I am determined to get a post up here today if it kills me. It's not going to be Bircher Muesli (sorry, Clare), because that's for warm weather and we are once AGAIN in the deep mid winter here in the South East (or South West, it depends on how you peel the potatoes really). It has finished off my Busy Lizzies, and I am so annoyed about it I could spit.
Anyway, you're not getting anything Alphonso mango related either (for 'tis the season!), because I'm saving that until I have more time. So I'm revisiting the humble cupcake. With a good reason.
I was recently reading all about Green Goddess Dressing, dreaming of my dear San Francisco, and became suddenly and uncharacteristically jealous. I had realised, you see, that nobody is ever going to create and name a dish for me. And I'd really like them to.
No time to cry about it, dears. I'm only around for two days before flying off again. Instead, let's create a dish for me ourselves. I give you the Vanilla Boy Cupcake. For yes, I have been being referred to as 'Vanilla Boy' for quite some time now, and despite disliking it intensely at first (I don't like the connotations of its modern usage and anyway consider myself to be more of a Cinnamon Swirl kind of a brother), have learned to accept it.
So my recent and quick foray into the all in one method of cake making has been names, immodestly, by yours truly and for yours truly. Enjoy.
I have to stop here. Dinner is not going to cook itself.
Vanilla Boy Cupcakes
You will need:
125g self raising flour
125g soft butter
1 tsp vanilla extract
1 tsp baking powder
100g soft butter
175g cream cheese
250g icing sugar
seeds from one vanilla pod
- Heat oven to 180°C and place liners in a 12 cup muffin tin.
- Put the first six ingredients into a bowl and beat until combined and smooth. Divide among the liners and bake for 20 minutes. Cool on a wire rack.
- Beat the next lot of ingredients together and use to ice the cakes.