I love baking cupcakes. I think the best kinds of cupcakes are frosted ones. I’m not a real fan of normal buttercream icing, but I found this recipe and thought I’d try it. I changed the method a bit, cause the first time I made it the mixture separated. The surprise ingredient is flour (although I swapped this for a gluten-free alternative).
- 1 cup milk
- 2/3 cup castor sugar
- 1/4 cup arrowroot (they used flour, but I wanted gluten-free)
- 1 tablespoon vanilla
- 3/4 cup butter, softened and cut into cubes
- In a saucepan, combine 1/4 cup of milk, arrowroot and vanilla and whisk to form a thick paste.
- Over medium heat, slowly add the remaining milk while whisking constantly, until the mixture comes to a boil.
- Reduce heat to low and continue whisking until the mixture starts to thicken slightly.
- Remove the pan from heat and keep whisking. I had to swap the whisk for a spatula as it got so thick.
- Let the mixture cool to room temperature.
- In stand mixer with paddle, cream the butter and sugar together until light and fluffy, and there is no graininess left.
- Add the completely cooled milk mixture and beat until it is fully combined and looks like whipped cream.
- Spread onto cupcakes, and sprinkle (or dip into) sprinkles.