Here's an "Arial-View" of the cupcake, above!
Now to give you her awesome recipe!
The BEST Cupcake Frosting and Filling EVER
You'll need...
1. 3 Tbs. Flour
2. 1/2 Cup Milk (Whole milk is best, but you can use non-fat and that will work, too)
3. 1/2 Cup Real Butter (Salted or unsalted. Either is fine)
4. 1/2 Cup Sugar (That's granulated sugar, not powdered sugar)
5. 1 Tsp. Vanilla Extract
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
Put mixture in the fridge and let it cool completely. It's fine if it stays in there long enough to get chilly... you just don't want it warm at all. As it's cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crusty top.
In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle.
Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, but keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.
Here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. This frosting is best eaten fresh. You can store for a few hours at room temperature, or try storing in the fridge overnight, letting it come to room temperature on its own, and then re-beating to fluff.
4. Add extracts to your hearts content; lemon is wonderful! Food coloring is okay, too.
5. The white sugar can be exchanged for brown. Try 1/2 White sugar & 1/2 Brown-sugar for a warm caramel flavor!
6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees can do disastrous things. Some people have had success, just experiment at your own risk.
7. If trying to decide whether or not to double it- double it. Chances are you’ll want more. It’s a rather small batch.
The cupcakes are so beautiful! I just know my Aunt will love them!
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I hope you'll enjoy making this frosting. It'll be simply wonderful on your sweet dessert!
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