HAPPY BIRTHDAY SKINNY MUFFIN!
Okay. Can we just reminisce for a second? I started this blog in Spain with no access to a kitchen and only half a clue what a food blog was. And let’s just say I have come an unbelievable way. My blog is still under the radar but I have learned so much about photography, props, cooking, baking, and the amazing bloggers that are out there, some of which I have the pleasure to call friends.
Here was Skinny Muffin’s first birthday. Ugly photos in a friend’s kitchen but delicious cupcakes.
Here was Skinny Muffin’s second birthday. As a total failure in life, I forgot his (her?) birthday and had to settle with cupcake photos from the internet.
This birthday is serious. Three years is a serious commitment. So, I celebrated Skinny Muffin’s 3rd birthday with a bang, some cute napkins, and some delicious cupcakes complete with a candle.
These cupcakes are delicious. They are moist, dense, chocolatey, and the frosting has a hint of peppermint topped with a crunch of sprinkles. I guess since I made these cupcakes pink, that makes Skinny Muffin a girl?
Speaking of pink. These are also perfect for Valentine’s Day. That’s also part of the reason I made them pink. Guys. These are perfect for your hunny. AND it’s a small batch so it won’t [totally] kill your diet.
Well, happy birthday, Skinny Muffin. It’s been a great 3 years. Here’s to an even better 3 more.
1/2 c white whole wheat flour
3 tbsp cocoa
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter, at room temperature
1/2 c sugar
2 eggs (one whole + one egg white), at room temperature
1/4 tsp vanilla
1/4 c boiling water
1 stick (8 tbsp) butter, slightly softened
1 1/2 c powdered sugar
4-6 tsp milk or water
1/2 tsp vanilla
1 tsp peppermint extract
1. Preheat the oven to 350°F.
2. Whisk together flour, cocoa, baking powder, baking soda, and salt.
3. In a mixer, beat the butter 1-2 minutes, until creamy.
4. Slowly add in the sugar, beating on medium, until well incorporated, light, and fluffy; about 3-5 minutes. Then add one egg and beat until well incorporated. Add one egg white and beat until incorporated.
5. Mix in the vanilla and the slowly add in the cocoa flour mixture.
6. In tsp increments, add the boiling water until a smooth batter forms. You may not use all of the water.
7. Spoon the batter into a greased muffin tin and bake for 10-14 minutes, or until a toothpick comes out clean.
8. Allow to cool completely on a wire rack.
9. For the frosting, beat the ingredients in a mixer on medium until they are in a smooth frosting texture.