How many times have I told myself, when I get skinnier I'll wear that or do that or feel that? Too many to count. One of those things I always thought I was too fat to do was dye my hair a pastel color. It logically makes no sense but somehow I made that association between thinness and pastel hair. I thought I had to be a waif to pull that trend off. Even though I saw people with larger bodies pulling off pastels gorgeously, I just never thought it would work on me.I had been thinking about getting my hair professionally dyed for a long long time. I have way too many pictures pinned and saved on pinterest and instagram of beautiful millenial pink hair. Then the most amazing thing happened. A lady I follow on Instagram - Jamie Dana, posted a model call on her page. I fit the requirements perfectly, so I sent her a picture of my hair. I knew it was a long shot, she has over 30k followers and never in a million years did I think she would message me back. But she did! I pretty much freaked out when she asked me if I would be available the next day.There's one catch here. Her studio is in Orange County. I live in Santa Barbara. Now, I am familiar with Orange County. My mom lived in Lake Forest for a while. And I knew it was going to take me 2 and half hours to get there without traffic. I happened to have the next day, a Friday off, so I decided to just do it.It took my almost three hours to get there and three hours back but boy was it worth it. Jamie and her assistant Annie are amazing. Go see them for your hair color needs if you are in Orange County. They meticulously colored and styled my hair - the whole process took over 6 hours! After lightening my hair, toning, and then putting in some gorgeous pink, peony inspired pastels, she styled and braided my hair. Her studio is called Pin and Plait Studio and it's really awesome how much success Jamie has had in establishing herself as a young business owner. Go to her instagram page - https://www.instagram.com/jamiedanahairstylist/ to see a video of the process.In honor of my beautiful hair, I was inspired to make a cupcake with a beautiful pink swirled frosting, resembling the different colored pink locks placed throughout my hair.

Brown Sugar Poundcakes - adapted from Martha Stewart

1 cup brown sugar

1 stick butter

2 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup milk

Instructions:

Preheat oven to 350 degrees.

Beat butter and brown sugar in stand mixer or hand mixer till light and fluffy.

Add eggs one at a time and mix till well combined and fluffier.

Add all dry ingredients and mix 10 second.

Add milk and mix till just combined.

Pour into cupcake liners and bake for 15 to 20 minutes until golden brown and when pressed lightly, spring back.

Raspberry Swirl Cream Cheese Frosting

8 ounces cream cheese

1 stick butter

6 ounces frozen raspberries

4-6 cups powdered sugar

Instructions:

In a medium saucepan over medium heat, cook raspberries with 2 tablespoons water. Cook until mixture has reduced and is a syrupy consistency. Strain through a mesh sieve. Cool.

In stand mixer or with hand mixer, beat cream cheese and butter till light and fluffy about 1 to 2 minutes.

Add powdered sugar until desired consistency.

Drizzle raspberry syrup into frosting and then give the frosting 1 to two mixes just to lightly combine the syrup with the frosting. Spoon frosting into piping bag and pipe on top of cooled cupcakes.

Brown Sugar Poundcakes and Raspberry Swirl Cream Cheese Frosting

Brown Sugar Poundcakes - adapted from Martha Stewart

1 cup brown sugar

1 stick butter

2 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup milk

Instructions:

Preheat oven to 350 degrees.

Beat butter and brown sugar in stand mixer or hand mixer till light and fluffy.

Add eggs one at a time and mix till well combined and fluffier.

Add all dry ingredients and mix 10 second.

Add milk and mix till just combined.

Pour into cupcake liners and bake for 15 to 20 minutes until golden brown and when pressed lightly, spring back.

Raspberry Swirl Cream Cheese Frosting

8 ounces cream cheese

1 stick butter

6 ounces frozen raspberries

4-6 cups powdered sugar

Instructions:

In a medium saucepan over medium heat, cook raspberries with 2 tablespoons water. Cook until mixture has reduced and is a syrupy consistency. Strain through a mesh sieve. Cool.

In stand mixer or with hand mixer, beat cream cheese and butter till light and fluffy about 1 to 2 minutes.

Add powdered sugar until desired consistency.

Drizzle raspberry syrup into frosting and then give the frosting 1 to two mixes just to lightly combine the syrup with the frosting. Spoon frosting into piping bag and pipe on top of cooled cupcakes.