This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.
When I was growing up, I drank milk. I would pour myself a tall glass of milk several times a day, when I was a kid. My parents must have bought 10 gallons of milk a week for the 5 of us. I LOVED a tall glass of milk. Then, something happened when I was older and I wasn’t able to drink milk like I used to. It would make my stomach sad and it made me so, so sad that I couldn’t drink milk anymore. Recently, I was introduced to a2 Milk® and have found that my stomach tolerates the a2 milk, with no issues at all! Yay! Milk again!
The A1 Protein and “Post-Dairy Digestive Discomfort”
I recently became an ambassador for a2 Milk®. What I learned is that the A1 milk protein has been found to be the cause for the digestive discomfort 1 in 4 Americans report they experience after drinking milk. HOWEVER, the source of a2 Milk® is only A2 Heirloom cows. A2 Milk is easily digestible and does not cause the same discomfort that A1 Milk causes many people. In fact, originally, milk in the U.S. only contained the A2 protein (beta-casein). I’ve heard many people say that they could drink a large glass of milk in their younger years, but now complain of an upset stomach after drinking milk—the A1 protein may, very well, be the cause!
A Little Bit About the a2 Milk Company™
What I really love about the a2 Milk Company™, is that the company has taken great pains to assure that the cows only produce milk containing the A2 protein. What delights me further, is that the farms are U.S. family owned farms in upstate New York and the Midwest and are certified in humanly treating the animals. This is so important to me, that I know that the milk my family drinks is produced through responsible farm practices, and I like the idea of family-owned, rather than large corporate owned farms. The milk is antibiotic free, the milking cows are only fed a vegetarian diet, and are never given rBST or hormones. There are no artificial ingredients or additives in the a2 Milk®.
We’ve been using a2 Milk® in place of the milk we regularly would purchase. So far, I can report that I’ve had nothing but great experiences in my kitchen! In fact, these cupcakes were a total hit!
- 1-1/2 tsp. lemon juice
- 1 tsp. lemon zest
- 1 stick unsalted butter, softened (I like to leave it out on the counter for a bit to let it soften)
- 1 cup sugar
- 3 tsp. vanilla extract
- 1 egg
- 1 egg white
- 1-1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- ½ cup of milk (see instructions)
- 2 tsp apple cider vinegar (see instructions)
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter, lemon juice, lemon zest, sugar, and vanilla extract.
- Add egg, then add egg white separately, while mixture blends at low speed.
- Sift flour and salt together in a separate bowl.
- Add apple cider vinegar to a measuring cup. Fill the measuring cup to ½ cup with milk.
- Add baking soda to the apple cider and milk mixture, and gently stir together. The mixture will expand and foam.
- With the mixer on low speed, begin adding the apple cider, milk, and baking soda mixture and the flour and salt mixture to batter. Alternative adding the mixtures, starting and ending with the flour to prevent the batter from deflating. Continue adding until mixture is completely combined.
- Line a 12 cupcake pan with baking papers and fill each ¾ full with cupcake batter. For best results, use an ice cream scooper to fill the pan with batter.
- Bake for approximately 15 minutes. Insert a toothpick, cake tester, or wooden skewer in the center of cupcakes. If the toothpick comes out clean, they're ready!
- Transfer cupcakes to baking rack to cool completely.
- Frost with your favorite frosting and eat!