I'm starting to think of myself as a walking contradiction within this little blog world of mine, and in fact, my life in general.  I'm a firm believer, absolute lover and vocal advocate of the benefit of consuming whole foods.  Pack my day full of organic vegetables, protein and good fats and I'm singing from the rooftops.  

However, I LOVE LOVE LOVE to bake!

Put me in my kitchen, apron on, whisk in hand, flour flying everywhere and I'm in a state of shear bliss.  The smell of cakes baking in the oven, or sitting on the bench top cooling, waiting patiently for me to come along and make them pretty has me almost salivating.

Would you believe me though if I told you that I don't actually eat any of my creations?

Told you I'm a walking contradiction!  

Do you recognise these little stamped fondant medallions (from  here)?  Well, here they finally are, crowning the tops of some of the best cupcakes I've ever made!   Well, so I've been told as shown by this gorgeous little drawing from the lovely and very talented Miss Bec, which she kindly drew for me as a thank you after having eaten one of the said cupcakes......

Whipped Vanilla Cupcakes

(recipe from Sweetapolita)

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275 g sifted plain flour | 1 tbsp baking powder | 1/2 tsp salt | 1 cup milk, room temperature | 2 egg whites, room temperature | 1 whole egg, room temperature | 1/4 tsp vanilla extract | 300g caster sugar | 115g unsalted butter, room temp | 1/2 cup pouring cream, cold

For the Frosting:  3 cups pouring cream, cold | 95g caster sugar | 1 tsp vanilla extract |

1. Preheat the oven to 180°C and line 2 cupcake pans with your favourite cupcake liners.
2. Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs and vanilla extract in a medium bowl.
3. In an electric mixer, cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.
4. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
5. In a clean bowl, beat the cream until soft peaks form (don't beat until stiff). Fold whipped cream into cake batter.
6. Divide batter evenly among your cupcake liners--about 2/3 full--and bake until a toothpick comes out with a few crumbs only, approx 16 minutes.
7. Once cooked, cool completely on wire rack.

For the Frosting:

1. Pour the cream into the bowl and whisk on medium-high until the cream begins to thicken. Gradually add the sugar, one tablespoon at a time, and continue whisking until soft peaks form. Add the vanilla extract and whisk until the frosting becomes stiff, but be careful to not over-beat, or the frosting will become grainy.
2. Best used right away.