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. 
Happy blog birthday!! I love the idea of making these for Halloween with orange and black sprinkles…and black or cute pumpkin cupcake liners. I’m all excited to make these now. Fabulous job!
beantownbaker — August 28th, 2013 @ 7:25 am
AND, you could use the Halloween Oreos that have orange filling in them if you wanted 🙂 Oh, now I’m thinking orange Oreos to get the orange/black colors. Then use just purple sprinkles. Or maybe purple and green to round out the festive Halloween colors.
Happy blogiversary, Jen!!!!!!!!!! More exclamations! 🙂 these cupcakes look amazing! Congratulations on 6 great years! You’re one of the blogs I followed before starting my own! You’re amazing!
beantownbaker — August 28th, 2013 @ 7:27 am
Thanks Julie! And thanks for all the exclamation points 😉 It’s crazy to think I’ve been doing this 6 years now…
6 years of blogging!!! These cupcakes are the perfect way to celebrate!
beantownbaker — August 28th, 2013 @ 1:37 pm
They sure are!
Happy 6th Blog-verisary!!! I can’t wait to see what the next 6 years will bring ya!! Been a loyal fan for the past 6 years or so!!
beantownbaker — August 28th, 2013 @ 1:38 pm
Thanks! Who knows where life is going to take me in the next 6 years, but I hope I’m still enjoying blogging. I know I’ll still love baking 🙂
what a great way to celebrate 6 delicious years!! congrats 🙂
beantownbaker — August 29th, 2013 @ 9:08 am
Thanks!
Do you think I could make these cupcakes in advance, freeze them, and then decorate them the day of a birthday party? Or do you think the oreos inside the cupcakes would be compromised by freezing?
beantownbaker — September 2nd, 2013 @ 9:41 am
I’ve never put these Oreo cupcakes in the freezer, so I’m not sure how they’d work… If you try it, please let me know how they do.
Happy Blog-o-versery! I couldn’t imagine making oreo cupcakes more festive, but you certainly did so! Sprinkles are a fantastic idea!
beantownbaker — September 2nd, 2013 @ 9:42 am
Thanks 🙂
Happy blogiversary! I love any dessert with an Oreo in it: these cupcakes seem like an excellent choice to celebrate with!
beantownbaker — September 2nd, 2013 @ 9:42 am
I love Oreos in desserts too!
Okay, funfetti AND oreo, just stop it please 😉 this is a dream dessert!
beantownbaker — September 2nd, 2013 @ 9:43 am
My thoughts exactly 😀
Happy blogiversary! I can’t remember who recommended your blog to me, but I’m so glad they did! And I think I will definitely make these cupcakes next weekend for the first weekend of the NFL season. Last year I bought a package of black and gold sprinkles (GO STEELERS!) and I’ve been saving them for a good occasion. I also have friends who request the mini ham & cheese sandwiches every single year on kick-off weekend, though we call them butter sandwiches. These cupcakes will be a great addition to the no-diet day, haha. Thanks!
beantownbaker — September 2nd, 2013 @ 9:44 am
Thanks! Great idea calling those sandwiches butter sandwiches. I’m going to have to adopt that name as well 😉 These cupcakes would be great for NFL kickoff next weekend (even if I don’t agree with your choice in teams to root for…)