First on sixth

There's nothing better to start the year with than being in the company of friends. So on 1 January 2015, I woke-up late from the previous night's revelries (of wine, fireworks and Mamee monster snacks) and got ready (albeit groggily!) to go over to a friend's for some lunch, baking, tea and a nice long chat. 

Here are some photos of the cupcakes Miss P and I baked together. The recipe will follow at some point I suppose. I'll have to get it off Miss P, as it was from a baking kit gift she received which we are all going to benefit from (wink, wink).

Gosh, for the life of me I can't remember the name of the cupcakes, but it turned out nice and moist with warm scents of vanilla and almond topped with whipped cream and the all-important sprinkles!

Of course, Baby Patrick and his new in-pristine-condition Bunny friend came out to visit with me. As you can see, I've purposely positioned Baby Patrick at the back of Bunny, as I'm not sure you'd want to feast your eyes on His Tattiness in all his glory!

Updated on 18 January 2015

Cupcakes with Hundreds & Thousands

225g Butter, softened
225g Caster Sugar
4 Eggs, beaten
50g  Plain Flour
150g Ground Almonds
1 teaspoon Vanilla Essence
1 tablespoon Milk

For decoration
150ml Whipping Cream
1 tablespoon Icing Sugar, sifted
Vanilla Essence
Hundreds & Thousands

Preheat the oven at 140 Celsius. Place paper cases into a 12-hole cupcake tin.

In a large bowl, beat the Butter and Sugar with an electric mixer until light and fluffy. Gradually beat in the Eggs until well combined.

Sift in the Flour and Baking Powder. Then add the Ground Almonds, Vanilla and Milk. Mix well.

Spoon batter into the prepared paper cases. Bake for about 20 - 25 minutes until golden and springy to the touch.

To decorate, whip Cream, Icing Sugar and a few drops of Vanilla Essence until thick. Spoon into a piping bag and pipe out spirals on top of the cupcakes, or just dollop on with a teaspoon. Finish off by sprinkling on some Hundreds & Thousands.