There are a few close friends from Primary and Secondary School days whom I still keep in touch. XZ and LP are my best of mates in seconday school days.
We got drifted apart when we evolved to our separate ways in Poly. Several years later, we got back in touch. Feelings from the good, old school days came back.
We dont get to meet up regularly due to our individual busy professional schedules.
Birthday is one occasion we will get together, celebrate and catch up.
The girls bought an oven for my birthday this year. With LP’s birthday is just around the corner, I have decided to bake her something for her bday with the oven they have bought me. Definitely more gastro-celebrations to come!
1 stick unsalted butter, room temperature
3/4 cups sugar
2 large eggs, room temperature
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/2 teaspoon vanilla
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Pipe mixture into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes).
10. Bake for 20 minutes until a cake tester comes out clean.
Cream Cheese Frosting
1 package of Philly cream cheese (room temperature)
1/4 stick butter (room temperatr
2 cups sifted powdered sugar
1/2 teaspoon vanilla
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar and the vanilla. Beat until combined
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like