The wind is whipping around tonight. I hear it howl through the trees. It is like a wild beast, screaming and gnashing it’s teeth. The trees that can bend do, but those that are too rigid will break tonight. Be flexible to God’s Will and bend with Him.
Today I made cupcakes for children #3’s and 4’s birthday. Yes, I cheated and used a mix for said cupcakes, but only because their real cakes will be made for this weekend, and yes, they will be made from scratch. I was in a hurry today, what with the cleaning I wanted to get done.
The most important part of any cupcake, as any three-year-old can tell you, is the frosting anyway. The frosting I made for the cupcakes was divine! A deep, rich chocolate frosting that just melts in your mouth. My mouth is ready for a cupcake, but I already brushed my teeth. Darn!!!
Anyway, this is approximately what you’ll need, since frosting is not an exact science:
1 1/4 cups of dairy-free butter, softened (I like Smart Balance!)
3 – 4 cups of powdered sugar
1 cup cocoa
1 tsp. coffee flavoring (it brings out the chocolate flavor – just trust me on this!!!)
1 tsp. vanilla
1/4 cup plain almond milk
Mix the df butter with the powdered sugar and cocoa on low speed with your hand mixer. Add the flavorings and almond milk. Mix until there are no more lumps. You may turn up your hand mixer if needed to dispel the lumps, but remember to turn it back down if you need to add something more to make the frosting work. No one wants frosting splattered all over their kitchen (even if it is tasty!!!) If the frosting is too thin, add more powdered sugar. If the frosting is too thick, add a touch more almond milk. Pipe or smear onto your favorite cupcakes or cake. This would be amazing on Grandpa’s favorite chocolate cake! Add your decorations. We added colorful sprinkles for a festive look!
Enjoy and happy birthday to my twins!