Visiting Colorado has been a breath of fresh air. My face lights up each time I see one of my old friends, my family, a person that I worked with.
Today, I visited a few of my favorite stores. Colorado Springs has been blessed with some beautiful and creative women who are changing the face of this small (often too conservative) Colorado town.
Before moving to Austin, I worked at a boutique called Lucy and Louise. I found pleasure in welcoming our customers, in offering them a cup of cider and a homemade treat. We would talk and laugh as they perused our carefully selected clothes and jewelery. I helped mothers and daughters, sisters and cousins, friends and strangers.
The experience was so different from what you normally out at a department store or the mall. It was simple, it was calm, and it was meant to make you feel loved and celebrated.
When I think back to my time at the store, I think of strong and creative women. I think of quiet mornings. I think of folding a thick sweater and running my fingers across the smooth surface of a pearl.
These naturally pink cupcakes are sweet and simple. They are one of my favorite desserts to serve to women, young and old. Of course, Ryan finds them irresistible too, and so will any man, woman or child. But I love seeing girls holding pink cupcakes. Gender stereotypes are hard to break.
Today, I visited a few of my favorite stores. Colorado Springs has been blessed with some beautiful and creative women who are changing the face of this small (often too conservative) Colorado town.
Before moving to Austin, I worked at a boutique called Lucy and Louise. I found pleasure in welcoming our customers, in offering them a cup of cider and a homemade treat. We would talk and laugh as they perused our carefully selected clothes and jewelery. I helped mothers and daughters, sisters and cousins, friends and strangers.
The experience was so different from what you normally out at a department store or the mall. It was simple, it was calm, and it was meant to make you feel loved and celebrated.
When I think back to my time at the store, I think of strong and creative women. I think of quiet mornings. I think of folding a thick sweater and running my fingers across the smooth surface of a pearl.
These naturally pink cupcakes are sweet and simple. They are one of my favorite desserts to serve to women, young and old. Of course, Ryan finds them irresistible too, and so will any man, woman or child. But I love seeing girls holding pink cupcakes. Gender stereotypes are hard to break.
My sweet and pink cupcakes are featured in my dear friend Lisa's new EBook, Seasonal Simplicity. I was so honored to be a part of this beautiful book, and I encourage you to consider purchasing it.
Here are Lisa's thoughts on her book:
For the last twelve years, I have been learning ways to make my life simpler, in the hopes of finding more meaning and more time in this busy, hectic world.
I wrote Seasonal Simplicity to benefit people looking to add more simplicity into their lives, season by season. The book is filled with advice, writing space, worksheets, and projects for you to plan and enjoy your path towards more simplicity.
Now I don't know about you, but for me, simplicity is something that I crave more and more as I grow older. The world seems to grow increasingly complex, and I long to find ways to reconnect with my inner self. I want to stare out into the world with wonder, appreciation, and gratitude.
If you are interested in purchasing the Ebook, click on the link below. I know you will find a wealth of wisdom.
Here are Lisa's thoughts on her book:
For the last twelve years, I have been learning ways to make my life simpler, in the hopes of finding more meaning and more time in this busy, hectic world.
I wrote Seasonal Simplicity to benefit people looking to add more simplicity into their lives, season by season. The book is filled with advice, writing space, worksheets, and projects for you to plan and enjoy your path towards more simplicity.
Now I don't know about you, but for me, simplicity is something that I crave more and more as I grow older. The world seems to grow increasingly complex, and I long to find ways to reconnect with my inner self. I want to stare out into the world with wonder, appreciation, and gratitude.
If you are interested in purchasing the Ebook, click on the link below. I know you will find a wealth of wisdom.
These cupcakes are composed of simple vanilla batter swirled with freshly pureed berries. A honey and berry Buttercream is then spread across the top of each cupcake. I hope that you can enjoy these cupcakes with the ones that you love. These cupcakes are sweet enough to be enjoyed by children and sophisticated enough to be served to adults. The recipe is simple, the ingredients few, and the result is delicious.
Strawberry Cupcakes with Honey Buttercream
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp coarse salt
2/3 cups fresh or frozen strawberries (thawed if frozen)
¼ cup milk
1 tsp almond extract
½ cup butter (room temperature)
1 cup sugar
1 egg
2 egg whites
½ cup butter (room temperature)
2 TBSP honey
1 ½ cups powdered sugar
1-2 ripe strawberries (finely diced)
1. Preheat your oven to 350 degrees F. Grease or line a 12-cup muffin tin. Using a fork or a potato masher, puree your strawberries. You should have around 1/3 cup of strawberry puree. Alternatively, you can process your berries in a blender or food processor.
2. In a medium bowl, whisk together your flour, baking powder and salt. Set aside. In a small bowl, combine your strawberry puree, your milk and your almond extract. Stir until combined.
3. In the bowl of your stand mixer, cream your butter on medium speed until light and fluffy. Add sugar and cream until well combined. Add egg whites and egg; stir until just blended.
4. With the mixer on low, add half of your flour mixture and mix until just combined. Then add your milk and strawberry mixture, and mix until blended. Add the remainder of your flour mixture, scraping down the sides if necessary, and stir until combined.
5. Divide your batter equally among prepared muffin tins. Bake in your preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for around 5 minutes before removing to a wire rack.
For Frosting:
1. In the bowl of your stand mixer, cream butter and honey until light and fluffy. Add in your chopped strawberries and ¾ cup powdered sugar. Mix until combined. Add in the remaining ¾ cup of powder sugar and cream until light and fluffy.
2. Spread over cooled cupcakes.
Always,
Monet
Anecdotes and Apple Cores
Strawberry Cupcakes with Honey Buttercream
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp coarse salt
2/3 cups fresh or frozen strawberries (thawed if frozen)
¼ cup milk
1 tsp almond extract
½ cup butter (room temperature)
1 cup sugar
1 egg
2 egg whites
½ cup butter (room temperature)
2 TBSP honey
1 ½ cups powdered sugar
1-2 ripe strawberries (finely diced)
1. Preheat your oven to 350 degrees F. Grease or line a 12-cup muffin tin. Using a fork or a potato masher, puree your strawberries. You should have around 1/3 cup of strawberry puree. Alternatively, you can process your berries in a blender or food processor.
2. In a medium bowl, whisk together your flour, baking powder and salt. Set aside. In a small bowl, combine your strawberry puree, your milk and your almond extract. Stir until combined.
3. In the bowl of your stand mixer, cream your butter on medium speed until light and fluffy. Add sugar and cream until well combined. Add egg whites and egg; stir until just blended.
4. With the mixer on low, add half of your flour mixture and mix until just combined. Then add your milk and strawberry mixture, and mix until blended. Add the remainder of your flour mixture, scraping down the sides if necessary, and stir until combined.
5. Divide your batter equally among prepared muffin tins. Bake in your preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for around 5 minutes before removing to a wire rack.
For Frosting:
1. In the bowl of your stand mixer, cream butter and honey until light and fluffy. Add in your chopped strawberries and ¾ cup powdered sugar. Mix until combined. Add in the remaining ¾ cup of powder sugar and cream until light and fluffy.
2. Spread over cooled cupcakes.
Always,
Monet
Anecdotes and Apple Cores
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