I’m not really into talking about the things blogging has done for me. No mentions of wonderful bonds I’ve made or fantastic lessons I’ve learned or anything of that sort. It’s not that those things haven’t happened but let’s be honest: blogging is nerdy. That’s probably why I do it, since I am pretty much a giant nerd. It’s ok, I’m almost 30 and comfortable enough with who I am to admit that yes, I’m a nerd. A geek. A dweeb. And I love it. But I don’t need to go shouting from the rooftops that I’m a huge dweeb and thus I don’t often discuss actual blogging here, I just do it.
However, sometimes, there are things that need to be mentioned. And when you’ve made friends with someone who is awesome and fun and it is their birthday, you don’t ignore it even if it makes you a dweeb to talk about how you met each other online. My dear pal Nicole at Prevention RD is having a birthday very soon and the gal is the peanut butter to my jelly in the friendship world. We’ve never met in real life but we text and email and dish about gossip and cute dogs and food and fun. And thus her birthday needs attention paid. Therefore: fruity pebble cupcakes.
These cupcakes make me thinking of Nicole. They are adorable, fun, whimsical. The exact kind of wishes you send off to a friend on their fabulous birthday. Hope it’s a good one, girlfriend!
I use this recipe for swiss meringue buttercream.
- ½ cup unsalted butter, room temperature
- 1 cup white sugar
- 1 tsp. vanilla
- 2 eggs
- 2 egg yolks
- zest of 1 lime
- zest of 1 lemon
- 1½ cup flour
- ¼ tsp. baking soda
- ½ tsp. baking powder
- ⅓ cup milk
- 1 cup fruity pebbles plus additional for garnish
- 1 batch swiss meringue buttercream
- Preheat oven to 350 degrees. Line a muffin tin with cupcake wrappers.
- In the bowl of your mixer, combine butter, sugar, vanilla and zest and beat until fluffy. Add in the eggs and yolks, one at a time, and beat thoroughly.
- Combine flour, baking soda and baking powder in a bowl. Add the flour mixture and milk to the bowl alternately, beginning and ending with flour.
- Fold in the fruity pebbles. Spoon the mixture into the muffin tin ¾ to the top. Bake for 20 minutes until a toothpick comes out clean. Allow to cool completely.
- Once cool, top with a dollop of swiss meringue buttercream. Garnish with additional fruity pebbles.