The Story of the Wedding Cupcakes

I haven't posted anything in a while.  I've been up to my neck in nursing school and Hadn't been having too many adventures in the realm of baking.  Until this last weekend.  That's when I decided to get back here and tell it.

A good friend of mine got married this past weekend, in San Francisco.  She asked me to make cupcakes and I said, "OF COURSE!"  She and her fiance chose three flavors: chocolate, red velvet, and carrot all with cream cheese frosting.  We discussed liners, wraps and the colors for the wedding.  I decided to make a green velvet since the colors were green, gold and black.

I ordered wrappers and stands and ultimately round, rod shaped sprinkles (Jimmies) and had them shipped to H's house.  I started to freak out about getting my other tools there and the groom's mother came to the rescue.  She lives in Albuquerque and drove out to San Francisco before I flew out.  She offered to drive with my stuff.  I said, "YES, PLEASE!"

I left Santa Fe on the 4th of July, with my oven thermometer, sifter and liquid measuring cups.  Those were the random things I forgot to send with Mom-in-law.  The next morning I went for a LONG walk around the bay, had some breakfast and headed off to East Palo Alto to do some baking.  H was out running with her best buddies when I got there so I sorted through stuff and got started on the chocolate cupcakes.

H made it home and we found wrappers and other supplies that were related to the cupcakes.  All but the wrappers for the carrot cakes.  I started to panic a little, but the wheels were starting to turn.  We headed off to the store for perishables that didn't make the trip before me.  H was in charge of navigation.  It took a few turns and oops' but we made it to the store and back to her house!

I next started on the green velvet cupcakes.  I decided, like a dummy, to use a different recipe.  I thought, "I'll be at sea level, baking will be a breeze."  But it didn't occur to me to try out this recipe before a big event.  DUH!  And it still didn't dawn on me until I pulled those cakes out of the oven.  The centers weren't setting well, so I let them stay in a few minutes longer.  I let them cool for a while and then opened one up.  It was dense and seemingly undercooked.  Some were even browned on the bottom.  GAH!  I was out of green food color.  GAH!

I moved on to the carrot cupcakes.  The recipe wasn't new to me but I didn't manage to remember that I needed my food scale.  The flour was in ounces, not cups.  DANG!  Double dang!  I went online and found some conversions and jumped in.  Upon mixing everything but the carrots and walnuts I saw cookie dough.  And I didn't know how to fix it, so into the trash that went.

Time was running out, as this evening was the dinner for the out of town guests.  I left H's house, ran to Michael's and then to my hotel to change and put make-up on.  All so I could go back and continue baking. 

And back I came with moss green coloring, gold cupcake liners and an idea for a decoration around the gold liner.  I found my "go to" red velvet recipe  (link to said recipe) and got going.  They turned out amazing!  Fluffy and full and cooked properly!

The carrot cupcakes were next and they went off without a hitch, thanks to one of my favorite baking bloggers (Annie's Eats).  H had purchased some moss green ribbon and some gold filigree that had an adhesive backing.  I put some of the guests to work peeling and sticking while I worked on frosting.  I found some amazing baking faeries who were so excited to help!  All those who helped saved me 2+ hours of work.  And they were so excited to learn about the process.  It was so fun!

I convinced the restaurant manager, at my hotel, to let me store the cupcakes in their walk-in overnight.  I'm a rockstar at times!

The next day was Saturday and a day to celebrate the union of two amazing people!  I went to breakfast at John's Ocean Beach Cafe with some friends from Arizona who happened to be passing through at the same time I was in San Francisco!  We also ran into the bride and groom, mom-in-law and the officiant and his family.  I roamed around town for a bit and then headed back to the hotel to get ready and head out to the zoo.  I decided to put the stands together at the hotel.  I'm so glad I did.  One of them was missing a piece.  I went to the front desk and asked for scissors and cardboard.  I ended up back at the kitchen where they came to my rescue.  I traced the identical piece and cut away.  Crisis #3 averted.

I went to the restaurant to retrieve my cupcakes.  Then I saw that someone had tossed a pie box, with a quarter of a pie, on top of my boxes.  The boxes were at the TOP of the racks.  That person had to try hard to make that happen.  My heart started to break when I saw that browken down box.  I pulled it down and saw that frosting was mashed a little bit but otherwise the cakes were in good condition.  I asked the girl from the front desk to help me carry the boxes to my car and then drove off into the misty bay in search of the service entrance for the San Francisco Zoo.

