Vintage Floral Cupcakes

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Hey guys 🙂

Just wanted to show you the most recent order. These beautiful vintage floral cupcakes were for a kitchen tea, requested by a beautiful beautiful girl I met at work.

They’re white chocolate cupcakes with a light, sweet buttercream, topped with fondant roses, daisies and little blossoms. I’m going to post a tutorial on how to make a quick Duff Goldman rose very shortly, so keep your eyes peeled!

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Fluffy Blueberry Buttermilk Pancakes

Okay guys. First post! I’m really excited. For the first time, I’ve started a blog that really resonates with who I am. To kick things off, I’m porting in a couple posts from this bloggie’s short lived predecessor. Enjoy!

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The boy and I have recently been flirting with a sort of low carb, sort of paleo diet. And it was going really quite well! We were feeling healthy, refreshed and happy. And then I saw one delicious looking pile of pancakes over on the Kitchn and started obsessively craving. It was all over.

The good new is, they tasted really really good.

I’m committed to not feeling guilty about eating these. So I’m going to say they were made in the name of blogging. And that those fresh blueberries were too lovely to leave in the supermarket refrigerator.
Blueberry Buttermilk Pancakes

Dry ingredients:

  • 2 cups plain flour (AP flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar

Wet ingredients:

  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 3 tablespoons butter, melted

Other:

  • 125g blueberries
  • extra butter for the pan
  • 1 cup cream, for whipping

What to do:

  1. Whisk together the dry ingredients to combine. Add the wet ingredients and whisk to combine.
  2. Add the blueberries to the batter and stir.
  3. Heat non-stick griddle or frypan over a medium heat and melt a small glob (technical term) of butter.
  4. Ladle your pancake batter into the pan until desired size is reached. I usually make them about 5 inches across. If you are using a large enough griddle to do a few at a time, keep them about 2 inches away from each other.
  5. Cook the pancakes for about 2 minute, flipping when bubbles appear on the surface and they appear a little dry around the edges).
  6. Cook for a further minute or so, or until golden brown on the bottom.
  7. Repeat with the remaining batter.
  8. Serve pancakes with cream or ice-cream.

Tips

  • If your eggs are straight from the fridge, keep them away from the melted butter in your bowl to prevent the butter from solidifying.
  • Small lumps are fine, take care not to over-beat the mixture, as this can lead to tough pancakes.
  • The blueberries may hinder the standard bubbles from appearing on the surface. This is not an issue, just cook for about 2 minutes, and until the bottom is nice and golden brown.
  • I like to use salted butter for pancakes, but feel free to use unsalted if you prefer.
  • For the blueberries on top as a garnish, reserve some berries from the batter and heat in a small saucepan with a teaspoon or so of water until the berries become soft, ready to burst, and ready to give up their juices. You will know they are done when the liquid in the pan goes all purple and syrupy.
  • I like to freeze buttermilk in measured amounts in zip-lock bags, as I usually have trouble getting through a full carton in one go. Just defrost in the fridge before using.
  • The dry mix can be premixed ahead of time, just add the wet ingredients on the day.
  • And, if you’re feeling really really lazy (as I do sometimes), just use a buttermilk pancake mix from your supermarket and add in some blueberries before cooking. I won’t tell.