A FRESH TAKE ON FROSTING
I love making cupcakes. But recipes use a full stick of butter for the icing, which is too much. Can you give me a simple recipe for a topping that uses less butter? I agree; frosting can be very rich. Have you thought about using fruit fondant icing instead? It’s really easy to prepare – I like to make it with strawberries.
Put about 50g of hulled strawberries in a food processor and blitz them until they are puréed. Next, sift 175g of fondant icing sugar into a large bowl. Rest a sieve on top of the bowl and push the purée through it, stirring to combine with the icing sugar as you go. You want a mixture with a spreadable consistency, and you might not need all of the purée to achieve this.
Once you’ve got a well-mixed icing, it’s ready to spread on your cooled cupcakes and you can decorate them with a fresh strawberry. Delicious!