Life is definitely uncertain. We never know what waits around the next corner, or even what the next day would deliver to our doorstep. It's with this uncertainty that I decided what the heck, let me start this blog and see what the future holds.
I felt like cupcakes and photography today so I whipped out my trusted vanilla cupcake recipe and started shooting. After dressing up these babies, I lined them up for their photo shoot, which was actually quite easy as it doesn't take much for a cupcake to sit still.
Ingredients:
150 g Butter - softened
150 g Castor sugar
175 g Self-raising flour
3 eggs
1 tsp vanilla extract
Method:
1. Pre-heat the oven to 180 degrees celcius.
2. Line a 12 cup cake tin, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a wisk.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool fully before icing.
Butter Cream Frosting
Ingredients:
150 g Butter - softened
250 g icing sugar
1tsp vanilla
2 tsp hot water
Method:
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water.
3. Beat until smooth and creamy.
No comments:
Post a Comment