Sprinkles. Who doesn’t love them? After the week we had here in our house I definitely needed a moment in my kitchen to brighten my day. Last Sunday, I ended up having a sudden intense pain that put me straight into the ER. Thirty crazy minutes before we were supposed to pack the kids into the car and take Dan to the airport for his week away on business. The pain was nearly exactly like labor pains, felt just like when I was 7cm dilated with Owen, and the epidural hadn’t kicked in yet. My mind raced as I was curled up on the couch, waiting for my mom and dad to come take me to the ER so Dan could catch his flight. What the heck was going on?! I felt like one of those girls on “I didn’t know I was pregnant..” shows. I was so upset this chaos spilled out before Dan’s departure. Great timing.
Of course, Dan wanted to stay with me, but missing this trip wouldn’t exactly be the best thing for his job. So I told him to go, and if it was that serious, he would just have to fly back. Thankfully, all the grandparents and my siblings came to the rescue to help with the kids in the meantime. Six hours later and a few tests they found I had a hemorrhagic cyst on my left ovary. TMI? Well, thankfully surgery was not needed just yet, and the doc’s said to just lay low this entire week. Not easy with two kids, but they cooperated – thank goodness. Lots of “Are you okay?” “You cry?” coming from Owen’s sweet munchkin lips. And Brody was such a big helper the whole week. I’ve had a roller coaster of health issues the past 6 months, still going through some icky times. But, I am thankful the doctors found something – and some answers. FINALLY. We’ll know more details in the next few weeks on whether or not they’ll do surgery on it. Dan came home late last night, thank the heavens, so his hands are here to help out. For now I shall distract myself from my pain and woozy head with sprinkles.. and frosting…and cupcakes. A spoon full of sugar helps my cysts go down. Get it?
INGREDIENTS FOR CUPCAKES:
- 4 egg whites
- 1 cup milk
- 3 tsp vanilla extract
- 3 cup flour
- 1 1/2 cup sugar
- 1 Tbsp baking powder + 1 tsp
- 1/4 tsp salt
- 1 1/2 sticks of butter (room temperature)
- 1/2 cup sprinkles
- 1 1/2 sticks butter (room temperature)
- 3 cup powdered sugar
- 2 tsp vanilla extract
Pre heat oven 350* You’ll need two cupcake pans, and 24 cupcake liners
In a medium bowl, mix the four egg whites until they turn white and fluffy (about 1-2 minutes). Add the milk and vanilla, stir to combine.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix with a handheld mixture. Pour in half of the egg mixture at a first, slowly letting the flour absorb the egg. Once all the egg mixture is in, you’ll be left with a beautiful pale yellow batter. Next, pour in the sprinkles. With a spoon gently fold in the sprinkles, careful not to over mixing the batter. Fill your batter 3/4 full into your cupcake pan, and bake at 350* for 17-20 minutes or until a toothpick comes out clean. Let the cupcakes cool on a wire rack completely before frosting!
For frosting, mix with a handheld mixer all three ingredients until frosting is light and fluffy! Spread desired amount onto cupcake, sprinkle immediately to ensure sticking!