stracciatella cupcakes with tahini fudge frosting

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Working evening shifts for the entirety of the Easter weekend made me want to drown my sorrows in chocolate. Thankfully, I set my heart on that chocolate being in the form of hollow eggs, and when I went to fill up my car with petrol on Sunday, there were none fitting that bill. I saved me from myself through punctuating the weekend with beautiful treats and bike rides.

At times like these, where I feel like I have no control over my schedule, I find it immensely satisfying to be able to produce something beautiful to share with other people.  It’s really comforting to have an objective, aesthetically pleasing reminder that I’ve done something with my day before having my social life taken away from me (by which I mean watching the Bachelor NZ with my flatmates). It’s like scheduling a Skype date with an overseas friend in the morning instead of being able to vent with my flatmates over a glass of wine in the evenings. Cooking for people makes me feel like I have a purpose (that purpose being doing it for the love), and when I can’t make dinner for my boyfriend, cupcakes will just have to do.

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