When David brought the mail in today, I said, "eeek!!" when I saw this magazine cover. Seriously, could it be any cuter? Cupcakes are just it right now.
Speaking of cupcakes, there is a precious little airstream trailer with a giant pink cupcake on top that is parked right across from my favorite vintage store here in Austin. It's called "Hey, Cupcake!" and they sell cupcakes and milk! How cool is that? Gotta get over there sometime with Noah. (you can see a photo of the cupcake trailer on their website)
The Love Story Valentine Chipboard Album that I made for Right at Home Scrapbooking is now available for purchase. You can have it shipped right to your home or you can pick it up in their store. Here's the link if you are interested in purchasing one. Just use the Paypal store on the right side of the page.
I spent most of my morning on the computer, typing out the final details of the product list of my project for INSPIRED. Artist Workshop. I am SO EXCITED about this event. I changed my project a little, adding some wonderful new techniques. It's beautiful and even better than I had planned. Hey, it's ok to love something I created and worked hard on. :) Donna should have updated project peek photos soon. I can't wait to share this project and lots of fun techniques with my students. Just 3 more months!
We are setting up a home gym this coming week. I'm really excited. (really) I can workout at home. In my pajamas. And not have to look cute.
If you head over to Twelve Fridays, Heather and Heidi are doing a sweet giveaway! Just leave a comment before Monday to enter the drawing. :)
Want a cupcake recipe? (nice segue from the "home gym" talk, huh?) I've always wanted to make these...but never have. I'm the only one in the house that likes peanut butter, so I'd be the only one to eat them. And I do not need to know that I ate all of the cupcakes. So...you make them and tell me how good they are.
Chocolate Cupcakes with Peanut Butter Icing
from The Barefoot Contessa
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
"The word aerobics came about when the gym instructors got together and said, "If we're going to charge $10 an hour, we can't call it jumping up and down." " ~Rita Rudner