So I finished writing the first draft of my work in progress this week. No big deal.
You’d think I’d be excited to finally finish it, or even sad that it was all over, but instead I just felt…empty. I was expecting some sort of intense emotion, like the overwhelming excitement I had when I finished my two previous manuscripts, but instead I felt like something was missing. The ending wasn’t how I imagined it, the story had changed along the way. But I think that just might be the annoying perfectionist inside of me talking…
Now that I’ve finally finished writing (a lot sooner than I anticipated- yay!), my fingers are itching to get back in and tweak everything. There were so many more things I wanted to include, but since the first draft currently sits at a whopping 119,000 words, I figure I shouldn’t add in anything else, not until I take some other stuff out.
And even though I refuse to let anyone see it until I edit it a few times, a part of me can’t wait to share the story with my friends and family. But before I can even start editing it, I actually have to turn my attention back to other things in my life that I’ve neglected for the past month and a half, like applications for grad programs, which are due in a month. Someone shoot me, please? x_x
But it’s hard because I keep getting these rushes of ideas and fragments of thoughts that I want to go back in and add. After December 12th, I tell myself!
You know what’s not hard? These vanilla sprinkle cupcakes! I used to always think frosting cupcakes was so complicated, and something that only the select few, those with magical hands, could do. But then I bought myself a new Wilton’s tip and my whole life changed…
Okay, maybe not really, but I was so pleased with the end result, I couldn’t stop taking pictures of them and forcing my family to ooh and ahh over them. Lol. Oh and the cupcakes themselves? Super moist and soft and simple to make! Check them out 🙂
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/3 cup milk
- 1/3 cup sprinkles
- 1 cup butter, softened
- 2 1/2 cups icing sugar
- 1 tbsp vanilla
- 1 tbsp milk (if needed)
Instructions
- Preheat oven to 350 degrees F.
- Mix flour and baking powder in a small bowl and set aside.
- In another bowl, cream your butter and sugar until creamy. Add eggs and vanilla. Fold in half of the dry ingredients, and mix until combined. Add milk, and then fold in rest of the dry ingredients. Add in sprinkles last
- Pour into pre-lined cupcake tins and bake 12 to 14 minutes for mini cupcakes and 16 to 18 minutes for regular ones.
- To make the frosting, beat the butter until smooth. Add in the icing sugar, 1/2 a cup at a time. Mix well after each addition. Add in vanilla. If the frosting is too thick, add in milk. Feel free to add food colouring to the frosting or just leave it plain.
- Let cupcakes cool completely before frosting.
Recipe inspired by Dorothy at Crazy for Crust.
I made these last weekend for Eid, since I wanted something festive and colourful. Feel free to add food colouring to your frosting to jazz it up, and also some extra sprinkles on top for some fun. These also taste good plain, without the sprinkles as well!
I loved them so much that I think I’ll make them again, for a congratulations-you-finished-the-first-draft-off-your-manuscript party, which naturally I’m throwing myself. For myself. If there is such a thing. 🙂
Hope you all have a great weekend!
Thanks for reading,
Ikhlas
they turned out beautiful!