Yip, it’s definitely that time of year: a spoonful of chaos added to a cupful of busy-ness!
I have to be very disciplined with my days, to get everything done. But there’s many a curveball along the way: emergency cases at the hospital, load shedding, burst pipes … and that was just the past three days!
So Monday comes as a relief: the electricity is on; water’s flowing from the taps, and the kids are at school, so I can get some Christmas cookies baked.
And post a recipe – it’s been a while, I know!
Actually, it’s only half a recipe, just the icing on top: cinnamon & brown sugar buttercream.
(I’m on a tight schedule here, ok!? 😅)
The cupcakes are nothing new, just some of these tried-and-tested vanilla cupcakes, filled with a little jam.
I was going for a jam /cinnamon donut kind of flavour experience, and a hot-milk sponge with a centre of smooth apricot jam was a good base to work from.
That, and I already had some baked and in the deep freeze begging to be used 🙈
Cinnamon & Brown Sugar Buttercream