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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38 Responses to “What’s your secret?”

  1. #
    1
    BMK — January 28, 2008 at 1:15 pm

    Those are adorable! I love the idea of lemon meringue cupcakes.

  2. #
    2
    ~Amber~ — January 28, 2008 at 1:51 pm

    They are adorable!! Great job and I am glad you had success with the recipe.

  3. #
    3
    Shawnda — January 28, 2008 at 2:27 pm

    Congrats on a successful challenge!

  4. #
    4
    slush — January 28, 2008 at 3:03 pm

    OMG, are they cute! Like little porcupines. So glad it turned out for you. Fab job!

  5. #
    5
    Aparna — January 28, 2008 at 3:24 pm

    I really liked your idea of making the cupcakes. No cutting up and great single sized servings. They look just great.
    Makes me wonder– why didn’t I think of that?

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    Tempered Woman — January 28, 2008 at 3:36 pm

    Hey~ I made lemon maringue cuppies too! I am so sold on making pies this way in the future- very fun. Love the spikies- great job.

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    7
    Nikki57 — January 28, 2008 at 4:39 pm

    Your LMP looks great! I love the cuppies

  8. #
    8
    CB — January 28, 2008 at 5:22 pm

    LMP cuppys rule! ::high five:: love all the pictures of your process… great job!

  9. #
    9
    Marye — January 28, 2008 at 5:29 pm

    I really like the little pies everyone is making..now I want to redo mine.blessings,
    marye
    http://bakingdelights.com

  10. #
    10
    michelle — January 28, 2008 at 7:15 pm

    Oh so cute! I had considered trying my second attempt in a cupcake tin… until I waited until the last minute, that is! 🙂

  11. #
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    ruthEbabes — January 28, 2008 at 9:27 pm

    Congrats! These look fabulously divine!

  12. #
    12
    Butta Buns — January 28, 2008 at 9:40 pm

    Ah ha, another fellow Boston baker! Your tarts are beautiful! Love the peaks on the meringue!

  13. #
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    How To Eat A Cupcake — January 28, 2008 at 10:19 pm

    Those are so perfect!

    PS: I have those red measuring bowls. I love them! 😀

  14. #
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    I(dot)J — January 28, 2008 at 11:49 pm

    so SMART to have all of your ingredients out FIRST. I really should know this by now.

  15. #
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    Dolores — January 29, 2008 at 1:52 am

    Ooooh, I love your cupcake-pies. How’d you make the meringue spikey?

    And what did the husband think of the final product?

  16. #
    16
    breadchick — January 29, 2008 at 2:00 am

    your little ones are adorable. Great job on your challenge!!

  17. #
    17
    MrsPresley — January 29, 2008 at 2:35 am

    your lemon meringue cupcakes are so cute! job well done! 🙂

  18. #
    18
    Beth G. — January 29, 2008 at 2:36 am

    They’re so cute!! Great job!! :O)

  19. #
    19
    kate — January 29, 2008 at 2:54 am

    i had that crust shrinkage problem too. it’s a bummer.

    ———-
    kate
    http://www.thecleanplateclub.net

  20. #
    20
    Jen — January 29, 2008 at 2:58 am

    Dolores – I just spread the meringue around and then using a spatula, pressed it into the meringue and pulled it out and voila! Spikes!

  21. #
    21
    Andrea — January 29, 2008 at 3:06 am

    Your little cupcakes are adorable! That was a great idea!

  22. #
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    Princess of the kitchen — January 29, 2008 at 7:32 am

    Your little tarts lok just lovely. well done!

  23. #
    23
    Big Boys Oven — January 29, 2008 at 8:31 am

    a challenge executed incrediblely well!

  24. #
    24
    Deborah — January 29, 2008 at 3:54 pm

    They look just perfect!!

  25. #
    25
    Candace — January 29, 2008 at 4:10 pm

    Nice job!

  26. #
    26
    Megan — January 29, 2008 at 7:34 pm

    Too cute! Love the cupcakes. I want one!

  27. #
    27
    Carrie — January 30, 2008 at 12:02 am

    My crust did the same thing! Your cupcakes look great though!
    ~Carrie from bakersbakery.wordpress.com

  28. #
    28
    Lane — January 30, 2008 at 6:35 am

    Your “pie-cups” look perfect. Great job!

    Jane of VeganBits.com

  29. #
    29
    Lunch Buckets — January 30, 2008 at 6:48 am

    Very cute! Did you turn away and silently mock your husband “my mom makes a great…”, no of course you wouldn’t have, I must be projecting 🙂

  30. #
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    Sheltie Girl — January 30, 2008 at 3:19 pm

    You did a wonderful job on your lemon meringue tarts!

    Natalie @ Gluten A Go Go

    ~ We’re lactose intolerant at our house too.

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    31
    Quellia — January 30, 2008 at 5:27 pm

    Nice cupcakes! And if it makes you feel any better, I’ve been a DB’er for a year and friends and family, all non-bloggers, always know what I’m making. They kinda have to since I always tape the recipe up on the kitchen cupboards!

  32. #
    32
    creampuff — January 30, 2008 at 8:52 pm

    Yayy! I love reading success posts like this! They look great and that’s a good idea to bake them in muffin tins. Well done!

  33. #
    33
    BrineS — January 31, 2008 at 7:22 am

    I love your little lemon meringues!

  34. #
    34
    Jen Yu — January 31, 2008 at 5:53 pm

    Awesome! I love how differently everyone’s turned out, but these little cuties are so adorable 🙂 Great job!!

  35. #
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    Claire — February 1, 2008 at 1:34 am

    So cute! I’m sure everyone enjoyed you addition to the spread!

  36. #
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    Jigginjessica — February 2, 2008 at 4:31 pm

    I love cupcake idea. One big pie seems so messy, these seem neat and tidy. Congrats on another successful challenge!

  37. #
    37
    Jelli Bean — August 20, 2009 at 3:09 pm

    The shrinking crust always affects my mini cupcake pies too. The trick is to make them overhang the cups enough so that they shrink down to just the right size. Your little pies are darling!

  38. #
    38
    kijiji in edmonton canada — September 14, 2013 at 11:12 pm

    It’s awesome for me to have a website, which is helpful in
    favor of my know-how. thanks admin

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