This Memorial Day it was sunny and hot so I decided to do something I have never done in the past! I wore a outfit that allowed me to stay cool and one I thought was cute.
My Husband captured a photo of me grilling and initially I vetoed the photo because it highlights a lot of things I dislike about myself. I feel like at 31 years old I need to let go of the thought process of needing to be flattering. I posted this upcoming photo to my Instagram and felt okay with it!
Love yourself just as your are, you are not the “before” you.
Ferror Rocher Easter Cupcakes
While browsing the aisles of my local Rite Aid the Easter candy caught my attention. I found some Ferror Rocher eggs that looked tempting and like something that would find wonderful inside a cupcake. I crafted the idea of doing a vanilla cupcake base with a Ferror Rocher nestled in the middle and all of that topped with a delightful whipped nutella buttercream frosting and crowns with an additional Ferror Rocher. I had a few leftover cupcakes so I topped them with a beautiful vanilla buttercream for my Husband as he isn’t a fan on chocolate. These were a huge hit and I would love to make them again but with a chocolate base. Recipe to follow.
Cupcake Base (Martha Stewart’s recipe):
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 1/2 softened sticks unsalted butter
- 4 large eggs
- 2 tsp. pure vanilla extract
- 1 1/4 cups whole milk
Preheat oven to 350 degrees. While the oven is preheating line your cupcake pans with liners of your choosing. I got mine from Amazon. In a medium bowl mix together your flour, baking powder, and salt; set aside. In another bowl cream butter and sugar until light and fluffy. Crack eggs into separate bowl if worried about shells. Mix eggs one at a time into cream and sugar mixture. Once eggs are all incorporated add the vanilla. Once you have both mixtures it’s time to start alternating butter mixture with flour mixture and milk. Divide your final mixture between your cupcake liners; I use a ice cream scoop to do this. Make sure your liners are 3/4 full and then pop them into the oven for 20 mins (check after 15 mins because ovens vary so much). Insert a toothpick into the center of a cupcake and if it comes out clean it’s time to remove your cupcakes from the pan and cool them on a rack.
(I added in the Ferror Rocher egg to the middle of the cupcake base prior to baking)
Whipped Nutella Buttercream:
- 2 sticks unsalted butter; softened
- 2 cups powdered sugar
- 2/3 cup nutella spread
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 2 Tbsp. heavy cream (or quality whole milk; I use full fat milk with the cream on top when I don’t have heavy cream on hand)
Cream the softened butter until pale yellow. Add in the nutella, vanilla, and salt. Once combined start adding in your powdered sugar little by little alternating with the heavy cream (add more or less depending on how stiff you’d like your frosting; I went for a medium consistency).
Using a large star tip I pipped a rosette like shape and nestle the plain Ferror Rocher on top.