We've sold up and moved house, had our first holiday together and thanks to Santa, now the proud owners of a trampoline. I spent three years prior to this one being pregnant and having babies so in the last few months I took some time for myself and created this blog.
I did something that I didn't think I could ever do since I'm no IT expert, nor do I have any photography experience at all. I focused on something that isn't necessarily productive or reaps any financial rewards. I have learnt not to always plan ahead and to live more in the present day. It's been the happiest year of my life.
I have also finally figured out what I want to do when I grow up/when my kids go to school. As soon as I stopped constantly looking for it, it became really obvious and no it's not to become a baker. This year I'm going to put steps into place for studying veterinary nursing. I always assumed I'd be too squeamish for it but I recently took the plunge and got Lasik eye surgery, not only was this the best thing I've ever spent money on in my entire life, finding the strength to let a stranger cut my eyes open (while being awake) gave me a stomach of iron and any squeamishness I once had, dissipated.
After reflecting on what I've enjoyed baking the most this year it would certainly be cupcakes. I will always love cupcakes. They are easily shared, they can be pretty pastels, bright and bold, cute or simple and they are much less time consuming to decorate than a cake.
2 medium eggs
100g caster sugar (1/2 cup, 4oz)
1 tsp vanilla
75g melted butter, cooled (2.6 oz)
1 cup of coconut milk
260g gluten free self raising flour (2 cups, 9 oz)
1 tsp baking powder
1/4 tsp salt
50g shredded coconut (2/3 cup, 1.4 oz)
Beat the 2 eggs with the caster sugar and vanilla, stir through the cooled melted butter and coconut milk. In another bowl sift together the gluten free self raising flour, baking powder and salt. Fold the dry ingredients into the batter followed by the shredded coconut.
Divide the mixture evenly between the cupcake cases and bake in the centre of the oven for 18 - 20 minutes. Store in a sealed container in a cool dry place for 2 - 3 days.
390g (3 cups) icing sugar
125g (1/2 cup) softened butter
1 Tbsp milk &
1/2 tsp vanilla extract
once this is pale, light and fluffy add in 3 Tbsp of good raspberry jam.
Decorate your cakes with buttercream and top with extra shredded coconut, use fresh if you can.
Does anyone have any New Year resolutions? I will try and continue living in the current day and being grateful for my many blessings, to be less stressed in general, oh and to bake more cupcakes. Happy New Year to everyone.