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).
Chocolate Chip Cupcakes
With Vanilla Buttercream
(Adapted from The Cupcake)
Makes 12 cupcakes
For the Chocolate Chip Cupcakes-
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
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-
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
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.