Tomorrow we take off for our holiday in Tokyo and Beijing, I will be sure to take many photos and blog about it. This will be my boyfriends first overseas trip, and my first time in Asia, so we are both so excited and very nervous too. There has been so much work in research and planning, I had no idea there was so much involved, but thank goodness for the internet and google, they have been my best friend of late!
I am very excited to see my friend Kim, she is taking time from uni to show us around Beijing and I am so grateful for that!
I haven't made any cupcakes this month other than a batch for a baby shower for a girl at work. The cupcakes were strawberry and white chocolate, with cream cheese frosting. I'll leave you with the recipe, see you when I get back!
Strawberry & White Chocolate Cupcakes - Recipe from taste.com.au
- 60g butter, at room temperature
- 1/2 cup (115g) caster sugar
- 2 eggs
- 1 cup (250ml) milk
- 1 tsp vanilla extract
- 2 1/2 cups (375g) self-raising flour, sifted
- 250g (1 punnet) strawberries, washed, hulled, roughly chopped
- 1/2 cup (95g) white choc bits
Preheat oven to 180°C. Line 16 x 1/3 muffin pans with paper cases.
Beat the butter and sugar until pale and creamy. Beat in the eggs, milk and vanilla.
Use a large metal spoon to fold in the flour until just combined. Gently stir in the strawberries and white choc bits.
Spoon the mixture into the cases. Bake for 15 - 20 minutes until golden.