Hi. It’s been a while. There’s absolutely no excuse! But I have been a busy girl.
I’ve still been baking though, and I have some recipes to post.
I’ll be a better blogger! Bloggers promise.
It’s been a crazy summer, and now it’s autumn… I’ve moved flat, I’ve got a new job, a lot of things have been going on and it’s meant I have neglected MMK. I’ve even lost track of following others blogs. My gosh I’ve got a lot of reading to catch up on!!
Lemon cupcakes. There’s nothing better than tasting a fine zesty cupcake complimented by buttery icing.
I love cupcakes, of course, and my boyfriend loves lemons. I made these for him.
I hope you enjoy them too!
Sorry about the lack of posts. I’ve been suuuper busy but i’ve now finished my diploma, which means lots of baking from now on! I’m so glad all the work is over, I put in an awful lot of effort so lets just hope it pays off. Fingers crossed.
So. Whoopies?! I’ve often heard of these, yet never really thought much about it until last months Sainsbury’s Magazine, where the whoopie graced the cover. Apparently they were invented by the Amish community, and are named by the children opening up their lunchboxes and exclaiming “Whoopie!” when they see what’s inside. I think thats kinda fun.
These are absolutely yummy, and a twist on the cupcake. Also the addition of melted marshmallows in the icing gives it a different texture, in a totally good way. These are easily adaptable; I’ve made almond whoopies with almond extract and ground almond. You could add nuts, chocolate, fruit… much like adapting any cake recipe.
I’ve been a very busy little bee lately, as I’ve taken slightly too much work on for myself for my final major project (for my diploma). At the moment I do not have much time to cook and bake, which makes me sad. Very sad. Luckily for you I’ve scheduled some ready-made posts for the next few weeks. Yay!
The weekend is baking and cooking time- my “rest” time. These are my favourite cupcakes. I feel that vanilla cupcakes with no filling need to be amazing. They need to have the perfect taste and the perfect texture and the perfect consistency. These are just that. I found them last year, and whenever I need to make a quick and easy cupcake this is what I bake.
The frosting is from the same article but difference recipe. It’s good. Very good. I like sweet frostings, so for those of you who do not have a sweet tooth (you shouldn’t really be eating cupcakes then, should you?!) you might want to make a different icing, or miss it out altogether, as the cupcake is good enough to eat by itself.
Welcome to millys mini kitchen!
So, I’m a huge fan of red velvet cake… and cupcakes in general! So where better than to start with this amazing recipe. I’ve added my own touch with the white chocolate chips, and if you don’t like white chocolate of course substitute this for plain/dark chocolate of even fruit of some kind. It’s up to you.
Yum! These cupcakes so light and very very tasty (not too sweet at all) and i highly recommend you make red velvet cake at some point (if you haven’t already). What makes red velvet so good is that its not sickly sweet, as some cakes can be. The cocoa makes it so moreish, which is why they’re irresistible.