Red Hot Buttercream

By Sarah-Lyn

Ingredients

• 3 sticks (1 1/2 cups) unsalted butter, softened
• 3 cups confectioners’ sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 cup finely crushed Red Hot cinnamon candies (Some chunks of candy are okay, but make sure they’re not too big)
• Pinch of salt
• 1 1/2 teaspoons to 1 tablespoon milk
• 1 to 2 drops of red food coloring (optional)
• 36 whole Red Hot cinnamon candies, for decoration (optional)

Preparation

Step 1

1. In a large bowl, sift together confectioner’s sugar and crushed cinnamon candies. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Add vanilla extract and salt, and beat until combined. Gradually add confectioners’ sugar mixture, and beat until smooth and fluffy, about 5 minutes. Add food coloring to tint. Add milk as necessary to thin out to desired consistency. Pipe or frost onto cupcakes. Top with whole cinnamon candies.