Thursday, November 10, 2011

Bug Turns One!

My goooooooodness!! Exactly one year ago right now, I was pushing out a baby! At this moment 365 days ago, I would have been getting out of my bath tub to rip down a shower curtain to birth my baby on. Wanna read more about my home birth? Please click HERE. It was the best day of my life. Moments after birthing Adelaide, I said, "I would SO do that again!" So intimate, so personal, so loving, so real, so magical, so perfect.
Happy Birthday darlin'!

Sunday, November 6, 2011

And The Winner Is......

CONGRATULATIONS KATE!!! Please email me at! Let me know what flavour cupcake you'd like to arrive in your mailbox!! YAY!!!

Wednesday, November 2, 2011

It's Tea Time with Banana Chocolate Cupcakes.

This is a European recipe, so I converted the grams and ounces to cups and mls. I have European measuring utensils appropriate for this recipe, so if you have American measuring utensils then half a cup for me is 118mls whereas half a cup for you is 125mls. This recipe is written in my measurements with yours in the brackets.  

   118 mls (half cup) butter
   177 mls (3/4 cup) sugar
   2 eggs
   2 large mashed ripe bananas
   1 tsp baking soda
   2 tbsp boiling milk
   1 tsp baking powder
   236 mls (1 cup) flour

Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in mashed banana. Add baking soda that has been dissolved in the boiled milk. Mix in sifted flour and baking powder. Don't over beat batter!
Bake at 325 F for 18-25 minutes. Until they are light golden on top and a toothpick comes out clean.
   148 mls (2/3 cup) unsalted softened butter
   207 mls (3/4 + 1/8 cup [or 5/8 cup]) confectioners sugar
   29 mls (1/8 cup) cocoa powder
   1 tbsp lukewarm milk
   1 tsp vanilla

Cream butter and sift in the confectioners sugar and cocoa powder. Add the milk and vanilla. If it needs more milk, add up to 1 more teaspoon of lukewarm milk. Mix until well incorporated. If it looks curdled, add more confectioners sugar.