This last week has been a little hectic with work. We moved our design office to Surry Hills which means I have a new mini-warehouse / studio to set up YAY! (hopefully I can post some pictures soon). The downside is that I am back on the public transport trek. I definitely think living so close to our last office that I could walk (10mins) or drive (5mins) has made me just a little impatient. I need to re-adjust to the sea of thousands of people in my personal space before 9am and all the joys that brings with it, like other peoples strange body odours, loud phone talkers that are seemingly unaware that every other person on the bus can hear their intensely personal conversation not to mention the protester's and buskers fighting for my attention all before I've even had a coffee! Sensory overload much! Time for a cup of tea and a relax...
Once I re-adjust I think the extra time in my day will be great for planning out my ideas and researching creative projects. The city provides so much inspiration it is a living breathing pinterest board but this first week of being back in the chaotic world has taken its toll. For now I come home eat some dinner and I am fast asleep before I even get to do or think up something creative for myself.
So this post is all about last weekend. It has to be my biggest kitchen weekend so far. There were some successes and a not so great chocolate self saucing pudding that I will re-attempt another time. The biggest success of the weekend were these Citrus Cupcakes! Yum - I wish I had one right now. I modified a few online recipes into one. Recipe is at the bottom of this post. The cupcakes are light and fluffy almost sponge like mmm this lightness went perfectly with lemon and orange zest cream cheese icing.
185grams of Sugar
100ml of orange juice
250 grams of Self raising flour
250 grams of butter
1 tsp salt
1 tsp baking soda
Combine sugar and butter. Add eggs 1 at a time. Add the flour, salt & baking soda and orange juice. Beat until smooth. Makes approx 12 cupcakes. Bake for 20 mins at 180 degrees or until knife comes out clean
Cream Cheese Icing
225 grams butter (softened)
200 grams cream cheese
4 1/2 cups icing sugar
1 tsp orange zest
1 tsp lemon juice
2 tsp lemon juice
1 tsp lemon zest
Mix butter until it starts to starts to turn white. Add in cream cheese and combine with butter. Add in icing sugar gradually and mix until smooth. Add in lemon juice and zest slowly. Add more icing sugar if the juice thins out the icing to much.
This quantity makes icing for about 20 cupcakes. You can freeze the rest or lick the beaters a lot!!