The Secret of Cupcakes

I turned 30 just over a year ago, and my present from my wife was a very exciting one: a BINGO board of things (30 of them) to complete by the time I turned 31.  Well, the best laid plans and all, and I turned 31 last month without accomplishing a few.  So today, we rectified a bit of that.  Three things we didn't get to in the past year were wine tasting, a cheese party, and a cupcake party.  This afternoon we held what I hope will become a tradition, the first annual Wine, Cheese, and Cupcake New Year's Party!

Now cupcakes are one of those things that are tough to make really poorly.  I mean, cake and frosting is generally pretty yummy, barring a major mishap.  However, they are just as hard to make truly well.  But the secret to a great cupcake is simple: the buttercream.

This is my wife's cupcake contribution to the party.  A simple yellow cake with her (actually, her friend's) coffee buttercream that is to die for.  It is simplistic to make also.

Missy's Coffee Buttercream
1 stick of unsalted butter at room temperature
1/2 a box of confectioner's sugar* (a small sized one)
1 teaspoon of vanilla extract
4 tablespoons of espresso, to taste (more if you like it a bit stronger)
Mix until fairly thick (adding more sugar if needed) and chill in the fridge before icing.
*Add the sugar as you go.  Depending on your desired consistency, it might be more or less than this.

This buttercream is so incredible that even if you are faced with dry store-bought cake mix, they will still be the hit of the party.  Guaranteed.  It is even cheaper to make than it is to buy a tub of frosting at the store.  No excuses!

Other contributions to the party included a few amazing store-bought cupcakes from my sister who was in town visiting and did not have access to a kitchen, Jonathan's vanilla cupcakes with chocolate-rum ganache, and Heather's funfetti cupcakes made with sparkling red wine.  All amazing, but the buttercream is the key!