Thursday, 29 October 2009
Wednesday, 21 October 2009
Tuesday, 20 October 2009
Thursday, 15 October 2009
I had a rare moment today - I actually sat for a while reading a magazine while Noah dozed in his buggy. It felt quite indulgent, but I had abit of a shock as I flicked through the pages of the mag and saw just how 80s alot of the fashion was! Shoulder pads, jump suits, ok, maybe I can deal with but crop tops - spare me!
Tuesday, 13 October 2009
Good style is hard to define and even harder to imitate, but these ladies manage to capture a certain sense of style that I just love.
Wednesday, 7 October 2009
Monday, 5 October 2009
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream (recipe follows) or Chocolate Buttercream
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.