For those of you who don’t know, ciroc cupcakes are a dessert that is a combination of a cupcake and a cookie. They are usually layered with a chocolate frosting and a cherry on top.
Well, it seems that ciroc cupcakes are back in style. The new ciroc cupcake recipe that I came across on the web has a really pretty cake. It is moist, light, and fluffy. The cookie base is pretty good as well. The cherry on top is the icing you need to make ciroc cupcakes look good, but it’s not the best of icing flavors right now.
I have to admit that I am not really a fan of chocolate frosting. The first time I made ciroc cupcakes I used buttercream frosting. The only reason I’m saying this is because I don’t know of a better frosting recipe for the cupcakes. But if you’re like me, you really, really, really want to make ciroc cupcakes, the new recipe is certainly worth a try.
You can’t really get away with bad frosting when it came to frosting, so I’m not sure what you should use here. But if you want to make ciroc cupcakes, I would suggest buttercream.
I think buttercream is the way to go because the frosting is really, really nice. I mean, you can’t compare it to a frosted cake, but you can compare it to a frosted cupcake. I guess you could say buttercream is the only way to go, but it certainly isn’t the only way to frost a cupcake.
I like the cake, but I think the frosting is the problem.
The problem is frosting. Because as we’ve seen again and again in this game, frosting is often used to cover up the ugly. A cupcake with buttercream frosting is not like a cupcake with plain cream cheese frosting. The frosting in that cupcake is much nicer, and that is where the real problem lies.
For a cupcake, the frosting is the only thing you need to get the job done. A cupcake with buttercream frosting will have to be frosted by someone else. If you have a professional frosting job, you could probably frost a cupcake in seconds. But a cupcake with buttercream frosting will take a lot of time, skill, and talent. And the buttercream frosting is the culprit.
It’s a common misconception that the frosting is the problem. Instead, it’s the frosting’s lack of consistency. Buttercream frosting is actually a gelatine-based polymer and it’s the consistency of an orange juice. Gelatins are natural sugar molecules that are found in the whites of eggs.
The trouble is that buttercream frosting is not a perfect gelatine-based polymer. In fact its the exact opposite. The reason its so hard and sticky is because gelatine has a very narrow range of temperatures, from a maximum of 62° F (17° C) to a minimum of -9° F (±0.1° C). If you melt it, you have to do it really really hot, which burns off a lot of the gelatine.