Ingredients
Equipment
Method
- Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that your cupcakes bake evenly and rise beautifully.
- Next, prepare your mini cupcake pans. Line them with cupcake liners to prevent sticking and make for easy removal later. Use fun, colorful liners to match the playful theme of your cupcakes.
- In a very large bowl, beat the unsalted butter until it’s fluffy and light in color. This usually takes about 2 to 3 minutes with an electric mixer. Look for a creamy texture that indicates it's ready.
- Gradually add the powdered sugar to the butter, one cup at a time. Mix well between each addition. The mixture should become sweet and creamy, and you may need to scrape down the sides of the bowl to ensure everything is combined.
- Once all the sugar is incorporated, beat in the salt. This will enhance the sweetness of your frosting.
- Add the cherry Jell-O powder to the mixture and blend until well combined. You'll start to see the frosting turn a vibrant color, reminiscent of the ICEE drinks you loved.
- Next, add the maraschino cherry juice or milk, one tablespoon at a time. Mix until you achieve a good frosting consistency; it should be thick but spreadable. Adjust with more liquid if necessary.
- Now, it’s time to prepare your cupcakes! Squeeze the frosting onto each cupcake in a large mound, making it look like the fluffy top of an ICEE drink.
- Cut each red straw into fourths and insert them into the frosting for a decorative and fun touch. This will not only look great but will also enhance the theme of your cupcakes.
- If your frosting seems gritty at any point, don’t worry! Just add a little more cream or milk, mixing until smooth, and if needed, add more powdered sugar to thicken it back up.
- This recipe makes a LOT of frosting, so feel free to divide the recipe in half if you want less. Enjoy making and sharing these delightful ICEE Cupcakes!
Notes
Extra tips or suggestions here.