I apologize that I've been a little MIA these past few weeks. I didn't want to worry anyone (sorry, Ellen!), but we have just been busy little bees. Christmas "break" was just about the farthest thing from an actual break. The whole family got the flu as soon as Steve took work off. Then we road tripped to Idaho to visit my family for Christmas. As soon as we made the trek back we moved into a new house. It has certainly been a crazy couple of weeks. I just unburied my laptop this morning... and still have a lot of unpacking to do.
But I have been taking pictures for you so that I can post a few retrospective posts.
First up: New Year's Eve cupcakes. How else would I ring in the New Year than with great friends, board games, s'moretinis and cupcakes.
I just made chocolate cupcakes with a mint buttercream frosting and sprinkled them with some gold pearilized sugar.
To make some Mint Buttercream Frosting of your own you'll need:
- 1 pound (3 1/4 cups, loosely packed) powdered sugar
- 1/2 cup butter, softened
- 4-8 tablespoons milk or water*
- 1 tsp vanilla extract
- 1 tsp mint extract
*I don't notice much of a difference between the use of milk or water in this recipe. Some people think the milk makes it creamier, however, if you use milk the cupcakes must be refrigerated.
I know I'm looking forward to 2012 and I hope that you are, too! I've got lots of great things coming up and hope you'll stick around, despite my recent absence. See you again soon!
