I'm still here!

Just wanted to leave a quick note to let those of you that check out the blog (do you exist?!) that I'm still here and baking I just can't get online!! I STILL don't have internet at my new place (its been about a month already!) so am unable to post any of the recipes I've been trying out. Can't wait to resume my normal posting because I've got a few sweet treats to share.

Stay Tuned!

Basic Cupcakes

I few months ago (probably more like 6 months!) I got all excited and was determined to buy a piping bag and a selection of tips. I raced out, looked at all the options and bought a nice little kit. Then I took it home and never used it.  So this weekend I was determined to get it out. Which meant cupcakes!  There isn't anything particularly special about the recipe I used, it was just quick and easy.  It was the icing I wanted.  I made a nice buttercream icing, coloured it pink and blue and began to play.  I think I have alot to learn!  I can't say they all looked perfect, or even good but in the end my taste testers weren't too concerned about looks!  I think some research is in order and more practice.  Any tips for perfect cupcake decorating are more then welcome!

 

I still haven't got internet connected at my new place so not only am I a day late but also a little behind on my blogs. But here is the best of what I did get to. 

• Start with some lightened Strawberry Muffins from Abby Sweets
• Dinner and Dessert brings us Apfelstrudel
• The required chocolate is at Use Real Butter with the Chocolate Hazelnut Torte
• Cornmeal Cake with Honey Syrup can be found at Tiny Banquet Committee
• A Simple Three Sugar Cake is shared with at at Two Spoons

Classic Cupcakes

Recipe from Taste.com

Ingredients

2 cups self-raising flour, sifted

3/4 cup caster sugar

3/4 cup milk

125g butter, melted, cooled

2 eggs, beaten

1 teaspoon vanilla essence

Method

Preheat oven to 200C/390F. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, lines holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.

2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

3. Spoon mixture into prepared muffin pan. Nale for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool. 

Makes 12

Butter Cream Icing

125g unsalted butter

500g icing sugar

60ml milk

1 tsp vanilla extract

a few drops colouring

Beat butter and icing sugar together. Add milk and vanilla, beat until smooth. Add colouring and mix through.