Cupcakes and frosting

Yesterday I made some cupcakes from this recipe (who the hell is Amy Sedaris, anyway?). Camila helped me. Perhaps for that reason the cupcakes just didn’t come out – they barely rose. Taste wise they were OK, not very sweet or special, just OK. I wouldn’t make them again. I really need a recipe for cupcakes that is fool-proof – where the measurements don’t need to be too exact for it to work, because God knows, I no longer get to measure anything.
Now, for the frosting I modified this recipe. I chose it specifically because it didn’t require as much powdered cream as the other one. I reduced it by 2/3 because I didn’t have that many cupcakes to frost, and still, there was too much frosting. My modified frosting was very good, in particular the second day. Here is the “recipe”
Buttercream frosting

  • 6 oz cream cheese, room temperature
  • 5 Tbsp. butter, room temperature
  • 1 3/4 cup powdered sugar.

Mix the cream cheese and butter together in an electric mixer until smooth. Add the powdered sugar, a little bit at a time, and mix until creamy.

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