CUPCAKES & FROSTING!

Last night was the last regular meeting of my Bible Study (next week we’re having TACOS! woot!) and it just happened to be my small group’s turn for snack. My small group leader, Rhonda is in LOVE with my red velvet cupcakes and I seriously contemplated bringing them just for her – but I was really in the mood to try something else (my friend Lisa makes a new cupcake each week – check out her blog if you have a special place in your heart for cupcakes – she’ll definitely inspire you with some GOOD ones!). SO I attempted the cookie dough cupcakes – and MY OH MY they were DELICIOUS! My roommate Carrie and I sampled them right after they came out of the oven and they were melt in your mouth, ooey, gooey fantastic. However, last night when they were FROSTED (with my adaptation from a Sprinkles recipe) they were literally too good to stop eating...and before I knew it, they were GONE. I was secretly kind of hoping for leftovers – no such luck! The ladies loved the cupcakes but were all in agreement that it was the FROSTING that really took the cake (pun intended) so here is the recipe for Shalina’s FAVORITE vanilla buttercream (I originally made this frosting for red velvet cupcakes that I served at Shalina’s bridal shower – together we tweaked the recipe until it was perfect – THAT is why it is Shalina’s favorite!)

Shalina’s FAVORITE Vanilla Buttercream
1 cup (2 sticks) unsalted butter – softened
4 cups powdered sugar
1 teaspoon milk
3 teaspoons vanilla
1/8 teaspoon salt

Put all ingredients in your kitchen aid OR bowl appropriate for use with a hand mixer. Pulse mixer until powdered sugar is combined. Turn mixer on HIGH and let it go…when it is smooth and creamy, wipe down the sides and bottom of the bowl and give it one more quick go on high. Then you’re all set. Frost whatever you can and consume in massive quantities…this frosting is SO worth the calories!