Last week, I visited the Sweet Cupcakes shop on Newbury Street in Boston where every sugary delight is displayed beautifully (like the above cupcake ferris wheel). When I spotted “frosting shots,” I knew I was in the presence of sweet genius. It’s my new favorite party dessert. It reminds me of the Seinfeld episode where Elaine just eats the muffin tops because it’s the best part. “It’s where the muffin breaks free of the pan and sort of (makes hand motions) does it’s own thing. I’ll tell you. That’s a million dollor idea right there. Just sell the tops.” So, yeah, yeah, we all love the cupcake… but frosting… that’s the best part.
I made some at home with vanilla bean butter-cream frosting, just to test it out. Definitely happy just with a shot of frosting.
Worried this is too sweet? Add a mini pretzel rod in it instead of the spoon for a nice salty/sweet balance!
- 1 1/2 cup confectioners’ sugar
- 1/2 cup unsalted butter, room temperature
- 1 vanilla bean
- 1-2 tablespoons of milk
- mini pretzel stick (optional)
- Blend sugar and butter until creamy.
- Add vanilla bean and milk. Continue to beat for another minute. Add more confectioners’ sugar to thicken, add more milk to thin.
- Scoop into shot glasses (or stop at a fast food restaurant for their little ketchup paper cups! perfect size!). Add a demi-spoon (I heart these) or a pretzel rod for a little salty/sweet balance.