Recently, I was baking up a batch of cupcakes. That's a great sentence, isn't it? It's like, a good times sentence. But anyway.
It was the same cake base I used for these s'mores cupcakes, but without the s'more mix-ins (so, no mini marshmallows or graham cracker bits), because I wanted to top this batch with plain American-style buttercream. While the cupcakes were baking, I began to make movements toward cleaning out the residual bits of batter from the mixing bowl. This was not because I felt like cleaning the bowl, but so that I could wash the bowl and then make frosting.
And then all of a sudden, I thought: why not just leave the batter in the bowl, and let it be incorporated right into the frosting?
Well, I don't need to tell you what happened next: I tried it out to see what would happen. In the name of What Happens Wednesday!
There was still a fairly decent amount of batter in the pan, and instead of cleaning it out, I left it there.
And then I added the butter and confectioners' sugar, and began mixing up a classic American-style buttercream.
Since the batter was chocolate, by default, it made the frosting somewhat chocolatey. I didn't add any extra chocolate.
The frosting mixed up just fine, and it worked great for piping. It looked good, with a mocha-y tone. It smelled good, too. But how did it taste?
Oh my god. It tasted amazing.
Basically, every subtle flavor in the cake batter shone through to the frosting: a touch of coffee, buttermilk, and chocolate. It made the frosting far more interesting, and helped it act in total harmony with the cake, because it included the same flavor elements as the cake.
And it also had that gooey, naughty cake batter flavor that makes you want to lick the bowl. You know what I mean, right?
Frosting made with cake batter = amazing.
OK, let me address the health concern with the eggs. Because I know there's a naysayer out there who is probably whining right now.
Now, you could argue that since the batter contained egg, that I was doing something potentially dangerous. If you want to try this and you're worried about raw egg, then temper the eggs first, ok? But I can tell you that I ate the results and I didn't die, for what it is worth.
Want to give it a try? Here is what you want to do.
Cake Batter Cake Frosting
Makes enough to frost a batch of cupcakes, or a 2-layer 8 or 9-inch cake
- a cake or cupcake recipe of your choosing
- 2 sticks unsalted butter, softened
- 6 cups confectioners' sugar
- salt or vanilla, to flavor (optional)
- milk or cream, to thin (optional)
- Round up a cupcake or cake recipe. Make it according to the recipe. Be sure to leave a little batter in the pan.
- Instead of rinsing out and cleaning the bowl after pouring the batter into cups or pans, leave it there.
- Add 2 sticks of softened butter, and mix to combine.
- Incorporate confectioners' sugar, one cup at a time, until the frosting has reached your desired consistency, probably 6 cups' worth or so. You can stir in a little vanilla or salt for flavor if desired, and a little milk or cream if the mixture starts to become too thick.
- Pipe or spread on top of your finished cake / cupcakes as usual. Garnish as desired.