I went to the wrong gate twice and finally found the correct one.  I asked about getting a cart to transport all of the items at once.  I was told that I was responsible for arranging that.  Um, okay.  I was unaware of that so I shrugged it off.  I started carting the stands to the gate.  I carried three boxes to the gate and walked backward to my car to watch people passing by my cupcakes, in the event that someone decided to take them home or eat them.  Some guy walked over and then kicked the boxes.  WHO DOES THAT?  So I yelled, loudly, "HEY!  GET AWAY FROM MY CUPCAKES!  YEAH, YOU, KICKING THEM.  GET AWAY!!!!!"  I was in three inch heels and now about to run but I was walking quickly with the other three boxes in my hands. He looked at me in amazment and walked away.  I'm scary in three inch heels and screaming like a banshee!

Just at that moment the officient's mom and step-dad walked up and asked if I needed help.  Prayers are answered!  They, so graciously, helped me carry everything into the room for the reception.  I set them up, decorated the table and made my way to the reception. 

One guest turned it into a cupcake sandwich = genius!

I've stopped eating my cupcakes after I have perfected the recipes so I have to rely on others to let me know how they are.  I heard good things and they all turned out great!

There's always a story behind a good cupcake...here's promising I'll tell more of them!

Hunka Burnin Love

My dear friend, Hilary, is moving to California this week.  I am sad that my friend is leaving but so happy that she is on to her next big adventure.  I told her I would send her off with cupcakes and this recipe has been in the back of my brain for a few months.  It's serendipitous that I send her off with baking since that's how I was introduced to her.  I made pumpkin bread more than a year ago for a movie night and she fell in love with it.  And these cupcakes were no exception...she LOVES them!

My Hunk O Burnin Love

I used the cake recipe from Never Home Maker but the frosting from Brown Eyed Baker.  Oh, and it was Sunday and I didn't have creamy peanut butter so I used the crunchy.  The reviews came back to keep the crunchy.  The cake is dense and smooth and the crunchy frosting gives it some depth and character.

Tomorrow is the last day of clinicals for this semester so I baked these cupcakes again and am totally in love with them.  I still have to work on portion control so there is no spill over but it'll work out.  I also love this chocolate cake recipe.  It's perfect and my new go to!

Happy Baking!

Cherry Vanilla Cupcakes

No real adventures here.  Besides not finding Marachino cherries in the canned fruit/veggie aisle.  You guessed it, in the alcohol section of our local grocery store is where you can find the cherries.  Happy Baking!

Cherry-Almond Vanilla Cupcakes

Makes: 24 servings
Serving size: 1 cupcake Yield: 24 cupcakes

Prep: 45 mins Stand: 30 mins Bake: 350°F 15 mins to 18 mins Cool: 45 mins

Ingredients 

1/2 cup butter

4 egg whites

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup buttermilk or sour milk*

1/3 cup maraschino cherry juice

1 1/2 cups sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

12 maraschino cherries, halved

1 recipe Cherry-Almond Butter Frosting

Maraschino cherries with stems (optional)

Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

From the Test Kitchen

• Tip *Test Kitchen Tip:To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Cherry-Almond Butter Frosting

Ingredients 

1/2 cup butter, softened

• 4 cups powdered sugar
• 3 tablespoons maraschino cherry juice or milk
• 1/2 teaspoon almond extract
• Milk

Directions

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

Nutrition Facts (Cherry-Almond Vanilla Cupcakes)

• Servings Per Recipe 24,
• Calories 262,
• Protein (gm) 2,
• Carbohydrate (gm) 47,
• Fat, total (gm) 8,
• Cholesterol (mg) 21,
• Saturated fat (gm) 5,
• Monosaturated fat (gm) 2,
• Sugar, total (gm) 37,
• Vitamin A (IU) 243,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Folate (µg) 20,
• Cobalamin (Vit. B12) (µg) 0,
• Sodium (mg) 151,
• Potassium (mg) 38,
• Calcium (DV %) 30,
• Iron (DV %) 1,
• Percent Daily Values are based on a 2,000 calorie diet

Oatmeal Raisin Cookie Cupcakes

At the beginning of the semester one of my classmates helped me learn how to use my Mac.  She is my hero!  She asked for Oatmeal Raisin cookies and I kinda balked.  I'm not so hot with cookies.  I told her I would find a recipe for cupcakes that tasted like those cookies.  And I DID!!!

