BRITISH CUPCAKES




As you might know, I am currently studying English Language & Culture. So when one of my fellow classmates asked me to submit something about cupcakes for the English students’ magazine, Writer’s Block, I ofcourse happily obliged. I made these yummy cupcakes using the cutest British flag cups and submitted the recipe. There was one problem, though. It’s a literary magazine, so a recipe hardly fits, right? So they decided to turn it into a ballad. If it hadn’t been on such short notice I would have loved to do it myself, but all credit goes to Ines. The ballad is genius and I laughed so hard when I read it! (if you want to read it drag the image to your browser)

Pictured here: Cupcake dipped in a bowl of xl chocolate jimmies, crushed Oreos carefully sprinkled over cupcake, and a fondant bow placed on top.

Love, Angie

COOKIES: CATS & BATS

…oh and also two pumpkins.

If only Halloween was as big here in the Netherlands as it is in the States, these would be the perfect trick or treat-treats, don’t you think?

For the vanilla cookie recipe, refer to my Hello Kitty Cookies recipe. For the cats and bats we used black fondant to decorate the kitties, and tried to be as creative as possible with sprinkles and green fondant for the eyes!

Do you like these? Do you celebrate Halloween, and/or did you do any Halloween baking? Let me know in the comments!

Happy Halloween :)

Love,
Angie

PINK VANILLA AND STRAWBERRY CUPCAKES

 


I made several cupcakes this week, which I will share with you one a time – starting with these pink vanilla strawberry cupcakes.

For the usual vanilla recipe I use, see this link. The frosting I adapted from the Pioneer Woman, using these tasty little things:


Candy melts!

This is a light frosting, somewhere in between buttercream and whipped cream. To see how I made mine, scroll on!

Ingredients:
5 Tablespoons flour
1 cup milk
1 teaspoon vanilla essence
1 packet of vanilla sugar
250 gr butter (depending on how much you need, of course)
sugar (either granulated or confectioner’s, your preference)
the candy melts
2 spoons of strawberry syrup

Instructions:
1. Put a cup of milk into a small pan, together with the 5 tablespoons of flour. Whisk together until combined.
2. Heat the pan on medium heat. Keep whisking until it thickens. Be careful not to overheat because it will burn. The consistency should be thicker than cake batter.
3. Let it cool to room temperature.
4. Beat the butter until creamy.
5. Add the sugar, vanilla, and vanilla sugar. Whisk together.
6. Melt the candy melts and mix into the frosting, amount of melts depending on your preference (for both taste and color). You can always add some food coloring to get a richer colour.

Frost cupcakes, either with a piping bag or use a knife to spread it on. Decorate if you wish.


Pretty & yummy!

Love,
Angie