It’s been far too long since my last post; I’m beginning to think I will start every post with an apology due to my lack of consistency…I PROMISE I will continue my coffee sessions as soon as I enlist the help of a photographer to take photos while I work my magic!
For the past 6 months, I have been living back at home regrouping, hanging with family and friends and generally just having a lovely time in Mudgee. While working, I have met some wonderful friends and have also reconnected with some great old friends too – and I am very grateful for this.
My time in Mudgee has been wonderful, and just what the doctor ordered! However, I have been given a fantastic opportunity to return to Wollongong and I am truly excited about this! I will miss my family and friends enormously but most importantly, I will miss my mum.
I have often been told that I express myself well; I don’t know whether or not this is true. One thing I am sure of though, is that I often don’t express my love for my mum enough. For some reason I take this for granted. I owe my mum so much, she has been such a pillar in my life, particularly in times of need and would give anything to help her girls. This post is dedicated to my lovely mother – I’m so glad that we have had these 6 months to share some giggles, some cuddles and some tears. It’s such a cliche, but hey it’s a cliche for a reason… Without you I would not be who I am and you give me strength when I need it most.
Now, I think my baking reflects my personality – sporadic, sometimes intense, experimental and a little bit crazy… I have made this recipe completely from my head so fingers crossed they work as well as I hope for my thank you gift to my mum!
The bits and pieces
2 organic free-range egss
1 1/2 cups self raising flour
1 cup castor sugar
1 large organic carrot, grated
1 cup milk
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
Cream Cheese Icing
150g cream cheese
2 Tsp butter, softened
2 Tsp icing sugar
1 Tsp milk
Pre-heat oven to 150°C and line muffin tin with lightly greased paper cases.
Cream butter and sugar in large bowl until pale. Add eggs and mix until smooth and fluffy. Add milk and mix until well combined.
Sift in flour and spices. Add carrot and stir with wooden spoon until mixture is smooth and has combined well.
Spoon mixture into prepared trays and bake for 20 minutes or until golden on top. If you are unsure, grab a skewer and test if cupcakes are cooked the way through – if the skewer comes out clean you’re ready to rock!
While cupcakes are baking, begin the cream cheese icing. In a bowl cream the butter and icing sugar until pale and fluffy. Add the cream cheese in small portions. You need to ensure both the butter and cream cheese are softened, otherwise you will be fighting an uphill battle with the beaters to get the mixture nice and fluffy!
Next, add the milk and continue beating until icing mixture is combined. Be careful to not over beat the mixture.
When cupcakes are cool begin icing – you can use a piping bag or a knife. Which ever your heart desires.
Serve with a cup of fresh tea or coffee, and a warm hug.
Thanks mum xx