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.

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Dawn's Buttercream

Ingredients:

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

Directions:

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.

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8 Responses to “Square Cake Balls”

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    1
    brannyboilsover — July 9, 2009 at 12:12 pm

    What a great cake sacrifice! Looks yummy.

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    thecookingnurse — July 9, 2009 at 1:17 pm

    This looks great, and alot less intimidating then cake balls

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    Molly Jean — July 9, 2009 at 1:47 pm

    Well those looks cute and easy!

    And I love the “i-poo”!!! My friends and I have something similar but with “a-roo”… Jake-a-roo, Mol-a-roo, etc 🙂

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    smellslikehome — July 9, 2009 at 2:25 pm

    great idea to use them for cake balls! i saw this pan at Michael’s a few weeks ago and thought the same things as you (about cutting the brownies) but now i might have to use my next coupon on one of these bad boys. thanks for the review!

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    Ingrid — July 9, 2009 at 3:27 pm

    I’ve seen that brownie pan….Wilton is trying to start a brownie trend as they now have lots of “brownie equipment”.

    Happy Birthday!
    ~ingrid

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    Megan — July 11, 2009 at 12:02 am

    HAPPY BIRTHDAY!!! Hope it was terrific. I checked the button and was able to Stumble your post. These cake balls look terrific. Love that they are square!

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    Danielle Hawes — August 5, 2009 at 6:11 pm

    I was at Michaels and saw the pan and thought the same exact thing!!!

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    sneha — January 8, 2010 at 9:59 am

    this is such a great idea. I have the Wilton pan and I often make cake or oreo balls. Thanks

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