An electric typewriter, a collection of ribbons and rosettes from pony club, my Dad's resume from 1987, a camera that has the kind of flash that has four bulbs in it then you take the flash thing off and put a new one on, a red velvet Frente style of hat, a black bowler hat, an oversized purple crushed velvet beret and a baseball hat that is purple and aqua. This is what was in the one box I looked in in my cupboard.
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Knowing your prediliction for cupcakes, I 'veganised' the chocolate/sour-cream ones for you. Being vegan does NOT mean missing cupcakes! (Trust me, at least two batches are baked every week here!)
Chocolate Sour Cream Cupcakes
2 cups plain [all purpose] flour
2 cups sugar
1 cup water
3/4 cup tofutti sour cream
1/4 cup vegetable oil
1 1/4 tsp salt
1 tsp vanilla extract
1/2 tsp baking powder
1 tsp espresso coffee powder
2 tsp of orgran ‘no egg’ + 2tbsp water
150g / 4 oz unsweetened dark chocolate, melted
1. Preheat oven to 180 (350)
2. Line 2 12 capacity muffin trays with cupcake liners.
3. Measure all ingredients into large mixing bowl.
4. Mix for 30 seconds on low speed, scraping bowl constantly until ingredients are combined.
5. Increase speed to high and beat 3 minutes, scraping bowl occasionally.
6. Divide batter evenly into cupcake liners. Fill only half way.
7. Bake for 20 minutes or until toothpick comes out clean.
8. Cool cupcakes completely before frosting.
Just substitute 'Tofutti Cream cheese' in the frosting too, and you're home and hosed:-)
You must try my 'Crimson velvet cupcakes' too (check my blog), they're full of fat, totally delicious and the unhealtiest thing you can posssibly consume as a vegan!
Don't be put off by Crimson velvet,-truly orgasmilicious cupcakes!