Springtime is my favorite time of year. Sucks for me, because spring weather is rarely present in New Jersey; it’s either hot or cold, almost never in between. I’d kill for that beautiful 70s weather year round. Hot or cold weather, I don’t care! Nothing can stop me from making beautiful flower cupcakes.
I achieved the lime green frosting by using an entire bottle of green gel food coloring. I thought it would produce a darker green color, but I like the lightness of it since it’s not as harsh and fake looking.
The vanilla buttercream frosting is my go-to frosting.
- 2 sticks unsalted butter, room temperature
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 3 cups powdered sugar, sifted
- 1 teaspoon heavy cream
With a whisk attachment, mix butter on medium speed until light and fluffy, about three minutes. Sift in powdered sugar, half a cup at a time, and adjust sweetness to your liking. Add in vanilla extract, salt and heavy cream. This will cover 12 cupcakes if you pipe it as a flower, like I did.
(Also pictured, my Almond Joy Cupcake. It’s almost too good to be true.)