Wednesday, April 11, 2012


So, there's this freaky, creepy music that plays on my blog. I usually use my computer on mute, so I don't hear it very often. But when I do, it drives me nuts. And now my sister's bitching at me. I have no idea where this music is coming from or how to get rid of it. Any ideas? Therories? Cupcake recipes?


Anonymous said...

I have no idea how to fix it, but I hope someone figures out where the scary, soul-sucking, singing child is. perhaps he's hiding in my closet.

lissa said...

the music is the 'Free Counter' at the bottom of your blog - the one with the apple with the drawing on the face

Anonymous said...

Lemon Raspberry Cupcakes

For the cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
juice of half a lemon
1 jar good quality lemon curd

For the buttercream

2 sticks unsalted butter, room temperature
1 pint of raspberries
4-6 cups powdered sugar
2 tablespoons milk

1. Preheat oven to 350 degrees F. Line two cupcake pans with cupcake liners.
2. Combine cake flour, baking powder, and salt in a large bowl.
3. Whisk buttermilk and egg whites in another bowl to combine.
4. In a stand mixer, combine sugar and lemon zest on low speed until the sugar is fragrant and moist. Add butter and beat at full speed until the butter and sugar are light and fluffy, at least 3 minutes.
5. Add vanilla and lemon juice to the butter mixture. Then add 1/3 of the dry ingredients on medium speed until incorporated. Then add half of the milk mixture until just incorporated. Continue to add the flour and then the milk, ending with the flour mixture until all the ingredients are combined. Finally, beat the batter another minute or two to ensure everything is combined and aerated.
6. Using an ice scream scoop, divide the batter into cupcake liners about 3/4 full. Bake for 18-22 minutes, or until a cake tester comes out clean. Allow to cool.
7. While cupcakes are cooling, make the buttercream. Whip the butter in a stand mixer on high until light and fluffy. Add powdered sugar in 1 cup increments until you get it to the sweetness you desire.
8. In a food processor, puree raspberries. Add the puree to the buttercream and continue to whip until the puree is well incorporated. Add milk if needed to get a thinner consistency.
9. Refrigerate for a few minutes while cupcakes continue to cool.
10. Using a pairing knife or an apple corer, remove the center of the cupcake about halfway down. Fill the hole with a dollop of lemon curd. Top with buttercream and a fresh raspberry before serving.

Bunya said...

I was checking out your latest post and didn't hear it ... thought my speakers were off. Thank you for getting rid of it. So peaceful now.