Fresh Gluten Free Lemon Cupcakes with Lemon Cream Cheese Icing

Stop right there.  These are NOT paleo.  But they are gluten free and if you are following the 80/20 rule then who cares?  Also, these are great to bring to parties, the office, ect.  One more confession:  They are not made from scratch.  Yes I used a box mix but then jazzed it up with some fresh ingredients.  Easy for you, easy for me, tastes like homemade from scratch.  Everyone wins.  These would be a great addition to an Easter brunch or any springtime occasion.

Ingredients:
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 stick butter, softened
3 large eggs
2tsp vanilla extract
1/3c fresh lemon juice
The rind of 1 whole lemon, finely grated (lemon zest)
1/3c coconut milk (From the refrigerated section not the can.  Alternatively use almond milk, rice milk, or whole milk)
5-6 drops DoTERRA Lemon Essential Oil (buy here)

Icing Ingredients:
1 stock butter, stoftened
8oz full fat cream cheese, softened
2tsp vanilla extract
4-5 drops DoTERRA Lemon Essential Oil (buy here)
4 cups powdered sugar

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all cupcake ingredients on low for 30 seconds then on medium or high for 2 minutes.  You want the batter to be light and fluffy.
2. Scoop into a lined cupcake pan and bake for about 18 minutes or until a toothpick or knife inserted into the center of a cupcake comes out clean.  Remove from oven and remove from pan immediately to let cool.
3. Meanwhile, mix up your icing.  Beat the butter and cream cheese until combined.  Add vanilla, beat again.  Add powdered sugar one cup at a time until fully mixed in.  Add lemon essential oil and taste test to make sure it's as lemony as you like it.  Beat until light and fluffy.
4. When the cupcakes have cooled, ice them and enjoy.  OMG SO GOOD!

What's up with the essential oils?
Learn more at my sister blog Aroma Nurse or purchase any essential oil at my DoTERRA Wellness Store

Halloween Paleo Lemon Cupcakes w Lemon Cream Cheese Frosting

These adorable little spiders are gluten and grain free lemon cupcakes with lemon cream cheese frosting.  Yes, please!  I decorated them as spiders for Anthony's birthday (spider cupcake decorations courtesy of Walmart).  They are absolutely delicious and remind me of a lemon pound cake.  This new concoction is going to be a staple dessert in my home and I hope you enjoy it as much as we did.  Perfect for birthdays, holidays, or any days.  Trick or Treat!

This little critter is irresistible!

Ingredients:

Halloween Cupcake Display

1/2c coconut flour
1/4c nonhydrogenated shortening (try Spectrum brand)
1/4c butter
6 large eggs, room temp
3tbs lemon juice
zest of 1 lemon
2tsp vanilla extract
pinch salt
1/4tsp baking soda
1/2c honey

For Frosting:
8oz cream cheese, room temp
1/2c butter, room temp
2tsp vanilla extract
1tbs lemon juice
2tsp lemon zest
3c powdered sugar

Directions:
1. Preheat oven to 350F.  Melt shortening and butter in a large glass bowl in the microwave.  Add coconut flour a little at a time and stir.  Then stir in lemon juice, lemon, vanilla, salt and baking soda.  Mix with a mixer until well blended. 
2. Mix in honey and eggs with a mixer until thick and smooth (this may take a few minutes for the coconut flour to expand).
3. Using an ice cream scooper, scoop thick batter into a cupcake lined cupcake pan so each liner is about 3/4 full.  Bake in the oven for about 20 minutes or until a toothpick inserted into the center comes  out clean and they look golden on top.
4. Let cook while you mix up your icing:  In a large bowl, beat cream cheese and butter until smooth.  Add vanilla, lemon juice, and lemon zest.  Beat again until smooth.  Add powdered sugar a little at a time until fully mixed in.  If you want to die your frosting, do it now.  Beat until thick, creamy, and slightly fluffy (this may take a few minutes). 
5. When cooled, frost your cupcakes and enjoy!

Chocolate Banana Cupcakes w Ganache Frosting

This is a rich moist cupcake that reminds me of chocolate banana pudding.  Using overly ripened bananas is a great way to sweeten up desserts without any added sugar.  I topped it with a chocolate ganache frosting to make this treat extra decadent.  Enjoy!

