sweet as sweet can be

i was feeling like today should be a baking day. it's grey, and chilly, thus a perfect day to have the oven on. so, i made a batch of vanilla cupcakes using a 1-2-3-4 cake recipe with matcha buttercream frosting. delicious, and sweet; and now i have a stomach-ache like you wouldn't believe. ah, the joys of overindulgence.

this is why i enjoy buying baked goods; all you need to do is buy one, satisfy a craving, and not get a sugar spike and crash by trying to eat all dozen or so of what you've made. or maybe i need to learn how to share, bring some to work, or have more friends who live close by. but, i do enjoy baking, and eating yummy things. and i do try to cut the recipe in half when the recipe would allow.


VeronicaMade said...

Ooh, that looks yummy! Do you mind sharing the recipe for the frosting? I'd love to try it.

anastasia said...

old fashioned confectioner's sugar and butter frosting:

1 cup butter
6-8 cups confectioner's sugar
1/2 cup almond milk
2 teaspoons vanilla
1 teaspoon matcha (or enough for a lively color and good flavor)

yields 2 dozen cupcakes or one cake

in large mixing bowl place butter, 4 cups sugar, and milk; on medium speed whip until smooth and creamy. gradually add remaining sugar, 1 cup at a time, beating well after each cup. add matcha when the icing is almost thick enough to spread. add more or less sugar and milk if needed. stop whipping when the right consistency is reached. can be stored up to three days in air-tight room temperature container.

i find this frosting goes well on most baked good desserts such as cookies, cakes, cupcakes, a spoon, etc.