Frosting Recipes

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Frangipane Petit Four with Raspberry Mascarpone Frosting Recipe

We hosted another tea party yesterday and I made some polenta tartlets and individual apricot pies. I had some leftover dough and almond cream from each, so I combined the two and baked them until they became dry. The result was similar to a "petit four sec". I had made eggplant rollups for dinner as well, so I used the leftover mascarpone to make a butter cream frosting which I then smeared onto each petit four. It worked like magic.

If an almond cream tart and a polenta tartlet had a baby, my frangipane petit four would probably be the result. Improvising with leftovers is a lot of fun. Sometimes it doesn't work out, but when it does, the result is true culinary innovation.  If you have no other use for the leftovers, it's the perfect time to experiment and be creative.


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Double Chocolate Madeleine Tea Cakes with Mango Cream Cheese Frosting Recipe

The girls had a bake sale at school and needed some help preparing their contribution. Instead of buying cupcakes at the supermarket, I thought it'd be a good opportunity to teach them some valuable life skills. And by life skills, I don't just mean cooking; madeleines are so good that being able to make them qualifies as a life skill.

We decided to make a chocolate madeleine batter and add some mini chocolate chips. To balance with the chocolaty flavor, we topped the miniature sweets with a mango cream cheese frosting.

We ended up making a 150 of them for the bake sale but I think only about 100 of them actually made it to the bake sale! You can of course cut the recipe in half if you want to make fewer.

Chocolate Madeleine Miniature Sweets
These are the mango cream cheese versions, the one in the middle are the cherry cream cheese ones.


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Gluten-Free Chocolate Cupcakes with Cherry Cream Cheese Frosting Recipe

The idea of a gluten-free chocolate cupcake came up during a dinner with friends. Laura's husband has a gluten allergy and was telling me the challenges she faces. I found out that she often uses chickpea flour as a replacement for all-purpose flour.

Chickpea flour is common in savory dishes in Indian cuisine and is the main ingredient in paratha, a flat Indian bread. I was concerned that its heavy, grainy flavor would be too prominent and overwhelming for a dessert. I added a wide variety of flavorings like fresh ginger, cinnamon, rum, Medjool dates and of course chocolate to cover this up. The result was a dense chocolaty cake that has the internal consistency of fudge. The addition of cherry cream frosting is a nice complement to the fudgy cupcake and adds a bit of moisture to cover up any remaining grainy texture of the chickpea flour in the cupcake.


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Banana Cream Cake with Marshmallow Frosting Recipe

I was in the baking mood today and we had some ripe bananas so I decided to make a banana cream cake.  The little one was gnoshing on a bowl of marshmallows and that got me thinking that a marshmallow cream laced with banana jam that I got from Williams-Sonoma would be a nice accent to the moist yellow cake and fresh bananas.


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Gluten Free Chocolate Almond Bites with Butterscotch Frosting Recipe

These mini-cakes are dense and similar in texture to a brownie.  I use almond flour which I make myself as a substitute for ap flour.  One of my husband's close friends is allergic to gluten, so I always make this when she visits.

The cakes are ideal for chocolate addicts. The small sized bites make your guests feel less guilty, but will also have everyone coming back for seconds.


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