Lately, I have been obsessing with the song “In Hiding” by Pearl Jam.
Regardless of the fact that the song is SO SO GOOD, I suspect that I’m in need to go “in hiding”. To just shut the door, pull the curtains down and ignore all my rounds. What a dream. No, what a fantasy.
You would think that vacationing in my own bed room with no way in or out, would be an easy thing right?
Being a stay home mom basically, means that I get to keep the right to drink a lot of coffee. Sleep, eat, exercise or go to the bathroom is up for negotiation.
Which is why I found myself around the house “singing” in a pitchy high voice the chorus: “I’m In hiding yeah….” ( 😖 I am no Eddie Vedder). Hoping that the universe will gently whisper in my kids’ ears that they can sleep in. Then maybe for just a while, I will be able to reunite with my Netflix profile.
Again, I wish
Now, I know that the universe is on my side, so I can only imagine that it has yet to receive the memo. You know, the memo explaining the requirements for today’s form of communication. We all got it: Short sentences (3-5 words) and ALWAYS with EMOJIS.
Using Emojis has made my life so easy. I found myself in need to use it all the time.
Wouldn’t be great if we could just “pop up” an emoji sign when ever needed?
You know that person in your office/school/gym that everybody goes “In hiding” when he/she are around? (You already know the name don’t you 😉). What if you could wave a “sick” 😷 emoji at them when ever they stock you? (Stocking it’s how they roll). Chances are they are also hypochondriacs.
Maybe a “smirking face” 😏 you sneak to your mother to let her know that you hid vegetables in the kid’s mac n’ cheese. Maybe she won’t loudly ask them: ”how do you like the broccoli mommy hid in your dinner?”. They don’t.
Wouldn’t you watch CNN/FOX more often if the leaders of the world would communicate with Emojis…?.
So in the meantime
I chose to believe that the universe is too busy planning the next Pearl Jam tour.🤘
Baking cupcakes to go with it was a must. The cupcakes are SO delicious! To match the theme, I added Bubble Gum flavoring to the batter. To the buttercream, I added Cherry flavoring because Cherry Gum is my favorite.😉
Ohh, and my favorite Emoji is,😂 what’s yours?
Bubble Gum Mini Cup Cake
The best thing about this recipe is that you can just replace the Bubble Gum Flavouring with what ever flavoring you wish!
For The Mini Cup Cakes
- 1/2 Stick Of Butter Room Temperature ( 60 g/ 2 oz)
- 1/2 Cup Sugar
- 1/4 Cup Vegetable Oil ( 60 g/ 2 oz)
- 1 Egg Large, Room Temperature
- 2 Egg Yolks Large, Room Temperature
- 1/4 Cup Buttermilk (preferably full fat)
- 1/2 Tsp Bubble Gum Flavoring
- 1/2 Cup Cake Flour ( 60 g/2 oz)
- 1/2 Cup All Purpose Flour ( 60 g/ 2 oz)
- 1 tsp Baking Powder
For the Old Fashion Butter Cream
- 1 Cup Milk
- 1/3 Cup All Purpose Flour (40 g/1.5 oz)
- 2 Sticks Butter soft at room Temperature (225 g/8 oz)
- 1 Cup Sugar (200 g /7.5 oz)
- pinch Salt
- 1/4 tsp Cherry flavoring Optional
Pre Heat oven to 340F. Line a mini cupcakes pan with cup cakes tins.
In a bowl, sift the two types of flour and baking powder.
Add the flavoring to the butter milk.
In a bowl of a standing mixer, medium speed creams the butter and sugar until light and airy. About 4-5 minutes.
Change the setting to low speed and slowly drizzle the oil. Once all the oil is added change the setting back to medium just to combine.
Change the setting back to low speed and add the egg and egg yolks one and a time, waiting for each to fully incorporated before adding the next.
With the speed back on medium add the flour in 3 parts alternating with the buttercream mix, beginning and ending with the flour mix.
Turn the mixer off and using a spatula mix the batter to make sure all the ingredients are combined.
Fill the cup cakes tins about 3/4 full and bake for about 10 minutes.
Remove from oven and let cool.
For the Old Fashion Butter Cream
Mix 4 TBS of milk into the flour. Keep adding TBP of milk until the flour and milk are smooth.
Pour the milk mixture into a pan and place it on the stove. Medium heat.
Keep stirring until the Mixture starts to bubble. Once it starts to bubble remove from heat and keep stirring. It will become thick.
Place a plastic wrap on the top of the mixture and let cool to room temperature.
n a bowl of a standing mixer, with the paddle attachment. Beat the butter with the sugar until light and fluffy. About 4-5 minutes.
Add the milk mixture and then the salt and flavoring and keep mixing for about 5 more minutes, until the butter cream is soft and smooth.
Once the cupcake had completely cooled piped or frost with the buttercream.
The Buttercream is one of my go to buttercream.I like the unique flavor it gets from the milk.
This Buttercream can not be refrigerated and remixed. If you do do it will get curdle.
Since this Buttercream used a regular sugar without any kind of melting, it is best not to plan to pipe with small tips. The sugar might block the tip.
After you frost, you can store it in the refrigerator or even freeze.
Click the pictures for more information!
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