Chocolate & Banana:  Pure genius

Ingredients:
1/4c cocoa powder
1/2c coconut flour
1tsp baking powder
1/2tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c  coconut oil, melted
1/2c bittersweet or dark chocolate chips, melted
1/2c coconut milk, full fat
1tbs vanilla extract
2tbs pure maple syrup
2 large overly ripened bananas

Frosting Ingredients:
1/2c semi-sweet chocolate chips
2tbs full fat coconut milk

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners.  In a bowl, mash bananas with maple syrup with a fork or potato masher.  Add vanilla, coconut milk, egg and yolks and whisk well.
2. Melt coconut oil and chocolate chips in a bowl together.  Whisk to combine.  Slowly pour it into the banana mixture whisking the whole time.  Add your cocoa powder, coconut flour, salt, baking powder, and baking soda.  Give it all a good whisk to combine and allow the coconut flour to expand (another minute).
3. Using an ice cream scooper, scoop batter evenly into the cupcake liners.  Bake in the center of a preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out pretty much clean.  Cool completely before frosting.
4. To make the ganache:  In a glass bowl, melt the coconut milk and chocolate chips in one minute intervals until melted (stir after each minute).
5. Using a spoon, spread across each cupcake evenly.  Store in the fridge to set the frosting.  Enjoy!

Paleo-ish Carrot Cupcakes

I went on a baking craze yesterday and I made three desserts.  This one was everyone's favorite.  The carrot cake is sweetened with carrots and raisins and it is not very sweet but very aromatic.  I topped it with a rich traditional cream cheese icing.  I know what you're thinking:  You used REAL sugar?!?  Well, only 1/3 of what a traditional recipe calls for...and only in the icing.  So it's not 100% paleo.  Shoot me.

A healthier way to make your family's favorite dessert

Ingredients:
1c almond flour
1/2can full fat first pressed Thai coconut milk (because it's the best)
2 large eggs
1tsp baking powder
1tsp baking soda
zest of 1 orange
3/4c raisins
4 carrots, shredded
1tbs vanilla extract
2tbs pure maple syrup
1tbs cinnamon
1tsp ground ginger
pinch cloves
pinch salt
1/2c walnuts, toasted

Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners. 
2. Combine all cupcake ingredients and whisk until evenly combined.
3. Use an ice cream scoop to scoop out even amounts of batter into the cupcake liners.
4. Bake in the center of a preheated oven for 15-22 minutes (a toothpick inserted into the center will come out clean).  Cool completely before frosting.
5. To make the icing:  Using a hand mixer, blend the butter and cream cheese until combined.  Add your sugar, vanilla and salt.  Mix until fluffy.  Frost cupcakes generously.

Chocolate Ganache Cupcakes

My second Valentine's dessert is a rich chocolate ganache cupcake that is completely grain and refined-sugar free.  It's rich, decadent and sure to cure the worst of chocolate cravings.  Enjoy!

A perfect dessert for Valentine's Day:  try it with a side of sliced strawberries!

Ingredients (Makes 6):

1/4c coconut flour
3 large eggs
1/4c organic palm shortening, melted (non hydrogenated)
1/4c pure maple syrup
2tsp bourbon vanilla extract
1/4tsp baking soda
1/4tsp salt
2tbs cocoa powder
1c semi sweet or dark chocolate chips
2tbs organic palm shortening

Directions:
1. Preheat oven to 350F.
2. In a large bowl, mix flour, eggs, palm oil, maple syrup, vanilla, baking soda, salt and cocoa powder with a hand mixer.
3. Scoop batter evenly into muffin tins (or silicone heart molds)
4. Bake for 20 minutes or until a toothpick inserted into the center comes out clean
5. Let cool and make frosting:  In a glass bowl melt chocolate on 1 minute intervals in the microwave, stirring between each minute until melted.  Add shortening and beat.  Let sit 10 minutes and beat again.  Frost over each cupcake getting the top and sides.  Place in the refrigerator until the chocolate hardens (about 15 minutes).  Serve.

