Cupcake rescue needed!

[winter]

Does anyone have an idea how to make icing or frosting that isn't very sweet?

I just made dark chocolate cupcakes that are sinfully delicious, but also rather sweet. I had an idea for orange icing, but anything with the usual amount of sugar in it is out.

So what can I spread over the chocolate that will fit and be tart rather than sweet? Can be refrigirated, and since I'm serving them tomorrow, I can buy ingredients as well.

Comments

[artela.livejournal.com]

Lemon icing... with lots and lots of real lemon in

[rkold.livejournal.com]

I agree! Or perhaps lemon curd. chocolate+lemon==♥

If you want to go for chocolate overload you can do a bittersweet ganache.

[artela.livejournal.com]

Lemon Butter Icing filling
Ingredients
75g (3oz) butter
175g (6oz) icing sugar
juice of the remaining half lemon
15-30 ml (1-2 tbsps) milk

method
Cream the butter until it softens.
Gradually beat in the icing sugar, adding the lemon juice and some of the milk, until you reach a spreading consistency. You can use more lemon and less milk to make it "tarter"

[winter]

Some people at work might find that too adventurous, so it looks like I'll end up with orange icing with lotsa bitter/tart orange instead :) But will definitely keep the lemon icing recipe for when I do vanilla cupcakes.

[artela.livejournal.com]

if you go to community afp_cooks you'll find the lemon cake recipe that the butter icing normally sits inside (filed under tag cakes I think)... feel free to join the community *G*

[winter]

And just made that lemon cake yesterday :) Though for some reason after 15 minutes less baking time than indicated, it went hard and almost burnt - I think I could have done with 30 minutes less time. Still, soaking it in tea worked fine :)

[isis-whit.livejournal.com]

Very tricky, since any sugar-based icing is out. What about a dark chocolate icing, something with 70-80% cocoa? I'm thinking about adding orange zest, for fruity note and tartness. Or, if you want to be very daring, what about pink pepper?

[winter]

Orange zest is a keeper, I think, but adding chocolae to it may be lost in the sheer chocolate-ness of the cupcakes ;) For 23 cupcakes, I used a cup of Dutch cocoa and a large bar of very dark chocolate. The theme to my baking seems to be "yay overkill"!

[carmentalis.livejournal.com]

I'd go for a chocolate icing, the darker the better. There are some interesting tastes around these days - if you can get it, one with slight pepper or chili flavour might be interesting.

[winter]

Alas, traditional workmates. Will have to experiment on the family later ;) And possibly photograph this batch, because you can't get darker chocolate than that.

[greenie1980.livejournal.com]

Maybe you could try marzipan... at least that's one of my favourites to go with chocolate. In whatever variety.

[winter]

That's where Poland's a bother to live in. It's hard to get confectioner's marzipan, alas.

[greenie1980.livejournal.com]

Hope you found something nice for your cupcakes. Not being able to use what you want/like really is a bother.

[galynthia.livejournal.com]

As someone who has never cooked a day in her life reading through this entry like reading another language ^.^; Good luck! *starts backing away from this entry nice and slow*

[winter]

*snickers* I bake. It gets me ahead at work ;)