Weekend update and lemon strawberry cupcakes with a vanilla frosting

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.

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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.


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  • 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.


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