The Cupcake Chronicles Part 6: Healthy Chocolate Coconut Paleo Cupcakes

I love experimenting with grain and refined-sugar free treats for my fellow health enthusiasts.  This delicious cupcake is made with coconut flour, coconut oil, pure maple syrup and unsweetened applesauce.  Who knew a cupcake could be so healthy?  You really can have your cake and eat it too!

A bit of chocolate almond glaze & toasted coconut finish off this perfect little treat

Ingredients:
1/3c coconut flour
3tbs cocoa powder
1/2c chocolate chips (at least 60% cocoa)
1/2c coconut oil
3 large eggs
1/2c unsweetened applesauce
1tbs vanilla extract
1/4 rounded tsp baking soda
1/3c pure maple syrup

Chocolate Almond Glaze Ingredients:
2tbs melted chocolate chips
1/4c creamy almond butter
1tbs cocoa powder
1tbs pure maple syrup or honey
2tbs hot water (heavy cream works too)
1/2c toasted coconut flakes

Directions:
1. Preheat your oven to 350F.  In a large bowl, beat eggs, applesauce, vanilla, baking soda and maple syrup until smooth.  In a microwave safe bowl, combine chocolate chips and coconut oil.  Microwave for 1 minute and stir until completely smooth.  While beating the wet ingredients, slowly add the melted chocolate coconut mixture.  Once combined, add the coconut flour slowly.  Beat for an additional minute.
2. Using an ice cream scooper, place batter into lined cupcake tins (will make about 8 cupcakes).  Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely on a wire rack.
3. To make your frosting, beat melted chocolate and almond butter until smooth.  Add the melted chocolate and maple syrup and beat again until smooth.  Add a bit of hot water or heavy cream until your frosting reaches your desired consistency (will firm up a bit as it cools so you want it a bit soft).
4. To toast your coconut flakes, place them on a single layer on a baking sheet and bake at 350F for 10 minutes, stirring and rotating half way through (and checking closely because they burn easily).
5. When your cupcakes and frosting are both cool, place a bit of glaze on top of each cupcake and spread evenly.  Sprinkle with coconut.  Enjoy!

Nutritional Information:
1 serving = 1 cupcake with 1tbs glaze and a rounded tbs coconut flakes
Calories: 340
Fat: 29g
Protein: 5g
Carbs: 24g
Fiber: 4g

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The Cupcake Chronicles Part 5: Paleo Friendly Pumpkin Cupcakes with Cinnamon Icing

Oh cupcakes, it has been a few months since I have made you!  I knew it was time to get creative and make some grain free and paleo friendly pumpkin cupcakes.  I was inspired by all the fall pumpkin picking when I made this recipe and I promise you won't even be able to tell the difference between these and regular pumpkin cupcakes.  The frosting does have butter and cream cheese, so if you are against dairy an easy fix would be to skip the frosting and call them "pumpkin muffins."  In the words of my husband, "Damn, this shit is good!"

No one will believe these don't have grain or refined sugar in them!

Cupcake Ingredients:
1c canned pumpkin puree (not flavored)
1c almond butter (I used Trader Joe's Almond Butter with Roasted Flaxseeds)
1/2c honey

The perfect grain-free fall cupcake!

2 large omega-3 eggs
1 1/2tsp baking soda
1tsp vanilla extract
1tsp cinnamon

Icing Ingredients:
1/4c butter at room temperature
4oz cream cheese at room temperature
1/8c honey
1tsp cinnamon
2tsp vanilla extract
chopped and toasted nuts (optional, for serving)

Directions:
1. Preheat your oven to 350F.  Mix all the cupcake ingredients together until well blended.
2. Line a cupcake pan with cupcake lingers.  Using an ice cream scoop, fill each cup 3/4 full of mix.  This recipe makes 9 or 10 cupcakes (not quite 12).
3. Bake in the oven for about 15-18 minutes, or until a knife inserted into the center comes out mostly clean.  Cool before frosting.
4. In a large bowl, use a mixer to beat butter and cream cheese until blended.  Add honey, cinnamon and vanilla and continue to mix until light and fluffy (this frosting is a little thin due to using honey instead of powdered sugar but it still sets and tastes fabulous!)
5. Spread a thin layer of icing on each cupcake and top with a tsp of nuts, if desired.  Serve and relish the flavors of fall!

