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January is bleak enough withouth thinking about diets and detoxes, so we asked Cuckoo’s Bakery in Edinburgh to give us their delicious, spirit-lifting recipe for Champagne and raspberry cupcakes! Makes 12 Cupcakes Ingredients: 160g unsalted butter 160g caster sugar 170g plain flour 2 ½ teaspoonsbaking powder 3large eggs, room temperature 3 tablespoonsof champagne 125g unsalted butter at room temperature 275g icing sugar 4 tablespoons of champagne 8 tablespoons of raspberry jam 4 tablespoons of champagne
If you look carefully, you can see peaches rolling around in the back of most of my recent photos. These peaches led to this , this , this , and two peachy banana breads. These peaches also led to these cute little peach ginger muffins... and we still have a bunch rolling around on the counter. These soft, fragrant muffins have the most amazing ginger streusel that packs a delicious crunch into every bite. The sharp, spicy ginger contrasts so nicely against the sweet, plump peach chunks.
I believe it was a year or two ago, before I started my little blog, that I first heard of Hi-hat Cupcakes. I then found a recipe for them on Martha Stewart's site. I then searched a bit more and found quite a few people had terrible issues with the recipe on that site (which doesn't surprise me, as the recipes there tend to be hit and miss) and had worked out their own way of making them from trial and error.
I am so sick. Of myself. Do you know what I mean?
Dear Andrea, Remember when you were eleven years old and you made a collage of the life you dreamed to lead as a grown up? The one with the knee socks, plaid skirt, collared shirt, and sweater vest- the outfit idea you snagged from Cher’s wardrobe in Clueless?