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Old 03-07-2009, 05:12 PM   #1
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If You Like Egg Creams Have I Got a Frosting For You!

This has been my favorite frosting recipe since I was a little girl. However, it does contain raw eggs, which I know freaks some people out. But, I figure that if you are okay with drinking egg creams, you shouldn't have a problem with this. It is a creamy, not overly sweet frosting. The original recipe calls for only three ingredients. butter, eggs, and chocolate chips.

Here is my tweaked version shown below looking luscious atop some mini chocolate mayo cupcakes. This recipe makes enough to frost 48 mini cupcakes or 18 regular sized ones. (Although I just looked at the photo and realized I got 54 out of this batch! ) I almost always make the minis and freeze them already frosted, because I just want a little sweet taste after a meal, not necessarily a whole cupcake.




Creamy Chocolate Frosting

1 stick butter, softened
2 eggs, room temperature
5 oz. Lindt 85% chocolate (I use 1 whole bar plus 4 squares of a second) melted in the micro for 1 min.
4 packets Stevia Plus
4 Packets Splenda, or equivalent liquid Splenda or Quick Pack

Using mixer or stick blender, beat butter and eggs together. don't worry when it looks curdled. Add chocolate and beat until smooth and creamy. Frost cupcakes and enjoy! Frosting will be soft initially, but will firm up. May be frozen.
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Old 03-07-2009, 06:38 PM   #2
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That is a thing of beauty...would you mind posting the original recipe?

I still have to make regular cakes from time to time and I'd really like to have this recipe.

Thanks
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Old 03-07-2009, 07:18 PM   #3
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The original recipe is the same amount of butter and eggs, but with a scant 1 cup of chocolate chips melted instead of the Lindt and sweeteners. When I was growing up, every year for my birthday I would request a marble cake with that frosting.
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Old 03-07-2009, 08:10 PM   #4
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Would you share your recipe for the chocolate mayo cupcakes?
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Old 03-07-2009, 08:47 PM   #5
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DITTO on the choc mayo cupcake recipe~
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Old 03-07-2009, 08:49 PM   #6
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The frosting looks scrumptious! Yummo. Thanks for sharing the recipe and pics.
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Old 03-08-2009, 04:12 AM   #7
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YUM!! I will definately be trying that soon!! I luv chocolate!! BTW, what is the recipe for the cupcakes?
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Old 03-08-2009, 06:46 AM   #8
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The cupcake recipe is adapted from one I got on these boards years ago. There was a huge thread about it here.

I tweaked it by replacing some of the almond flour with other ingredients I happened to have to improve texture, and because almond flour is expensive. But you could certainly just use the almond flour and VWG rather than the Carbquik, and other specialty ingredients if you don't have them. If you have sensitivity to gluten, then I'm not sure how this would work for you, because I think the VWG is important. (Sorry Lauren!)

I also cut the recipe in half because I didn't want a huge pound cake. At any rate, I've been on these boards for almost 6 years and tried a ton of recipes. This remains my go-to, always have some in the freezer, recipe for my family. Non-LCers snatch them up as well. As near as I can figure, each mini cupcake frosted is between 1.5 and 2 carbs.

Chocolate Mayo Cupcakes (Adapted from a recipe by BettyR)
Preheat oven to 325.

Dry Ingredients: (When I make this, while I have everything out, I make extra baggies with the dry ingredients to keep in the freezer. Then it's like a cake mix you can pull out, add a few ingredients, and you're good to go!)

3/4 cup almond flour
1/2 cup Carbquik
2 Tbsp. Hi-Maize resistant starch
1 Tbsp. wheat bran
1 Tbsp. whole wheat pastry flour
1/2 cup Vital Wheat Gluten
1/3 cup unsweetened cocoa
1/2 cup polyd
1/2 + 1/8 tsp. baking soda
1/2 tsp baking powder
1/4 cup Erythritol
1/3 tsp. Splenda Quikpak, or 1/3 cup equivalent Splenda
2 packets Stevia Plus

Wet Ingredients:

2 eggs
1/2 cup mayonnaise
1/3 cup Vanilla Davinci's syrup
1/3 cup cream
1 tsp. vanilla

Put all dry ingredients in a food processor and blend. Add rest of ingredients in the order listed and process for 30 seconds, scrape down sides, and process for another 1 1/2 minutes. Fill greased cupcake tins no more than 1/2 full. Bake minis at 325 for 10-12 minutes, and full-sized cupcakes for 20-22 min.

