My son came up with his own joke when he was two, and it goes like this:

Why did the chicken cross the road?


Because he had the day off!

He still tells the joke at least twice a week.

Today, after preschool, he came to me crying because no one had asked him to play. He said to me, with tears in his eyes, “I want to be like the chicken who crossed the road!”

Apparently, he wanted the day off from getting a ride home. What ensued was a quiet tantrum of sorts, with me driving slowly alongside him, while he refused to get in the car.

When we got into the driveway, I told him we could have the day off together, but in the end, he only calmed down when he remembered we had some of these cupcakes left in the fridge. After he had his, he was pretty happy.


Once he was taken care of, we took a nice long walk in the sunshine to deliver cupcakes to the people I visit teach for church. My little guy talked nonstop, and I was so glad we got to be like the chicken when he crossed the road.


I have started making a lot of my cupcake batters right in the food processor. It’s easy as anything, and takes only ten or twenty seconds to whip up the batter. If you make mini cupcakes with it, which only take five to ten minutes to bake, you can have cupcakes made from scratch, in under half an hour. I love it.

vanilla bean cupcakes

1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 stick butter, melted
1 egg
1/4 cup sour cream
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
seeds scraped from one vanilla bean (these can always be left out, and the cupcakes will still be delicious)

1. Preheat oven to 350 degrees. Line a standard muffin tin with cupcake liners. Combine all ingredients in a food processor fitted with the blade attachment. Fill cupcake liners slightly more then halfway full.

2. Bake for 15 minutes, or until center cupcakes bounce back when touched. Transfer to a wire rack and let cool completely. Frost with strawberry buttercream.

strawberry buttercream

3 large strawberries at room temperature
1 stick butter, at room temperature
1/2 teaspoon pure vanilla extract
3-4 cups powdered sugar
1 tablespoon heavy cream

In a food processor, pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined. Incorporate cream. Add in small amounts of powdered sugar, pulsing after each addition, to reach the desired consistency. Frosting should be smooth and soft, yet hold its shape.