A word to the wise: don't attempt a random act of cupcake in the centre of town, even if you live in a sleepy little hollow like I do. Urban centres are simply giant rat mazes and the people are really just rodents scurrying about in the maze, focused solely on getting the cheese whilst avoiding the electric shock. I have to admit that I was one of those people, as I'd decided to swing by town in order to pick up some kangaroo tails from the butcher (the reason for which I am unable to reveal due to the interests of maintaining state security). I thought I'd kill two roos with one pellet by picking up the tails as well as performing my random act of cupcake. There would be tons of random recipients from which to choose, I reasoned.

As soon as I arrived in town I went into random mode and approached the first person I saw, a youngish to middle aged lady walking in the central car park.  "Not today, thank you," she said when I'd delivered my spiel and then nervously scurried away from me as fast as she could.

No problem, I thought to myself. I've been rejected before on previous random acts. I'll just find myself another random recipient as there are plenty around. So I approached the next person I spotted, a youngish middle-aged man who reminded me somewhat of a weasel. After I briefly explained my blog project to him, he said in a North American accent, "No thank you. I'm not into cupcakes." 
"Really? You don't maybe know someone who is?" I replied, not only realising that I was about to be rejected twice in a row (something I've never once experienced on a random act of cupcake mission), but also that I'd just met someone who didn't like cupcakes.
"Yes, I'm not esurient right now," the cupcake refuse-nik said.
"You're not a whatta?" I asked, by now completely baffled.
"I'm not hungry," Mr Weasel replied, as though he was talking to a five year old with a learning difficulty. And with that, he too scurried off in search of cheese. Or whatever it is that weasels eat. Certainly not cupcakes.

Oh for fig's sake!" I thought to myself as I crossed the road. Please don't tell me that I'm going to be spending the afternoon trying to convince people to accept a free cupcake. Any one of these people wouldn't think twice about BUYING a figgin' cupcake bursting at the seams with E numbers and preservatives and about 36 other unpronounceable ingredients from a supermarket or chain bakery. But accepting a freshly-baked cupcake containing flour, sugar, eggs, butter etc from an individual for FREE? You've got to be outta your mind, sister.

 Luckily, I struck lucky on the next try. A lady called Nada who is a local. She looked kind of busy and I was feeling kind of frazzled, so I didn't try to chat with her. Such is life in the rat maze.

Anyway, so Nada, if you liked the cupcake, then good for you and I'm glad. But if you chucked it straight in the bin, thinking that surely I was crazy and surely it had to be laced with strychnine or laxatives or whatever, then you missed out on this:

Sour Cream and Fig Cupcakes. Fan-figgin-tastic!

Yes, time to focus on the cupcakes because they make me happy and besides, my aggressive tone is probably not doing anything good for my blog. 

This week's recipe is Sour Cream and Fig. The recipe comes from a lovely little cupcake blog which a friend referred me to. It's called Ming Makes Cupcakes and is an exquisite, understated jewel when it comes to cupcake blogs.

Please note: while the original measurements are U.S., Australian metric units work fine.

For the base you will need:
1 cup plain flour
1/2 tsp baking powder
pinch of salt
1 stick of unsalted butter (110g)
1 cup sugar
1 egg
1/4 tsp vanilla essence
1/2 cup sour cream
fig jam

For the topping you will need:
250g cream cheese
100g icing sugar
1/2 tsp vanilla essence

This is what you do:
1. Preheat your oven to 170 degrees Celsius. Put 10 cupcake paper cases in a cupcake tin.

1. Mix the flour, baking powder and salt in a bowl.

2. In another bowl, cream the butter and sugar until soft and fluffy.
Add the vanilla essence and egg. Then stir in the sour cream.

3. Add the dry mixture. If the batter seems a bit too stiff or thick, just add a dash of milk.

4. Put a bit of batter in each cupcake case. Put a teaspoon of fig jam on top. Cover with another layer of batter.

5. Bake for about 20-25 minutes. When cooked, put on a rack to cool.

6. To make the topping, mix the cream cheese, icing sugar and vanilla essence until smooth.

7. Spread the topping on each cupcake. Add half a fig to each for decoration.

Well, that's all from me for this week. Hope your day is random and if you're lucky enough to have someone offer you a free cupcake, then figgin' well say YES!