New This Month


Top our Brownie Cupcakes with this icing.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Weddings, Fall 2009


  • 4 1/2 cups confectioners' sugar
  • 1/2 cup milk
  • Food coloring (burgundy, maroon, ivory, cream, peach)
  • Gold luster dust


  1. Whisk sugar and milk in a medium bowl until smooth. Divide icing among 5 bowls to tint separately. Stir in food coloring a bit at a time until desired color is reached. Use immediately. For gold cupcakes, frost with ivory icing; when dry, dust with luster dust.

Reviews Add a comment

  • momstheboss
    6 APR, 2011
    Does anyone now how well these freeze? I would like to make them ahead of time for a shower.