So I’ll make it quick and hopefully un-lame.
Made chocolate cupcakes today for the littles, and didn’t have any confectioner’s sugar for making icing. But also didn’t want to make cooked icing. The light at the end of the tunnel: Martha Stewart.
See, in a ‘tips’ section of the February 2009 Living (the tinted icing cupcakes arranged in a heart on the cover aren’t nearly as clever as the brownies-as-cupcakes with heart-shaped brownie cutouts on top, or the adorable monkey face, or the mini Boston cream pies inside…lame cover choice!), I saw one of those handy kitchen-conversion charts. Which said that 1 cup of superfine sugar (granulated sugar given a spin in a food processor or blender for a minute or so) plus 2 tablespoons of cornstarch could be substituted for each cup of confectioner’s sugar! Why not give it a try, I thought?
The results were…eh. Maybe the granulated sugar needed to be ground in smaller batches (I did it a cup at a time in the food processor), maybe something with as few ingredients as buttercream frosting wasn’t suited to the substitution. Either way the frosting has a little bit of “crunch” to it, just enough to let you know that something is off. Oh well, Mr. MR and DangerGirl thought they were delicious all the same 😉