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


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.

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7 Responses to “Chinese Restaurant Almond Cookies”

  1. #
    yumventures — February 8, 2010 at 2:33 pm

    It was so nice meeting you on Saturday! Your cookies look great against the pink background. I think we will all be paying more attention to pictures from now on. They look good enough to eat =)

  2. #
    Cathy — February 8, 2010 at 3:58 pm

    Those look great! I grew up eating these, I’m glad I found your recipe.

  3. #
    Brandy — February 8, 2010 at 4:48 pm

    These look super delicious! I love how the little almond is placed right on top. They are so adorable 🙂

  4. #
    Peabody — February 8, 2010 at 6:42 pm

    I’ve made a version of these before they are super yummy. Yours look great.

  5. #
    Julie — February 8, 2010 at 7:13 pm

    I always love these cookies at the end of the meal. Yours look great!

  6. #
    penniesonaplatter — February 9, 2010 at 4:40 am

    I’ve never heard of these either! Always looking for a new cookie recipe, though!

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