The Cupcake Chronicles Part 4: Gluten Free Dark Chocolate Mocha Cupcakes with Brown Butter Icing

Now that I have mastered gluten free baking, I decided to experiment with a more interesting cupcake (instead of the traditional vanilla that I have been working on the past few months).  I settled on a dark chocolate mocha cupcake with brown butter icing.  I tasted the batter and added ingredients until I got the flavors just right and watched the oven closely to make sure they were not overcooked.  Please keep in mind, gluten free cake batter will be denser than regular cake batter and if you use xanthan gum for it's binding properties you need to beat it for 8-10 minutes.  The result was a dark rich chocolaty cupcake that was perfect in texture: not too dense or too fluffy.  They were so delicious, I sent them off to work with Anthony this morning so that I wouldn't eat them all.  When he came home, I asked him if he liked the cupcakes and he said, "Well I wanted to eat 2 of them but everyone ate them so fast that there wasn't any left!"  Exactly.

Rich velvety chocolate coffee cupcake with a rich butter icing

Chocolate Coffee Cupcake Ingredients:
3/4c rounded sorghum flour
3/4c rounded tapioca starch
1/2c unsweetened cocoa powder (I used Hershey's Special Dark Cocoa)
1c packed light brown sugar
1/2tsp fine sea salt
1tsp baking powder
1tsp baking soda
1tsp xanthan gum

1c room temperature brewed coffee (save some leftover coffee from your morning batch!)
1/4tsp good instant coffee (I used starbucks)
2 eggs, room temperature
3tbs canola oil
1tbs + 1tsp vanilla extract
1/2tsp unseasoned rice vinegar
1/2c semisweet chocolate, melted then cooled slightly (I used Ghirardelli 60% Cacao Chocolate Chips)

Directions:
1. Whisk together dry ingredients (sorghum flour through xanthan gum).
2. Add in wet ingredients and instant coffee.  Beat on low until smooth.  Then continue to beat 8 minutes (if the batter climbs your mixer, slow down the speed, scrape down and mix with your beater at an angle and moving in a figure 8 motion around the bowl).  Pour batter into lined cupcake tins 3/4 of the way full.
3. Bake in a 350F oven about 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean (mine were done at 19 minutes).  Watch them closely: do not overbake!
4. Cool cupcakes on a wire rack (don't let them sit in the pan!)
5. Frost when completely cooled.

Ingredients for brown butter icing:
2 sticks butter
4c powdered sugar
2tbs vanilla extract
2tbs cold milk
2-3tbs heavy cream
pinch sea salt
Cinnamon (optional)

Directions:
1. Melt butter on low in a saucepan.  Continue to cook about 10 minutes or until begins to turn a delicate brown.  Cool in the refrigerator for about 20 minutes or until room temp.
2. Mix butter, sugar, and vanilla on low until incorporated.  Add a tbs of milk.  Beat for a few minutes until fluffy.  Continue to add milk or cream until it is the consistency that you want.  Sprinkle with cinnamon for serving or add a little into the batter and mix.

The Cupcake Chronicles Part 3: Gluten Free

That's right:  gluten free cupcakes.  For those of you who have attempted gluten free baking before, I don't have to tell you how challenging it can be.  It is very difficult to achieve a good texture without flour, hence why most gluten free packaged products do not taste even half as good as the real thing (and they cost twice as much!).  I must admit that I was NOT successful on the first try.  I made some gooey and doughy heavy cupcakes that turned out like a flattened bread roll.  Instead of throwing them in the garbage (or using them as a doorstop), I froze them to use as crumbs in other recipes at a later date (a tip I got from The Gluten Free Goddess Baking Tips).  If at first you don't succeed, take heart!  With practice, you can make gluten free baked goods that are just as delicious as the real thing.  In fact, after eating my soft, tender and tasty vanilla cupcakes with coconut frosting, my husband exclaimed, "These taste better than regular cupcakes!"  Never in my life did I think I'd hear those words from him.  What more can you ask from a cupcake?

