Sunday, May 27, 2012

They call it the Texas Stop Sign.

That retro red emblem stamped with giant, white block letters.

But I'd bet a steak finger basket it's not the signage that's got you flipping the blinker for the next exit.

Nope... the siren song is of the soft-serve variety.

(The only "restaurant" in my mom's tiny West Texas hometown for years... she'll tell you all about summers worked, swirling & dipping cones).

A rule of thumb - the smaller the population, the greater the odds a Dairy Queen falls within county lines. (Doing the math in my head. Inversely proportional... right, nerds? Somebody dip back into eighth grade geometry and confirm that for me). 

But there's this one... this stray urban locale, a few blocks down the street... 

I motor past it twice a day. Don't give it much thought.  Until two days and three words ago. 




Flashing before my eyes, in red neon lights... Blizzard of the Month, you minx. I want to spoon you down. Every last bite. And the only thing stopping me... is 127 grams of sugar. (If nutritional calculators could suck fat like they suck fun, we'd be in business). 

What's a sweet-toothed, sometimes-sort-of-health-conscious citizen to do?


Eat one. Eat two. Because look at how many sugary calories you're not ingesting.

Stealth rationale. Turning Confetti Cupcakes into health food.

How you like them sprinkles?

One-Bowl Confetti Cupcakes

1 box yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/3 cup sugar
1/3 cup flour
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup rainbow jimmies (er, sprinkles)

Preheat the oven to 350 degrees F. Line your cupcake pans.

Mix all the ingredients together in the bowl of a standing mixer with a paddle attachment. Beat on low speed for 2 minutes. Scoop batter into cupcake liners (about halfway full) and bake for 12 to 14 minutes. Cool in the pan for a few, and then transfer to a wire rack to cool completely. Frost accordingly.

{Basic Vanilla Buttercream Recipe

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