I was going to post some more pictures for the photo meme tonight, but I've had a bit of a day and not really feeling up to it.
It all started when I got woken at about 3am with the gastro thing I had last month. About two hours later I finally get back to sleep, only to be woken at 7am when my alarm went off. Somehow I made it to work on time, and I even went to gym, however the day also included:
However as a peace offering, here is the recipe for the lemon yoghurt cupcakes that I made last week, as requested by![[profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
meadowlion.
It all started when I got woken at about 3am with the gastro thing I had last month. About two hours later I finally get back to sleep, only to be woken at 7am when my alarm went off. Somehow I made it to work on time, and I even went to gym, however the day also included:
- Feeling nauseous and/or sick all day
- Falling on my ass when I slipped on the tiles in the ladies toilet at work
- Being stood-up by the students I was supposed to present my first Introduction to Economics Databases class to
- Nearly getting squished by a dickhead driving a four-wheel-drive on my way home from gym
- Discovering that half of the contents of my vegetable crisper weren't as nearly as fresh as I thought they were
- Forgetting to buy milk when I went to the supermarket to replenish the contents of the crisper
However as a peace offering, here is the recipe for the lemon yoghurt cupcakes that I made last week, as requested by
meadowlion.Mini Lemon Yoghurt Cakes with Syrup
1/3 cup (2oz/50g) self-raising flour
1/4 cup (just over 2oz/55g) caster (superfine) sugar
1 1/2 tablespoons cornflour (cornstarch)
1/4 teaspoon bicarbonate of soda
1/4 teaspoon poppy seeds
1 egg yolk
1/4 cup (about 3oz/70g) plain, unsweetened low-fat yoghurt
1/2 teaspoon finely grated lemon zest
1 teaspoon lemon juice
10g (just under 1/2 oz) butter, melted
Lemon Syrup
1 medium lemon
1/4 cup (about 2oz/55g) sugar
1/4 cup (2 fluid 0z/60ml) water
Cakes: Preheat oven to moderate. Sift flours and soda together into small bowl, stir in sugar and seeds. Stir in yolk, yoghurt, butter, juice and zest. Mix to a smooth batter. Drop teaspoons of batter into baby patty (cupcake) cases on an over tray. Bake in moderate oven for ten minutes or until cooked.
Lemon Syrup: Using a vegetable peeler, peel rind from lemon and shred finely. Juice the peeled lemon and combine two teaspoons of the juice with sugar and water and shredded rind in a small saucepan. Stir over heat without boiling until sugar disolves. Boil, uncovered, without stirring, for about five minutes or until the mixture thickens slightly. While they're still warm, top each cake with a little shredded lemon rind and drizzle or brush with hot syrup.
This recipe makes about 30 baby cupcakes, but if you want to make regular sized cakes double the quantities given and bake for about 12-15 minutes.
1/3 cup (2oz/50g) self-raising flour
1/4 cup (just over 2oz/55g) caster (superfine) sugar
1 1/2 tablespoons cornflour (cornstarch)
1/4 teaspoon bicarbonate of soda
1/4 teaspoon poppy seeds
1 egg yolk
1/4 cup (about 3oz/70g) plain, unsweetened low-fat yoghurt
1/2 teaspoon finely grated lemon zest
1 teaspoon lemon juice
10g (just under 1/2 oz) butter, melted
Lemon Syrup
1 medium lemon
1/4 cup (about 2oz/55g) sugar
1/4 cup (2 fluid 0z/60ml) water
Cakes: Preheat oven to moderate. Sift flours and soda together into small bowl, stir in sugar and seeds. Stir in yolk, yoghurt, butter, juice and zest. Mix to a smooth batter. Drop teaspoons of batter into baby patty (cupcake) cases on an over tray. Bake in moderate oven for ten minutes or until cooked.
Lemon Syrup: Using a vegetable peeler, peel rind from lemon and shred finely. Juice the peeled lemon and combine two teaspoons of the juice with sugar and water and shredded rind in a small saucepan. Stir over heat without boiling until sugar disolves. Boil, uncovered, without stirring, for about five minutes or until the mixture thickens slightly. While they're still warm, top each cake with a little shredded lemon rind and drizzle or brush with hot syrup.
This recipe makes about 30 baby cupcakes, but if you want to make regular sized cakes double the quantities given and bake for about 12-15 minutes.
exhausted