Holla! I don’t know why am I feeling so funny today. I’ve lost my favorite cup, my earphones got stolen and I’m laughing like I’m on some “stuff”. I’m sitting here and coming up with very sick jokes, and by which I mean very very very sick and lame jokes on the lines of “if I was of a Southeast Asian origin, I’d have kept my name Lay Zee.” And I’m the only one who is finding it funny. Or maybe I like it because I am very lazy. I am increasingly getting drawn towards easy recipes that look and taste like a million bucks but doesn’t take that much of an effort. The kind that smells wonderful, tastes great and takes only 2 minutes to make. One that’s perfect for an amateur cook like me who likes to receive professional type praises. A 2 minute frosting recipe that saves us some a** when guests are to be served dessert and you know there’s not enough time. One that you put up and secretly wish that no one eats. Such type. #Beingh0nest
When Rohan’s parents came over yesterday for dinner, I knew I have to have cakes for dessert for mr. and mrs. Kadam both like sweet treats after food. But how could you race with time! When I looked at the clock, I knew I wouldn’t be able to pull off a fancy frosting or even butter cream for I ran out of white butter. It was either invent something or serve it hot. I forgot I had Nigella Lawson to please my in-laws.
So what are we talking here?
Simple pleasures brought to you by one great girl from the heart of England
Ingredients (I follow her through and through)
For the vanilla cake
250 grams butter
3 teaspoons pure vanilla extract
330 grams caster sugar
260 grams self-raising flour
50 grams plain flour
180 ml milk
Strawberry Icing (changed from vanilla bean icing)
½ vanilla bean
240 grams icing sugar
1 tbsp strawberry crush
1 tsp water
- Preheat oven to 160
- Grease & line cupcake pans
- Beat the butter, extract and sugar in a small bowl until light and fluffy. Add eggs one at a time.
- Transfer mixture to a large bowl; fold in combined sifted flours and milk in two batches.
- Spoon the mixture into cupcake mould- 1/3rd is what you should keep for rising
- Bake for about 40-45 minutes. Let cool completely before icing.
For the Icing
Mix icing sugar, strawberry crush and water. Add in vanilla bean for that extra kick.
Ladle over cupcakes. Garnish with edible flowers or sprinklers of your choice
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