No huge adventures, no exploding icing, just a lot of work!  And then I FINALLY saw this:

No, not the dirty part...look closely at the rack.  That's right!  It's in there backward.  I kept wondering why I was having such a hard time getting dishes (not just cupcakes) out of the oven.  DUH!!!!!!!  But I didn't figure this out until after the cupcakes were done. 

My classmate sent me a text "These are the best cupcakes I've ever had.  You're awesome!"  Makes my heart smile!

And the recipe comes from Cupcake Wars!!!

Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

Recipe courtesy Ron Bzdewka, Cupcake Wars 2010

Serves: 36 cupcakes

Ingredients

• 3 3/4 cups old-fashioned rolled oats, divided
• 2 1/2 cups all-purpose flour
• 2/3 cup oat bran
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 1/2 cup raisins
• 1 cup sweetened flaked coconut
• Orange Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.

Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.

To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.

• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Orange Cream Cheese Icing:

• 4 ounces cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• Pinch salt
• 2 1/2 cups confectioners' sugar, sifted
• 2 teaspoons grated orange zest
• 2 teaspoons orange flavored liqueur or extract

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm. 

Happy baking!

Hoppy Easter!!!

Finally, a break in the action of crazy nursing school!  I got the pleasure of making some Easter cupcakes.  Well, actually, the recipe is for Pina Colada cupcakes but I just changed the color of the frosting and added some jelly beans. 

This seemed a simple task but was it an adventure?  Of course it was!  My family recently moved (2.3 miles east) and I've had to adjust to a new oven.  To say it's awful isn't a strong enough description.  It has a hot spot and when you use the top rack as well as the bottom rack, nothing on the top cooks.  I finally figured out, today, how to stagger the pans so the heat moves a little better.  GRRRRR!!  Someday I'll have the oven of my dreams and I won't have to watch cupcakes like a hawk.  None the less, they turned out great!

The frosting started out looking like this and I wasn't thrilled.

Here's the final product...I liked the "grass" look better.  Same decorating tip but with some up and down motions.

Hoppy Easter!

Pineapple Cupcakes
(recipe by Glory Albin)

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-
1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting
(this is just a slight variation on my Cream Cheese Frosting recipe, but I'll add it to this page as well, so it's easy to find)

½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can't take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
-or-
1 Tablespoon Dark Rum

Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas. 
Enjoy!


Happy baking!

German Chocolate by way of Italy

I signed up to feed the missionaries tonight and thought lasagna would be a great way to go.  Earlier in the week I had thought of what cupcakes to provide.  It's a staple dessert in our house.  My mom had asked for German Chocolate a few weeks ago and I thought, "why not?"  Italy and Germany could make a great meal!

And so the adventure begins.  I started with the cupcakes because I knew they would take more time.  It was similar to the Salted Caramel Mocha Coffee Frappuccino Cupcakes I did for my friend Hilary.  Multiple layers and lots of stuff to do.  Right up my alley! 

As I was gathering my supplies I decided it was too cold to let the butter soften on the counter (after it had been out for 45 minutes it was still hard) so I put it in the oven, were I had been toasting coconut and pecans.  Toasted coconut isn't as easy as it sounds.  I burned a few pieces.  A few different tries.  GRRRR.  I forgot that I put it in the oven.  And it was a bit beyond soft.  But I was out of unsalted butter so I put it in front of the draft of a window for a few minutes.  And continued.

Moving on.  As I was mixing the cake batter I thought, "Oh drat...I forgot to add the cocoa powder!"  So I dumped it in the batter.  AT THE WRONG TIME.  That cocoa powder was supposed to be sifted with the flour, etc.  Which hadn't been added yet.  And it doesn't stop there.  I finally get the rest of the ingredients in and mixed.  I pop the cupcakes in the oven to cook and start putting my supplies away.  When I get to the white sugar I think back...Oh, yeah, I didn't actually use that.  GRRRRRRR!!!

I get the chocolate glaze right and the topping done and when the cupcakes are cool enough I tried one. 

Tasted pretty dern good!

I ciontinued to clean up and put things away so I could work on the lasagna.  And then I saw it....

My first war wound!!!  I have no clue what happened or when but it didn't bleed and I didn't notice it until after I was cleaning.  I hate being clumsy!

