What makes you feel good at the moment?
The things that make me feel good lately are tailored grey coats, hens that are in full egg production mode and big red wines in big red wine glasses. I'm pretty crazy for my new camera and going to school concerts to watch my sons sing and dance to the Time Warp and the theme song to Men In Black.
I'm also quite in love with cafe lattes, the second season of Boardwalk Empire, lazy Sundays just hanging out with the boys, trips to the still-wintry beach, tulips starting to bloom in the garden and holding hands with my husband.
Oh, and Butterfly Cakes shared with friends over cups of hot tea watching the football... that's right up there on the list for sure.
from Annabel Lanbein's Simple Pleasures
1/2 cup caster sugar
1/4 cup boiling water
1/2 teaspoon vanilla extract
3/4 cup self raising flour
1 tablespoon cornflour
1 tablespoon melted butter
Jam, I used home made loganberry jam
Preheat the oven to 180 degrees C fan-forced. Line a 12-hole muffin tray with paper cases.
Place eggs and sugar in the bowl of an electric mixer and beat with the whisk attachment on the highest speed for about 5 minutes, until it is thick and creamy. Reduce the speed and add the water and vanilla. Return to full speed and continue mixing for another 5 minutes.
Sift the self raising flour and cornflour together and gently fold into the egg mixture about a quarter at a time using a large, flat spoon and deep, scooping movements, ensuring all the flour is fully incorporated before adding more.
Pour the melted butter down the side of the bowl and fold through gently but thoroughly. Pour evenly into prepared muffin tray. Bake until cupcakes are golden-brown and bounce back when gently pressed (about 10 minutes). Cool in tin for 2 minutes before turning out.
Cut a cone-shaped circle from the top of each cupcake. Fill hole with a spoonful of whipped cream. Cut each top in half and place like wings on top of the cream. Top with a little jam.