Unique Frostings

Sometimes, bakers get stuck in a rut. We keep making the same old vanilla cake with chocolate frosting. Tasty combination, but at a certain point, you need some variety. I recently made a TON of chocolate cupcakes, and I knew that one batch of frosting would not be enough. So, my initial thought was caramel frosting. (I already did a blog on how to make the cupcakes, filling, and frosting) From there I didn’t know what other things to do. So, I asked my hungry 19 year-old brother; his suggestion- raspberry.

Chocolate cupcakes with raspberry frosting, sounds yummy to me! But how can this combination be obtained without being too sour, or too sweet? I think I found the perfect recipe.


2 cups raspberries (frozen or fresh)

1/4 cup granulated sugar

1-2 tablespoons water

12 tablespoons butter (at room temperature)

 2&1/2 cups powdered sugar

1  teaspoon vanilla

~1-3 tablespoons of milk

Begin by placing the raspberries, granulated sugar, and water in a pot on the stove. Turn the stove onto medium heat and let the berry mixture cook down until thickened, around 15 minutes. Stir/smash the berries while they are cooking. Once the mixture is thickened, strain mixture through a fine mesh sieve into a bowl. Throw away the seeds that are left in the sieve. Let the thickened raspberry mixture cool.

 raspberry sauce

Meanwhile prepare the base of the frosting by mixing the butter and vanilla in a stand mixer until creamy. Slowly add in the powdered sugar, and enough milk to make it spreadable, but still a thick frosting. Once that is finished, add around 1/2 cup of the raspberry sauce. (Add more or less depending on how strong of a flavor you would like)


Once the frosting is made, frost the cupcakes. Feel free to garnish them with mini chocolate chips, leftover raspberry sauce, or even a fresh raspberry.


But this post isn’t just about one type of frosting, it’s about many! So here are a few other unique frostings to look up recipes (or make up your own) and try.

Peanut Butter Frosting

Key Lime Frosting

Maple Frosting

Brown Sugar Frosting

Chocolate-Orange Frosting

Chocolate Cream Cheese Frosting

Marshmallow Frosting

Mocha Frosting

Irish Crème Frosting

Mint Chocolate Chip Frosting

See, once you get going, the possibilities are endless! Plus, the creativity doesn’t just have to come from the frosting. Feel free to try out a unique sounding cake recipe. You’d be amazed at how easy some of the recipes are. So just be bold!


Chocolate Cupcakes with Salted Caramel Frosting


What could be better on a Friday night than a delicious cupcake? For me, nothing! Don’t let the complicated name scare you away from these, the recipe is quite simple. So are you ready for an adventure of deliciousness?!

First off, let’s start out with what separates this cupcake from all the rest…the caramel sauce of course! I’ve used this same recipe dozens of times, and no matter how badly I seem to screw it up, it still ends up tasting great! I would try to explain how to make the sauce, but this site does a much better job of it. The recipe can be found here… http://www.twopeasandtheirpod.com/salted-caramel-sauce/


See, that step wasn’t too bad! Now onto the main part of this recipe, the cupcake! It’s quite simple, yet a delicious chocolate cake.

Ingredients (Yields 24 Cupcakes)

2 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

1/2 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup of boiling water

Preheat oven to 325. Mix all dry ingredients together in a stand mixer on low speed until incorporated. Then, add the wet ingredients, minus the boiling water. Mix on medium speed for 30 seconds, or just until incorporated. Add Boiling water and CAREFULLY mix, starting on low speed and moving up to medium speed. Once all is mixed, line two muffin tins with 24 cupcake liners. Fill each liner 3/4 of the way full. Bake for 15-18 minutes, or until cupcakes are fully set. Wait until they are cooled to fill/frost.


Almost Done!!! Now while you wait for the cupcakes to cool, you can begin to make the frosting. Honestly, I rarely follow a frosting recipe, but I will tell you exactly what I did for this one.


12 tablespoons of butter (1 and 1/2 sticks) at room temperature

2 tablespoons of milk

2 and 1/2 cups powdered sugar

1 teaspoon vanilla

~ 1/2 cup cooled caramel sauce

In a stand mixer, mix together the butter, milk, vanilla, and caramel sauce for about 1 minute. Then, add the powdered sugar and SLOWLY mix together. Once the cloud of powdered sugar is gone, increase the speed and make the frosting nice and fluffy!!!!


Now comes the fun part…DECORATING!!! I go a little crazy with this, so if a blog of frosting is all you want to do, go ahead!

Here is what I did. I first take the cupcakes and cut a small hole into them (a small paring knife does the trick) about the size of a gumdrop . Remove the gumdrop sized piece of cake, and fill with some caramel sauce. Next, put a dollop of the frosting on top of the cupcake, and spread evenly. If you have extra caramel sauce and feel ambitious, take some of the sauce with a spoon and drizzle it over the frosting.


And there you go, a cute and easy Chocolate Cupcake with Salted Caramel Frosting (and filling)! Now that wasn’t too hard, was it? Enjoy that cupcake and come back to the blog on Sunday when I’ll post how to use the same chocolate cake recipe, but in a totally different way!