Fast forward through a few more hours of no disasters and the result was the most fabulous cupcake since the Frappuccino experiment!

And the boys loved them.  "The angels in heaven are singing the praises of these cupcakes!"  Greatest review, ever!

Happy Baking!

German Chocolate Cupcakes (from food network)

Ingredients

• 1 Chocolate Cake recipe, recipe follows

Chocolate Glaze:

• 3/4 cup heavy cream
• 6 ounces bittersweet chocolate, chopped
• 2 tablespoons honey
• 1 tablespoon prepared coffee

Topping:

• 3 egg yolks
• 12 ounces evaporated milk
• 1 1/4 cups packed dark brown sugar
• 1 1/4 sticks unsalted butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 2 cups packed sweetened flaked coconut, toasted (if desired)
• 1 3/4 cups toasted pecans, chopped

Directions

Special equipment: silver/foil-lined muffin cups, 1 (2-ounce) ice cream scoop and 1 (1/2-ounce) ice cream scoop

Cook's Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.

Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.

Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.

For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.

For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.

Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.

Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop

Chocolate Cake:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 sticks unsalted butter, softened
• 1 1/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 4 eggs, at room temperature for 30 minutes
• 1/3 cup semisweet chocolate, melted and cooled
• 2 teaspoons pure vanilla extract
• 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice

Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.

Zucchini Flowers

One of my classmates doesn't do dairy.  I asked what her favorite kind of cake was and she said something with zucchini so off I went to search for a dairy free recipe.  Pinterest did NOT come to my rescue this time around.  So I did a search for zucchini cupcakes and came up with a great sounding recipe for zucchini muffins.  Which is just another name for CUPCAKE!  And they don't include dairy! 

I blew out my hand mixer with last week's brownies.  I sold some books on Ebay and was able to buy a new hand mixer.  I'm in love with an appliance.  I'm not afraid to admit it.  I think it's the cute, dark, silent type.  I might need an intervention.

They turned out so wonderful!  Light, fluffy, not a heavy zucchini flavor and some walnuts to boot!  I have commissioned myself to make some cupcakes for a birthday party on Friday and was asked if I could do vegan, gluten free.  I said sure!!!  I had no idea what that meant.  But, I decided I would try the vegan cream cheese frosting (with one eyebrow raised the whole time).  Then I tasted that frosting and oooohhhhhhh, YUMMY!

What's that frosting tip you used and the name of the design, you ask?!  I have no clue.  I picked a tip and started piping away.  I realized I had to turn the tip a little as I squeezed the bag, but I think they turned out like zucchini flowers!

Zucchini Muffins  (from serious eats)

Ingredients

• 1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2/3 cup coarsely chopped toasted walnuts
• 2 large eggs
• 3/4 cup packed brown sugar
• 1/2 cup safflower or canola oil
• 2 cups (firmly packed) grated zucchini--use largest holes on box grater
• 1/2 cup raisins (optional)

Procedures

1. Preheat the oven to 350°.
   
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
   
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
   
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.

I made them in mini-muffin pans.  I baked for 4 minutes, roated the pans and baked for an additional 5 minutes at 325.  I also added 1Tbsp extra cake flour.

Lucy’s Gluten-Free Vegan “Cream Cheese” Icing (Lucy's Vegan Icing)
This easy to make icing spreads beautifully and tastes great.  The most important tricks for success are careful sifting of the powdered sugar, and adequate blending of ingredients with a heavy duty mixer and whisk attachment.

2 cups Organic Palm Oil Shortening
One 7 oz. container of Vegan Cream Cheese
2 teaspoons Vanilla Extract
1 ½  teaspoon Orange Extract
3/16 teaspoon Salt
About 7 cups Gluten Free Powdered Sugar (Sifted thoroughly!) (This is about one 2 lb bag!)
(You may want to add more or less powdered sugar, depending on the taste and texture you prefer for your frosting.  You can also adjust the flavorings and salt to suit your tastes.)

Combine the shortening, vegan cream cheese, salt, vanilla and orange flavoring together the mixer and whisk on high speed for about one minute until smooth.  Then gradually add the sifted powdered sugar on slow speed until blended, running mixer at about 20 to 30 second intervals.  Lastly, whisk the finished mix on high speed for added fluff. 

This makes a large amount of icing so you are sure to have a beautiful cake, no matter how thick you like the icing.  You may decide to reduce the recipe in the future if too much is left over.

Happy baking!!