Well it’s been quite eventful here the last few days and I apologize for not posting in the last week. It’s kinda hard, no… impossible really, to blog when you can’t even sit at your computer. Let me just say that I have never experienced such pain ever before in my life!!
The problem hasn’t really been diagnosed yet and tomorrow morning I’m heading to the doctors after spending two separate evenings in the ER in tears praying for some relief. The back of my left leg was so painful that I couldn’t sit or lie down without wanting to scream. After two days with little to no sleep, I’d had enough.
Luckily after an ultrasound concluded that it was not a blood clot, I found sweet relief in the form of pain killers and a muscle relaxer. Thank goodness!! But on the flip side, I can barely keep my eyes open but I prefer being sleepy to pain any day.
If you’re wondering how in the world I managed to make cupcakes, don’t worry I’ve had a few recipes and pictures in back stock. This one and the next one are recipes I made before this all went down. I can’t wait to get back in the kitchen though, I’m so very played out on fast food and takeout meals that my husband picks up after work.
Now about the recipe…this buttercream icing is delicious! It’s light, fluffy and only a little sugary. I’m not a fan of icing that makes my teeth hurt from sweetness. I used this creamy vanilla icing on red velvet cupcakes that I made with a simple box mix. Yummy!
Ingredients:
- 2 & ½ sticks unsalted butter, softened
- 2 & ½ cup powdered sugar, sifted
- 1/8 teaspoon salt
- 2 teaspoon vanilla extract
- 2 tablespoon heavy cream
Directions:
- In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
- Add powdered sugar and salt; beat at medium until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
- Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Recipe from The Mess Pot
Leave a Reply