A few notes & a cupcake recipe from my birthday:
1. Tuesday night was spent prepping cupcakes to bring to work. I finished this messy task at 10:15pm by splitting a giant-leftover batter-not quite baked through-chocolate chip cupcake topped with a whole lot of icing with the Bup. Yum!
2. It rained on my birthday. All. Day. Long. I went roller blading anyway & barely got wet. I'll show that rain!
3. The Bup left me notes on star shaped Post-Its. My favorite was on the door heading to the garage: "Wait! You forgot your halo!" O:-)
4. All 24 cupcakes disappeared before 5pm. Most were gone before noon. Guess my co-workers like cupcakes! (see below for recipe)
6. After dinner, it was still raining. We went for a walk anyway & got soaked. I think the rain showed us this time.
7. Avocados were on sale for $1, so we made a trip to the store.
8. While we were out, we got ice cream, the perfect birthday treat!
10. We saw
Tangled for the first time & LOVED it. I think the Disney movies have been going downhill since all the
Princess classics, but this one was excellent!
11. After all this
cake & ice cream, I think I need to go back to
green veggies &
smoothies for awhile. I even found a great
post for a great assortment of go-to healthy foods!
Thanks to everyone for the birthday wishes!
Chocolate Chip Cupcakes adapted from Can You Stay for Dinner?
Makes 24 cupcakes
3 c white whole wheat flour
1 ½ c granulated sugar
1 T + 1 tsp baking powder
1 tsp salt
8 T unsalted butter, melted
1/2 c unsweetened applesauce
1 cup reduced fat sour cream
4 T ground flax seed OR 4 T chia seeds, mixed with 3/4 c water* - let set for a few minutes before using
1 T + 1 tsp vanilla extract
2/3 c mini chocolate chips
Preheat the oven to 350*F. Line two 12 cup standard sized cupcake tin with paper liners.
Using an electric mixer, combine flour, sugar, baking powder, and salt. Add melted butter, applesauce, sour cream, flax/chia eggs, and vanilla. Beat at medium speed until combined, about 30 seconds. Scrape down sides of bowl with rubber spatula and continue to mix until no lumps remain. Stir in chocolate chips by hand.
Evenly divide the batter among the cups in your prepared pan. Bake until cupcake tops are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove the cupcakes from the pan carefully and let them cool on a wire rack.
*Note: You can use 4 large eggs instead, but then you lose the health benefits of the flax/chia.
Peanut Butter Icing/Filling
1 T butter, room temperature
1/3 c natural peanut butter
3 c powdered sugar
1 tsp vanilla
2-4 T milk, or more if needed
Using an electric mixer, beat together butter & peanut butter. Add powdered sugar, 1 cup at a time, alternating with vanilla & milk, until you reach desired consistency. It should be spreadable, not runny.
Chocolate Icing
4 T butter
1/2 c cocoa powder
3 c powdered sugar
1 tsp vanilla
2-4 T milk, or more if needed
Using an electric mixer, beat butter until smooth. Add cocoa powder & mix in. Add powdered sugar, 1 cup at a time, alternating with vanilla & milk, until you reach desired consistency. It should be spreadable, not runny.
To stuff the cupcakes
Note: You will probably have leftover icing. I had about 1 cup of peanut butter icing left over. You can freeze it to use at another time. Or eat it with a spoon. Your choice, I won't judge! :-)
: Fill a pastry bag with peanut butter icing. Stick the tip into the middle of the top of the cupcake and gently push down. Squeeze out icing as you pull up until you see it peak out the top. Then ice the cupcake with chocolate icing either with the icing bag or using a knife.
