How to Increase Your Metabolism

Wow, am I lucky! I read this article which says that in order to increase my metabolism and perhaps lose some weight, all I have to do is do some strength training. Which I do, two and sometimes three times a week.

My trainer Robbie helps me out and then I also bought these CDs, in case I have some extra time at home to exercise in between everything else I’m doing and in case I believe that someday, even though I am now grandma age, I can look like that woman instructor with the sculpted arms, small rear end and slim thighs. 

Well, I could exercise all day and night and never look like that, especially if I eat these cupcakes, which my daughter Gillian made for her son (my grandson’s) Remy’s first birthday party this weekend. But they sure were deeelish! (Recipe below)

So let me ask. Is it worth devouring one or two of these and then having to work out more?

My mother used to quote a favorite actress of hers, Loretta Young, who apparently said something like this: “a moment on the lip, forever on the hip.” Loretta Young was gorgeous and slim. But I wonder if she ever ate a really delicious cupcake.

White Cupcakes with Cream Cheese Frosting

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup butter

1-1/2 cups sugar

1 teaspoon vanilla extract

1-1/4 cups milk

5 large egg whites

Preheat the oven to 375 degrees. Grease 24-30 cupcake tins (or line them with paper cupcake holders). Sift the flour, baking powder and salt together in a bowl and set aside. In a large bowl (use an electric mixer) or a standing mixer, cream the butter and 1-1/4 cups of the sugar together at medium speed for about 2 minutes or until smooth and creamy. Beat in the vanilla extract. Add the flour mixture in thirds, alternating with the milk, beating after each addition. In another bowl, beat the egg whites at medium-high speed until they stand in soft peaks. Continue to beat at high speed, gradually adding the remaining 1/4 cup sugar, until the mixture stands in stiff peaks. Fold the beaten whites into the batter. Spoon the batter into the cupcake cups, filling them 2/3 full. Bake for about 20 minutes or until a cake tester inserted into the center comes out clean. Let cool and frost with Cream Cheese Frosting. Makes 30-36 cupcakes

Cream Cheese Frosting:

1/2 cup butter

8 ounces cream cheese

3/4 cup confectioner’s sugar


Beat the butter, cream cheese and confectioner’s sugar together until smooth and creamy. Add enough milk to make the frosting easy to spread. Enough for 12-15 cupcakes