We can always change our minds about something in our lives, right? I think so too. We can hate a city one day and love it on the next. I’ve changed many opinions because I believe it’s healthy. But there’s something I’ve never changed my mind about: I firmly believe people are not entitled to treat other badly just because they are having a bad day.
Gosh, this pisses me off so much. Your day might be shitty, but nobody has anything to do with that. It might be all wrong because of someone specific, not a situation – like raining just after you washed your car – but that’s not reason to treat people like dirt. It’s ugly and it’s mean. Other people have nothing to do with your luck or sadness, or whatever.
When we do this, we are passing forward negativity. That won’t do anything good in this world. “But you know, nobody does that for me, I’ve been beaten around by other people constantly”. Well then I’ll say the same mom used to tell me: you won’t do things just because everybody else’s also doing it.
We should concentrate in passing forward good things. I’m not even that positive, I love a good dark side of the force. But there’s this one friend who once told me something that really changed me: me, you, everyone, we came to this world to do good. To do something that will take this world to good places, help makes this a better planet. This is what we should work for, our personal and collective happiness. Mostly because happy people don’t mess with others.
So let’s use that beautiful red strawberry puree we did before, shall we? It was one of the best ideas I had, because it produced an amazing cupcake, filled with flavor and truly with strawberry taste. I’m sure it was the puree’s fault.
Strawberry and chantilly cupcakes
Yields: 12 cupcakes
Recipe by The Kitchen McCabe, with adaptations.
1 cup heavy whipping cream
4 tablespoons icing sugar
3 tablespoons strawberru puree
1 – Turn your oven to 180°C. In a large bowl, sift together the flour, baking powder and salt. Next, add the sugar and mix with a spatula so it’s well combined.
2 – In another bowl, beat the eggs with the oil and add the strawberry puree, the vanilla and the lemon juice. Open a small well in the center of the dry ingredients and pour the wet ingredients on top.
3 – Beat slightly with a fouet, to mix everything together, but don’t mix too much or you’ll risk having sinking cupcakes with a tough texture.
4 – Divide the batter among the paper liners, filling 2/3 of each, and bake for 16 minutes, or until a toothpick inserted in the center comes out clean.
5 – For the frosting, leave your mixer bowl in the fridge for about 20 minutes. Then remove and beat the heavy whipping cream while also adding the sugar. Before it reaches piping consistency, add the puree and continue to beat. If you add it later, you might lose the point where the chantilly is perfectly pipible to somewhere between butter and buttermilk.
6 – Fill a piping bag and decorate your cupcakes as you wish. Cut strawberries in half for the same look as shown in the photos.
This chantilly doesn’t hold well outside the fridge, especially if it’s hot in your city. Also, there’s fresh fruit on top as well as in the batter through the puree, so it’s best to keep this whole cupcake refrigerated. Or eat it right away, because it’s totally worth it.
The piping tip used in these pictures resembles the 1M from Wilton.
It’s not only pretty, these cupcakes are amazing. Who else agrees these were the best photos I’ve taken for the blog? I’m so in love with them.
Which opinion haven’t you changed at all? Why?