It does seem like an eternity since I last wrote a proper post on this blog; it probably is the longest time I’ve ever been away from this dear place of mine. I have tried to come back several times during this time, but somehow, the words refused to flow and the fingers were left hovering over the keyboard. The camera lay there, tucked away in a corner, until the family reminded me.
Of course, the kids have been keeping me busy with their various assignments, and ma being ill was the last straw. It was as if the head, heart and the rest of the body were all working in different directions. But things are looking better now; ma has responded well to therapy and is recovering from a successful operation. And, with a deep breath ( when the nose is not blocked due to an extreme bout of hay fever), I am trying to get back in to the rhythm.
So, here I am, slowly trying to creep back and take hold of the reigns once again. And what better way to get back than a spot of baking. These lemon and almond cupcakes are really moist, and I guess, lemony too. And I’m feeling so inspired at the moment, that I even recorded the making of the cupcakes and the decoration as well. I have divided it into two parts; the video today is going to concentrate on making the cupcakes and the second part, which, hopefully, will follow soon, will concentrate on the decoration of the cupcakes.
Here’s the recipe for the cupcakes.
1/2 c of sunflower/vegetable oil
1/4C + 2 tblsp of whole wheat flour (atta)
3 tblsp of ground almonds
1 tsp baking powder
1/2 c of caster sugar
grated zest of 2 lemons
6-7 tblsp of freshly squeezed lemon juice
Well, once you’ve got the ingredients ready, let me show you what to do with them.
Hope you found the video useful.
Check out my previous cooking videos here