The house is full. So far the holidays are living up to my expectations of being harder work than term time. There’s mess everywhere and I can’t sit still for 5 seconds without someone asking me what I’m doing. Mind you they also ask me what I’m doing when I’m involved in a blindingly obvious task like loading the washing machine or stirring the batter for these cupcakes. I’m not winning at trying not to stress eat too much.
Most of the baking I’ve been doing this week has been more sourdough related products one of the taste team remarked ‘you really love sourdough don’t you’ half way through the week. Today’s rolls are my best yet. Many recipes that claim to be foolproof are lying but this one has earned its title.
So yummy I ate three in a row (they’re only small honestly). Taste team comments also very positive.
There’s no free time to enjoy baking but the kitchen assistant wanted to do cupcakes. I managed to hold it together through most of the process -have given up all hope having cleaned the surfaces 3 times in 2 hours.
I started with a recipe but I changed it so much it’s a whole new recipe now.
2 1/2 cups self-raising flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup coconut oil
1/3 cup butter
1 cup coconut sugar
3/4 cup caster sugar
1 teaspoon vanilla
1 1/4 milk
Preheat oven to 190 c 375 f gas mark 5. Place cupcake cases in a cupcake tin. Mix all ingredients together in a large bowl. Spoon batter into cupcake cases. Bake for 18-20 minutes.
We iced with regular vanilla buttercream and sprinkles.
They taste really good. Coconut oil and coconut sugar makes them a bit healthyish -that’s the story I’m sticking to anyway.