Gluten Free Vanilla Cupcake with Triple Coconut Buttercream Frosting

Gluten Free Vanilla Cupcakes

Ingredients:

1 1/2c white rice flour
3/4c tapioca flour

1tsp salt
1tsp baking soda
3tsp baking powder
1tsp xanthan gum
4 eggs, room temperature
1 1/4c sugar
2/3c mayonnaise, room temperature (make sure it's not flavored!)
1c buttermilk, room temperature or slightly warmed
4tsp vanilla extract

Directions:
1. Preheat oven to 350F.  Line 16 cupcake tins with liners.
2. Mix all dry ingredients together and set aside.
3. Mix eggs sugar and mayonnaise until fluffy.  Add the milk, vanilla and flour mixture and beat for 10 minutes (to work in the xanthan gum).
4. Drop batter into cupcake liners and bake until the cupcakes spring back slightly to the touch and a toothpick inserted into the center comes out clean (in my oven: 17 minutes).
5. Cool completely before frosting.

Triple Coconut Buttercream Icing

Ingredients:
2 sticks butter, room temperature
2 pinches fine sea salt
2 1/2 cup confectioner's sugar
1/2 of 1 vanilla bean, seeds scraped
1-2tsp vanilla extract
1/4c coconut milk (I used reduced coconut milk by boiling a can of coconut milk until reduced by half and letting it come to room temp.  Do not add warm or it will melt the butter and your frosting will be liquid).
2 handfuls shredded sweetened coconut (more to taste)
Toasted coconut, for topping

Directions:
1. Beat butter until smooth.  Add salt, sugar, vanilla seeds and extract and coconut milk.  Beat on low until combined and then on medium high until light and fluffy.  Add shredded coconut to taste.
2. After frosting the cupcakes, top with toasted coconut (bake in the oven at 350 and stir every few minutes until golden brown, about 7 minutes).

Four of these were gone instantly

The Cupcake Chronicles: Part 2

This entry is a continuation of my first cupcake dialogue.  It would appear that the 3rd time's the charm.  I made a moist, delicious, delicate vanilla cupcake with dark chocolate mocha icing and it was to die for.  Finally something that tastes better than boxed mix!  I have to give credit to my sister who insisted that I can make good cupcakes from scratch as long as I bring all ingredients to room temperature before cooking and I don't mix the batter for too long.  What great advice for a cupcake newby like me.  My husband Anthony came home from a flight last night and had his first taste of the perfect vanilla cupcake.  He smiled as he wolfed down 5 of them (and then 1 again this morning).  I promised you a great cupcake recipe and here it is:

Vanilla Cupcake Perfection

My happy-chocolate-covered-husband after eating one of these delicious cupcakes

Cupcake Ingredients:
2 1/2 cup cake flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1 3/4 cup pure can sugar
10 tbs (1 + 1/4 sick) unsalted room temperature butter
1 cup buttermilk at room temperature
3 tbs canola oil
2 tsp vanilla extract
6 large egg yolks at room temperature
3 large egg whites at room temperature

Cupcake Directions:
1. Preheat oven to 350F and place rack in the center of the oven.  Fill cupcake tins with liners and then a quick mist of nonstick cooking spray.
2. Whisk flour, baking powder, baking soda, salt and 1 1/2 cups sugar in a large bowl, reserving 1/4 cup sugar.
3. Beat together butter, buttermilk, oil, vanilla and egg yolks.
4. In a separate bowl, beat egg whites until foamy (30 sec).  Slowly add remaining 1/4 cup sugar and beat until stiff (about 60 sec). 
5. Slowly mix the dry ingredients into the wet until almost combined (with mixer on low).  Mix on medium low until completely combined (but don't mix too long!). 
6. Stir in 1/3 egg whites then fold in remaining whites until no streaks remain.
7. Bake in the oven about 14 minutes, or until a toothpick entered in the center is no longer wet (they will appear slightly wet and underdone).
8. Cool completely before frosting.


