This recipe for mini cup cakes came about when I was testing a baked doughnut recipe. I decided not to spend money on a special tin, which is actually a necessity for the recipe. But the result was still delicious!
A few years ago I decided to start a new habit. The theory is that it takes 21 days to change, break or make a habit. And so for 21 days I made my Facebook status the same: Today marks the start of a brand new year.. With Facebook encouraging us to share our memories, this came up in my feed 3 weeks in a row. So whereas literally today does not mark the start of a brand new year, we are 4 days into the new year. When my aunt came to visit last month she gifted me a calendar containing Aboriginal art. It has been ages since I used a conventional method of making note of our plans. But seeing as I had this stunning calendar I decided to make use of it. I set some time aside and wrote down our plans for 2019.
We have six endurance races and five of them involve travelling. We also have two overseas trips planned for the year. One to France where we will be barging with friends and then spending a week in Normandy. Hopefully Dave’s youngest son and partner will join us there. We are also going to England later in the year to celebrate a special occasion with friends. Dave’s oldest son, wife and daughter are probably joining us for a week. And that so far is it for the year. I am not sure what else 2019 holds in store for us but I hope it is a good year. One filled with laughter and joy. Happy moments and good memories. And time spent with friends and loved ones. I pass these wishes on to you all as well! Do you make new year resolutions, and if so, what are they?
Click on the links for conversions and notes.
Mini Cup Cakes
- 135 g self-raising flour
- 70 g fructose
- 45 g butter
- 80 mls buttermilk
- 1 egg lightly beaten
- Preheat the oven to 200° Celsius
- Place the flour and fructose into a large mixing bowl
- Put the butter into a glass mixing bowl and melt in the microwave
- Whisk in the buttermilk and egg
- Pour into the dry ingredients and stir to combine
- Divide the batter equally into a six hole mini muffin tin
- Place into the oven and bake for 14 minutes
- Remove from the oven and remove the mini cup cakes from the tin
- Leave to cool on a wire rack and serve with jam
Dave and I are easing into work slowly. I will pop into my blog every now and then to read and reply to comments.