Frosting the Yellow Cake Muffins

Today, Tamara made yellow cake muffins. We didn’t have any frosting around, so I made some. Below is the correct way of making frosting like mine. You can know that it’s the correct way because it’s the way that I did it. Quod erat demonstrandum.

First, you put the amount of butter equal to about how much frosting you want in a bowl. Use the butter that has been sitting on the counter for a few hours because that will be nice and soft. If the butter on the counter is all the butter you have in the house, then you might just use all of it. This is the limiting factor for how much frosting you can make. Use real butter, not unsalted or margarine- especially if that’s all you have.

If your wife got out vanilla for you to put in the frosting, you should put some in. Since vanilla, in my experience, sometimes overpowers things, you should probably pour it into a measuring spoon first so that you can pour some back in the bottle until you have the right amount. Dump it right on the butter.

Powdered sugar and cocoa powder can both be scooped in with a spoon. Keep adding more until it tastes right. If it becomes too thick or dry, you can put in a very tiny bit of milk. A little goes a long way, so be careful.

The best place to frost a muffin is in the middle. These muffins aren’t as sturdy as English muffins, so try not to destroy it with your table knife- either while cutting it open or while frosting it.