RSPCA Cupcake Day

It was RSPCA Cupcake Day on Sunday. A friend of mine was selling boxes of cupcakes to raise money to donate. There was so many awesome flavours. I choose Red Velvet.

So far she has raised over $600, but she is planning one more baking day, hopefully getting over $1000! Now that is amazing (and a lot of cupcakes).

I got my adorable cat from the RSPCA, so I have a lot to thank them for :)

A baby-less day...

Today my four beautiful girlfriends and I met up ...and I went babyless!! My husband is at home today so he offered to watch him because I believe it has become very obvious that I just need a couple of hours away from him. I missed him alot, but I was only gone for about 4 hours.

My friend lives in the mountains...I know I am getting close to her house when my car radio looses music and just turns to buzzing. It is very beautiful. I took this photo near her house.

I'm glad it was a nice day with no raindrops in sight. The road to her house goes around and around and around, so many twists and turns. I drove back in the dark going well under the speed limit, the locals all honked me...I'd rather be safe then sorrow.

In true form, we usually bring gluten-free snacks (gluten-free because 3 of my friends have gluten intolerance...the 4th is cutting it from her diet to see if it helps he asthma!). Cupcakes are our favourite treat, I had some time last night to quickly whip up a batch. Just vanilla, but I made the icing purple... I wish I could have made bright purple icing but it was not to be - I mixed red and blue...I think you probably have to buy purple to make it vivid. Oh well. The cupcakes were all finished so I know they didn't taste like crap (which often happens to my gluten-free food..)

It was a good day - awesome friends and a bit of a chin-wag. Can't ask for more than that!

New colour on my nails yesterday. This is China Glaze in "Tantalize Me". I'm not the best photographer and taking a photo at night using the light in your kitchen is probably not ideal. It's a beautiful pink/purple shade with sparking blue in the light, often giving it a more purple-y look. I added the stars with my new konad stamper.

<3

The case of the exploding cupcake...

Well earlier this week I was pretty depressed. Tilly and I watched old re-runs of All Saints instead of doing things we really should have been doing.

The same day we were cheered up and the lovely Mez from http://domesticdivinity.blogspot.com/ had sent me a package. I won a comp on her page and I won some beautiful nailpolishes. Yay!! At first I had no idea who it was from. I got a padded bad and inside that was an adorable light blue wrapped parcel with dark from ribbon. She is so sweet, she even sent a thankyou card :) The mini bottle is OPI, it's a really cute colour.

I had Writer's Group on Friday, two of my friends can't have gluten so I made my first batch ever of gluten free cupcakes. It's had making gluten free, I found the cupcakes a little less moist that usual but my friends enjoyed them. One of the cupcakes exploded in the oven!!

People who know me will know I have a massive obsession with Marilyn Monroe. A friend of facebook put up this link to buy this gorgeous Marilyn chest of draws. I am obsessed. I want it.

I WANT THIS. CLICK ME!!!!!!

<3

Cupcakes!

Today I made cupcakes om nom nom...

LEMON DIVA CUPCAKES

make:12

prep time: 30 minutes

cooking time: 20 minutes

100grams unsalted butter, softened

3/4c (165g) caster sugar

1/2 tsp vanilla extract

finely grated zest of 3 lemons

2 Eggs

1 1/3 (200g) S.R Flour

1/2c (125ml) Milk

Icing

125g unsalted butter, softened

2cups (300g) icing sugar mixture

1 1/2 tbs lemon juice

yellow food colouring (optional)

• Preheat Oven to 180c (160 Fan forced), line a 12 hole muffin/cupcake pan (1/3 cup capacity) with paper cases
• Using electric beaters/mixer, Beat Sugar, Butter & Vanilla until light & creamy. mix through lemon zest.
• Add the eggs beating well after each egg
• Gently fold through Flour and milk in two alternate batches & Dividebetween paper cases.
• Bake for about 20 minutes or until golden brown and springy when touched. remove form oven & transfer to wire rack to cool completly before icing.
• To make icing, beat Butter with beaters/mixer until light & creamy
• add icing sugar a little at a time, beating constantly
• add half the lemon juice and beat until well combined
• add remaining juice a little at a time, tint with food colouring if you like.