5:00am wakeup call and this awesome workout DONE! Time to tackle today! But first…some sweet treats and a few recipes for you all on this lovely morning!
As many of you already know, I took part in a little cupcake baking this weekend!
When my mom asked if I could make some cupcakes for my grandma’s birthday, I immediately knew that I wanted to use a recipe that incorporated buttermilk. I’ve had the carton sitting in my fridge since last week, and really didn’t want it to go to waste. Luckily, after a little searching and tweaking, I found a recipe I was looking for!
The cupcakes are not only easy to make, but are super delicious. They have a light, fluffy texture that pairs well with really any frosting. Well, at least two that I know of…
I was having a really difficult time deciding on a frosting to make with these, since there’s been a few that I’ve wanted to experiment with. Luckily, I narrowed it down to two.
The first frosting I made was a Peanut Butter Cream Cheese Frosting. This was totally inspired by the tub of Trader Joe’s Peanut Butter Cream Cheese that I’ve had lurking in the fridge. I had a feeling it would make a phenomenal frosting (right Jess??), and it definitely did not disappoint!
The second frosting was, well, out of this freakin’ world if you ask me! This White Chocolate Buttercream Frosting fit just perfectly with these rich chocolate cupcakes.
After a few minutes, the frosting even hardens a bit, making it almost candy-like. It’s incredible…like, it’s-ok-to-lick-it-off-any-surface-it-lands-on incredible.
But don’t just take my word for it…go ahead and make a batch of these delicious little gems!
Buttermilk Chocolate Cupcakes
(Makes 24 cupcakes, adapted from Taste of Home)
- Preheat oven to 375°. Fill muffin tin with paper muffin cups or spray with nonstick cooking spray.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg substitute, beating well. Beat in vanilla. Combine the flour, cocoa, baking soda and salt in another bowl. Add dry ingredients to creamed mixture alternately with buttermilk mixture (buttermilk + water), beating well after each addition.
- Fill muffin cups two-thirds full. Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with Peanut Butter Cream Cheese Frosting or White Chocolate Buttercream Frosting (see recipes below). ENJOY!
- 4 tbsp (1/2 stick) butter, softened
- 4 oz. peanut butter cream cheese (I used Trader Joe’s)
- 1/2 tsp vanilla extract
- Approx. 3 cups confectioners sugar
Cream butter and cream cheese until light and fluffy. Beat in vanilla. Add confectioners sugar, one cup at a time, until desired consistency is achieved.
- 1-1/2 cups white chocolate chips
- 4 tbsp (1/2 stick) butter
- 3 tbsp milk
- 1 tsp vanilla extract
- 4-1/2 cups confectioners sugar
Heat the white chocolate chips, butter, and milk in microwave-safe bowl until all is melted (20-30 second intervals works best). Stir in the vanilla. Add confectioners sugar slowly, stirring constantly, until combined. Add more milk or sugar to achieve desired consistency.
Raffle for Life
If you have an extra minute today, please head on over to my dear friend Heather’s blog to participate in the THS Raffle for Life. The raffle goes through Saturday and was created by Heather to help raise money for Relay for Life in honor of her Aunt Pat who passed away from cancer. You’ll even have a chance to put your raffle tickets towards some baked goods from yours truly!