Confectionery Canary

Cream Cheese Frosting is one of the most simple, delicious and versatile frosting's you can make! It's great on cupcakes, cakes, cookies and spoons! ;) Add a dash of cinnamon and it makes cream cheese frosting the perfect accompaniment to seasonal desserts.

What you'll need:
-1 8oz block of cream cheese (room temperature)
-3 to 4 cups of confectioner's sugar -1 teaspoon vanilla
-1/4 teaspoon cinnamon

Directions: Let cream cheese reach room temperature. Place in bowl of electric mixer. Sift in confectioner's sugar cup by cup. Cream together on medium speed. Add in vanilla and cinnamon, scrape down bowl, mix thoroughly until thick and fluffy. Add more sugar for thicker frosting.  Place in refrigerator for 30 minutes if using a piping bag, (this helps stiffen the frosting to better show the design you pipe) otherwise, ice cooled cakes or cookies and enjoy!  For more frosting, simply double or triple all ingredients.

This frosting is...ahhhmazing!  If you're looking for something other than your typical buttercream or my personal favorite, cream cheese frosting, look no further! This white chocolate cream cheese frosting is so differently delicious, it will take good cupcakes and make them over the top great! And it's so tasty too! (I Love Lucy anyone?) ;) This frosting has such a silky smooth texture and it holds up well to piping. The tartness of the cream cheese cuts the richness of the white chocolate nicely, making for the perfect balance and the perfect frosting!

What You'll Need:
- 8 oz cream cheese (full fat)
- 1/2 cup white chocolate bits
- 3 cups confectioner's sugar sifted
- 1 tsp vanilla extract

Directions:
Allow cream cheese to reach room temperature. Whip cream cheese in mixer or by hand for a couple minutes. Melt chocolate over a double boiler or in the microwave in 30 second intervals stirring between each increment. Repeat until chocolate is fully melted and smooth. Let cool completely.  Add melted white chocolate and vanilla extract to whipped cream cheese, mix thoroughly.  Slowly add in confectioner's sugar, incorporate until smooth. Use right away or refrigerate for 30 minutes for a stiffer frosting.  Enjoy atop red velvet cupcakes, cookies or anything your heart desires!

If you're looking for a fun way to decorate cupcakes in honor of spring, look no further! I saw this idea on Pinterest and had to give it a try for myself.  This is so much easier than it looks and a great way to get the kids involved in the kitchen!

What You'll Need:
- 16 to 20 whole mini marshmallows per cupcake
- Colored sugar sprinkles
- Baggies or small bowls (one for each color you use)
- Scissors

Directions:
Hold mini marshmallow, on its ends, between your fingers and cut horizontally. Repeat this process for all of the marshmallows. You should end up with 32 to 40 bits for each cupcake.  Place marshmallow halves into colored sugar and stir or shake, shake, shake!  The colored sugar will stick to the cut ends of the marshmallows.  Take a cupcake and spread on a layer of frosting, not too thick, the marshmallows make them pretty rich.  Arrange marshmallow halves on cupcakes starting from the outside and work your way around to the center.  For the center, add a half of a different color to give the flower more character.

Need a great Vanilla Cupcake recipe? Click HERE
Need a great Buttercream Frosting recipe?  Click HERE

Who doesn't love cupcakes?!  I've actually always had difficulty making homemade cupcakes, but with this recipe, I finally had success!  That and lowering my oven temperature and not improvising ingredients.  I made this fun batch of cupcakes for Easter but this basic recipe works great for any occasion!  This recipe will give you about 20 delicious little cupcakes!

What You'll Need:
- 1 1/3 cup all purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 cup sugar
- 1 stick unsalted butter, room temperature
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/3 cup milk

Directions:
Preheat oven to 350 degrees and prepare cupcake pan(s).  In a large mixing bowl, cream together butter and sugar.  Add in eggs and vanilla.  Cream together until the mixture is smooth.  In a separate bowl, mix dry ingredients together then add to the butter mixture, mixing on low.  Scrape down sides and bottom.  Slowly add in milk.  Mix everything until it's just combined.  You don't want to over mix or else your cupcakes will become dense.  Spoon batter into cupcakes liners, (two tablespoons worth per liner worked for me), about half full because they will rise.  Reduce oven temperature to 325 when you put your pan in the oven.  This technique effects how they rise.  Bake for 20-25 minutes until a toothpick comes out clean.  Let cool completely then frost with your favorite frosting or a delicious buttercream! (click the word "buttercream" for my recipe!


**Canary Curve Ball: Click HERE for a fun floral cupcake decorating idea, perfect for spring! >>>>>>>>

If you're looking for a tasty topper for your cakes or cupcakes, look no further!  A basic buttercream frosting is a classic that's always the right choice, unless you're making red velvet cake that is. ; )  I was tweaking a buttercream frosting recipe last night and here's what I ended up with!

What You'll Need:
- 1 1/2 sticks of butter or 3/4 cup (room temperature)
- 5 cups confectioner's sugar (sifted)
- 3 teaspoons of vanilla
- 2-4 teaspoons of cold milk or heavy cream

Directions:
Let your butter reach room temperature. (Do not try to quickly soften it in the microwave!!!!)  Place butter in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed for five minutes, until the butter starts to turn a pale yellow color.  Slowly add sifted confectioner's sugar to the butter, mixing on low until all the sugar is incorporated.  Scrape down bowl occasionally.  Add vanilla and mix well.  Add in cold milk and food color if desired. Add more or less milk depending on the consistency you want. Once incorporated, whip on medium speed for another five minutes. You can use the frosting now or refrigerate for 30+ minutes for an even firmer consistency. (The five minute increments of whipping are very important to help make your frosting fluffy and thick.)

**Canary Curve ball:  Add only 1 tsp of vanilla and 1/2 cup of your favorite jam or preserves to the frosting mixture for a fruity decadent twist sure to impress any cupcake connoisseur!

Cream Cheese Frosting is one of the most simple, delicious and versatile frosting's you can make! It's great on cupcakes, cakes, cookies and spoons! ;)

What you'll need:
-1 8oz block of cream cheese (room temperature)
-3 to 4 cups of confectioner's sugar
-1 teaspoon vanilla

Directions:
Let cream cheese reach room temperature. Place in bowl of electric mixer. Sift in confectioner's sugar cup by cup. Cream together on medium speed. Add in vanilla, scrape down bowl, mix thoroughly until thick and fluffy. Add more sugar for thicker frosting.  Place in refrigerator for 30 minutes if using a piping bag, (this helps stiffen the frosting to better show the design you pipe) otherwise, ice cooled cakes or cookies and enjoy!  For more frosting, simply double or triple all ingredients.

*Sweet Tweet Tip: Oh no! Forgot to let cream cheese reach room temperature? No worries, simply place on your stove top surface, above your warm oven, while you bake. (obviously doesn't work if stove top and oven are seperate units.) The heat from your oven will warm the upper surface of your stove top where your cream cheese is, softening it much faster. Works for butter too!