Blogiversary + Cupcakes for Two

It's official. As of today, I have been food blogging for one year. It definitely was not easy getting started. There were a lot of discouraging moments along the way and I, for one, am glad I didn't give up. Having this blog and being able to express myself in a creative way has made this year one of the best of my life.

When I thought about what I could make to celebrate this momentous occasion, my initial ideas were treats I could share with anyone and everyone. Then I realized that there was really only one person who I wanted to share this day with: David. He knows this blog is important to me and he's been the most supportive husband throughout this past year. There were times where he would have been totally justified in loathing how much time I've had to put into this, but instead he invested everything in helping me chase my dreams. 

So what I needed was a recipe that made treats just for two, and I found it: One Bowl Cupcakes for two. Seriously, these cupcakes are a revelation. They are the perfect cupcake consistency--- not too dense but not too fluffy. They are moist and they taste incredible. I even thought about multiplying the recipe by six just to make twelve cupcakes to eat all on my own.

Because my baby has RSV right now, and I am totally sleep deprived I am just going to send you over to How Sweet It Is for this cupcake recipe. I promise that you most likely have every ingredient you need on hand. So go make them. Right. NOW. The original recipe calls for one teaspoon of vanilla, but we used half a teaspoon of vanilla and half a teaspoon of almond extract--- that is the only thing we changed.

If you have leftover frosting you can use that to top these off. I never have extra frosting... so here's a little recipe just for you.

To get the One Bowl Cupcakes for Two Recipe click here.

Frosting for Two Cupcakes

1/2 cup powdered sugar
1 tablespoon butter, softened
1/2 tablespoon milk
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract

Mix all ingredients together until smooth. Start with 1/2 a tablespoon of milk and add more in until frosting reaches desired consistency. Spread over cooled cupcakes.

One Year Ago: Three Packet Pot Roast & Homemade Egg Noodles for Soups

Shared here: Pin Me Fridays @ Diana Rambles (it's a great link party--- check it out!), On the Menu Mondays @ StoneGable