rebeccajaneweiss

Beet cupcakes for Colby’s award’s night

Jun
05

https://www.abundantharvestorganics.com/recipes.php?id=40 Was my beet cupcake base but I substituted my own blend of gf flour.
http://www.thevanillabeanblog.com/2012/02/chocolate-olive-oil-cupcakes-with-goat.html?m=1is where I found the frosting recipe.
goat cheese frosting with vanilla bean and pistachios
This frosting is inspired by Always With Butter’s birthday cake. It is creamy, dreamy goodness.

4 tablespoons butter, room temperature
8 ounces cream cheese, room temperature (I substituted coconut oil)
8 ounces goat cheese, room temperature
1 tablespoon vanilla
1 vanilla bean, scraped
pinch of salt
2 1/2 cups powdered sugar
pistachios, shelled and chopped

In a standing mixer, beat butter, cream cheese and goat cheese until smooth and slightly whipped, about 3 minutes. Add vanilla, vanilla bean and salt, and beat until combined. Turn mixer to low, and slowly add the powdered sugar [about 1/2 cup at a time] until combined. Increase speed to medium high, and beat frosting until smooth and slightly whipped, 4-5 minutes. Frost cupcakes and sprinkle with pistachios, if desired.

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