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.
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.
Recipe from Cooking with Carrie
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Just beautiful! Buttercream sings to my soul. Or possibly my thighs, but either way, yum!
I love a good vanilla frosting. What I find odd though, there is only 2.5 cups powdered sugar along with 2.5 sticks of butter. Wow, that is not much powdered sugar. I would be adding like 5 or 6 cups sugar with enough milk or cream to moisten. But hey, you said this was a terrific icing and it looks damn good so I shall try it. Thanks for the white cake recipe too! Good combo: white cake/white icing.
Frosting is the best part of cupcakes and cake so I definitely think it deserves its own post 🙂
This frosting looks yummy. I don’t know how I miss this.
I agree Heidi, it does seem like a small amount of sugar to butter. But it’s quite tasty. Let me know if you try it.
Thanks for all of the go-to recipes! I can’t tell you how many variations of these things I must have bookmarked because I don’t know which is best, but now I can delete all of those! These allow those of us who aren’t really good at testing things to know that we have a good homemade basic. So much less stress!