Fall-themed cupcakes with the best SCRATCH frosting, drizzled milk chocolate & chocolate pumpkins (the cupcake is a Betty Crocker Cherry-Chip Mix w/ 1/2 tsp unsweetened Kool-Aid Black Cherry powder & 3/4 cup sour cream added to the batter). This frosting is NOT LOW FAT! (but it is delicious)
For the Frosting:
Ingredients
5 Tbsp. all-purpose flour
1 cup milk
5 Tbsp. all-purpose flour
1 cup milk
1 tsp. vanilla
1 cup butter (2 cubes), ROOM temperature (see note)
1 cup GRANULATED white sugar (not powdered sugar)
Instructions
1.
In a small saucepan, whisk flour into milk and heat, stirring
constantly, until it thickens. It took me around 5 minutes. Be careful not to
burn it. Remove from heat and let it cool to room temperature. You can place
the saucepan over ice in the sink for about 10 minutes or so until the mixture
cools if you are in a hurry. Stir in vanilla. This mixture must be completely
cooled in order for the frosting to work. 2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Make sure you scrape down the sides every so often so that it all gets incorporated and whipped. If it's not looking like whipped cream, keep on whipping. This frosting is great for piping. Best served the same day.
Note: Your butter must be room temperature for this to work. Don't microwave it to get it
soft. Bring it to room temperature on the counter.
Source: recipe from The Pioneer Woman
http://www.the-girl-who-ate-everything.com/2010/09/frosting-that-will-get-you-hugs-and.html#qLJbz1lbUfAMMkZ8.99