Funfetti Cupcakes for Three


funfetti cupcakes for three

I am ashamed to even be typing on this blog right now because, well, I have abandoned it. And you. But for good reason. So, the last time I posted on here, well, it was January. And now it’s May {and actually the last time I worked on this post, it was April}.

A lot has changed in the last 4 months. I got into the dietetic internship which, for those of you who don’t know, is like THE most competitive and incredible thing to get into. It’s also required in order to become a registered dietitian. And I did it. All of those hours of studying, volunteering, interviews, networking, and working in kitchens finally paid off.

funfetti cupcakes for three 2

Well, I also got engaged. Hah! I feel weird just spitting that out there so nonchalantly. But it happened last month and I couldn’t be more excited.

In other exciting news, over the last few months, my fiancé got into grad school, two of my closest friends and my fiancé had birthdays, and… I graduate. TODAY. These cupcakes were actually for his birthday but they are essentially a symbol of all things celebratory in 2015. They are so delicious and moist and fresh with the perfect combination of vanilla and sprinkles. And they make the perfect amount — 1 for me, 1 for the finance, and 1 for the last two CRAZY years of my life that are now OVER and complete with a Master of Science in Nutrition. I will probably post more on that later but for now, cupcakes.

Funfetti Cupcakes for Three
Cupcakes from Sprinkle Bakes; frosting adapted from this recipe 

1 large egg
3 tbsp sugar
3 tbsp vegetable oil
1 tsp vanilla extract
1/2 c all-purpose flour, sifted
1/2 tsp baking powder
Pinch of salt
2 tbsp milk
2 tbsp confetti sprinkles + some

4 tbsp unsalted butter, softened
3/4 c powdered sugar
2 tsp milk
1/4 tsp vanilla extract

1. Preheat oven to 350°F. Put three cupcake liners in a muffin tin.
2. In a large bowl, combine the egg, sugar, and vanilla with a whisk. Whisk in the oil.
3. Add the flour, baking powder, and salt, and stir until just combined. Then, add the milk.
4. Fold in the 2 tbsp of sprinkles and divide the batter into the three cupcake liners, filling them no more than 3/4 of the way full.
5. Bake for 2min at 350°F, then turn down to 325°F. Bake for 10-12 more minutes, or until a toothpick comes out clean.
6. Allow cupcakes to cool on a rack. While cooling, make the frosting.
7. Mix all frosting ingredients in a mixer on medium speed until thick and combined.
8. Frost cupcakes.

2014 Recap

It’s a little late to be doing a 2014 recap, isn’t it.. Whoops. Well, it’s still January so we can just roll with it.

So in 2014, I had 15,000 page views, 254 of which were on January 14th. This was the busiest day of the year for Skinny Muffin. Also, apparently I predominantly post on Mondays. And here are my top-viewed posts in 2014:

Cake Batter Frozen Yogurt

cake batter yog 3

Nutella Swirled Banana Bread

nutella banana bread 2

Cinnamon Apple Pancakes

cinnamon apple pancakes 1

Funfetti Cookies

funfetti cookies 2

Roasted Vegetable Mac ‘n’ Cheese

roasted veg mac and cheese 3

So, what about the rest of my life? Well, in non-blog world, a lot happened in 2014:

Found Cake Batter Chapstick in January.


Made a minion cake for J’s birthday in February.


Reveled in a lot of snow in March.


Started Tone It Up in April.


J graduated from college with his Bachelor of Science in Biology and a Minor in Chemistry  in May.


Started a job as a cook in a kitchen in May.


Got a kitten, Caribou, in June. He is my child and I love him more than I knew possible.

caribou 3

Traveled to Boston spontaneously with J  in June.


Visited this pretty lady in Atlanta in July.


And I started volunteering at the hospital in August.


Saw Dirty Dancing with my mom in the theatre in September.


Finished my 365 Photo a Day challenge in September.


Celebrated my 2 year anniversary with this fine guy in October.


Went to my first Chicken and Waffles place in November.


Became a Starbucks Gold Card member in December.


I am excited for what 2015 will bring. Thank you so much for believing in Skinny Muffin and following my blog throughout the years.


Black Bean and Sweet Potato Tortilla Casserole

Things are happening. Big things.

