Hope you all had a wonderful holiday weekend. My weekend started off with a killer spin class on Friday night, Core Fusion class Saturday morning and a sweaty insanity session Saturday afternoon. Thankfully I front-loaded the workouts at the beginning of the weekend because Sunday and Monday were spent relaxing and indulging.
For Ryan’s Korean BBQ on Sunday I took the opportunity to make this Gratineed Pineapple that I’ve been drooling over the last few weeks.
On Monday a few classmates and I got together for a last minute BBQ.
I was feeling quite ambitious, so at the last minute I decided to make a healthy broccoli slaw (shaved broccoli and carrots with 6 tbsp plain greek yogurt, 2 tbsp manoassise, and 1/2 tsp Dijon mustard)
and more importantly cupcakes!
Chocolate Cupcakes with Blueberry Buttercream Icing to be precise. This was the first time that I did my own thing and it was delicious, so proud 🙂
Chocolate Cupcake-heat over to 350*
1 1/3 cup flour
1/4 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1/8 tsp salt
3/4 cup unsweetened cocoa powder
3 tbsp butter at room temperature
1 1/2 sugar
1 tsp vanilla
3/4 cup coconut almond milk (any milk will do but I like added flavor this kind gives)
Shift together the first 6 ingredients in a medium bowl. In another large bowl blend butter and sugar together until creamy. Add eggs and vanilla and blend. In small batches alternate between adding the flour mixture and milk to the butter/sugar mixture. Make sure everything is completely mixed.
Either add cupcake liners to the pan or grease very well. Add batter mixture until cups are 2/3 full. Bake at 350* for about 17 minutes or until tooth pick comes out dry.
For the icing
1/2 cup (stick) butter at room temperature
1/2 cup of blueberry jam
1 cup powder sugar
Blend the butter until nice and creamy. Add jam and blend until well incorporated. Slowly add in powder sugar.
Once cupcakes are cooled completely, frost and enjoy!