1. lovedisneyandmore:

    I LOVE FOOD!

  2. puppeteers-symphony: Photo by: puppeteers-symphony (Naoyuuki)

    puppeteers-symphony:

    Photo by: puppeteers-symphony (Naoyuuki)

  4. diet-killers: French Toast Cupcakes (by Happily Ever After Confectionery)

    diet-killers:

    French Toast Cupcakes (by Happily Ever After Confectionery)

  5. myownsea: nutella cupcakes

    myownsea:

    nutella cupcakes

  9. All my cupcake posts are dedicated to my friend Tina.  mydulcitas: Cocktail Cupcakes!!!

    All my cupcake posts are dedicated to my friend Tina. 

    mydulcitas:

    Cocktail Cupcakes!!!

  10. breakfast-brunch-dessert: Lemon Blackberry CupcakesFor the Lemon Cupcakes: 3 cups all-purpose flour 1 Tbsp. baking powder 1/2 tsp. salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 4 large eggs grated zest of 2 lemons (about 2 Tbsp.) 2 Tbsp. lemon juice 1 tsp. vanilla extract 1 cup buttermilk For the Blackberry Buttercream Frosting: 1 cup (2 sticks) unsalted butter, softened 1/4 cup blackberry puree (preferably strained) 1 tsp. vanilla extract 1 Tbsp. lemon zest pinch of salt 5-6 cups confectioner’s sugar DirectionsFor the Lemon Cupcakes: Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. For the Blackberry Buttercream Frosting: With a mixer, cream the butter on medium speed until smooth. Add blackberry puree, vanilla, lemon zest and salt, and mix on medium-low until well-combined. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.

    breakfast-brunch-dessert:

    Lemon Blackberry Cupcakes
    For the Lemon Cupcakes:

    • 3 cups all-purpose flour
    • 1 Tbsp. baking powder
    • 1/2 tsp. salt
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 2 cups sugar
    • 4 large eggs
    • grated zest of 2 lemons (about 2 Tbsp.)
    • 2 Tbsp. lemon juice
    • 1 tsp. vanilla extract
    • 1 cup buttermilk

    For the Blackberry Buttercream Frosting:

    • 1 cup (2 sticks) unsalted butter, softened
    • 1/4 cup blackberry puree (preferably strained)
    • 1 tsp. vanilla extract
    • 1 Tbsp. lemon zest
    • pinch of salt
    • 5-6 cups confectioner’s sugar

    Directions
    For the Lemon Cupcakes:

    1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
    2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
    3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

    For the Blackberry Buttercream Frosting:

    1. With a mixer, cream the butter on medium speed until smooth. Add blackberry puree, vanilla, lemon zest and salt, and mix on medium-low until well-combined. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.

About me

This blog is all about the countries I’ve been to and those I have yet to explore, clothes I can’t seem to find in any boutiques, jewelleries I’ll never wear, crafts I'll never make, art I’ll never own, and food I’ll never be able to cook.

Some are my personal writings .. I live .. I ignore warning labels. I revel in the pressure, the adrenaline.. that feeling of being on the edge and the fast pace that characterizes life.. I smoke brain, go high on life and fools around with my imagination! I'm on life crack and I like it... welcome to my world!



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