Because I’m happy
My 100 happy days finished over Easter weekend (so I’m only two weeks late posting this!). The final 25 days saw spring arrive in full force, plenty of time with family and friends, some stunning skies, some terrible weather, some brilliant breakfasts, and the start of what will hopefully be a summer of many ice creams!
I’ve already written about the joy of doing 100 happy days, and how it has helped me in my efforts to look on the bright side. I honestly can’t recommend it enough, and it’s been so lovely to see other friends picking it up during my 100 days. It’s also lovely to look back over the past 100 days, from the dark depths of January to a sparkly, sunny Easter weekend.
Speaking of Easter (and in a seamless segue), I promised you a hot cross cupcake recipe, so here it is!
Hot Cross Cupcakes (recipe from Twigg studios)
1. Melt 175g unsalted butter and allow to cool a little. Add the melted butter to a bowl with 3 large eggs, beaten, and 100 ml buttermilk (I just added some white wine vinegar to some normal milk and let it sit for a few minutes). Add zest of 1 orange and mix it all together.
2. In another bowl sift 175g self raising flour, 1/2 tsp baking powder, 175g light brown sugar, 2 tsp mixed spice and 70g ground almonds and mix. Add the dry ingredients to the wet and mix well.
3. Fold in 100g dried mixed fruit (I used sultanas, raisins and mixed peel but you could do something much more exciting) and divide the mixture between 12 muffin cases. Bake at 180 c for 18-20 minutes until a skewer comes out clean.
4. Once the cupcakes have cooled, make the topping. Mix 60g cream cheese, 20g butter, softened, and 60g icing sugar until smooth. Pipe crosses on top of the cupcakes (ideally using something like this, which makes it so much easier and less messy!).