I love frosting. It’s easy to make. There’s very little measuring involved. (Too thin? Add another cup of powdered sugar. Too thick? Add a drip of milk.) Simple cupcakes can look classy and sophisticated with minimal effort.

Two days ago, Mom whipped up (literally) a frosting to put on some cupcakes of her own. The frosting was creamy. It was thick. The cinnamon and and vanilla and almond all blended together to create a rich, soft flavor. It was scrumptious.Take some time this week to celebrate spring with these lovely cupcakes.

Cupcakes

1 box of carrot-cake mix

1 cup milk

1/2 cup melted butter (1 cube)

4 eggs

1 tsp cinnamon

1/2 tsp vanilla

Combine milk, melted butter, and cake mix. Add eggs one a time, beating after each addition. Add cinnamon and vanilla. Beat again. Separate into 18-20 cupcakes, rather than making 24 for large, fluffy cupcakes. Bake at 350° for 16-21 minutes, until toothpick comes out clean. Cool completely before frosting.

Cinnamon Frosting

8 cups powdered sugar

1 cup softened butter (2 cubes)

4-6 tbl milk

1/2 tsp cinnamon

1 tsp almond flavoring

1 tsp vanilla flavoring

Whip powdered sugar and butter. Add flavoring. Continue whipping. Add enough mik for frosting to reach spreading or piping consistency. Mom used a stiffer frosting in order to pipe it using a Wilton 1 millimeter star tip (large).  Delicately sprinkle with India Tree sparkling sugar.