Elves are wonderful. They provoke wonder.
Elves are marvellous. They cause marvels.
Elves are fantastic. They create fantasies.
Elves are glamorous. They project glamour.
Elves are enchanting. They weave enchantment.
Elves are terrific. They beget terror.
The thing about words is that meaning can twist just like a snake, and if you want to find snakes look for them behind words that have changed their meaning.
No one ever said elves are nice.
Elves are bad.
Lords and Ladies. Terry Pratchett (via damagedbrainzs)
- Possessing or displaying a strange and otherworldly aspect or quality; magical or fairylike; elfin.
- Having power to see into the future; visionary; clairvoyant.
- Appearing slightly crazy, as if under a spell; touched.
- (Scots.) Fated to die; doomed.
- (Scots.) Marked by a sense of approaching death.
oh, how lovely!
i made these yesterday and they’re amazing.
- 1/2 cup of butter
- 1 cup of sugar
- 2 eggs
- 1 teaspoon of rose essence
- 1 tablespoon of baking powder
- 1 1/2 cup of plain flour
- 1/4 cup of vanilla yogurt
- 3/4 cup of milk
preheat the oven to 175 degrees celsius (350 fahrenheit).
mix the sugar and butter together until it’s light and fluffy (2-3 minutes). add the eggs and mix until the mixture is yellow-ish and glossy looking.
alternate between putting your flour and the wet ingredients in (flour, baking powder + yogurt, milk, rose essence) until it’s all been added and is well blended. the acidity of the rose may curdle with the milk a bit but it’s nothing to worry about.
fill your cupcake cases to the top (should make roughly 12) so that your cupcakes will come out dome-topped. bake for 20 minutes or until light golden brown.
while they bake make the frosting
- 1/2 cup of butter
- 1 cup of powdered sugar
- 1 teaspoon vanilla essence
- a few drops of red food colouring
mix the butter until it’s softened and then add the powdered sugar and mix until it forms a thick creamy mixture. mix in the vanilla essence and red food colouring. add more powdered sugar if you want it thicker or more butter if you want it runnier.
leave it in the fridge until your cupcakes have cooled.
now make your caramelised rose petals.
caramelised rose petals ingredients:
- 1/4 cup granulated sugar
- dried rose petals (or rose buds if you prefer)
lay out quite a few dried rose petals in the middle of a baking tray or metal tray and quite close together - if the tray can bend slightly it will help but it isn’t necessary.
get a small saucepan and put your sugar in there, put it on the hob and heat it on a low heat - make sure to keep stirring it. gradually the sugar will melt and turn a slighly golden colour, once all of the sugar is dissolved, quickly pour it over the rose petals and try to cover as many as you can.
leave it to set for a while (5-10 minutes) and then you should be able to either bend the tray a little and it’ll pop off the surface of the tray or you can use a metal spatula to try to raise it - if that doesnt work then crack the top with a knife and it’ll break up and make it easier to lift off.
now it’s time to break it into small chunks. either place it into a plastic bag and bash it with a rolling pin until it’s at a consistency that you want or put it in a food processor and whizz it round for a few seconds.
once your cupcakes are out of the oven and cooled, put on the frosting in any way you like (i use a silicone spatula to pull it round the cupcake and make swirls, but you could pipe it on in a spiral or in a pattern if you prefer). then get a few pieced of the caramelised rose petals and push into the middle of each cupcake. you can also add extra rose petals/buds if you like.
The Pink Fairies illustrated by Cicely Mary Barker