You may have noticed that I took a couple of weeks off from blogging – it’s always a bit intimidating to talk about your personal life to the void, but the reality is that with mental illness, there are times where life intervenes to the point that it can be intimidating to turn on your oven. And I was in a place where I couldn’t quite access the things that made me me, like creaming butter and sugar or frosting a cupcake or expressing my love for my stand mixer. It’s hard to write about pain – it’s neither picturesque nor romantic when your stomach feels so knotted and hurting that you can’t eat.
But a couple days ago, I started browsing through my cookbooks to review and I was drawn to Martha Swift’s Primrose Bakery Christmas. This American-style bakery clearly enjoys the holidays and provides an incredible assortment of candies, cookies, pies and cupcakes (including some which adapt to special diets such as gluten-free cupcakes.) Beardy Bestie Fran was really impressed with the Boston Cream Pie when browsing through and I was really eager to try the cinnamon cupcakes. Obviously cinnamon reminds me of Christmas-time (there are very few Christmas cookies which don’t include cinnamon in one way or another, although it’s rarely a focus ingredient. And as a fan of the lovely cinnamon (as well as constantly impressed that by spooning some into my almond milk, I’m being good and getitng antioxidants. Health: it’s hard), I decided to give them a go!
Cinnamon Cupcakes (from Primrose Bakery Christmas)
200g unsalted butter, softened
240g caster sugar
2 large eggs
1/2 teaspoon vanilla extract
160ml sour cream
220g self raising flour
2 teaspoons cinnamon
Cream together the butter and sugar.