First thing first, I have three FO’s to show you, socks a scarf and a cardigan but the weather is bleak and I’m feeling ugly so those shall have to wait for another day – I haven’t even taken photos such is my blogging blahness. And as June rolls around (holy crap the year is flying by) we have so much going on here that I’m finding it hard to take the time to stop and just enjoy the amazing journey we are on.
So when I woke early this public holiday I decided to take advanage of an empty kitchen, and am super glad for the time alone mixing up a storm!! What feels like too short a while later these pretty pink cupcakes emerged…
I love to bake, and luckily other members of the extended family love to eat😉 so no complaints to waking to a house filled with baked goods and heavenly aromas…
I found the recipe for these vanilla cupcakes over here, a new blog to me, but one Im ever thankful to have stumbled across, I found some great buttercream icing advice and many wonderful baked goods that I can’t wait to try myself.
Hummingbird Bakery Vanilla Cupcakes
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
a pinch salt
40g soft unsalted butter
120ml whole milk
1/2 tsp vanilla extract
250g sifted icing sugar
80g unsalted butter
few drops vanilla extract
rose food colouring
– Preheat oven to 170C/. Line a 12 hole muffin tin with paper cases.
– Put the flour, sugar, baking powder, salt and butter in a large bowl and beat on a slow speed with an electric hand mixer until well combined and a sandy consistency.
– Whisk the egg, milk and vanilla extract together in a jug and add half to the dry mixture. Beat slowly to combine and then more quickly to beat out any lumps.
– Add the remaining liquid mixture and beat slowly to combine. Do not overmix.
– Transfer the mixture into the cake cases until 2/3 full and bake for 20-25 minutes in the preheated oven until they spring back to the touch. A skewer inserted should come out clean
– Remove from oven and allow to cool on a wire rack before frosting.
– For the frosting, beat the butter and sugar together until well combined. I found the longer I mixed the better the icing, it really fluffed up until it was just perfect
– Spoon or pipe onto the cupcakes.
Im really proud of my how my piped icing has improved, and with my birthday coming up will probably pop another batch out later this week to take to the office.
I simply can’t wait to have my own kitchen again, to be able to explore and develop in the kitchen – while living with the in-laws has helped immensely in our efforts to buy a house (more on that later when things are set in stone) I am really noticing how difficult it is to adapt to living another families life.
Knitted goodness soon I promise and hopefully some good news on the housing front *fingers crossed*