Chocolate Chip Cupcakes with Vanilla Buttercream

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Remember how I used to actually do this thing called baking? Then I would tell you all about the delicious creations and show you pretty pictures. I didn’t always leave this internet page of mine alone and occasionally stop by to only review what and where I ate. Those were the days. 
But wait! Those days are back. See…
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Cupcakes! Pretty little cupcakes! Just for you.
I know I sound like a broken record, but this wedding thing is getting so close. In less than three weeks I will be in Columbus just days away from walking down the aisle.

Besides just counting days and weeks, I am quantifying everything I do in terms of how many times I will do it before the wedding. For example, when leaving Trader Joe’s on Sunday, I told Greg, “We will only go grocery shopping three more times until we’re married!” (Side note – in our efforts to be more money-conscious, we’ve successfully cut back our frequent grocery shopping trips to just one streamlined trip per week. It’s been fabulous).

My energy has been pouring into planning and organizing, in addition to the usual working, puppy-raising, and running (which, by the way, has gradually increased to the point where I’m running about two times as much as I ever have before. I think that explains a lot of my extra tiredness too). 

Baking and cooking anything new or exciting has been put on the back burner, no pun intended. But all hope is not lost. These sweet cupcakes proved to me there is light at the end of the no-homemade-baked-goods-in-the-midst-of-an-upcoming-wedding tunnel. 
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When life is busy and you feel like you don’t have time or energy to bake, but just absolutely need a homemade sweet treat, these are the answer! Don’t even look at those packaged baked goods in the grocery store. Seriously. Stop it! They’re not worth it. 
These are worth it. 
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They take approximately 5-10 minutes to throw together (depending on your level of sugar deprivation), and can be made in one bowl. A dozen cupcakes and only one dirty bowl later and you’ll be onto your next busy life task in no time, wondering why you even gave those pre-packaged grocery store baked goods a second look. 
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Chocolate Chip Cupcakes
With Vanilla Buttercream
(Adapted from The Cupcake)

Makes 12 cupcakes

For the Chocolate Chip Cupcakes-
Ingredients:
1/2 cup all purpose flour
1/4 cup cake flour
7 tablespoons butter, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
2 eggs, lightly beaten
1/2 cup semisweet chocolate chips
1 batch of vanilla buttercream (recipe below)
Sprinkles as desired

Directions:
1. Preheat oven to 375 degrees. Line standard size cupcake tin with paper liners and set aside.
2. In a large bowl, add flours, butter, sugars and eggs. Use a hand mixer to beat on medium speed until smooth, about 2 minutes. Fold in the chocolate chips.
3. Pour batter into cupcake wells until about 2/3 full. Bake 20-22 minutes, or until toothpick inserted in middle of a cupcake comes out clean. Let cool completely before frosting.

For the Vanilla Buttercream-
Ingredients:
1/2 cup butter, softened (1 stick)
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 1/2 teaspoon vanilla extract
1-2 tablespoons milk

Directions:
In a medium bowl, cream butter and powdered sugar until smooth. Add salt and vanilla extract. Slowly add milk while beating on low speed until frosting reaches desired consistency.

{Vegan} Whole Wheat Banana Cupcakes with Avocado Frosting

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Sometimes I bake things that I know are going to be good before I even start. If I’m following a tried and true recipe, or sticking with traditional flavors and ingredients, I don’t usually worry about the outcome. 
This was not one of those times. 
Yesterday I showed you my breakfast from the weekend – a bagel, spread with mashed avocado, and topped with sliced bananas. I was one bite into the bagel when I knew what I would bake later on that day. 
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In my head, it had potential. When I said it out loud, it just sounded weird. But I could not get the idea out of my head. I wanted to…needed to…combine the banana and avocado flavors into my most beloved dessert. I worked up the courage and decided to go for it. 
The only question was: banana cupcakes with avocado frosting? Or avocado cupcakes with banana frosting. Judging by the title of this post and the pictures, I think you know what the answer turned out to be. 
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Once I had the flavors figured out, I wanted to take these cupcakes one step further. I wanted to healthify them. 
Besides the fact they’re filled with all-natural fruits, I brought in whole wheat flour and cut back on the sugar. I even made them vegan by leaving out butter and eggs, instead only using vegetable oil. 
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The end result was better than I even imagined. I mean really, what’s better than a (somewhat) healthy cupcake? 
You want to make these soon. And because of the green frosting, I think you need to at least make them this week/weekend for St. Patrick’s Day, no?
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Yes.

{Vegan} Whole Wheat Banana Cupcakes with Avocado Frosting 

Makes 12 cupcakes

Ingredients:
For the cupcakes-
1 cup whole wheat flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup + 1 tablespoon vegetable oil
3/4 cup almond milk
1 1/2 teaspoon vanilla extract
2 1/2 very ripe medium bananas, mashed

For the frosting-
3/4 medium avocado
2 1/4 cup powdered sugar
1/2 teaspoon lemon juice
1 tablespoon almond milk

Sprinkles, if desired

Directions:
For the cupcakes-
1. Preheat oven to 350 degrees. Fill cupcake tin with liners and place aside.
2. In a medium/large bowl, combine flours, baking powder, baking soda, salt and sugar. Whisk well and set aside. In the bowl of a stand-alone mixer, add vegetable oil, milk and vanilla. Beat on medium speed until well combined, about 2-3 minutes. Add mashed banana and continue to beat another 2-3 minutes. Turn speed to low and slowly add dry ingredients to the wet ingredients. Beat until just combined, be careful not to overmix. Use a spatula to scrape down the sides of the bowl and give the batter a couple stirs.
3. Fill cupcake wells with batter, about 3/4 full. Bake 15-18 minutes. Remove from heat and let cool completely before frosting.

For the frosting-
1. Add the meat of the avocado to the bowl of a stand-alone mixer. Beat on medium speed until creamy, about 2 minutes.
2. Add remaining ingredients to the bowl. Beat on medium speed until smooth, about 3-4 minutes.