Category Archives: Tips and Tricks

How to Make Icing for Only 2 Cupcakes

Have you ever made cupcakes and said to yourself “I’m going to ice these tomorrow, but boy, do  I want one now.” So, if you’re like me, you put aside all resolve to ice your cupcakes the next day and begin decorating your cupcakes at ridiculous hours of the night because you need icing to put on the cupcake that you’re going to eat. Maybe I’m the only one.

That was the story of my night. I made a ton of cupcakes for tomorrow night, and I had a few left over for myself. The only problem: No icing. This time I kept my resolve and decided to create an icing recipe that only made enough icing for me.

This recipe is not exact. In fact, this recipe is so not exact that I took pictures instead of writing down amounts. {For those of you, like me, who like exact measurements, I’m sorry.}

Start with this much butter and this much cream cheese.

That’s about 1 tbsp of butter and 1/2 tbsp – 1 tbsp of cream cheese.

Cream together butter and cream cheese until smooth. Add about this much powdered sugar.


By “this much,” I mean a teaspoon. {I told you. This recipe is not exact.}

Once it starts to come together, add some more powdered sugar. I used about 4 “teaspoons” total.


Once it all comes together, add a splash of milk.


That was too much milk, so don’t add quite that much. Play with the milk and sugar until you reach your desired consistency.

When you’re all done, it ends up looking like this.


It makes enough for about 4 cupcakes frosted the way that Mom likes.

Or about 2 cupcakes frosted the way that I like it.


The best part about this recipe is that it is a bare bones icing recipe. Add a bit of cocoa powder, lemon/orange extract, etc. to change the flavor.

Now all I need is a recipe for only two cupcakes. =)





DIY Pumpkin Puree

I love fall. I love the colder weather. I love the boots. I love apples. I love pumpkins. Now that fall is finally here, I had to celebrate so I convinced the boyfriend to take me pumpkin and apple picking.

He looks so happy, doesn’t he?

We picked up a little more than three pounds of apples and a decent sized pumpkin. And what did I decide to do with all of my spoils? Bake with it, of course! So today I decided to try my hand at making some homemade pumpkin puree. I will say that I think I was a little unprepared for what was coming. I have never carved a pumpkin before, so I had no idea where to begin. But with a little help from boyfriend’s mom, pumpkin puree was a success.

Homemade Pumpkin Puree

  • Cut pumpkin into small chunks. Try your best to make the chunks the same size. Scoop out seeds into a separate bowl.
  • Place flesh down in a large pot with approximately 1/4 cup of water.
  • Steam pumpkin for 20-30. minutes (You’ll know that it’s ready when you can pull the rind off with your fingers.)
  • Allow pumpkin to cool slightly. Scoop flesh into blender.
  • Puree in blender until smooth.

I roasted the leftover seeds while I steamed the pumpkin. Even if you don’t eat them, it makes the house smell like fall. =)

  • To roast pumpkin seeds, collect all seeds in a bowl. Lightly coat seeds with butter. Spread on cookie sheet. Roast at 300ºF for about 30 minutes.

I can’t wait to use my new puree! What fall goodies are you making this season?