Chocolate buttercream frosting

We celebrated my husband's birthday a few times this year, but our first celebration was when my family was in town last week.  He asked for a marble cake with chocolate buttercream frosting, so I went searching for a frosting recipe. (I went box route on the cake - although I'm sure a marble cake homemade would not be too hard!)  I found this recipe, and it turned out wonderful!  Here it is:

Ingredients
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened -I used butter
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted - I used cocoa
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
Makes: About 3 cups of icing.

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Since we were using it to frost a cake, I added 3 tbsp of water and it was very spreadable.  I wasn't sure how much 3 cups of icing was (the yield) but it was plenty!  I used a very small amount between the layers and I had leftovers.  So, if you use for a cake, feel free to load up the bottom cake layer - I promise you will have enough!  Next, I'm going to try the stiffer consistency on my favorite Magnolia bakery cupcakes. Yum!

Oreo Cupcakes

Obviously, these cupcakes look good. But I don't think I can accurately express how really, truly delicious they are! You have to try them! For being a 'fancier' cupcake recipe, they were not that much work. Here is the link to the recipe:

http://annies-eats.com/2010/06/02/cookies-and-cream-cupcakes/

Its her photo as well above. Anyone that ate my cupcakes (at my work or Bart's) knows that mine were not nearly that cute! The taste certainly made up for it though :)

Give these a try. I promise, you will NOT regret it!

Magnolia Bakery Cupcakes

Supposedly this is the recipe for cupcakes from New York's famous Magnolia Bakery...they were so good! (You won't be surprised after reading the ingredient list!)

Cupcakes:
Ingredients:
1 1/2 cups self rising flour
1 1/4 cup all purpose flour
2 sticks butter, softened
2 cups sugar
4 eggs at room temperature
1 cup milk
1 tsp vanilla

Preheat oven to 350. Combine flours in a medium bowl. Cream butter on medium in a mixing bowl, add sugar and beat for 3 minutes. Add eggs 1 at a time, beating after each addition. Add dry ingredients in 3 parts, alternating with milk and vanilla. Only mix until ingredients are incorporated, being careful not to overmix. Bake for 20-25 minutes (until toothpick comes out clean). Cool in muffin tins 15 minutes, then remove and cool completely on cooling rack. While cupcakes are cooling, prepare icing (see below). Be sure not to frost until the cupcakes are completely cooled.

Icing:
Ingredients:
2 sticks butter, softened
6-8 cups confectioners sugar
1/2 cup milk
2 tsp vanilla

Put butter, 4 cups sugar, milk then vanilla in a bowl. Mix on medium for 3-5 minutes. Add remaining sugar 1 cup at a time until icing appears thick enough. (I used all 8 cups) If you'd like, add food coloring to icing before frosting the cupcakes. This recipe makes more than enough frosting for 24 cupcakes, so I'm sure it would frost a layer cake or a sheet cake quite well also.