I was sick yesterday. Spent the entire day at home, in my jammies, moping killing time by tweaking with WordPress and selecting a good layout. Reading online tutorials is a pain in my backside, I tell you – it says one thing, and you follow it, but nothing happens… and then as soon as your techie savvy IT guru of a sister gets home and you beg for her to do something else you’ll go bonkers, and she does EXACTLY the same thing you did, and it works, well… you can pretty much say that I am the least techie person in my household.
Ahh but yes, I digress.
New blogging program, check. RSS feeds, check. Categories, check. Ready-made WP themes, check. Migrating the posts from Greymatter to WordPress, uncheck.
I have transferred bits and pieces from ye olde Greymatter to here, and I think I will just leave it at that. I will have to start from scratch, but at least the cupcake posts and their corresponding photos are here.
This needs a food-themed header, which I will gladly embark on, however work beckons and I am still quite stuffy from the weekend mini-flu. Le sigh.
As a housewarming present, I gave my former workmate cupcakes to serve during the party. I could not think of anything easier or yummier than… vanilla cupcakes! I had some spare chocolate frosting from last week’s picnic so I just topped up a few with chocolate, and a few with vanilla buttercream. The contrast was beautiful!
I used a tried and tested vanilla cupcake recipe from Exclusively Food, with just a bit of tweaking around here and there. The result were the best vanilla cupcakes I’ve made so far!
Makes approximately 24 cupcakes
240g unsalted butter, softened
2 cups caster sugar
1 tbsp vanilla extract
3 cups self raising flour, sifted
1 cup buttermilk
1. Pre-heat oven to 175 deg C. Line your muffin tray with paper cases.
2. Beat butter and sugar until light and creamy. Add eggs one at a time. Beat in vanilla and buttermilk.
3. Add 1/2 of the sifted flour to the butter batter, and then beat until just combined. Add the remaining flour and beat well.
4. Divide the batter on to the cases evenly.
5. Bake for 20 – 22 minutes. Cool before frosting.
I just used a normal vanilla buttercream recipe and chocolate fudge frosting.
100g unsalted butter, softened
1 1/2 cups icing sugar mixture, sifted
1 tsp vanilla extract
1 tbsp milk
1. Beat butter until soft. Add icing sugar.
2. Add vanilla and milk. Add more sugar if frosting is too runny, or milk if it’s too solid.
It is a wet Wednesday in Sydney today. Although I don’t live in the Mid-North Coast, apparently we’re getting a One-in-100-year rainfall. It took alot for me to get out of bed at 6 o’clock this morning, take a shower, and have my routine oatmeal and coffee breakfast. Not the best tasting breakfast in the world, but a power breakfast for me nonetheless. I need my breakfast in the morning before going to work or doing any other activities (eg. gym!). I get a super cyclone inside my tummy if I miss my breakfast.
Which takes me to last Saturday’s big breakfast, concocted by my sister, Ria Rosa (not her actual name, although I really don’t know why she’s hiding behind a pseudonym). We don’t normally eat big breakfasts even during weekends, and when we do, they are usually because we –
a.) Are hungover (hello McDonald’s breakfast!),
b.) Don’t have gym on weekends,
c.) Going on a long trip somewhere.
So back to last Saturday’s big breakfast. I just want to share some photos because they just looked so rich and fatty and delicious and colourful! Can I just say nomnomnomnom?
First you gotta have eggs…
Then of course bacon! Can you hear it sizzling?
Eat your veggies! Grilled mushrooms and tomatoes with mixed herbs.
Set the table (I know, I know… I need to de-clutter!)
Voila! I like my eggs scrambled, with bacon, meatballs, mushrooms, tomatoes, toast over a hot steaming mug of coffee!
One more for the road
Hope you have a good midweek! And stay warm and dry!