Dreamy Vanilla Cupcakes with Lemon Icing

I too have succumbed to the pixie-dream-girl contagion. Not only did I buy the cutest pink and blue apron, but I spent all Saturday morning baking cupcakes with my girlfriend. The benefit to you being this magically fluffy sweet lemon cupcake which will distract you from the cold bite of winter by reviving those flavours of spring.

Berry Grunts

 Time: 40 mins                      Serves: 4 individual or one mega monster

Berry Filling


4 cups fresh / frozen blueberries or strawberries

¾ cups raw sugar

1 tbsp. lemon juice

½ cup water

½ tsp. each cinnamon and nutmeg (optional)

 

Simple Biscuits


2 cups all-purpose flour

4 tsps. baking powder

½  tsp. salt

3 tbsp. dairy-free butter

3/4-1 cup soy milk

Preheat oven to 200ºC

The Koreans are rock stars at making things with vegetables.  They'll give you enough veggie side dishes to fill a table and make your head spin.  They are masters at it, and have been doing it for a LONG time.  There are so many vegetables in Korean cuisine, it's so much healthier than the way I eat at home and I love it. 

One thing the Koreans don't always understand is dessert.  They're getting better, but I still don't want a gummy rice ball as my after dinner sweet of choice.

 I have a weakness for all things sweet, and that seems to be working out great at my new school.  Seriously, I don't know what it is, but we seem to have cake at Worwick all the time, and I don't mind one bit.