I mentioned earlier that I made a variation (using Living Intentions Original Sprouted Super Flour instead of wheat flour and grapefruit marmalade instead of strawberry puree) of Martha Stewart’s Sprinkles cupcakes for my mom’s birthday.
You might be curious to know what I used to ice the cupcakes. I didn’t make a fruit-flavored icing, in part because I thought these cupcakes demanded something a bit richer. The icing I made is simple, in the sense that it only has three ingredients, but a little bit tricky, because it involves frequent taste-testing to ensure that it has just the right level of chocolate flavor and sweetness.
Here it is: Soften 2 bars of cream cheese and whip them in a mixer while gradually adding cacao powder. Use a spoon to scrape down the sides of the mixing bowl and to scrape the bottom of the bowl to ensure complete mixing of the cream cheese and the cacao powder. When the mixture is the same color as a milk chocolate bar (or when it tastes chocolatey enough for your liking), stop adding cacao. Now it’s time to sweeten the icing. While the mixer is still going, fluffing up that icing nicely, gradually add agave nectar until the icing is sweet enough for you. I don’t like my chocolate incredibly sweet, particularly when it’s going on top of a cupcake that’s already sweetened, but everybody’s taste is different, so just add the agave nectar slowly and keep tasting it. This may be the best-tasting chocolate icing you’ll ever eat. I dare you not to lick the bowl after you’ve iced your cupcakes.