Hello there. I hope everyone had a lovely weekend. I sure did. My weekend was lovely, because it was a stay at home weekend filled with little projects and gardening and yes, such a boring sounding weekend can be lovely so I’ll show you some photos and to sweeten the deal I’ll also share my recipe for a delicious cupcake.
We picked up this beautiful photograph on canvas for the living room. It keeps making me giddy every time I see it. 😀
Found this pretty rock on a walk and placed it in the flower garden,
Planted pretty daisies in the garden.
Belphie being lazy on a hot day.
We stay in a loft room with no cupboards or storage space, but we’ve made it work by getting a clothing rack and other things, but now that these bad boys are in the picture no on will have to see my delicates in a crate any more.
First radish from the garden. Boy o boy was that little fellah delicious.
Morning coffee at the vegetable garden. Pure bliss.
Now on to the cupcakes! This is a deliciously moist and fluffy cupcakes filled with beautiful strawberries for a pop of colour and general tastiness. The vanilla frosting pairs perfectly with the flavour of the lemon and strawberries to make these a go to cupcake recipe for any occasion. On a side note use a sturdy margarine or you will end up with a runny cupcake. I changed margarines to a softer one and it didn’t work out as nicely as previous times.
LEMON STRAWBERRY CUPCAKES WITH A VANILLA FROSTING – 12 cupcakes
- 1 1/3 cups all purpose flour
- 2/3 cup sugar
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cornflour ( this allows the cupcake to be fluffy and not stick everywhere)
- 1/4 cup sunflower oil
- 1 tsp vanilla extract
- 1 cup dairy free milk or water
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 1 cup fresh or frozen strawberries, chopped
Preheat oven to 350F/180C.
In a large bowl combine flour, sugar, baking powder, baking soda, salt and cornflour.
Add the oil, vanilla, milk and lemon juice. Combine well. Fold in the lemon zest and strawberries.
Grease a muffin tin. Fill each muffin tin 2/3 full.
Bake for 20 minutes or until a toothpick comes out clean.
Let cool before frosting.
- 2 cups confectioners sugar, sifted
- 1/4 cup margarine
- 1/2 tsp vanilla extract
- soy milk if needed
In a medium sized bowl beat the margarine until fluffy. Add in the vanilla and beat some more. Slowly add in the confectioners sugar until you have a fluffy frosting. if needed add a tbsp soy milk for a runnier frosting. Frost cupcakes and enjoy.
Have a wonderful Monday.