But that doesn't mean I should stay away so long. I mean, after all, isn't that what a blog is all about, expressing your feelings, ideas, thoughts, and concerns? If it isn't or you aren't interested, I apologize for this emo post.
To make up for my absences, and my whining, here are some "I'm sorry cupcakes" to show you how I care. Cause I really do.
"I'm Sorry" White Chocolate Cupcakes w/ Raspberry Cream Cheese Frosting
I don't have a picture of these bad boys because as soon as I made them, they were eaten! Crazy fast! So this picture is from Big Oven. Recipe is a more simplified version.
1 box White Cake Mix (I used Pillsbury so the following three ingredients may vary depending on brand)
1 1/4 cup water
1/3 cup oil
1 1/2 cups white chocolate chips
1 tsp vanilla
1 can cream cheese frosting
2 8oz packages of cream cheese
1/2 cup softened butter
1 CUP SUGAR, not 2, trust me
1 tsp vanilla exract
And 1 cup fresh or frozen raspberries
(The reason why I gave both is because the can of cream cheese frosting is very sweet, with the raspberries added it can be a bit overwhelming. However, it makes for a thicker frosting. The one from scratch is going to be less sweet but much runnier. Experiment around to see what works for you. Remember adding more powdered sugar will help make it thicker.)
1. Preheat oven to 375f. Add all the cake ingredients to your bowl and mix.
2. Line your tray with mini paper liners and fill cup 2/3 of the way full.
3. Mix the ingredients for the frosting together in a separate bowl. Put frosting in the fridge.
4. Bake cupcakes at for 15-20 and let them cool completely.
5. When cool, pipe or spread frosting on the cupcakes.
*If anyone has any advice or personal experiences losing friends, let me hear it. I'm still trying to figure things out...