Saturday, June 28, 2008

Cupcakes with Pineapple Buttercream

I used regular, boxed yellow cake for the cupcakes - my main goal was to test out the frosting. This is going to be a new favorite, no question about it. I can't wait to make a whole cake smothered in the stuff!

Pineapple Buttercream Frosting
¼ cup butter
2 cups confectioners’ sugar
⅛ tsp. salt
1 tsp. lemon extract
4 Tbsp. pineapple juice, or more to taste

Cream butter until fluffy and gradually work in 1 cup of sugar.
Add the salt, lemon extract, and juice, then work in remainder of sugar. Add more sugar if needed to make a spreadable frosting and the consistency you prefer.