Banana Cupcakes with Cream Cheese Frosting
Over the past week I have been doing so much baking I haven’t even had time to blog about it. Besides all of the thanksgiving baking that happened over the past week, a friend hired me to make the desserts for a lunch ‘n learn she taught yesterday. I had so much fun doing it! I got to pretend for a few days that I was baking professionally, and I have to say I might have liked it a bit too much. I am itching for another opportunity to come my way so that I can break out the flour and sugar and get baking again.
Cream Cheese Frosting
1/2 cup margarine
1 oz solid vegetable shortening
5 oz toffuti cream cheese
3/4 lb 10X confectioners’ sugar
1/2 teaspoon vanilla
1 Tablespoon lemon juice (more to taste)
1 1/2 teaspoon meringue powder
Cream margarine, shortening, and cream cheese together until well mixed. Stop and scrape the bowl.
Sift the sugar. Beat sugar 1 cup at a time into the margarine mixture.Add the lemon juice, vanilla and meringue powder. Beat for a minute or two making sure the ingredients are throughly incorporated.
Add more lemon juice to taste to give the frosting the desired level of tanginess.
Note: This is a half recipe, which is about 1 qt of frosting. If making a layer cake, double the recipe.
Save & Share
Search the Kosher Connection
The Kosher Connection is a group of Kosher Foodies that share ideas, recipes and culinary experiences together. This custom search widget allows you to search recipes from these bloggers