Well it’s that time of year again, my sweet little angel turned three. This is the last year that she’ll be home with me, before heading off to pre-k. I want to cry. But as sad as that makes me, I’m also excited to make the most of this next year.
I made the first day of her third year the best I could – and it wasn’t the healthiest ever. She started the day with one of her best friends having chocolate doughnuts with sprinkles for breakfast. Lunch was from Raising Cane’s, she loves their chicken, bread and Cane’s sauce. That night we had her birthday party and served one of her favorites – pepperoni pizza. I hope she had a great birthday, she seemed to enjoy it. I know one thing that was enjoyed by all: the chocolate cupcakes with buttercream icing. That was seriously without a doubt the best buttercream icing I’ve ever had. And it was insanely easy. I may or may not have saved the leftover icing for my tasting pleasure.
Recipe seen on Confections of a Foodie Bride, originally from Williams-Sonoma
Yields enough frosting for 24 cupcakes
2 sticks butter, room temperature
6 cups powdered sugar
5 tbsp milk (I used 2 percent)
2 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
1 tsp meringue powder (optional)
Place all ingredients in the bowl of a stand mixer and with the paddle attachment (scraper if you have it), beat on low until the ingredients are just mixed. Turn the speed up and whip the icing until it’s light and fluffy, about 3-4 minutes. If you don’t have the paddle scraper, then you will need to stop once to scrape the sides and bottom.
For cupcakes, transfer to a pastry bag fitted with a tip. For these, I used the Wilton 1M star tip.