OK. So I'm writing this with a feeling that any second now it's quite likely I'm going to hurl. Basically, I've been free-loading at events around town these last few days on account of all the free food on offer. Today's event involved this discussion panel thingy on alcohol in the Alice (which was kind of interesting, by the way), but really, the main reason I was there was the free food. Granted, I had to wait for about 2 and a half hours before I was allowed to gorge, but it was worth the wait, let me tell you. The only problem was that I hadn't eaten since brekky, so by the time the thing wrapped up at around 4.30pm, my inner labrador was well and truly off the leash. What followed was just a blurred feeding frenzy. I'm just grateful I didn't end up with a twisted intestine and an emergency dash to the vet.

But I digress. It was at this event that I came across this week's random recipient.  
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This is Melissa. I actually know her from book club, so she's not a stranger. And before anyone starts to complain about that, I just want to say that it's hard work exposing yourself to the possibility of rejection week after week and this week I was just feeling shy and vulnerable and a bit fragile. OK. With that said though, I should point out that Melissa was actually the first person I came across at this event at which I was free-loading, so technically speaking, she was randomly selected. Oh yeah, and she also said that she's always wanted to be a random recipient. I bet when Melissa woke up this morning she would never have even come close to guessing that her dream would be fulfilled before day's end. So that's a nice little random thing for her. So there, I say to all you nay saying individuals.

Anyway, thank you, Melissa for accepting my cupcake. And thanks for giving it the thumbs up.
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OK, so the recipe. I took it from Cupcakes: a fine selection of sweet treats but did some experimentation. For example, instead of using cream cheese, I decided I wanted something a little less dense so I used buttermilk instead. I also messed with the icing. The results were quite acceptable.

Ingredients:
185g softened unsalted butter
170g sugar
1 tsp vanilla essence
3 eggs
150ml buttermilk
pulp of about 3 passion fruits
125g SR flour
30g plain flour
fresh whipped cream

Method:
1. Pre-heat the over to 180 degrees C. Put about 16 cupcake liners in a cupcake tin.

2. Cream the butter, sugar and vanilla essence. Add the eggs one at a time and mix in well.

3. Add the buttermilk and 1 tablespoon of passion fruit pulp and combine.

4. Sift the flour into the mixture and mix together well.

5. Spoon the mixture into the cupcake liners and bake in the oven for 15 minutes. Wait a few minutes before putting the cupcakes on a rack to cool further.

6. Whip the cream until soft peaks form. Put into a piping bag and pipe a rosette onto each cupcake. Finish by pouring a teaspoon of passion fruit pulp on each rosette.

Et voila...

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Well, that's me done for another week, as far as the random cupcake thing goes. As far as being able to face food, that's going to take a bit longer.  Now I know how those anacondas feel immediately after gulping down a year's supply of goat.

Until next time, dear readers, embrace the randomness.