frosting shot

frosting shot, originally uploaded by roboppy.

Yummy Frosting Shot at Babycakes


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How to make Buttercream Frosting for Cupcakes

Buttercream Frosting

(Makes about 3 cups)


  • 1/2 cup solid vegetable shortening
  • 4 cups confectioners’ sugar (approx. 1 lb. sifted )
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons milk
  • 1 teaspoon Vanilla Extract(clear)

Cream the shortening and butter together with electric mixer. Add vanilla Exctrct. Add sugar gradually, with mixer set on medium speed. Scrape in from the sides and bottom of bowl to ensure an even mixture. When all sugar has been mixed in, the mixture will seem dry. Next, add in the milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, store in refrigerator when not in use, can be stored 2 weeks in the refrigerator in an airtight container. Rewhip again before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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Everythings coming up Cupcakes

Everythings coming up Cupcakes – head on over to The Cupcake Parlour  for all kinds of everything on a cupcake theme, collectables, jewelry, clothing,  crafts and more – take your cupcake dedication to the next level!  direct link:

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Today’s recipe is for pumpkin cupcakes. These are perfect for Halloween, Thanksgiving or a fall birthday.



 2 ¼ cups all-purpose flour, sift before measuring

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

 ¾ teaspoon ground cinnamon

 ½ teaspoon ground ginger

 ½ teaspoon ground nutmeg

 ½ cup butter, softened

 1 1/3 cups sugar

 2 eggs, beaten until frothy

 1 cup mashed cooked or canned pumpkin

 ¾ cup milk

 ¾ cup chopped walnuts or pecans



 Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375 for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting, whipped cream, or leave plain. Makes about 24 cupcakes.

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