So, I’m on my OB/Gyn rotation right now. On the OB part with the babies. And the thing is that OB’s work a lot. Like…a lot.
The main problem with this is not the loss of sleeping hours, although that is sort of a sad thing. The main problem is that when you get up really early and your day is really long, you’ve created these extra meal times.
If I eat breakfast at 4:30am, then I’m hungry around 9:00am for 2nd breakfast. Pancakes would be nice, but I’ll settle for the granola bar I left in my bag. Then obvs if you’re given a lunch break, you run like the wind and take it, so that’s meal #3.
Standing on your feet all day and sometimes catching babies can be tiring, so by 4:00pm it’s snack time. String cheese? Baby carrots? Stale tortilla chips left in the rounding room? Yes to all.
Then you get off work around 5:30 or 6:00pm and spend approximately 30 minutes talking yourself into working out. Sometimes you’re successful in convincing yourself. If you do work out, by the time you get home, the only thing you want to do is shower. But the other only thing you want to do is eat something. I think I read somewhere that a handful of chocolate chips and yogurt eaten straight out of the 32-oz container is the post-workout meal of champions.
By the time you shower and study a little, it’s FINALLY dinner time. And that is the story of how I now consume 17 meals a day. Running around hoping people will deliver babies all day somehow balances all those meals out.
I wish that everyday for some of those meals I could eat one of these cupcakes. I made them for a friend’s birthday after getting the advice from her boyfriend that she “loves vanilla and muffins.” Well. I’m not giving anyone muffins on their birthday, but I will make blueberry cupcakes, which are obvs the birthday version of blueberry muffins. I roasted the blueberries to make sure they were sweet and extra purple-y. And I found a new go-to buttercream recipe! If you haven’t made the buttercream by Kristen at Confessions of a Cookbook Queen, you need to try it out! I added a little squeeze of lemon juice to mine, and her recipe is so perfectly fluffy and creamy. It was the perfect combo with these cupcakes.
Blueberry Cupcakes with Vanilla Buttercream
Makes 12 cupcakes
1 stick unsalted butter, room temperature
1 cup granulated sugar plus 2 tsp
1 1/2 cups cake flour (to sub all-purpose flour: sift 1 1/2 cups flour and remove 1 1/2 TBS)
2 tsp baking powder
1/4 tsp salt
2 eggs, separated
1/2 tsp vanilla extract
1/2 cup milk (I used whole)
1/2 pint blueberries
Half a recipe of the Cookbook Queen’s buttercream frosting (I added a squeeze of lemon juice during the last mixing phase)
1. Preheat oven to 425F with a rack in the middle position. Lightly spray a glass pie pan or a small casserole pan with nonstick spray. Pour the blueberries in the dish and sprinkle 2 tsp granulated sugar over the top. Roast the blueberries at 425F for 12 minutes, until juicy but not completely broken down. Set aside to cool and reduce the oven temp to 350F.
2. Line a cupcake tin with cupcake liners and set aside.
3. In a small bowl, stir together the cake flour, baking, powder, and salt. Set aside.
4. In a large bowl or the bowl of a standing mixer, cream the butter until light and fluffy, about 2 minutes. Add 1 cup granulated sugar and beat on medium-high speed until well-combined, about 2 minutes. Add the 2 egg yolks and beat just until combined. Beat in the vanilla.
5. Add about 1/3 of the flour mixture and beat on low speed just until combined. Alternate with the milk, adding the milk in 2 parts and ending with the dry ingredients.
6. In a clean, dry medium bowl beat the egg whites on high speed until soft peaks form. Add about 1/4 of the egg whites to the batter and gently stir them in with a rubber spatula to lighten the batter. Fold in the rest of the egg whites.
7. Spoon the batter into the cupcakes liners, filling each about 3/4 full.(I like to use a large cookie scoop so it’s clean and even.) Using a small spoon, spoon a little of the roasted blueberries (juice too) on the top of the batter in each cupcake liner. Use a thin knife or a toothpick to gently swirl the blueberries into the batter.
8. Bake the cupcakes for 18-22 minutes until the tops spring back when lightly pressed. Let cool in the pan on a wire rack for about 10 minutes, then remove cupcakes from the pan to cool completely on a wire rack.
9. While the cupcakes are cooling, make the buttercream. Frost the cupcakes when they’re completely cool. I love the look of pearl dragees on fluffy white frosting, but feel free to use whatever sprinkles or decorations you want!
Recipe for cupcakes adapted from Birthday Cakes
Thanks for reading, happy baking!