- 4 tbsp. unsalted butter (softened)
- 8 oz. softened cream cheese
- 7/8 cup Splenda
- 1 Tbsp. vanilla
For variety, you could add a capful of almond extract, lemon extract, or coconut extract to the icing, or just be a purist and leave it as is. Obviously, you could also add a few drops of food coloring or some nonpareils (does anyone have any clue how to pronounce that word and what in the world it means, other than pretty sprinkly stuff?) to the top. Let your mood move you (Unless you are in a foul mood, in which case someone else needs to take over kitchen duties for a while).
Apply the icing. If you’re really ambitious, get out your cake decorating bag and tips and pipe on the icing. Even if you just made the icing smooth and piped on little icing “pearls,” the effect would be stunning.
This recipe makes 12 cupcakes, but if you’re alone and 6 somehow “disappear” and you want to claim the recipe only made 6, I swear I won’t tell. This seems like a waste of breath, but I’ll tell you anyway — should you have any leftovers, they should be refrigerated.
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