It's been a while since i last hit the club ..
i know i'm working a little too hard
so , i should at least party hard as well right ? lol ..
yes! ... anyway hope i'm not to late to post these photos up ! :)











+ i t ' s a l l a b o u t m e . m y l o v e f o r b a k i n g . p h o t o g r a p h y . * a n d f o o d ^ ....











cake batter
2 cups raspberries, fresh or frozen (not thawed)
2 cups plus 2 tsp all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup sugar
grated zest of half a lemon
3/4 stick (6 tbsp) unsalted butter, at room temperature
2 eggs, room temperature
1 tsp pure vanilla extract
1/2 cup buttermilk
Preheat oven to 350F.
In a medium bowl, stir together flour, baking soda, baking powder and salt.
In a large bowl , beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla powder and vanilla extracts until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the rest of the flour and stir until all ingredients are mixed in.
Divide batter evenly into muffin cups.