Being a mother is simply the best, the hardest, and the most joyful thing I’ve ever done and I cannot imagine my life now without my two gorgeous, intelligent, feisty daughters. I’m proud of them for so many reasons – but mostly because they are incredibly decent people.
The one on the right is 21 today. She’ll kill me for this – but here’s a tiny bit about her…
- was born in Melbourne, Australia
- was a beautiful, beautiful baby (even taking into account post-pregnancy hormones)
- is a strawberry blonde
- loves animals
- is a loyal and devoted friend, daughter, and sister
- is terribly camera-shy
- loves pizza, sweets, and candy
- prefers champagne, like her mother
- is a seriously talented artist
- is an incredibly dedicated and serious science student
- swims like a ballerina – so graceful
- is a loving, caring, beautiful, real, thoughtful, and unpretentious human being.
Because she’s studying for final exams – we took her for a champagne brunch at a favourite Kingston restaurant and then left her with dinner including these poppy-seed cupcakes with browned butter fudge frosting.
Make whatever cupcakes you like – these are poppy-seed because they are one of the birthday girl’s favourites. The icing is key!
Browned Butter Fudge Icing
1/4 cup salted butter
1/2 cup brown sugar
3 tbsp cream (I used un-whipped whipping cream)
1 tsp vanilla essence
1 1/2 cups icing sugar
Melt the butter in a good solid pan. Let it just start to turn brown – about three minutes from the point that it melts on medium-high heat. Add the brown sugar. Bring to the boil and boil for one minute, stirring to prevent from burning. Remove from the heat and whisk in the cream. Add the vanilla and continue whisking. Stir in enough icing sugar to reach the desired consistency. Add more cream if necessary. Spread over cupcakes while the icing is still warm – it will continue to set as it cools. Will ice approximately 20 cupcakes. If you like it really thick – double the recipe or halve the number of cupcakes and slather it on.