Happy New Years Eve! And a New Frosting Recipe

In case you haven’t noticed, I haven’t made many cupcakes recently. I don’t know if I just got burnt out or what, but I’ve been making more bars and cookies recently. Bars are especially low maintenance which makes them so much easier to make than cupcakes. But cupcakes will always hold a special place in my heart. And I’ll continue to make them.

I actually made these cupcakes earlier in the year for a weekend getaway to a friend’s family lake house. I thought these photos with the sprinkles were perfectly festive for New Years Eve! Hubby and I are off ringing in the new year in Las Vegas with a big group of friends!

Since it’s our first trip to Vegas, I’m sure we’ll have a bunch of fun and plenty of stories to share when we get home. But for now, lets talk more about cupcakes. For these cupcakes, I used a classic chocolate cupcake recipe but I decided to try a new frosting recipe.

I used the new neon colored cupcake liners that have been in the grocery store this year. I love them because in general, the Wilton cupcake liners that come in a bag at stores like Michaels are cute, but they always seem to be a bit off in size. The cupcake liners that I order online are great – vibrant colors and the perfect size – but they’re a bit pricey. By default, I mostly use the classic pastel colored liners that come in the round plastic container, but recently, they’ve had these neon colored ones that are great. I can’t get enough of them!

This frosting has a great bakery-frosting flavor. It’s very sweet and everyone really enjoyed it. It had a decent amount of stiffness that was perfect for piping onto cupcakes as well. I will definitely be making this frosting again.

Print Save

Dawn's Buttercream


1 cup Crisco
1 pound powdered sugar
1 teaspoon almond extract
2 tablespoons water
2 tablespoons meringue powder


Cream shortening, water and flavoring.

Add powdered sugar and meringue powder. Mix until blended.

Add additional water until you reach the desired consistency. If you want really white icing be sure to use a clear extract. Vanilla extract will make the icing off white.

    Pin It

13 Responses to “Happy New Years Eve! And a New Frosting Recipe”

  1. #
    Dorothy — December 31, 2009 at 4:03 pm

    You’re right, that IS a very festive photo! The colors of the sprinkles are so vibrant and really pop against the dark background. Looks delicious!

    I made the mini ham & cheese sandwiches…and WOW! They are fantastic! Thanks for the recipe.

  2. #
    Carrie — December 31, 2009 at 5:52 pm

    That frosting is really great and versatile! I am so glad you enjoyed it! Beautiful cupcakes!

  3. #
    oneordinaryday — December 31, 2009 at 7:20 pm

    They do indeed look festive.
    Happy New Year!

  4. #
    Kerstin — January 2, 2010 at 6:29 am

    Mmm, they look great and I love the sprinkles on top! Happy New Year!

  5. #
    Jen — January 2, 2010 at 10:22 pm

    Dorothy – so glad you enjoyed the ham and cheese sandwiches!

  6. #
    Daily — January 3, 2010 at 8:11 pm

    wow, those cupcakes look amazing. I’ve got to try that frosting, since I typically am not a huge fan of a chocolate on chocolate–this seems to be a great alternative!

  7. #
    Chocolate Shavings — January 7, 2010 at 2:31 pm

    I’m always up for a new frosting recipe!

  8. #
    Gala — January 7, 2010 at 5:42 pm

    So cute and super festive!
    Those liners are so cool, never seen neon ones.

  9. #
    Karly — January 8, 2010 at 2:43 am

    Ooh, I’ve never seen a buttercream frosting recipe with meringue powder before! I’ll have to try that. 🙂

  10. #
    Memória — January 8, 2010 at 5:15 am

    These are beautiful cupcakes! I just made chocolate cupcakes today. I wish I could frost mine as well as you do.

  11. #
    Jacelyn — January 11, 2010 at 4:15 am

    Hi, your cupcakes look lovely. Can i check if the coffee is added ice cold or room temperature?

  12. #
    Jen — January 11, 2010 at 12:56 pm

    Jacelyn – Room temperature coffee would work just fine.

  13. #
    slicescakes — February 2, 2010 at 3:48 am

    I’ve done a similar frosting with meringue powder but substitute half butter for half the shortening. Seriously, much nicer mouth-feel, and delish! Butter rules, but melts often, so half and half is a great compromise!
    I love the sprinkles, AND the LINERS! I’ve been dying for a reason to buy greaseproof liners… mmmm.

Leave a Comment