CUPCAKES

These are the cupcakes I made for Break The Fast after church today. Since the last attempt, I bought a larger star tip at Cake Stuff on main street. Love that store!!!! I cheated and made the cupcakes with a cake mix, but next time I'll be making them from scratch with my new cookbook - Martha Stewart's Cupcakes. I picked this up at Borders yesterday. (Thank you SO much for the gift card Tacy and Carrie!!!!) I did make the frosting from scratch - The frosting was definitely the best part. See recipe below:

I'm a cupcake lover. They really are the perfect dessert. Neat and tidy to eat, no fork or plate required, and portion control all the way!
I'm looking forward to experimenting with this new cookbook!

After church we walked next store with more cupcakes to meet our new neighbors Jeff and Nancy and their 5 kids. The house next door as been empty for over 1 year. We are SO excited to have new neighbors!

Easy Buttercream Frosting

2 cups (4 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 teaspoon clear butter flavoring (Wilton's)
2 1bs. powdered sugar (7 1/2 cups)
3-6 teaspoons milk, half and half or cream

• Using a mixer, cream softened butter, vanilla and butter flavoring until smooth.
• Add sugar gradually, allowing butter and sugar to cream together before adding more.
• If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
• Then, just use paste coloring to tint the frosting the color of your choice.