My version is definitely more complicated than the original. So if you don't have all these ingredients, be sure to check the original out. As far as sweeteners go, I think you're trying for an equivalent of 3/4 cup of sugar, plus the Davinci's syrup, so feel free to use what you have. I like to mix my sweeteners for the synergistic effect. I also typically add about half as much polyd in a recipe as is called for in sugar. I think it greatly improves the texture, but I know some people are sensitive to it. The amount you ingest spread out over all the servings is minimal, but YMMV.

BettyR also had a spice cake variation of this recipe that was yummy too. You can find that here.
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Old 03-08-2009, 10:12 AM   #9
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Quote:
Originally Posted by Cap57 View Post
The original recipe is the same amount of butter and eggs, but with a scant 1 cup of chocolate chips melted instead of the Lindt and sweeteners. When I was growing up, every year for my birthday I would request a marble cake with that frosting.
Thank you!!
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Old 03-08-2009, 11:54 AM   #10
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Thank you for the recipes!
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Old 03-08-2009, 12:33 PM   #11
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Can the raw eggs be substitued with egg beaters? TIA
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Old 03-08-2009, 12:41 PM   #12
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Can the raw eggs be substitued with egg beaters? TIA
I would think so, though I've never tried it.
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Old 03-08-2009, 03:00 PM   #13
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I remember these cupcakes, but I never got around to making them.

There is something you can do to raw eggs to make them safe. I have forgotten what is is. I'll have to go through my cookbooks and see if I can find it again.
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Old 03-08-2009, 03:09 PM   #14
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I remember these cupcakes, but I never got around to making them.

There is something you can do to raw eggs to make them safe. I have forgotten what is is. I'll have to go through my cookbooks and see if I can find it again.
I read somewhere that the risk of salmonella contamination is on the outside of the shell rather than the inside, so that dunking the eggs in very hot water can kill the bacteria. I don't know if that's true or not. I usually dunk the eggs in hot water for a few minutes anyway because I forget to let them sit out to get to room temperature, so maybe I've been reducing my salmonella risk and I didn't even know it!
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Old 04-04-2009, 07:32 AM   #15
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Quote:
Originally Posted by Cap57 View Post
I read somewhere that the risk of salmonella contamination is on the outside of the shell rather than the inside, so that dunking the eggs in very hot water can kill the bacteria. I don't know if that's true or not. I usually dunk the eggs in hot water for a few minutes anyway because I forget to let them sit out to get to room temperature, so maybe I've been reducing my salmonella risk and I didn't even know it!
The American Egg Board has some interesting information about eggs:

Egg Safety

The odds of getting sick from eggs is VERY low!
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Old 07-12-2009, 12:45 PM   #16
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Great cupcakes!

I loved your version of the cupcakes but the frosting was so Choclately. I kept adding sweetner but couldn't get it to taste so bitter. Any suggestions? I LOVE chocolate but not a huge fan of plain tasting DARk chocolate.
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Old 07-12-2009, 03:06 PM   #17
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Hi Cubby!
Glad you liked the cupcakes. As for the frosting, you could replace some of the 85% Lindt with 70%, which is sweeter. Just be aware that it will raise the carbs. However, spread out over so many cupcakes, it might be a good trade-off. Also, I use jumbo eggs, so maybe the extra volume of eggs cuts some of the dark chocolate flavor? I don't know. Hope you can get it tweaked to your tastes. If you try any variations, be sure to post!
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Old 07-12-2009, 03:33 PM   #18
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Oh that looks easy and good and all stuff I already have yay! I'll try this soon. Thanks, Cap!
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Old 07-16-2009, 05:11 PM   #19
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Thanks for the info, dear Lord,they sound wonderful. I may have to experiment with these. For scientific purposes, you understand.
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Old 05-27-2010, 03:37 AM   #20
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My latest tweak has been to inject the cupcakes with a creamy peanut butter filling. They remind me of Funny Bones, if anyone remembers what those are.
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Old 05-27-2010, 06:05 AM   #21
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These look absolutely beautiful!! I will be trying these real soon. Thanks so much for sharing (and bumping!!).
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Old 05-28-2010, 03:12 AM   #22
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Quote:
Originally Posted by Cap57 View Post
My latest tweak has been to inject the cupcakes with a creamy peanut butter filling. They remind me of Funny Bones, if anyone remembers what those are.
Totally

