Frost that shit...

It isn't a good cake without frosting. Don't even try to convince me. 

These are my favorite ways to make delicious sugary toppings for my cupcakes. 

Vanilla buttercream:

1/2 cup butter, softened (vegan margarine works as well)

3 cups icing sugar

1-2 tsp vanilla (use the real stuff, please)

1-2 tsp milk (yes, you can use fake milk) 

1. Mix 1 cup powdered sugar and butter in a bowl with an electric mixer. 

2. Add in vanilla. 

3. Add the rest of the icing sugar one cup at a time and add in 1 tsp of milk. 

4. Check consistency. Add more milk a tiny bit at a time. You can always add a bit more sugar if yiu add too much milk. 

Change the flavor by adding in strawberry purée instead of milk or 1/2 cup of cocoa powder and more milk. 

Cream cheese icing:

1 8 oz pkg of cream cheese, softened

1/2 cup of butter, softened

2-3 tsp milk

1 tsp vanilla

4 cups powder sugar

1. Beat together cream cheese, butter, milk and vanilla. 

2. Beat in icing sugar one cup at a time. 

Add cocoa powder or 2 oz baking chocolate melted and cooked in with the butter. Store iced cake in the fridge. 

Fudge frosting:

1/2 cup sugar

1/4 cup baking cocoa

1/4 cup milk

2 tbsp butter

1 tbsp corn syrup

Dash of salt

1/2 to 3/4 cup powdered sugar

1/2 tsp vanilla

1. Mix sugar and cocoa in a saucepan. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 min, stirring occasionally. Allow to cool 30 min. 

2. Beat in powdered sugar and vanilla until smooth. 

Drunken Chocolate Cake

This cake has been nicknamed "drunken chocolate cake" because the first 10 times I made it I was less than sober. It is that easy. If you screw it up - head to a bakery and never ever attempt to make a cake again. 

Chocolate Cake 

(recipe courtesy of Betty Crocker - with my own embellishments)

Prep: 20 min; Bake: 45 min (~18-20 for cupcakes); Cool: 1 hour and 10 min *12 servings or 24 cupcakes

2 1/4 cups all purpose flour or 2 1/2 cups cake flour

1 2/3 cups sugar

3/4 cup butter, softened 

2/3 cup baking cocoa

1 1/4 cups water

1 1/4 tsp baking soda

1 tsp salt

1 tsp vanilla

1/4 tsp baking powder

2 large eggs

1. Heat oven to 350F. Grease bottoms and sides of a rectangle pan, 2 circles with shortening and lightly flour. My trick is to lightly grease then pop in a round of parchment paper (trace from bottom on the pan and cut). Or pop some cupcake liners in a cupcake pan. 

2. Beat all ingredients on a low speed for 30 seconds, scraping e bowl constantly. Do this is the sink! Then beat in high for 3 min until nice and smooth. Pour into pans. Or use a nice cream scoop to scoop into cupcake liners. 

3. Bake 40-45 min for rectangle, rounds 30-35 min and 18-20 min for cupcakes. Cool rectangle in pan. Cool rounds 10 min, then remove from pans and allow to cool completely for 1 hour. 

4. Frost heavily and enjoy.