I’ve tried many times to get this recipe right. My Great-Grandma Rose made wintergreen-iced cupcakes, and they were always the perfect shade of pale pink with the perfect wintergreen flavor. The first time I tried the recipe, I mixed wintergreen extract (which is hard to find) and red food coloring into store-bought vanilla frosting. That wasn’t right. Then I tried mixing it into homemade buttercream. Nope. Next I tried boiled frosting with an egg white, making a fluffly meringue-like frosting. Still not right. Then I realized… icing, not frosting!!!
I think I actually got the texture and consistency right this time, but they’re a little too bright pink for me, even though I only added one drop of red food coloring. Next time, I’ll double the recipe except for the red food coloring.
- 1 cup confectioner’s sugar
- 3 Tbsp milk
- 1/2 tsp wintergreen extract
- 1 drop red food coloring (really, 1/2 drop would be better)
- your favorite white cupcake recipe
Bake and cool cupcakes. Stir together all icing ingredients. Spoon over cupcakes or dip them in the icing (which is what I think grandma did, and what I’ll try next time). Enjoy!