Just the other day,
sent me these adorable heart cupcake liners… so that meant I had to make some cupcakes, yay! My husband and I are keeping to our juicing and micronutrient diet as mentioned
… but I decided to splurge just this once 🙂 The problem is (and this is a side effect our new way of eating), I eat very little sugar, really it’s a lot of fruit, veggies, beans and natural ingredients. So the only sugar I am getting is natural. So when I eat anything remotely sugary-even gum, I get a headache. So needless to say after I ate a cupcake I got a headache from the sugar. But I am sure I will eat more later 🙂 They were so delicious. I love this new buttercream frosting recipe I used (recipe below). It tastes so much like my favorite cupcake place here in town. I also sprinkled some crushed conversation hearts on top. For the cupcakes… I got a little lazy and used a box… but let me tell you… this is the best cake mix ever! It is the Duncan Hines triple chocolate decadent cake mix.
I also packaged some up to give to my neighbors (boxing supplies also provided by WholePort)
Vanilla Buttercream Frosting
(Recipe: source)
Ingredients
-1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream
-3-4 cups confectioners (powdered) sugar, SIFTED
-1/4 teaspoon table salt
-1 tablespoon vanilla extract
-up to 4 tablespoons milk or heavy cream (I used the cream)
Instructions
- Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.