A Step Back or Forward?

I had to bake something! Oh come on, think! It is a replacement for the Daring Cook's Challenge which I had called it off, most probably permanently... So how about something practical and yet sweet and buttery? Let's bake cupcakes, just love to decorate these mini cakes, one at a time.... So much fun, especially when it involves colored sugar...



Meanwhile, something surprising happened with my work at the office. For some budget reason (and of course the complain about the world economic crisis, oh come on..... I mean who doesn't make a fuss about it, right?) my employer had requested me to work either on a freelance basis or a 20% cut on my salary with one less working day per week. That happened last Friday so I told her I had to sleep on it and would talk to her again about it during this week.



I tried to understand the situation .... as most of the people in my situation would do, I bet. Is this a step back? Or a step forward (into unlimited possibilities)? Am I sad about it or relieved? Is it a misfortune or a blessing in disguise?



T showed his symphaty by saying that I should not be afraid because he would be my side on this. It was comforting and he surely had said it on the right time. So to get away from this matter (I couldn't really get away from it, frankly speaking, more like thinking lesser about options whenever the thoughts came to mind again and again), we picked up kararoke, or more like he picked it up and I listened to his singing.



VANILLA CUPCAKES
Makes 13



Ingredients:
- Cake flour > 250 grams
- Salt > 1 teaspoon
- Baking powder > 6 grams
- Salted butter – room temperature > 75 grams
- Granulated sugar > 270 grams
- Vanilla extract > 2 teaspoons
- Eggs > 3
- Evaporated milk > 265 ml
- Whipping cream > 250 ml
- Red colored sugar > 20 grams
- Grape - halve and deseed > 7



Method:
- Preheat oven to 180 C.
- Combine cake flour, salt and baking powder. Sift. Set aside.
- Beat butter, sugar, and vanilla extract with electric cake mixer at medium speed for 5 minutes.
- Add eggs, one at a time and beat thoroughly.
- Set to low speed, fold in sifted flour mixture and evaporated milk, alternately a little bit at a time. Beat until smooth.



- Pour batter into cupcake moulds, about 80% full.
- Bake for 25 minutes or whilst inserting toothpick into cupcake, it comes out clean.
- Leave to cool.
- Beat whipping cream at high speed until soft peak.
- Fill into the piping bag and pipe on top of cupcakes as desired.
- Sprinkle with red colored sugar.
- Decorate with grape.