So I guess this is just about it for this year. Have you made your resolutions yet? I hope it's not 'Eat Less Cupcakes' because that would just hurt my feelings. Why don't you read more instead or learn a language. Both of those would be perfectly acceptable resolutions.
Phewsies! I have had the biggest year - I've changed jobs, started this little blog (and almost kept up regular posts), started another little blog (and not kept up regular posts), gone to Cape Town, planned a wedding, gotten married, gone on our Abu Dhabimoon, and taken two short courses to keep the brain juices flowing. Which is pretty much why I have mush-brain right now.
Next year I'd like to see more of Australia (Tassie and Radelaide here I come), and revisit some other cities (Melbourne I'm talking to you!). I'd also like to continue to work my way down the ever expanding list of amazing restaurants/cafe's/bars/food trucks in Sydney. Finally I'd like to be more mindful of trying new things and making time to see friends and family.
I say this every year but it's going to be the best year yet, I just know it.
So let's get on with the cupcakes shall we? Vanilla cakes with naughty champagne frosting I have for you. Because nothing says 'Happy New Year!' like champagne and cupcakes.
- 2 Eggs
- About 1/2 cup of Thickened Cream
- 3/4 cup Caster Sugar
- 1 cup Self RaisingFlour
- 1 tsp Vanilla Essence
- Preheat oven to 180 degrees C and grease muffin tin.
- Into 250ml measuring cup place 2 eggs, then fill to the top with thickened cream. Place in a bowl then beat with electric mixer for 1 min.
- Add vanilla and sugar and beat for another 3 mins. Sift in flour and fold into mixture.
- Bake for 12-15 mins until golden, then let cool.
- 1 1/2 cups Icing Sugar
- 1/2 cup Butter
- 1 tsp Vanilla Essence
- 3 - 4 tsp Champagne (Sparkling Wine will be fine if you would rather keep the fancy stuff for drinking)
- Beat butter and icing sugar until white and fluffy - about 3-5 minutes should do.
- Mix in vanilla then champagne one spoonful at a time being careful not to make the buttercream too runny.
Bonus points for making your own toppers: Cut tissue paper in 10cm x 2cm strips and fringe, making sure to not cut all the way through at one end. Spread glue on this strip and wrap around a toothpick tightly in a downward direction.
See you next year friends!