Bah! When it rains it well and truly pours down! This all happened Friday night when I got home from my day out and I had no electrics on my sockets. Few hours of stressing out, calling electricians and dead silence later the electrician arrived and fixed it in two seconds lol. However the problems did not end then. Losing power had thrown the router out of whack so I couldn’t get online. Trying to fix it I accidentally killed my PC. Don’t ask me how. So now I had no PC and no internet. For some reason pipex doesn’t have a quick dial number that works so I wasted a good few hours trying to get through to 150 when 150 doesn’t exist :|. I tried not to worry about it and just got on with having a fun weekend instead….

It was great fun! We went on a cupcake hunt in Greenwich, wandered around the shops in Canary Wharf and on the Sunday I went into London and was all touristy! Relaxed and had fun and the PC got fixed woohoo!

Greenwich Observatory

Aren’t those cakes gorgeous?

So then Monday I call pipex. They don’t know what is wrong but they tell me oh it will resolve in 24 to 48 hours. I just had this feeling that it would not get fixed so easy and I was right. A whole week without internet! Only reason I have net now is cos I am using the master tester account mwahahaha! To tide me over though at least I had my awesome swap package!

Check it out!

Had to make some cupcakes. The batter was a bit moist so note to self, when using foiled papers add more flour. Those sparklies are pretty cool huh! Don’t try and eat them alone though tastes like milk protein and your tongue goes funny :|. The most awesome part of my package was the Cup-A-Cake. What a great invention! Especially for people like me who take cupcakes to the movies hehe.

Thank you Hannah! You really got me down to a tee!

Also I know I’ve missed two more fridays but it was not my fault!. I am gonna post them during this week some time AND I will be giving away some of the things I make. So look out for that.

TGIF! The week seems to have gone so slowly. I did finish a few things so will share them with you.

First up a purse. To match the Sophia Carry All I intend to make. I didn’t use a pattern, I just winged it. I think it came out pretty good but could have been better. Anyone know a good purse/wallet tutorial?

Next time I’d add more card slots and a different closure. Maybe a zip pocket on the outside…

I also finished an apron. Everyone’s been admiring it and want their own. I feel some Christmas crafting coming on. Not the greatest photo but I was too impatient to wait till later and have a photo with it on.

I used this pattern but adapted it slightly. I’d like to try a frilly apron if I can find the right pattern. Right desperate housewife I am! How I’d love to live on Wisteria Lane. It’s had a lot of use already even in it’s half finished state.

Yesterday I was feeling gloomy so… I made cupcakes! I just made these up so I might have to go back and write down the recipe for monday. The frosting is vanilla cream and the cake is strawberry.

Yummy!

Today I am going shopping with mama. Need some fusible fleece for my bag which I can’t find anywhere and a zip as I got the wrong type.

I decided Monday’s will now be recipe days. Sorry for the bad photo accidentally deleted the good ones and then they were all gone . My greedy family!

Today’s recipe is:

Cherry Bomb Cupcakes

Ingredients:

• 175g Self Raising Flour
• 175g Golden Castor Sugar (regular caster/fine sugar will do)
• 175g Stork SB or Butter
• 3 eggs
• 200g Cherry pie filling

You will also need 12 muffin cases, a muffin tray, mixer, spoons and spatulas.

• Preheat your oven to 180c/350f/Gas Mark 4 and line your tray with papers.
• Add all your ingredients to the mixing bowl besides the cherry filling and mix until light and creamy looking.
• Take a tables spoon and place a large spoonful of mix into each case.
• Now get out your cherry filling. You can make this yourself or buy it in a can. Place a spoonful with 1-2 cherries in each case. Try as much as you can to keep it central but it doesn’t matter too much as the cake will rise around it any way.
• Top with the remainder of the mix spooning again on the center.
• Place in the middle of your oven and bake for 20-25 minutes or until golden brown and springy to the touch.
• Allow to cool slightly then turn out. Serve warm.

NB: These go really well with ice cream or topped with a little whipped cream. You can fill them with other pie filling for a variation.

I had a lovely weekend! Here I am chilling in the park.

I’m very tempted to airbrush that photo lol but still it’s a nice pic. My sister doesn’t want any photo’s with her in them up as she looks “fat” (Rolls eyes lol). Still we had fun, stopped off at a bar, drunk far too much and rolled on home at 5am hehe.

I’m still knackered from it!

That’s all I have time for today!

I’m having some people round tonight and I’m cooking but while I’ve got a spare minute waiting for people to arrive I thought I’d share this with you:

A yummy cupcake recipe! So called for their two tone icing. I had fun icing them hehe.

Minstrels Cupcakes

Ingredients:

• 150g Stork SB (Or if you can’t get that: Butter – softened)
• 150g Golden castor  sugar
• 175g self-raising flour
• 3 medium eggs
• Quarter tsp Baking powder

Butter Cream (White)

• 50g Butter
• 120g Icing sugar
• 3 tbsp Milk
• 30g white chocolate chips/chunks, melted.
• pinch of salt

Butter Cream (Dark)

• 50g Butter
• 120g Icing sugar
• 3 tbsp Milk
• 30g Dark chocolate chips/chunks, melted
• pinch of salt

A little cocoa powder is good for dusting.

Method:

1. Preheat your oven to 180c/350f, line a muffin tray with 9 muffin papers or 12 medium sized cupcake cases.
2. Sift your flour into the bowl, add the sugar butter and baking powder. beat your eggs lightly with a fork and add the the mixture.
3. Mix with electric mixer till light and fluffy, about 2 mins.
4. Divide mixture between your cases. They should be around 2/3 full.
5. Bake for around 20 mins. Cakes should be golden brown and spring back at your touch.
6. Place on a cooling rack after cooling for 5 minutes in the pan.
7. Now make your butter cream. Add all your ingredients to the bowl but the chocolate. (you can mix it separately if you prefer hence I gave separate measurements). Be sure to sift the icing sugar. Mix well until light and fluffy. Your chocolate should be still melted but cool. If it’s hardened, rewarm in the microwave.
8. Divide mixture in half and add white chocolate to one. Mix in. then add dark chocolate to the other. mix in well.
9. Check your cakes are cool. If they are not pop your frosting in the fridge till the are. If you have a piping nozzle you can pipe on your icing. Have fun and get creative. Other wise swirl on with a knife or spatula.

Enjoy!

As the chocolate flavour is quite rich I’ve used plain cake but the icing would go just as well with a chocolate cake.

Must go get ready now! Have fun!