an hour making something that will be gobbled down in less than 10 minutes. It doesn’t come
naturally to me and I’m just not that good at it. Even my nearly-2 year old doesn’t think much
of mummy’s cooking. This evening, she un-plated her dinner on to the table. Charming.
within 10 seconds I don’t care. Not that I’m any better at it than main meals, mind. But the
difference in enjoyment is phenomenal. I‘ve been quietly excited in my house all week waiting
to get a moment to bake these insanely appealing Caramel Popcorn Cupcakes, which are all
the rage on Pinterest.
I was slumped over my laptop for far too long looking for the simplest of the Popcorn Cupcake
recipes (I ended up combining two recipes) especially ignoring ones that didn’t call for making
your own caramel. I need to make these things FAST before the nearly-2 year old pulls down
the oven door trying to climb to see (stupid American design), or the 3 year old cries because
I’m not yet giving her the bowl to lick. This time round the 2 year old poured a pint of water all
over the worktop and I managed to create a layer of uncooked cupcake goo everywhere.
weighing scales gizmo from Withings which apparently lets him ‘quantify himself’ – what?
Anyway, it connects him digitally from the moment he stands on the scales, it reads his
weight & heart rate, counts his steps and tells him if he’s had a good night’s sleep.
The gizmo then publishes it all up to the digital cloud in the sky so he can see it on an app
on his mobile phone, so he can tell me that he’s lost weight. I could tell him that when
I stand next to him on the scales and see his weight, or sleep next to him in bed and hear
him snore. I digress… (I’m just jealous that I’ve not lost as much weight as him in his first week).
The kids gobbled them up in no time. I think I’m going to serve them at my nearly-2 year old’s
second birthday, except I might just make really mini versions though - they’re rather sweet.
No good for the husband’s obsession with his weighing scales. So tomorrow, I’ll be sending
the remaining cupcakes in to his office for them to get fat on instead. I might just have to keep
one though…. Or two… Aaagh, I can’t give them up!
I took one taste of the butterscotch frosting and figured I didn’t need any more sweetness).
Ingredients for the Butterscotch Frosting (found this on Fine Cooking, by Greg Patent)
Preheat oven to 170 degrees.
bubble (it’s alright if it still looks separated at this point).
a little dry, beat in more cream, 1/2 tbsp at a time, until it’s thick, smooth, and spreadable.
Thank you Helen! We'll be trying these beauties over the weekend. xxx