A couple of weeks ago I finally got an iPhone – I know, I’m way behind the times! I hopped on instagram immediately (natch) and took these snaps at the fabbo Grounds of Alexandria. It’s a lovely spot for breakfast on a sunny weekend, despite the epic half hour wait for a table – apparently it’s the place to be!
I’m @maybenextweek on instagram – are you on it? Are there any other apps you love?
::: By Emily McDowell :::
Do you love this? I do. Know what else I love? One more day to the weekend and an epic sleep-in.
I have a theory that a piece of cake consumed on Monday will counter the ennui that often comes with starting a new working week. I’m also of the opinion that the current cupcake backlash I’ve been noticing is due to the numerous cupcake shops that have popped up hither and thither selling the cupcake equivalent of McDonalds – I’m sure if someone did a study, put one on a plate and took a photo every week, it’ll be looking like the same plasicky confection 5 years from now. Gross.
Anyway, the moral of the story is that cupcakes done properly are, like most other things, kind of awesome. I particularly like them for taking to work – there’s non of this ‘oh I’ll just have a really small slice, a bit bigger than that, a bit smaller than that’ nonsense. They’re perfectly portioned, perfectly made for seeing you through the morning or afternoon.
I got the idea for an almond and grapefruit cupcake while I was at work. I have a bit of a fondness for products that smell like food. My hair smells like coconut and vanilla and my moisturiser smells like honey, and, when I’m at work, I use a hand cream that smells like amaretti and a lip balm that has the tang of grapefruit. When I put the hand cream and lip balm on at the same time, the combo is knock-your-socks-off amazing.
Prep ::: 20 mins
Cooking ::: 25 mins
Makes ::: 18
125g butter, softened
200g raw caster sugar
4 large eggs
200g almond meal
100g self-raising flour, sifted
1/4 cup milk
260g icing sugar, sifted
85g butter, softened
4 Tbsp grapefruit juice
Red and yellow food colouring
1. Preheat oven to 180°C and grease 18 holes of two 12-hole flat-based patty tins with butter.
2. Put butter and 125g of the caster sugar in a large bowl and beat, using an electric mixer, until light and fluffy. Add the eggs, one at a time, beating well between each addition. Finely grate the grapefruit zest and add to the mixture, then fold in the almond meal, sifted flour and milk until mixture is gently combined. Spoon tablespoonfuls of mixture into the prepared tins, leveling surfaces. Bake for 20 minutes, or until cakes are golden and cooked when tested with a skewer. Set aside in tins.
3. Put remaining sugar and the juice of 1/2 grapefruit in a small saucepan and heat over a medium heat for 5 minutes or until sugar is dissolved. Using a skewer, make 5-6 holes in the top of each cake, all the way down to the bottom. Pour syrup over cakes. Once the syrup has been absorbed (after about 10 minutes), turn the cakes out onto a wire rack to cool completely.
4. To make icing, put icing sugar and butter in a bowl and beat, using an electric mixer, until combined. Add grapefruit juice, one tablespoonful at a time, and mix until light and fluffy, adding more juice if necessary. Divide icing between 2 bowls, and add a few drops of red and yellow food colouring to one of the bowls to make a grapefruit colour. Ice the cakes and serve.
Happy Monday xo