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August 5, 2011

The Great Cupcake Experiment: Labor Cupcakes

After the somewhat unsuccessful experience of eating nearly an entire pineapple by myself on Wednesday night and then awakening at 5am the following morning with a singular desire to empty my stomach of anything acidic, I decided that it was time for a new strategy. Earlier this week, I had lunch with my mother-in-law and my cousin who informed me that she had heard of a magical, labor-inducing cupcake. Naturally, I was thrilled and practically went into labor in my rush to Google this amazing find.

Turns out, said cupcake is in Virginia. And they don't ship to Minnesota. Trust me, I called.

So I set about finding a recipe that would put me out of my pregnant misery or just plain give me an excuse to consume some pointless calories. And after the toddler and I made a trip to Target for ingredients, we were set.
Mini Chef
Though admittedly less than pleased when I informed him that he would be wearing a chef's hat for the duration of my blog post, the toddler came around to the idea as soon as I bribed him with his pacifier. And then the cooking began.
Cupcake Makings
We gathered our ingredients and found a recipe that looked completely irresistible in it's sugary deliciousness. For those of you who are pregnant and are looking for a reason to stuff your face full of homemade treats, I've included that recipe below.
After an afternoon of baking, we finally finished our stash. Jonathan was the first one to try one of these confections, followed closely by the two chefs. And though we don't really expect anything to come of it, at least we made the most of our afternoon in the kitchen!
Labor Cupcakes
Lemon Drop Cupcakes

1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

3 tablespoons butter or margarine, softened
2 1/4 cups powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients in a separate bowl; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin caps with 1/4 cup of batter and bake at 350 degrees Fahrenheit for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely before frosting. To make frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel, and milk; beat until smooth. Frost cupcakes and cross your fingers that you'll be in labor soon.

Lemon Drop Cupcake recipe found online compliments of the Cupcake Plump Balm Boutique. And though I've only eaten two of these bad boys this evening, I'm still sporting a belly the size o' Texas, which coincidentally has nothing to do with how many cupcakes I've eaten during this pregnancy.


  1. MMM those look so yummy!! And the chef's hat is adorable!

  2. Those look delicious. You should probably just keep eating them until that sweet baby decides to make an appearance. And then you can swear that it was the cupcakes.