I neeeed to learn how to do this!

Kind of like this:

thanks! I'll have to get the right frosting consistency I suppose

Probably. I know that Magnolia Bakery in NYC does them like that. I don't like their frosting. But then again, I fell in love with IMBC and haven't liked anything much after that. That's all I make.

I do know that Magnolia's uses this cooked frosting.

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The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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just in case you want to try that. It's like the southern frosting (Heirloom Frosting) that they use in the south (authentic) for red velvet cake.

those are sooo cute! gotta try 'em!

Adorable! I can't wait to try them!

so cute, uhhhhh i think i will frost some cupcake today

It's certainly a different way of frosting a cupcake! Thanks for sharing and opening our eyes to new styles.

Wow! Cant wait to try this, thanks for the videos

mplaidgirl, I have to agree with you. Sugar Sweet Sunshine has the best cupcakes I've ever tried in New York. (and I've tried a lot!) Also, I'm pretty sure Magnolia uses a standard too-sweet buttercream for their frosting. They do use the cooked flour on their red velvet, though.

mplaidgirl, I have to agree with you. Sugar Sweet Sunshine has the best cupcakes I've ever tried in New York. (and I've tried a lot!) Also, I'm pretty sure Magnolia uses a standard too-sweet buttercream for their frosting. They do use the cooked flour on their red velvet, though.

Oh, these:

http://www.marthastewart.com/356079/magnolia-bakery-vanilla-cupcakes

http://www.marthastewart.com/255817/magnolia-bakery-vanilla-buttercream

Maybe I should try it again. lol. I saw her cooking her frosting once and I didn't like the idea. Sometimes they bring free cupcakes to the office. They're around the corner, so it's very common to buy cupcakes from them.

I found this recipe for Chocolate Buttercream Frosting from Sugar Sweet Sunshine Bakery and thought I'd post it here (not sure if it's been posted before). It's on Rachael Ray's website, and it has photos too. Rachael did say they wouldn't give her the recipe for their cupcakes (drat and darn!).

http://www.rachaelray.com/recipe.php?recipe_id=2814

Chocolate Buttercream Frosting from Sugar Sweet Sunshine Bakery
4 ounces unsweetened chocolate
1/2 pound unsalted butter, room temperature
4 cups powdered sugar
4 tablespoons milk
3 teaspoons vanilla

Melt chocolate in microwave, checking after each 30 second interval to make sure you do not burn the chocolate. Stir and let cool.

Using the paddle attachment on a Mixmaster or using a hand beater, beat the butter and chocolate together until smooth.

Add 2 cups of the sugar and 2 tablespoons of the milk.

Cream these ingredients until well blended.
Add the rest of the sugar and the milk and combine.
Add the vanilla and mix in.

Too thick? Add a little more milk. Too thin? Add a little more sugar.

Fabulous! Now I wanna go make some cupcakes!

Wow such a different way to frost a cupcake

love this