The thing is, the frosting is not the typical sugar loaded type of creamcheese frosting 🙂
Makes 6 cupcakes
- 1/4 cup plus 2 tbsp (48g) all purpose flour
- 1/4 cup (21g) dutch processed cocoa powder (dark cocoa powder)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp cinnamon powder
- 1/8 tsp salt
- 3/4 cup (75g) granulated white sugar
- 3 tbsp (40ml) any flavorless oil (I used sunflower oil)
- 1 large egg
- 1/4 cup (60ml) buttermilk (I used Laban)
- 1 tsp vanilla extract
*use only 3/4 tsp of baking powder for 12 cupcakes and for the rest just multiply by 2. weighing is better
- Preheat oven to 350F. Line the muffin pan with cupcake liners (6 pcs.)
- In a bowl with strainer, combine the flour, cocoa powder, baking powder, baking soda, cinnamon powder and salt. Sift, whisk and set aside. [dry]
- In another bowl, mix the sugar and oil, add the egg and whisk until combined. Add the buttermilk and vanilla extract, whisk until well blended. [wet]
- Combine the wet mixture with the dry mixture and whisk just until combined.DO NOT OVERMIX, this is a bit runny batter.
- Pour into lined muffin pan halfway through and bake for 18-21 minutes or until the tester comes out clean. DO NOT OVERBAKE.
- Transfer to a wire rack and cool completely before frosting.
- 50g butter, soft but still cold to the touch
- 150g creamcheese (I used Kiri Creamy Labneh), cold*
- 2.5 tbsp condensed milk
- 1/4 tsp vanilla (optional)
- 1/8 tsp salt
- confectioner sugar is very optional, I didn’t even use this
please be reminded that the creamcheese we want to use for this recipe is the creamcheese in block/bar form not the ones in tubs, but due to unavailability of the creamcheese in block/bar form here in our place, I used creamy labneh of Kiri instead [to me] not as sweet but tastes as great. I do not recommend any other brand and type of labneh except for this one for this particular recip. *this is not a paid advertisement nor whatsoever*
If you have a hand mixer, by any means use it. But if you feel like exercising, grab a whisk and a bowl, then you’re good to go 🙂 Five minutes before making the frosting, take the creamcheese/labneh out of the fridge.
- In a bowl, combine the butter, condensed milk, vanilla and salt. Whisk until light in color and fluffy.
- Add the creamcheese/labneh, and whisk again until light and fluffy. This should now look thick but light in mouth feel and of piping consistency, if in case you like the frosting sweeter and stiffer, then add confectioner’s sugar.
This frosting recipe is enough to frost an 8″ single layer cake and can be kept in fridge for 2 days.