Today Isaac turns 9. The day he was born was a wonderful day and thinking about the past nine years, I can only feel pure joy.
I have boys. Regardless, I make each and every birthday special and unique. The day is all about them and today is all about Isaac. His lunch of choice is my famous tuna and chips and an “organic” root beer. I couldn’t say no.
Isaac planned his day. The par-tee will begin at 4p.m with 8 of his buddies as we venture out to Chinatown for dinner at Yang Chow’s. With these cupcakes in tow, we load the kids into the cars for a night of fun. The streets were festive, loud, and crowded as everyone celebrated the Chinese New Year! After dinner, we were off again and headed to the ESPN Live Zone for fun and games.
Isaac wanted to bring dessert to the restaurant(thank you, Izzy, for not inviting everyone back to the house afterwords. Don’t get me wrong, love the friends, but enough is enough). He was very specific on vanilla cupcakes with chocolate butter cream frosting. It is his day and his every wish is my command! Love you more and more each day, Isaac! Many happy birthday wishes to you! x
adapted from Elinor Klivans CUPCAKE book.
yield: 24 cupcakes
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 tsp. vanilla
1 cup canola oil
1 cup sour cream
- preheat oven to 350*
- Line 24 cupcake tins w/paper liners
- sift first four ingredients. set aside
- cream sugar and eggs until yellow in color
- add oil and vanilla
- add sour cream
- add dry ingredients
- scoop into prepared muffin liners and bake for around 20 minutes, rotating pans back to front. let cool.
- Dark Chocolate Buttercream from the Bakerella