Heya everyone, life has been very hectic for us since we returned to Europe. So here is a little update.


I brought my son to pay our last respects to Singapore's founding Prime Minister Mr Lee Kuan Yew at the overseas mission on 28 March 2015. And on 29 March 2015, our whole family woke up at 6am to watch the State Funeral of Mr Lee Kuan Yew.





Raedon has also started going to school. Although it is supposed to be SPRING, it snowed yesterday! It is still pretty cold here. We are hoping the weather would be better soon. And while Raedon is in school, I have been cooking up a storm. I would like to share a recipe today. It's the Easter weekend and Easter is celebrated widely in Europe. So I made lots of Easter goodies.


 










I will share the recipe for the peanut butter frosting used in all of these cakes. Everyone that tried it gave me the thumbs up!!!!! This frosting was done in about 10 minutes with my new Kitchenaid mixer.


This recipe makes enough frosting for 12-15 cupcakes.


INGREDIENTS :

250g salted or unsalted butter ( room temperature )
200g Skippy's creamy peanut butter
100g brown sugar
100g caster sugar
15ml soya milk ( or you can use regular milk )
10g himalayan pink salt



METHOD : 

Place butter, peanut butter and both sugars into the mixing bowl. Turn on the kitchenaid mixer on low speed ( I used speed 2) and mix for 20 seconds. Add soya milk and salt. Beat on mid speed for 3 minutes. ( I used speed 4 ) After 3 minutes, the frosting will be very light and fluffy. Use the Paddle attachment on your kitchenaid for this.  For those without access to a Kitchen aid mixer, the regular whisk function on a handheld electric mixer should achieve the same results, albeit with a little more effort. Pipe onto cupcakes once done.




I will be experimenting with further baking recipes and share them soon.
Stay tuned and see you next time!