First things first, #soulwork in the kitchen...
Song I'm Stompin' My Foot To...
Words I'm Thinkin'
I once was asked if I only bake healthy desserts. I said, "No... I used to, but then I learned that wasn't necessary nor was it healthy, for me or those around me. There's room for it all and that's what I want to share with my position."
I'd rather teach someone how to bake these and how to listen to their body to find balance between nutrition and enjoyment, than to come up with five "healthy swaps" just to try to avoid eating a cupcake. Obviously, we can't just eat cupcakes, but a homemade cupcake here and there ain't the problem...
Baking brings me so much joy and the taste of a homemade cupcake can't be beat. It can't be replaced with applesauce and bananas, and it can't be bought in a store already done for you.
P.S. My mom & sisters love baking so much that we started selling our food awhile back.
For more info, Instagram: @edie.etta
Edie is for my great-grandma, who passed down her love for the kitchen.
Etta is for Henrietta, who passed down her love for celebrating life every chance you get.
*This is not my recipe or my family's! This recipe is from Magnolia Bakery -
My mom made these for my niece's birthday, she added sprinkles to make them homemade "funfetti" cupcakes. They were delicious AND so pretty! I've made these for two occasions this last month and feel I am doing a disservice if I don't share...
So... Turn on your music, getchur apron dirty (& probably your floor), open up those sticks of butter, and pull out the all-purpose flour! Then, when you sink your teeth into one you'll enjoy it thoroughly. You'll be more satisfied.
I hope you find some room in your lifestyle for these delicious thangs! #Celebrate
Recipe
Makes 24 cupcakes.
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk (I used whole!)
1 teaspoon pure vanilla extract (I used our @edie.etta's pure vanilla extract!)
*1 C rainbow sprinkles
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. *Stir in 1 C rainbow sprinkles, gently stir in.
2. Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
3. Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
Icing Recipe
Makes enough to ice 24 cupcakes.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk (I used whole!)
2 teaspoons pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
Psst... My favorite way to enjoy one of these is fresh from the oven, on a Friday night, in my comfy pajamas, in bed, with Zach and a 'lil glass of milk. ENJOY! <3
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