Looking for a hair gel made from natural ingredients that will be safe for your baby? Look no further! It’s right under your nose. Literally. SNOT. Yep! The body naturally produces tons of it, especially when sick (probably so you can style your hair to look fabulous while the rest of you feels and looks lousy!). It’s great because babies can even apply it by themselves. They just rub their nose with their little hands to dispense the mucus (or catch what has dripped out) and then rub it in their hair. This can even be done while sleeping, giving the snot a chance to dry. When baby wakes up in the morning… Voila! Hair that is styled and plastered to the head.
Carly was unfortunately styling the snot hair gel yesterday morning when she woke up. Don’t worry, I immediately washed it out (she wasn’t too happy about it). She still looked cute as always even with all the snot in her hairline though. I wish I had taken a picture of it but here are some of her cleaned up:
Now, let’s talk about these gorgeous cupcakes that have the most amazing blackberry frosting. Why is this frosting so awesome? It has butter, cream cheese, vanilla, AND pureed blackberries (naturally dyed purple!). It is also one of the smoothest frosting probably because you have to beat it so much. I can’t wait to make a raspberry version!
… And I was so excited to take pictures of these beauties with my new camera. Yay!
For the Cupcakes:
- 1 3/4 cup all-purpose flour
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter, softened
- 1 cup sugar
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla
- 1 cup sour cream or plain yogurt, room temperature
- 2 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
For the Frosting:
- 1/2 cup 1 stick salted butter, softened
- 1 1/2 cup powdered sugar
- 1/8 teaspoon salt
- 8 ounces 1 stick cream cheese, softened
- 1 6 ounce container blackberries, washed, divided
- 1/4 teaspoon vanilla
For the Cupcakes:
- Preheat oven to 350 degrees F and line muffin tins with 18 paper cupcake liners.
- In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.
- In a standing mixer, beat butter and sugar until light and fluffy. Add egg yolks and vanilla.
- Alternate adding the sour cream and the dry ingredients in three parts.
- In a separate bowl, beat the egg whites and cream of tartar with an electric hand mixer until stiff. Fold the egg whites into the batter a little at a time until evenly mixed.
- Spoon about 2 tablespoons batter into each muffin cup. (Tip: use a cookie scoop)
- Bake for 15-18 minutes until toothpick comes out clean.
For the Frosting:
- Place 1/2 cup (about 16 berries) in a small bowl and puree with an electric hand blender* (or in a food processor or regular blender). Using a mesh strainer held over a bowl, push the puree through with a spatula (you should be left with about a tablespoon of dry seeds which you can then discard).
- Cream the butter, sugar, and salt together in an electric stand mixer (use whisk attachment) or in a mixing bowl with an electric hand mixer starting on low speed. It takes about 2 minutes for the mixture to start to come together. At this point, continue to cream the mixture for 2-3 minutes at medium-high speed until it is light and fluffy.
- Mix the cream cheese in 2 ounces at a time and then cream for 2 more minutes (be sure to scrape down the sides of the bowl).
- Add the blackberry puree and vanilla and mix until combined.
- Place frosting tip (2D or M1) in a piping bag and fill the bag with the frosting. Pipe onto cupcake by starting in the middle and working out and then back in and up. Top each frosted cupcake with a blackberry.
*I use this Cuisinart 2-Speed Immersion Hand Blender
Recipe Source: cupcake slightly adapted from the Joy of Cooking ( used all-purpose flour instead of cake flour, used salted butter instead of unsalted); frosting slightly adapted from Natasha s Kitchen (used salted butter, added vanilla, used less frosting on each cupcake)