OSG Mexican Tortilla 1

I am officially in love with my new camera. Like, seriously in love. I have no idea how to use it – probably won’t until this summer – but it’s fun. The pictures are crystal clear and the little manual zoom lens, obsessed.

OSG Mexican Tortilla 3

Also in love with spin class. Back in high school, I went to spin class all the time {2-3 times a week}, sometimes even at 5:30am. Talk about dedication. And Friday I got really randomly motivated to workout. With Tone It Up, we count mileage, and I realized I was running a little behind, so I spontaneously decided to go to RPM Express at 6pm on Friday night. I also convinced my friend to come, and I think we are going to make it a tradition! It was the best spin class I’ve gone to in a while.

OSG Mexican Tortilla 5

And I’m cooking. If you’ve followed my blog for longer than a few months, you know that I used to blog. A lot. Like four, five, six times a week. I really don’t know where I found the time. BUT I have started back. And I am hoping to keep it up. Also, I am bringing Dietetic Dish back. Yay!

OSG Mexican Tortilla 2

PS: I REALLY need to stop posting her recipes but THEY’RE SO GOOD. Next recipe will be more original, okay? Cool.

OSG Mexican Tortilla 4

Black Bean & Sweet Potato Tortilla Casserole
Adapted slightly from Oh She Glows

1 sweet potato, scrubbed, peeled, and cubed
1 onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 can black beans, drained and rinsed
1 bell pepper, chopped
1 can enchilada sauce
1 c lettuce or spinach
8 small corn tortillas
1/4 c cheddar cheese
Cilantro for garnish

1. Place sweet potato cubes in a pot with just enough water to cover the sweet potato. Bring to a boil, then boil 7-8 minutes.
2. Saute onion and garlic until translucent over medium heat, about 8-10 minutes. Add the bell pepper, black beans, lettuce, and 1/4 c enchilada sauce. Cook until lettuce has wilted slightly and bell peppers are softened. Add the sweet potatoes.
3. Spoon a little of the enchilada sauce on the bottom of the an 8×10 pan. Lay 4 of the tortillas on the bottom of the pan, then top with half of the black bean mixture.
4. Add the other 4 tortillas, then top with the remainder of the black bean mixture, more enchilada sauce, and the cheese.
5. Bake at 350°F for 25 minutes. Top with cilantro when serving.

Balsamic Pear, Avocado, and Portobello Salad

So I have been gluten-free for two weeks today. And dairy-free for… 10ish days. I really wanted some shrimp scampi from Costco, so I decided to see how dairy went. Plus, a lot of chocolate has dairy in it and this girl needs chocolate.

OSG balsamic salad 1

This is my first gluten-free, dairy-free post, despite my dietary change for the past two weeks. If you want to see what my current speculation is on my stomach problems, you can read that at the end. For now, the best salad ever.  Continue reading

Lemon Ricotta Mushroom and Kale Pasta

So listen. This is delicious. But I have to say the pictures are a little lacking.


Since we are being real, can I also say that I used to be way more witty than I am now? I guess because I used to read food blogs all the time, I was inspired by other bloggers’ wittiness. Maybe in 2015 I can gain my wittiness back and spare some time between studying for Medical Nutrition Therapy and Vitamins & Minerals to read some blogs.

I got a new camera for Christmas, a Canon Rebel, so I am hoping to really take this blog to the next level and blog at least once a week. Oh. And I have something to tell you. Don’t freak out. Seriously. Don’t. Um… I am doing a 30- {or 31-day since there are 31 days in January} -day challenge this January with no gluten and no dairy. I KNOW I know. You probably think it’s some ‘get fit quick’ or ‘new year’s resolution’ thing but I have been struggling with stomach issues for over a year. Actually, a year and a half. All I will say is DON’T TAKE NAPROXEN LONG-TERM. It is the second leading cause of gastric ulcers. Apparently. Thanks, neurologist, for letting me know before I was on it for 2+ months. Hence, gastric ulcer. THE POINT is that I had an ulcer but also have a lot of other problems and I am fed up. I am ready to see if it’s related to dairy or gluten. I don’t have celiac, confirmed by 3 tests, but I could maybe have a slight sensitivity? And did you know you can have symptoms ranging from 30 minutes to THREE DAYS after eating gluten? How the heck are you supposed to know if it’s from gluten??  Continue reading