Mar
20
2013

Crumb Free Cupcake Icing

Sometimes when you bake cupcakes, they are so soft and moist that when you go to ice them, the tops come apart a little. Crumbs end up in the icing, and what's a baker to do? 

Simple. Freeze the cupcakes first. I often make a batch of cupcakes a few days before we need them, then take them right from the freezer and ice them while the cupcakes are still frozen. This makes sure the cakes are firm and the crumbs stay put. If you are icing them with chocolate ganache, it helps the ganache set up more quickly, as well. 

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom