BRING HILAND HOME FOR THE HOLIDAYS

Wednesday, November 11, 2020


This post is sponsored by Hiland Dairy but the content and opinions expressed here are my own.



2020. What a year. Regardless, I'm determined to not let all the changes we've been doored over the last few months put a damper on our holiday season.

We will adjust and overcome. We will make memories, and embrace the beautiful stillness this upcoming season will bring. 

We had our heart set on the nutcracker this year, but instead of going to the ballet we brought it to us-ish. 

Ballet shoes, paintable nutcrackers, chocolate +  strawberry milk with icing + sprinkled rims and fancy glasses + a disco ball + The Nutcracker soundtrack + family recipes + girls in tutus + ballerina buns and cupcake decorating...all in our backyard. 





Hiland Dairy helped us accomplish the perfect chocolate cupcake… Which contained a secret family ingredient… Which I'll be sharing below!

I'm going to share with you our backyard party + my great grandma's chocolate cupcake + Cream cheese butter frosting.





I found this recipe, along with many others, and my great grandmothers recipe box. With the trip down memory lane filled with nostalgia, I decided to use some of her recipes to decorate our table. 




For the cream cheese buttercream icing you'll need:

1/2 cup (one stick) of Hiland Dairy unsalted butter softened 

8 oz Hiland Dairy cream cheese 

1 teaspoon of vanilla extract

1/4 teaspoon of  salt 

4 cups of powdered sugar

1 tbsp. Hiland Dairy heavy cream 

Beats the cream cheese and butter together until smooth, no lumps. Then add the vanilla and 2 cups of powdered sugar. Then add the heavy cream, and the rest of the powdered sugar.

use the icing to decorate the cups and frost outside of your fancy cups. Once the cups are iced throw some sprinkles on the icing for the perfect touch! I promise your family will love this tiny and simple detail. 

Don't forget to fill those cups up with your favorite Hiland Dairy  milk or eggnog! 







Now onto the goooooooood stuff. The cupcakes. While I was rummaging through my great grandmothers recipe box I came across a chocolate cupcake recipe that had a very intriguing ingredient. I just had to give this a try! It did not disappoint. The cupcakes were so moist the wrappers were falling off. 




Do you want to know what the secret ingredient is!??






It's buttermilk!!! Mind blown. I've use buttermilk numerous times and pancakes but never in cupcakes.

You MUST make these. 








For these cupcakes you'll need: 

3/4 cups of all purpose flour

1/2 Cup of unsweetened natural cocoa powder

3/4 teaspoon of baking powder 

1/2 teaspoon of baking soda

1/4 teaspoon of salt

2 large eggs

1/2 cup of granulated sugar

1/2 cup packed packed light brown sugar

1/3 cup  of vegetable or canola oil

2 teaspoons of pure vanilla extract

1/2 cup if Hiland Dairy buttermilk 


Make sure dry ingredients in a bowl. Then make sure wet ingredients, minus the buttermilk,  in a bowl. Add half of the wet ingredients to the dry. Following that add half of your buttermilk. Mix add the rest of your wet ingredients. Mix ever meaning buttermilk. Mix on low. You don't want to over mix this. 

Then using cupcake liners fill them halfway with batter. Halfway is key, if you overfill, the batter will overflow as it cooks. 

Bake @350 for 18-21 minutes. 








Philly piping bag with icing and keep in the fridge until ready to use. When ready ice your cooled cupcakes. 

Once these are iced, get the whole family involved in decorating the cupcakes. More more peppermints + gumdrops + sprinkles the better! THINK SUGAR PLUM FAIRY! There is no such thing as too many toppings here. 







Don't forget… Choose joy… Embrace the simple moments… Make an old family recipe… Improvise… And pick up all your Hiland Dairy needs at your local grocer this holiday season. 

Also, CLICK HERE for your chance to win big with Hiland Dairy. 







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