Adventures in Organic Cupcake Land

Warning:  This particular post has absolutely nothing to do with fashion. It's a recipe. 

I'm posting a cupcake recipe on a fashion blog for two reasons.  One is that these are some stylish cupcakes, if I do say so myself.  The other reason is simply the fact that I'm excited that I baked them and feel the need to post proof.  After all, dear readers, these cupcakes were made (from scratch) by someone who can't even toast a piece of bread without burning it, and has this fine piece of art hanging directly over her stove:

To spare you the details of the motivation behind my adventure with baking, I'll keep it short and just tell you the simple truth: I lost a bet, and cupcakes were the winner's prize. I'm not going to lie and say that these were the most enjoyable two hours I've ever spent, hovered over a mixing bowl with powdered sugar blanketing my dress (and the kitchen walls). I don't like baking, or cooking, or being in the kitchen for longer than the time it takes to make a salad.  Because of this, I decided that regardless of how they tasted, I was going to make these cupcakes (a) as organic as possible, and (b) pretty. To my surprise and delight, these tasted really, really good too.

(Dear boyfriend, don't get any ideas in your head that I'll be getting all Betty Crocker again any time soon). 



Organic Yellow Cupcakes with Raspberry and Lemon Buttercream Frosting

Cupcakes:
-1-1/2 sticks unsalted organic butter (softened) or vegan butter
-1 cup organic sugar
-1-1/2 cups organic flour
-1-1/2 t. baking powder
-1/8 t. sea salt
-1/2 cup organic milk or soy milk
-3 organic eggs (or comparable amount of egg substitute)
-3/4 t. organic vanilla extract
Preheat oven to 375 degrees.   In a large bowl, use a mixer to mix the butter and sugar on low until blended, then on high for 5 minutes.  In a medium bowl, combine flour, baking powder, and salt. In a small bowl, whisk the milk or soy milk and vanilla, and also set aside.  In the bowl with the butter and sugar, mix in one egg at a time.  When fully mixed, add 1/2 cup of flour at a time, then the milk/vanilla mixture, mixing on low.  Then mix/beat on high for 5 minutes.  Pour into muffin/cupcake pan and bake for 30 to 35 minutes.  Remove from oven and cool completely before adding frosting. 


Raspberry Buttercream Frosting:
-1 stick unsalted organic butter (softened) or vegan butter
-2 cups powdered sugar
-1/2 bag frozen organic raspberries, thawed
-fresh and/or locally grown raspberries
-3 T. organic milk or soy milk

Squeeze as much water as possible out of the thawed frozen raspberries.  Cream the butter.  Mix/beat in the other ingredients (except fresh raspberries) on low until thoroughly combined, then on high for 2 minutes.  Top half of the cooled cupcakes with this frosting and top each with a fresh raspberry.

Lemon Buttercream Frosting:
-1 stick unsalted organic butter (softened) or vegan butter
-2 cups powdered sugar
-1 organic lemon (zest and juice)
-3 T. organic milk or soy milk
-lemon candies (I used "Lemonheads," which are by no means organic, but are by all means delicious)

Zest the lemon.  Cream the butter, then add lemon zest and mix on medium for 1 minute.  Mix/beat in the other ingredients (except lemon candies) on low until thoroughly combined, then on high for 2 minutes.  Top half of the cooled cupcakes with this frosting and top each with a lemon candy.