Vanilla Cup Cake With Baileys Frosting

A hour ago came back home from the train station after saying bye to Shyama, she has been home for the last 2 weeks for the holiday not that she had that much holiday as she was revising for her exams as colleges here in Belgium have exams after the holiday, which is a bumer for the kids as during the holiday they have to learn, plust point they can use the holiday for studying so guess it is a win win situation.

 

Of course if you have her for 2 weeks then one is so used to the routine if having her at home that I am totally lost after comming home, I cleaned up her room then cleaned up some plates and cups after the dinner we had before she left. And then to take my mind of I am sitting here and writting the post here.

It is a two hour train ride  ( long if you think as Belgium is a small country) not long at all if you think about how much every body have to travel as it is such a huge country.

She has to walk to her place some 15 minutes, so I am always waiting for her to ring me here at home when she get to her place.

Some might think why worry, but I am always happy to hear the phone riniging and when I hear a voice on the other side saying me she is in her place.

I am only worried as it is in the evening she leave, if it is during the day I wouldn't.

One must think one will be so used to her leaving now as when the college is there she comes home every weekend and goes back every sunday evening.

But I guess moms always worry .

 







Original Cupcake recipe id from Joy of baking

Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar ( I added 70 gm)
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml milk)

 Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool

Original recipe here

CHOCOLATE FROSTING:
Melt 1 stick (1/2 cup) butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 teaspoon vanilla extract beating to spreading consistency. About 2 cups frosting.

I added less milk and added couple of tablspoon of bailey's.