Last night, I made Carrot Ginger Cupcakes. I was making the flour/gravy base cream cheese icing as usual, but just before I was to put the flour mixture it, I realized it was still warm. It would have melted the butter and cream cheese that I had already creamed, so I decided to leave it out. The icing was just butter (2 sticks), 8 ounces of cream cheese, 1 tsp vanilla, and 2 cups of superfine sugar. Creamy and delicious and not too sweet.
The Cupcake Addict's Cupcake Collection 