Younger Daughter and I have been experimenting with different cupcake flavours & combinations. This is quite a novel approach to baking for me as I’ve always opted for the quick & easy; everything in one-pot? even better!
So, this journey of discovery, which is recorded in part in Crazy Little Cupcakes, takes me a little away from my comfort zone. Younger Daughter is quite adventurous and I have to check myself often not to curb her enthusiasm! So what if she wants to make a curry cupcake! Bring the spice on!
This past week, she wanted to put fresh mango on her Banana & Mango cupcake creation. In order to keep the mango from turning brown, we decided to try a glaze. Me, glazing fruit? Who’d have thought? As it turns out, it was pretty easy, and the result was rather pleasing.
- 3/4 cup of water
- 1/2 tsp lime (or lemon) juice
- 1/2 cup of sugar
- Put ingredients in a small pot over a medium fire.
- Stir until thickened (about 5 minutes).
- Take off the fire and cool.
We cut up our mango into tiny pieces and swirled it around the glaze. We then picked the pieces up with forks and placed them onto the frosted cupcakes. I was worried it would make the mango too sweet or take away from the mango flavour, but it tasted fine and made the mango look glossy and inviting. Definitely repeatable.
There’s always something to do around the apartment: laundry, sweeping, reorganising the craft area, clearing out clutter. Growing up in an immaculate home, I tried to follow suit in the early days of marriage. Seriously, you could walk into our family apartment at any time without warning and do a photo shoot for a House & Home magazine. My mother kept a beautiful home. Continue reading “Simple Pleasures”
It has been overcast and we found ourselves with a whole day at our disposal; naturally, cookie-baking was in order.
Older Daughter found this recipe while combing through Tumbler. She thought they were shortbread cookies, but in fact, they are the opposite of short: these are rich & buttery but are also chewy. Continue reading “A Cookie Baking Sort of Day: Norwegian Christmas Butter Squares”
Continuing my quest for better than non-vegan vegan goodies, I rejigged the recipe for Peanut Butter Cookies from one of my mostly vegan sites, MyCaliforniaRoots to suit the 2 different tastes of Older & Younger Daughters. Although our last attempt was pronounced a success, Older Daughter loves her peanut butter cookies with cranberries. So, we decided to mix up a batch, make them half plain, half with cranberries. Continue reading “Vegan Peanut Butter Cookies, done 2 ways”
About a month ago, Younger Daughter & I whipped up a batch of sweet potato & cranberry cupcakes which were surprisingly more-ish.
Knowing that the things we love to eat are also good for us is such a bonus! For example, did you know that sweet potatoes are a good source of Vitamin C, which is great for all sorts of healthful benefits, including maintaining the skin’s youthful plasticity (I need all the help I can get in this department)? They are also a good source of Vitamin D (contributes to bone health), iron (supports immune system), magnesium (promotes relaxation as an anti-stress mineral) and carotenoids (strengthens eyesight & boosts immunity). Continue reading “Sweet Potato & Cranberry Cupcakes: vegan-izing a yummy morsel”
I love blueberries! so I am very fortunate that we can get these tiny powerhouses of healthy deliciousness all year round. On the off chance that I can’t get them from the supermarket, there is always the frozen option to use in our baking. Continue reading “Very Blue (Vegan) Blueberry Muffins”
Found this recipe while browsing through one of our all-time favourite cupcake books: Cupcakes with Attitude by Benjamin Wong.
Younger Daughter & I were so pleased with the bright pink batter, on account of the mashed red dragon fruit. Sadly, the brilliant colour was baked away, and it became just yellow cake, although with a nice subtle flavour with the crunch of dragon fruit seeds. Continue reading “Vegan Dragonfruit Cupcakes”