Satisfy your sweet tooth with frosting shots

The bake shop boom that has fueled the oh-so-retro love affair with cupcakes has spawned a new — albeit micro — trend that has Saturday night hipsters doing a new style of shot that won’t burn your gullet like 150 proof.

Frosting shots.

And yes, it’s exactly what you think it is. At a handful of cupcake storefronts around the country, the frosting shot has emerged as a short-but-sweet pick-me-up for urbanites and college students.

Cinnamon-vanilla frosting shots

8-ounce package cream cheese, room temperature

1/4 cup butter, room temperature

1teaspoon cinnamon

1/8 teaspoon salt

2 teaspoons vanilla extract

4 1/2 cups powdered sugar

In a large bowl, combine the cream cheese, butter, cinnamon, salt and vanilla. Use an electric mixer with the whisk attachment on high to beat until well mixed. Add the powdered sugar and mix on low until just incorporated. Increase speed to high and beat until thick and smooth.

Frosting can be refrigerated. Allow 10 to 15 minutes after removing from refrigerator before proceeding.

Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip. Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter. Makes about 30 shots.