To prepare sugar glaze for cupcakes, first and foremost, you need to fill the required amount of powdered sugar in a bowl. Then you add a little milk gradually, mixing it with the powder to produce a homogeneous mass. As soon as the mixture will become a thick sauce, you can add vanilla or almond extract and the frosting is ready.

The more milk you add, the thinner the layer of frosting on the cupcakes. A small amount of milk, however, help to create a solid, glossy shell. You can also use any other cooking liquid - orange juice or Apple juice, lemon syrup, etc. – this will give a glaze original flavor and add a peculiar flavor. It is very important for making homemade icing to use icing sugar. The sugar will stay crystallized and will not melt.

How to calculate the right amount of ingredients

Per Cup of icing for the cupcakes you will need:

- 1 Cup of powdered sugar ;
- 2-6 tablespoons milk or other liquid;
1/2 teaspoon vanilla or almond extract.

Frosting can be stored in the refrigerator in an airtight container for weeks. Prior to use in advance, remove it from the refrigerator and allow to warm to room temperature. In addition to sugar, you can cook other varieties of the glaze.

Honey glaze

Ingredients for honey glaze:

- 3/4 Cup of honey;
- 1 tablespoon of lemon juice;
- 1/4 Cup of water;
- 1/4 teaspoon lemon peel.

Heat on low heat the honey and add the lemon juice, lemon zest and water and bring to a boil. Continue to boil until the mixture reaches a thick consistency, then remove from heat and cover her muffins.

Chocolate glaze


- 1 Cup of sugar;
- 6 tablespoons butter or margarine;
- 1/2 Cup of cocoa powder;
- 1 Cup of powdered sugar;
- 1/3 Cup of milk;
vanillin to taste.

In a large bowl using a mixer whip the butter on medium speed. Mix the dry ingredients – cocoa powder, icing sugar and vanilla. Gradually pour in the milk mixture, stirring constantly. Do not add too much milk at once or the mixture will become too liquid.

Then gradually add the mixture into the oil, continuing to whisk it. Check out how thick mass you get – if too thick, dilute it with milk, if too liquid – add more powdered sugar or cocoa.