Cupcakes in my new kitchen

This post has taken me a while, I know. And that is partly because I was quite busy with the painters and organizing stuffs. And planning and baking for my birthday too. And now I back to blogging

But first of all let me introduce my new kitchen There are still some final touches to be made but I wanted to go ahead and give you guys a preview of my new kitchen. I designed the kitchen layout myself and am quiet pleased with how it turned out. The island// breakfast bar is being fabricated now and should be delivered in a few weeks as well my China Cabinet

                     My new pantry , before in the same place I had a door

My mainly idea was take off tables and chairs and use comfortable sofa and a small table (not the table in the photos , is just use to picture my idea) my proposal was create a warm place to stay as while I cook , drink coffee after dinner or just chat about what happen in our day. In this way never more I will cook alone.

                                                                 Before and after

                                        Huge door between kitchen and dinner room

So, for my birthday I made a tea party to show the new rooms for relatives and friends. One of the most appreciate recipe was this cupcake, I hope you enjoy

Raspberry hibiscus tea cup cakes

• 1 cup (220g) unsalted butter, room temperature 2 cups sugar 4 large eggs 2-3/4 cups all-purpose flour 1 and a half teaspoons baking powder
• Pinch of salt 1 cup hibiscus tea 2 teaspoons vanilla
• 1 cup frozen raspberries or better, fresh

1. Beat butter on high until soft, about 30 seconds. 2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. 3. Add eggs one at a time, beat for 30 seconds between each. 4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the tea and vanilla. Mix to combine. 5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes). 6. Bake for 22-25 minutes until a cake tester comes out clean.

Vanilla Butter cream beet colored Frosting

· ½ cup unsalted butter, room temperature 1 tablespoon milk 1 teaspoon vanilla extract 2-3 cups powdered sugar

· Reduced Beet juice (1 Teaspoon)

Using an electric mixer beat the butter at medium speed until creamy. Add the milk, vanilla extract, and 2 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, and add the beet juice reduce, just boil with sugar until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.