a frosting recipe for you.

Since a couple of you asked, I thought I would just go ahead and post my frosting recipe right here! But don't get too excited! Because the problem is, this is one of those sort of make-up-as-you-go recipes, so I don't know how much help it will really be. . . but I will give you the basics and then you can tweek it. And I don't really have a name for it so I'm just going to go ahead and call it . . . the perfect frosting. ha ha. okay. here we go.

THE PERFECT FROSTING

1 lb. powdered sugar (that's about half of a regular bag)
1/3 c. softened butter
1-2 tsp. almond extract
a little pinch of salt
1/4 c. milk*

Mix ingredients together for a few minutes until really creamy and smooth. *If you want stiff frosting like Ava's tutu cupcakes above, then start with a little less than 1/4 cup of milk. If you want it smooth like the abc cupcakes below, increase the milk amount ever so gradually. IMPORTANT: After you frost the cupcake let it sit for a couple minutes to see how far the frosting ends up spreading on its own, BEFORE adding any more milk to the whole batch of frosting. It will be the perfect consistency when it barely runs over the edge of the cupcake and then stops itself.

Sorry I don't have an exact amount on the most important part! I just never measure out the milk--I always pour it straight from the jug, so you will have to just play with this on a couple practice cupcakes!

And if you do make this, measure the milk you use and we'll post the perfectly right amount up there in the recipe! Also this frosting is divine on sugar cookies too--it's the almond extract. So super yummy.