I may have 3-4 second “mothers” in my life, but you will always be my number one. Sometimes you drive me absolutely crazy. Sometimes your logic defies all logic. Your constant campaigning against crosses and memorials on the side of the road (claiming they are trash and therefore driving hazards) makes me exasperated. The way it takes you two hours to get ready for a road trip. There is never a reason to doll yourself up for a gas station bathroom. How you rug-doctor your carpets every time family comes to visit. None of these things make sense. But I love you nonetheless.
Growing up I was confused by you. How could you never (and I mean never) see things my way? I now realize it’s because the world according to you is very different than the world according to me. Now instead of fighting against your universe, I’ve come to hold a certain affection for it. I love that you are so detail-oriented and can see every possible issue with every split decision I’m about to make. I love that you are not self-conscious and let loose to have fun. I love how you would do anything for you kids, even if it means driving all the way to Fort Collins during rush hour traffic to give my brother food. And I love that while I’ll always lose to everyone else, I can always beat you at cards. Occasionally I think you are a whack job, but that’s ok. I know you think the same thing about me. How could we not be besties? After all, you raised me to be just like you - stubborn.
I love you mom. Hopefully you enjoyed these cupcakes that I made you last mother’s day. Thanks for all your help for the wedding.
Vanilla Cupcakes - Recipe found at Pass the Sushi
3 cups flour
1 tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup butter, softened
1 cup sugar
1 Tbsp vanilla extract
1 1/2 cups buttermilk
- Preheat the oven to 325 degrees. Grease the muffin pan or add the cute little cupcake cups.
- Mix the dry ingredients in a bowl (excluding the flour). So flour, baking powder, salt, and baking soda.
- In a different bowl, mix the butter and sugar together - preferably with a mixer. Gradually add the vanilla. Mix until batter is "light and airy."
- Gradually add the dry ingredients and the buttermilk to the butter-sugar-vanilla mixture. Mix until smooth.
- You're now ready to pour. Pour batter into muffin pan until each "cupcake" is 2/3rds full.
- Bake for about 20-25 minutes. Test with a toothpick. Allow to cool.
Raspberry Cream Cheese Frosting
8 oz cream cheese
6-8 cups confectioner's sugar (powdered sugar)
4 Tbsps raspberry jam
- Mix all of the ingredients in a bowl. Mix until smooth. Add more powdered sugar or buttermilk until you get the right consistency.
- Color with food coloring if you want and the decorate your cooled cupcakes with your own personal style. Enjoy!
Note: If you want to top with raspberries be careful. Some of the juices may leak onto the frosting, which doesn't do anything except stain your beautiful design. Also - if topping with fresh raspberries, make sure the cupcakes will all be consumed within a matter of days.