There’s nothing like scrolling through Pinterest to make you insatiably hungry for something sweet, which is what happened to me over the long weekend. I did have plans to bake ANZAC cookies in honour of ANZAC day, but someone had left an empty box of rolled oats in the cupboard so that was the end of that.
But people had been promised sweets and my eyes had feasted on one too many Pinterest cupcakes that I couldn’t take it any longer, so whipped up these Vanilla Cupcakes, changing the recipe a slightly as we didn’t have any milk. I substituted the milk with whipping cream – which for some reason we had in the fridge, a week or so past it’s use-by date – (it smelt and tasted okay, and has nobody died since eating it so it’s safe to say it was still good).
I decided to make the cupcakes smaller by putting only one scoop of batter into each cupcake, this way I had 12 instead of 6, making it a lighter bite size treat that wasn’t too overwhelming, and skipped the patty’s so they could turn golden brown all over.
The buttercream, which also had cream instead of milk, was a little sickly sweet, so I stirred in some freshly squeezed lemon juice (from our crazily producing tree) to add sourness, this left it a little unbalanced so I also poured in a couple of teaspoons of poppy seeds for a nutty savoury element, which turned out perfectly.
I prefer using a trial and error technique in the kitchen, usually balancing to taste instead of following a recipe to the letter, sometimes it doesn’t turn out but this time it was delicious. I hope you enjoy my dessert experimentations! Do you like the pina colada plates in the photos? I found them in a thrift shop here, so cute.