Schrodinger's Cat

When I started this blog, I had initially wanted to make this a site where I would post things that interest me. So things such as clothes, shoes and cupcakes. Due to the weather and university/work schedule, I haven't been able to mix it up as such. But nevertheless, I am here. 

As my first outfit post I would like to dedicate this to my favourite designer, Alexander McQueen. Most remembered for his Spring/Summer 2010 collection, he probably was the designer that made me pay attention to clothing. Even his designs dating from 1995 render me breathless. 

Paired with my two favourite brands at the moment, Jeffery Campbell and Le Queues De Sardines. They guarentee to cheer me up all day, any day. I have to admit, I am quite an awkward one to photograph. I guess that comes with the territory, we mathematicians don't get out much. 

 

Vest: McQ by Alexander McQueen, Blouse: Zara, Skirt: Review, Tights: Le Queues De Sardines, Shoes: Jeffery Campbell, Benched from Solestruck.

If you know anything about Schrodinger's Cat, I hope the cat is alive. But let me know what you think, although, my Peanut Butter Frosted Chocolate cupcakes are coming up soon. Until then, 

Much Love and Eat Fruit, X. 

The Spectral Theorum

Procrastination really does take me to extreme lengths. It is meant to be the long weekend where one is able to take the time off to actually study- given that exams are beginning this week, it probably would be a good time to start studying. However, I have an amazing boyfriend who instead of forcing me to study, took me to Art Therapi's closing sale. Which meant, my wonderland of Le Queues de Sardines and Alexander McQueen. After of which, we celebrated with baking cupcakes for a friend's birthday. 

Coincidently, my friend Louise, like myself, likes strawberries, and therefore, it was no doubt what I was going to make her. I had taken inspiration from the amazing Mehan's Kitchen to create these Strawberry Shortcake Cupcakes. These beauties, are a shortcake cupcake with a strawberry filling and icing with an additional buttercream icing on top (just because I fail at decorating, nevertheless, it is improving). 

Strawberry Shortcake Cupcakes (adapted from Mehan's kitchen here, although, there are significant changes).

You will need: 

- 3/4 cup of unsalted butter (approximately 170 grams if you buy a block of butter) 

- 1 cup of caster sugar 

- 6 egg whites 

- 3 teaspoons of vanilla essence 

- 2/1/2 cups of plain flour 

- 1/4 cup of corn flour 

- 3 teaspoons of baking powder 

- 1/1/2 teaspoons of salt 

- 1/1/2 cups of buttermilk 

- 250 grams of cream cheese 

- 120 grams of butter 

- 1/2 cup of sugar 

- 3 teaspoons of vanilla essence 

- 2 punnets of strawberries (one and a half for the icing, the other half for decorating, eating and extras)

OPTIONAL :- 

- 1/2 cup of Copha (vegetable shortening) 

- 1/2 cup of butter 

- 1 teaspoon of vanilla extract 

- 4 cups of caster sugar 

- 2 tablespoons of milk

- 3/4 drops of red or rose food colouring 

Here is the how to: 

1.Preheat the oven to 180 deg.Cel. Cream the butter until light and fluffy, slowly add in the sugar. 

2. Whisk in the egg whites, add in the vanilla essence, flour, corn flour, baking powder, salt and buttermilk. Again, slowly and one at a time. Mix until consistant and smooth. 

3. Spoon the mixture into a muffin pan (fill about 1/2-3/4 full) and bake for about 25-30 minutes. Depending on the size, you may need to bake it for slightly longer/shorter but when the skewer comes out clean, you have the all good. However, as Professor Moody says, 'CONSTANT VIGILANCE'. 

4. Whilst the cupcakes a baking, you will need to remove the leaves from the strawberries by cutting them off. Cut them into quarters and put it in a blender. Add the butter, cream cheese, sugar and vanilla essence in and blend until smooth. (Refrigerate until needed) 

5. With the other half of a punnet, cut the leaves off, and with the flat side on the cutting board, cut very thin slices vertically. These will be put onto the top of the iced cupcakes. Like the icing, refrigerate until needed. 

6. Once the cupcakes are out and cooled, cut a small hole in the cupcakes (this will be a lid) and cut it  approximately halfway to three quarters deep. Take the strawberry icing from the fridge and fill the hole with the icing and cover the top with the lid. Cover the cupcake with the icing

OPTIONAL :-

7. In another bowl, mix the vegetable shortening and butter. Whip them together, whilst adding the vanilla and sugar. Lastly add in the milk and the food colouring. Beat until light and fluffy. 

8. To assemble the whole thing together, pipe this icing ontop of the strawberry icing and finish off by placing the strawberry ontop. 

Hopefully I got that all down, it has been a late posting, mainly due to my attempts at having a social life (trust me, sleeping with my textbook has given me the talk of the town), eating three bowls of pho, spending time with family and calculating the necessary mark to pass the subject.  

I'm kind of keen to see what people have been thinking. So if you want me to experiment with a recipe or something, feel free to comment me, or like me on facebook and ask me there. But as for now, exams are coming up, and absorbing information by sleeping with textbooks don't work. Unfortunately. 

Shrodinger's Cat will have to wait again. I did have an outfit I want to show you, but with Alexander McQueen now in my closet- you guys know it'll be worth the wait. 

Much Love and Eat Fruit. X

The Chaos Theory

The period leaning towards the end of semester is always a confusing time for me. On the one hand, I have just finished all my assignments and in a real need for a break, the other, I have examinations coming up soon and would benefit from early studying (as opposed to the usual all nighters beforehand). Either way, whether exams are coming up and with assessments finished, comfort food was needed and nothing can escape butter cookies. 

I would remember going to family dinners out at Chinatown and at the end of it, we would receive a plateful of these and each time, I try to eat as many as I can without anyone noticing. It is a creamy biscuit that literally just melts in your mouth. The good thing is, is that it doesn't take that long to make. Give me 15 of these, a cup of tea and I will be good for the night. And alas, here is where I present to you, my darling receipe for butter cookies. 

Butter Cookies 


You will need: 
- half a cup of butter 
- 115 of caster sugar 
- a pinch of salt 
- a 1/4 teaspoon of vanilla extract 
- 1/1/2 cup of plain flour

Here is the how to: 


1. Beat the butter, until pale, and fluffy (with an electric mixer). Slowly add in the sugar, salt, and vanilla and beat until very well combined. 
2. Add in the flour (this next step is optional, but it's the best fun I'm going to have all week), take out the mixer and mix in the flour with your hands until it is all mixed in. 
3. Press the dough into a pan and leave in the fridge to breathe for an hour. 
4. Preheat the oven to 180 deg.Cel and roll out the dough so it is about 5 mm thick. 
5. Cut the cookies and pop them in the oven for 10 minutes until nicely gold (but not brown). (they make about 30) 

They are absolutely delicious. I have been attempting to study under my snuggie and needless to say, I am too comfortable. Study can wait. 

I did want to try to do an outfit post sometime soon. That can be our Shrodinger's cat experiments till next time. 

Much Love and Eat Fruit. X