Being a fan can be the kind of hard work that builds an appetite. That’s why Buffalo Rumblings brings you a recipe every week to pair with the Buffalo Bills’ upcoming opponent, featuring a custom wing sauce to make it more “Buffalo.” Our opponent this week: the New England Patriots.
It’s Patriots week again so you know what that means. CHEATING! Make some cupcakes according to the instructions on the box. Chocolate makes a great pairing. Then we’ll use our spice weasel to take the frosting to another level, by creating Buffalo frosting.
Active Time: 30 minutes
Total Time: 30 minutes
2 sticks of unsalted butter, softened
4-5 cups confectioners sugar*
1-2 Tbsp whole milk
1-3 Tbsp hot sauce**
1-2 tsp ground red pepper
1 tsp cinnamon
You will need: Egg beater or stand mixer
- Cream the softened butter in a large mixing bowl.
- Add the lower ranges of all other ingredients and beat/mix in.
- Adjust ingredients using guide below.
- [Optional] Add food color, and mix until uniform.
- Pipe or plop frosting onto cupcakes.
Wingin’ It Tips
*You see a lot of ingredients with ranges rather than precise amounts. Never trust a frosting recipe with exact amounts. First, it’s a temperamental mixture that’s impacted a lot by temperature and humidity. Second, there are a wide range of preferences and it’s easy enough to make it perfect to how you like it. So, for the longest “tip” in Wingin’ It history, here’s a quick guide on how to use these ranges:
- Start everything off at the low end of the range
- Too buttery with 4 cups sugar? Add sugar a little at a time until it’s right
- Too thick/stiff with only 1 Tbsp milk? Add a teaspoon at a time until it’s right
- Not hot enough? Add more red pepper
- Color isn’t right? Add more food coloring until it is
**The hot sauce gets it’s own tip because it comes with a WARNING! Like above, start at the lower amount. With 1 Tbsp you’ll have a very subtle flavor. By 2 Tbsp you’ll notice the vinegar is giving it a more cream cheese frosting flavor profile. If you hate cream cheese frosting, stick to the lower end and add heat with the red pepper. I went with Franks’ Xtra hot as well to get more heat without adding more vinegar.