happy sunday ♥

happy sunday lovelies. it has been a long few days. sewing pretty little things constantly and fighting a cold and missing my kiddo who is floating around the pacific for 6 weeks and playing with the 2 other kiddos and seeing their smiling little faces when their mama isn't at her sewing machine... well you get the point.. but i did manage to sneak some time to shop for some super cute stuff - online naturally -
the first thing i scooped up were the cutest little fawn tags i ever did see.
vintage paper parade is the most adorable shop and i really could buy every single thing in it. loves it.
i also managed to do some bidding on ebay and won this poster i have been wanting for quite some time now. it's going to look purrrfect on my wall.

and i was doing some reading on one of my favorite blogs and came across this amazing recipe and just had to make these lovely little cupcakes. yes, cupcakes are BIG at the lula honey haus. it has become a weekly indulgence.
Carrot Cake with Maple Cream Cheese Frosting
Makes 24 cupcakes
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350&176;F.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

i hope you all had a lovely weekend.


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