I hope you all had a Merry Christmas and didn't consume so much cake that you still have some baking power left inside. I've spent the last week playing with my children and relaxing as much as possible. I've also reflected on how much we've done this year.
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.
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.
Gluten Free Coconut Cupcakes with Rasberry Buttercream
These pretty pink cupcakes have a subtle coconut flavour. They are so cloud like though the shredded coconut gives them a slightly coarser texture to most cupcakes. These make a lovely variation from a regular gluten free vanilla cupcake. Paired with smooth raspberry buttercream these little cakes are vibrantly delightful for your eyes yet so delicate on the taste buds, perfect for an afternoon tea or a late girls night in, which is exactly where I took them.
| Coconut Cupcakes 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) | |
Preheat oven to 180C and line a 12 hole cupcake tin with cases.
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.
Raspberry Buttercream
Beat together
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.
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.
Raspberry Buttercream
Beat together
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.
My love of cupcakes is so well known that one of my best friends even bought me cupcake PJ's for my birthday last month. They are so adorable I had to take a photo.
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.
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.
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