That sounds delish, how'd you inject? with a inject'er thingie or just poke the peanut butter in, Cap?
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Old 05-28-2010, 03:46 AM   #23
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Totally

That sounds delish, how'd you inject? with a inject'er thingie or just poke the peanut butter in, Cap?
I use a cake decorator tip in the corner of a ziploc bag. The filling has peanut butter, butter, powdered erythritol, some concentrated Ezsweetz, and a little Davinci's to thin it out. Since the decorator tip can't go in that far, I squirt it in from 3 points around the mini cupcake. They freeze very well, but I am almost out, so this weekend I need to get cooking!
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Old 05-28-2010, 07:26 AM   #24
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Thanks, Cap for quick response. I'm baking a black soy bean cake right now, gonna try to inject peanut butter mixture in spots, cuz I was too lazy to make cupcakes. Then top with your lovely frosting. it's very chocolatey which i LOVE. Taking it to a family bbq, hope they like it as much as I do
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Old 05-28-2010, 08:15 AM   #25
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For the Creamy Chocolate Frosting, I have NuNaturals stevia. Would that measure the same as the stevia plus?
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Old 05-28-2010, 09:06 AM   #26
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Pam, I don't use Stevia, tried it didn't like any brands. I just used liquid splenda drops to equal same amount (I think I put in 6 drops just to make sure it was sweet enough for me) along with powdered E!. Tasted great when I licked the beaters...and the bowl....and the spoon..and then my fingers
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Old 05-28-2010, 09:15 AM   #27
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Thanks, 24Fan.....I have liquid Splenda and powdered E. I'll give it a try. Looking forward to it being finger lickin' good
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Old 05-28-2010, 04:39 PM   #28
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Quote:
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For the Creamy Chocolate Frosting, I have NuNaturals stevia. Would that measure the same as the stevia plus?
Pam, the Nunaturals Stevia is much more concentrated than Stevia Plus, which comes in packets, each being the equivalent of 2 tsp. sugar, just like a packet of Splenda. So...you're looking to duplicate 8 tsp. of sweetness, or just under 3 TAB. I think that would be just a pinch of the Nunaturals. I've never tried it with any powdered sweetener, so I don't know if adding powdered E would affect the creaminess of the frosting, although it seems that 24fan had good luck with it. Let us know which you try and how it comes out.

24fan, I made the black bean cake once and thought it was very good! I kind of forgot about it. Thanks for reminding me. It's good to switch it up once in awhile!
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Old 06-02-2013, 01:32 AM   #29
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Hi

Cathy, I know this thread is old, but I'd love the recipe for the pb mixture you inject into these. I am a pb lover to the 1000th power.

Thanks in advance

Tracy
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Old 06-02-2013, 06:33 AM   #30
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Hi

Cathy, I know this thread is old, but I'd love the recipe for the pb mixture you inject into these. I am a pb lover to the 1000th power.

Thanks in advance

Tracy
Sure thing, Tracy!

2/3 cup peanut butter
1/2 cup powdered erythritol
1/4 cup soft butter
6 drops of EZ-Sweetz, or any sweetener that = 1/4 cup of sweetness
1 packet stevia (I use Stevia in the Raw, but any brand is fine.)
2 tsp. vanilla Davincis syrup (If you don't have this, use 1/2 tsp. vanilla extract and the rest water.

I put everything in a bowl and use a stick blender to get it really creamy, but you can just stir well until everything is mixed if you don't have one.

Injecting the filling makes a great presentation, but I have also put the pb mixture on top of the cupcakes like frosting, chilled them until set, and then topped with the chocolate layer. Same taste, and much easier!

Hope you like it as much as we do!
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