Sorry for the weeks-long break between part 1 and part 2 of Christmas cupcakes. No doubt you’ve been anxiously awaiting what now sounds like old news. Anxious just happens to be how I’ve been feeling too much since the break-in. And it really annoys me that not only did the thieves take things dear to me but they’ve also taken away my peace of mind—along with too much of my ability to get things done, like blogging.
My New Year’s strategy was to combat this. “Just show up,” I told myself. So where have I been? Apparently a little lost. No GPS. No Google Map directions. Dead cell-phone battery. Not even a paper map. (Remember those—you can still get them free from AAA.) I know friends and family are nearby, and I have to start somewhere. So here I am. We’ll have to see how well my own sense of direction serves me.
Back to Christmas dinner: Remember that we have pumpkin–chocolate chip cupcakes (really muffins, but let’s not quibble about details). We’ll pick up with making cream cheese frosting and Carter’s reminding me “I can do it myself, Mommy” (no doubt thinking “Thank you very much”). Jeff is much better than I am about encouraging Carter to do things for himself. It’s something I need to think of and do more often, so I handed over the electric handheld mixer. And Carter mixed the frosting.
Now comes Carter’s favorite part: red sprinkles. He did real-time decorating, taking the bowl of frosting and assorted red and green sprinkling options to the table, and custom topping a cupcake for each of us: Grandpa, Aunt Janet, Daddy, and Mommy.
I hope your holidays were as sweet and thoughtful as was my cupcake, and I will be showing up here again. No need to wait anxiously.
Cream Cheese Frosting
8 ounces cream cheese (1 package), room temperature
1/2 cup butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, and beat to blend.