You guys may remember how rough of a year 2013 was. Every time something would happen, I’d think…well, it really can’t get worse. Well, I feel like God really tested us last year, because oh man…it just kept getting worse. It was just a rotten year all around. :-\
2014 is proving to be so much better. I got some good news…like REALLY GOOD NEWS. You may have noticed lately that I’ve been a bit quiet on here and on social media….
I got a new job!
I don’t want to give specifics, but let’s just say I’m in the same field and I’m pretty darn happy here. While the job is still very new to me, I feel like I can honestly look forward to work every day. I have to admit, I had some new job jitters. What if I wasn’t smart enough for it? What if I didn’t make friends?
I had my doubts, because I held my previous job for almost 5 years. It’s what I knew, and this new job is a pretty big change for me. However, so far I’m loving it. LOVING it. Everyone I’ve met at my new job is very friendly, and it’s just a different, yet refreshing dynamic. It reminds me a lot of my first job out of college, which I loved (I had to resign from my first job, since I moved to a new city).
I’ve been in such a cheerful mood because of this change (amongst other things), and you guys probably know that “Happy” song by Pharrell? Well, yeah…that’s my theme song right now. In fact, I caught myself humming this in Target the other day…haha!
Also, another reason to be happy is that my birthday is coming up. I’m pretty sure I’ll be eating cake all weekend, so it’s fitting to share this recipe for cupcakes. I made these for the Opal Apple dessert party, and they were SO good! I love mini cupcakes, because I can enjoy one and feel like I had dessert, or like some others who had these, enjoy 5 or 6 of these without too many judge-y stares.
This made about 40 mini cupcakes for me, so it’s more than enough to go around for a party.
- 1/2 cup or 1 stick of unsalted butter, melted
- 1/3 cup granulated sugar
- 2/3 cup dark brown sugar, lightly packed
- 2 large eggs
- 1/3 cup whole milk
- 2 tsp. vanilla extract
- 1 1/2 cup all-purpose flour
- 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 Opal Apples, peeled and finely chopped
- 1 batch spiced cream cheese frosting
- Optional: 1 batch caramel sauce (for drizzle)
- Preheat the oven to 350 degrees F. Prepare a mini cupcake pan by lining each cup with a mini cupcake liner and set the pan aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large-sized bowl and set aside. Whisk the melted butter and sugars together in a medium-sized bowl, until well-combined. Whisk in the eggs, one at a time (beating for 30 seconds with each addition), until smooth. Add the whole milk and vanilla extract to the batter, whisking until everything is combined.
- Slowly add the wet ingredients to the dry ingredients, stirring the batter gently until just combined. Fold in the finely chopped apples.
- Fill the mini cupcake liners 3/4 of the way full with cupcake batter (using either a small scoop or a piping bag, to make it easier). Bake the cupcakes for 15-18 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Remove the mini cupcakes from the oven and allow them to completely cool before frosting.
- Once cooled, generously swirl on the frosting, and if you’d like, drizzle the cupcakes with a simple caramel sauce. If you’re not serving these immediately, refrigerate them until you’re ready to serve. Enjoy!
Disclosure: I’m a 2014 brand ambassador for Opal Apple. I was compensated in the form of free products, a party kit with all printed materials necessary for the party, and a gift card. All opinions are 100% my own.