Chocolate Frosting Ingredients:
2 1/2 sticks unsalted room temperature butter
1 cup confectioners sugar
1/2 cup special dark cocoa powder (or dutch processed)
Pinch fine sea salt
3/4 cup light corn syrup
1 tsp vanilla extract
8 oz semisweet chocolate, melted and cooled slightly (I used Ghirardelli chocolate chips)
1/2 tsp instant coffee (I used Starbucks)

Frosting Directions:
1. Combine butter, sugar, cocoa, and salt in a food processor and process until smooth.  Add corn syrup and vanilla.  Pulse until just combined.  Add melted chocolate and coffee.  Pulse again until smooth.
2. Let set at room temperature until set (or place in the refrigerator for faster setting but don't forget about it otherwise it will be too hard to spread).

The Cupcake Chronicles

Cupcake Experiment #1

After a few episodes of Cupcake Wars and some inspiration from my mother I fostered some type of internal desire to bake cupcakes from scratch.  This actually surprised me because about 6 years back I had a similar desire to make the best brownies in the world (I was a newlywed at the time and my husband's favorite dessert is brownies).  This resulted in hundreds of recipes and countless hours of baking, all which resulted in failure.  Finally, I took my deflated ego and bought his favorite boxed mix.  And he was happy.  And I've never tried to make brownies from scratch since.

To date, I have attempted to make cupcakes from scratch twice.  Both times were not complete failures but I doubt they can stand up to boxed mix either, which is embarrassing.  I am going to include my cupcake experiment chronicle, but refuse to share with you any such recipe for the mix until I perfect it.  My first attempt was too heavy of a cake, although the flavor was there.  My second attempt was a much fluffier cake, but it had little flavor and felt more like an angel food cake.  I doubt I will put in as much effort into cupcakes as I did into brownies, but I may try a few more times.  Once (if) I find the perfect recipe, I promise to come back and share it.

Cupcake Experiment #1: Chocolate Chip Vanilla Cream Cupcakes

These cakes were fun to make and would make a great birthday party treat.  They have a surprise chocolate chip cookie at the bottom of each cupcake and the frosting is delicious!  Of course, at this point I suggest you use boxed mix for the cupcake center unless you have your own secret recipe for vanilla cupcakes.

Small thin buttery cookies make a perfect cupcake topping

 Ingredients for Chocolate Chip Cookie Base:
1c + 2 tbs all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temp
3/4c packed light brown sugar
1/4c + 2tbs granulated sugar
1 large egg
1 tsp vanilla extract
1c semisweet chocolate chips

Directions for cookies:
1. Sift flour, baking soda and salt in a bowl. 
2. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes.
3. On low, beat in egg.
4. Add flour in 3 additions.  Beat in vanilla & gently mix in chocolate chips.
5. For 1 1/2" cookies to top cupcakes, drop mounds by 1/2tsp (or use a rounded 1/4tsp measuring spoon).
5. Bake at 350F until edges are darkened but centers look pale and underdone for chewy cookies (about 8 to 10 minutes).  Cook a bit longer for crispy cookies.
[Note: Only cook 1/2 of the dough.  The other 1/2 will go at the bottom of the cupcakes later]

Step 3: Surprise cookie dough at the bottom is so fun!

Directions for cupcakes:
1. Fill cupcake tin with paper liners. 
2. Preheat oven to desired temperature depending on your mix (300-350). 
3. Press 1tbs cookie dough into the bottom of the paper cupcake liners.
4. Top with 2tbs cupcake mix.
5. Follow cupcake directions and bake until toothpick inserted in the center comes out clean (about 18 minutes). 
6. Let cupcakes cool slightly and then remove from tin and set out to cool completely.  Meanwhile, make frosting.

All done baking and ready to cool

Directions for Vanilla Buttercream Icing:
1. Beat 2 sticks plus 2tbs room temp butter and 3/4c confectioner's sugar with a mixer on medium until pale and fluffy. 
2. Reduce speed to medium-low and gradually add an additional 2c plus 2tbs confectioner's sugar. 
3. Beat on high and add 1tbs whole milk and 1tsp vanilla extract.  Continue to beat until pale and fluffy (3-4min).  Store at room temp until ready to use (up to 2 days).

Directions to Assemble Cakes:
1. Frost cooled cakes with buttercream icing using a piping bag (I don't have one so I just cut a whole at the bottom corner of a ziploc bag, filled it with icing and used that.
2. Top with a cooled chocolate chip cookie and serve.

Finish cakes are ready to be eaten