This week I said enough to the fat and sass. I started exercising. Exercising like a maniac. This is what I do. I am a maniac.
I must have stretched, pulled, strained, and/or broke my left side, because I've now got this muscle pain thing. It's in my hip. It's in my side. It runs from my hip through my side. I'm not sure what's going on. I feel old. Not like 32 old. Like 89 old.
I now have a limp. It's hot. It's cool. I know.
I made these cupcakes. They are amazing. I love them. I mean really really love them. I made twelve. Twelve delicious cupcakes. Twelve delicious cupcakes sitting on a pretty pedestal, sitting on my counter, staring at me in the face - every day. I still have five. Five cupcakes left. This is surely a sign that I need more friends. Cupcakes should not last this long. This is just wrong.
My husband likes cupcakes, but to be honest, he's more of a savory guy. I know, it's weird right?
He's also got great self-control. This is a term that I am unfamiliar with (self-control).
Yesterday, I ate two cupcakes and he ate only one.
This cupcake over indulgence might be related to my ultimate ninja training. Ninja training burns a whole lot of calories you know. I'm now able to eat more than him (my husband). It's awesome, right?
I put a raspberry on each cupcake for a little flare. They didn't need it. I know. They were fine on their own. Perfectly acceptable. But you know, raspberries just make things better. Kind of like puppies. Ya, that's right. Puppies make everything better.
makes 24 cupcakes
adapted from More From Magnolia
notes: self-rising flour is simply all-purpose flour, baking powder, and salt. For every one cup of flour, use 1 1/2 tsp baking powder, and 1/4 tsp salt.
1 1/2 cups self-rising flour
1 1/4 cups of all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs, room temperature
1 cup milk
1 tbsp vanilla extract
1 cup (2 sticks) unsalted, softened butter
1 1/2 cups of bitter sweet chocolate chips
1 tsp vanilla extract
2 1/2 cups of confectioners sugar
Preheat the oven to 350ºF.
Line a muffin tin with cups. Set to the side.
Mix the two flours together with a wire whisk and set to the side.
In a large bowl with a hand mixer or in the stand mixer using the paddle attachment, beat the butter and sugar until smooth light and fluffy - 3 minutes.
Add the eggs one at a time, and beat until combined.
In a small bowl and the vanilla to the milk. Add the milk and flour to the butter in 3 equal parts, alternating between the two. Beat until all the ingredients are combined. Do not over mix.
Fill the muffin cups 3/4 full. Bake for 22 minutes or until a toothpick inserted comes out clean. Once done, remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to finish cooling.
To make the frosting, use a double boiler, or fill a medium saucepan 1/2 full with water. Place it on the stove and heat the water on low. Place a small bowl or smaller saucepan into the saucepan ensuring that it is touching the water. Pour the chocolate chips into the bowl and continue to stir until melted. Once melted, remove from the stove and water and let cool to room temperature.
Once the chocolate has cooled, place the butter into a bowl and beat with a hand mixture until light and fluffy. Add the chocolate to the butter and beat until combed.
Add the vanilla and then the powdered sugar. Beat until fluffy. Do not over mix.
With a spatula, scoop the icing into a piping bag. Pipe the icing onto the cupcakes.