I'm a bit
with this recipe below. I'll tell you why, but I want to first say that
I did what another gal did.
There is another thread where another member is trying all the versions
and writing about it. I followed her idea of adding less milk so I could add the malted choc. syrup. I used 3/4 milk and used a strainer to get any lumps out.
In my opionion,
the recipe is a good base, but isn't tasty enough to serve without adding a
a flavor of choice....pudding, lemon, flavor oils, choc. sryups, jam, etc.
It pipes nicely, but must be immediately put in the fridge or it will separate(it did with my malted choc. sryup). If you don't keep these cold, the swirls you use to pipe the cuppies will disappear. I made red velvet cuppiecakes with the syrup and they need to kept COLD. They are delicious, but I'd rather have something more stable and safe left on the counter......plus, they are made with milk....so again, in the fridge they go.
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Mock Whipped Cream Frosting with Variations
5 tbsp. flour
1 c. milk
Put above ingredients in a blender until completely mixed or mix with a whisk, but it must be completely blended. Put into a small pot and cook over low heat until the consistency of pudding. COVER AND COOL COMPLETELY. Set aside, then:
1/2 c. butter or margarine
1/2 c. Crisco shortening
1 c. granulated sugar
1 tsp. vanilla
Cream together 1/2 cup of shortening and 1/2 cup of butter or margarine until light and fluffy. To that add 1 cup granulated sugar a little at a time and beat until the sugar is dissolved. THIS MAY TAKE AS LONG AS TEN MINUTES - BE PATIENT. When dissolved or near to being dissolved, add the cooled flour mixture and beat until fluffy, then add vanilla.
NOTE: Other flavors may be substituted for the vanilla. Also, liquid chocolate or cocoa may be added. If you like color it takes food coloring beautifully.
