Apologies to my few readers if you find this post more about me than food. I was on a hiatus for two weeks trying to heal my heartache. But then I realized that dwelling in the past would neither lead me anywhere nor heal anything.
A couple of days ago I got a chance to catch up with an old friend. I updated him about changes in my life and he said - "wow - since the last time I talked to you, your life completely changed! Your residence status changed after 9 years in the US (I got a greencard a few months ago), you are changing your job of 7 years and you broke up with your boyfriend of 1 year."
That's right. Change is part of life. A relationship that doesn't work out is just one small part of it. Stop moping and move on...
So I started thinking about what cupcakes to make for a friend's art opening party instead of what I could have done differently to make that relationship work. I decided that it would be a good idea to put fresh blueberry in cream cheese frosting. I intended a swirl-like frosting. It didn't work out visually.
As I combined the ingredients, put the cupcakes in the oven, let them cool and frosted them, I realized how much my mind was at peace. I enjoyed doing this. I loved thinking about how my friends would appreciate them and how much I am thankful that they are in my life.
I will probably still be sad for a little while longer. But I promise myself not to stop doing what I like and being who I am.
Ingredients - make 28 cupcakes
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter - at room temperature
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup plain yogurt
- For Frosting
- 1/2 cup of fresh blueberries
- 1 stick butter - at room temperature
- 2 packages cream cheese - at room temperature
- 2 cups confectioner sugar
Directions
- Preheat oven to 350 degrees. Line muffin pan with liners
- Combine all purpose flour, baking powder, baking soda and salt together.
- With an electric mixer, beat 2 sticks of butter with 2 cups of sugar until light and fluffy. Add eggs one at a time, beat well after each addition. Beat in vanilla extract.
- Stir the dry ingredients into the batter alternately with yogurt in 3 batches. Use spatula to scrape the bowl if needed.
- Drop the batter by tablespoonful into prepared muffin pan - about half full. Bake for 20 minutes. Let cool on a cooling rack.
- To make the frosting, reserve 28 good looking blueberries for decoration. Process the rest in a small food processor.
- Beat 1 stick of butter, 2 packages of cream cheese and confectioner sugar in a clean electric mixer until well blended and fluffy. With a spatula, fold in the processed blueberries.
- Drop a generous teaspoonful of frosting on cool cupcakes and frost. Decorate with reserved whole blueberries.
