Birthday Food Coma

Today’s my 39th birthday and I’m not sure how I got to be this age!  I had a fantastic birthday and there’s still a few hours left!  The artist dropped me off at the light rail station for work and met me later for lunch.  He came to my office with some new art for my walls.  We went to lunch at P.F. Chang’s where I had my standby of Ginger Chicken with Broccoli (yum!).  For dinner, grilled ribeye steaks with corn on the cob.  But the best part, was my appetizer!  The artist made cupcakes for dessert (recipe below), and of course I couldn’t wait for dessert to have some.  He surprised me with frosting from Cakes by Karen (the best frosting, EVER!).  The cupcake was wonderful - great texture, taste and shape.  I am so truly blessed to have a soulmate who’s my best friend, and really takes care of me. 

   

I wish each of my readers a birthday as wonderful as I’ve had today.

Yellow Butter Cake Cupcakes Recipe

1 1/2 cups sugar
1/2 cup unsalted butter at room temp
4 large eggs at room temp
2 cups gluten free flour (Used Featherlight Flour Mix)
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon xantham gum
3/4 cup milk (fat-free can be used)
2 teaspoons vanilla extract

1)  Preheat oven to 375 degrees.  Position rack in center of oven for even baking. 
2)  Beat butter and sugar in large bowl with electric mixer until light and fluffy.  Add eggs, one at a time, blending each one in before you add the next.  Scrape bowl and beaters.  Add flour, salt, baking powder, xantham gum, milk and vanilla.  Beat at medium speed for one minute.
3)  Pour batter into cupcake pan with liners.  Fill about 2/3 to 3/4 full.
4)  Place in center of oven and bake for 16 minutes.
4)  Cool, frost, eat and enjoy!