Step 9:
Sprinkle streusel crumbs entire cookie sheet to make sure that not all are combined into larger groups.
Step 10:
Bake the streusel to 350 ° F for about 7-8 minutes and start your icing.
Step 11:
Let your very red crumble to cool before adding that, as the finishing touch to your cupcakes.
Step 12:
Place eight ounces (8) cream cheese at room temperature in medium bowl and begin to beat on medium-low. You want to make sure the cream cheese is room temperature, and allowing you to create the creamy texture and soft icing.
Step 13:
Add the four (4) ounces of softened butter to the bowl and combine the two ingredients until you start seeing consistency to form in clay.
Step 14:
Turn mixer to low and add in your 1 ¾ cups powdered sugar. Incorporate all ingredients together until the consistency of a soft whipped icing
Step 15:
Once in a good consistency added in teaspoon vanilla extract and mix for one minute.
Step 16:
Check the consistency of your icing, some brands of cream cheese whip better than others. If icing is a bit too thick or lumpy add a tablespoon of milk and mix it in icing for about 30 seconds. Test the consistency again and add more milk, 1 tablespoon at a time as needed until you have the right consistency.
