the cupcake basics | part two


I changed it. I think this one is much more purty than the last one :)

Anyhoo, now that we’ve covered the classic cupcake, I’m moving onto my favorite subject – frosting! Just like the batter, there are two routes you can go, the homemade or the store-bought. Of course, I’m going to say that homemade is the way. It’s very tasty! The recipe is easy to adapt based on the amount of cupcakes you have, and the color can be changed with just a few drops of food coloring, as seen in the picture below. The light pink was made with red, and the chocolate was made with cocoa powder. Easy-peasy :)

Butter Cream Frosting Adapted from Better Homes and Gardens


  • 1/3 cup butter
  • 1 teaspoon vanilla
  • 5 cups powdered sugar
  • 1/4 cup milk {more may be needed}

to make

  1. Beat butter and vanilla until fluffy.
  2. Add powdered sugar, alternating with milk, a tablespoon at a time.
  3. If needed to make of spreading consistency, beat in additional milk, a tablespoon at a time.
  4. Use to frost cupcakes or other baked goods. Leftover frosting can be refrigerated or eaten ;)
  5. Enjoy!

to frost 

  1. Using a knife, scoop a good amount of frosting and place it on a cupcake.
  2. Cover the cupcake in frosting, circling it as you go.
  3. Keep going until all the frosting is used up or if all the cupcakes have been frosted.

This one from The Pioneer Women looks like another good choice, as does this one from Our Best Bites. {love their blog design, by the way!}

If you are short on time, then, yes, by all means, use store-bought frosting, but this is so quick to whip up, I don’t think it’s even worth going to the store!

Next time we’ll talk decorating! And that will conclude “The Cupcake Basics.”

Before I forget to mention, MDBC readers got a glimpse of the Wish You Were Erye cover! I love the use of suitcases and the color scheme. I can’t wait!

Bella :)

7 thoughts on “the cupcake basics | part two

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