we have been baking more than usual. We try to create health-ish sweets, like “fried” honey bananas, applesauce muffins and fruit leather, but sometimes a girl (and her mom) just needs some chocolate.
Long ago were the days I gave up boxed cake mixes and frosting that comes in a container. Once I found out how easy it is to create cakes, cupcakes, and cookies from scratch, I refused to pay a premium for pre-made mixes. I also don’t feel like it should take 30+ ingredients to make a cake mix (all you need is flour, baking powder, sugar and salt). The same goes for pre-made frosting… I’ll skip the artificial flavoring and corn syrup!
Since we have been in the mood for chocolate, Elle and I wanted to create some chocolate raspberry cupcakes with a homemade chocolate frosting! I have so much fun cooking with Elle, now that she is big enough to help me. She loves holding the measuring cup for me, and mixing the ingredients. This was her first time helping me frost baked goods, but I think she is going to be a pro before too long!
Homemade Chocolate Frosting
- 3 cups powdered sugar
- 3/4 cups unsweetened cocoa powder
- 1/2 cup butter
- 1/4 cup milk
- 1/2 tsp vanilla extract
Combine powdered sugar and cocoa powder.
In a separate bowl, cream together butter and vanilla extract. Add in 1 cup of sugar/cocoa powder mix, along with a third of the milk. Beat until well mixed, then add in another cup of the sugar mix and another third of the milk, beat again, and add remaining portions and mix until light and fluffy. If the mix is too thick, you can add extra milk, 1 tablespoon at a time.
Quick note: this makes a LOT of icing. About 4 cups. If you don’t need that much icing, you can cut the recipe in half.