Light and fluffy cupcakes recipe



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  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes

These cupcakes are delicious and foolproof, always! Top with my recipe for fluffy butter icing for an incomparable treat.

10 people made this

IngredientsMakes: 12 cupcakes

  • 2 eggs, weighed in the shell
  • margarine
  • caster sugar
  • self-raising flour
  • 1 tablespoon olive or vegetable oil
  • 2 tablespoons milk

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Weigh your eggs in their shells and note the weight (for example, 110g). Set aside so the eggs come to room temperature, if not already.
  2. Measure your margarine, sugar and flour to the same weight as the eggs (for example, 110g each of margarine, sugar and flour).
  3. Beat together the margarine and sugar until pale and creamy. Add in oil and beat well. Beat in eggs.
  4. Sift in the flour and fold into the margarine mixture till just combined. Divide mixture evenly between 12 cupcake cases placed in a tin.
  5. Bake cupcakes in an oven preheated to 180 C / Gas 4 for 15 to 18 minutes, or till a skewer inserted in the centre comes out clean. Remove and cool on a wire rack.

Decorate...

Top the cupcakes with my recipe for butter icing.

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Cookies and Cream Cupcakes

Cookies and Cream Cupcakes are a decadent dessert made with a chocolate Oreo cupcake and cookies and cream frosting.

When in doubt, make cupcakes. That’s our motto! Today we’re sharing a simple, yet delicious Cookies and Cream Cupcakes recipe featuring one of our favorite cheeses – cream cheese.


Julie's Fluffy Vanilla Cupcakes

125g butter, room temperature
1 cup Chelsea White Sugar
1 ¼ cups self raising flour
2 eggs
½ cup milk
1 teaspoon vanilla essence
Pinch of salt

Icing
¾ cup Chelsea Icing Sugar
5g butter
1 tablespoon boiling water

1. Preheat oven to 180°C. Grease and flour a 12 x ½ cup capacity cupcake tin.
2. Place all the ingredients in a large mixing bowl and beat for ten minutes or until smooth.
3. Divide mixture between prepared cake tin and bake for 10-12 minutes or until cakes spring back to the touch.
4. Remove and transfer to a wire rack to cool.
5. For icing, sieve Chelsea Icing Sugar into a bowl, ensuring to remove any lumps. Place butter and boiling water in a small bowl and mix until butter has melted. Pour into icing sugar, a little at a time and stirring well between each addition until icing reached the desired consistency.
6. Spread icing sugar over cupcakes and decorate with icing flowers and edible glitter if desired


Preparation

For the cupcakes:

Preheat oven to 275°F. Line standard or small muffin tins with paper liners.

In a large bowl, combine the flour, 1½ cups Turbinado sugar, salt, baking soda and baking powder. Set aside.

In the bowl of an electric mixer, whisk together buttermilk, egg yolks, oil and vanilla. Slowly incorporate coconut purée. Pour dry ingredients into the buttermilk mixture and mix on a low speed until just combined. Set aside.

In a large bowl, whisk egg whites, slowly incorporating the remaining 1/4 cup Turbinado sugar until soft peaks form. Fold peaked egg whites into batter and mix on a low speed until mixture comes together.

Using a scoop, divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes.

Transfer muffin tins to wire racks to cool for 15 minutes. Remove cupcakes onto racks and let cool completely.

For the buttercream:

In a large bowl, beat butter until smooth. Slowly incorporate powdered sugar. Add cream of coconut and coconut flakes to mixture and beat for 3 minutes or until fluffy.

Fill a pastry bag with the buttercream. For large cupcakes, insert tip of piping bag into cupcakes, squeezing until cake pushes back, being careful not to overfill. Squeeze buttercream onto top of cupcake. Using a small offset spatula, spread cupcake with frosting. For mini cupcakes, use round tip and pipe buttercream in a dollop on top of cupcake.


Light and fluffy cupcakes recipe - Recipes

I have a wedding in August and while I love the bride I'm going a little crazy. She is doing lemon cupcakes and then a single almond cake tier for them to cut. We did one tasting and she said she loved the flavor and the frosting but wanted a very light, airy, and fluffy cupcake instead. So I suggested possibly doing flavored angel food which she agreed upon.

Now we are 2wks away from the 2nd tasting and she decided she might want to do red velvet for her cake. And she doesn't want angel food cupcakes because she thinks angel food is too spongy(which mine is not. ). So I am scrambling to figure out a light, airy, fluffy, not angel food cupcake recipe that can either be flavored almond or lemon. Oh and now I have to do red velvet too.

Please help. any suggestions for this cupcake recipe.

So she tasted the lemon cupcakes? Was it a cake that had yolks or just egg whites? I was thinking white cakes are usually light and fluffy.

I just did an Orange Chiffon Cake (Epicurious web site) for my MIL's birthday. It looked like too much for my pan ( it was!), so I made a dozen cupcakes with the extra batter. They were GREAT. My DH loved them. They had a more cakey texture than an angel food cake, but still with the springy-ness. You could sub lemon for the orange.

I sent you a PM with the recipe I use.

Yes she tasted the lemon cupcakes and loved the flavor but not the texture of them. It was a batter which had sour cream and whole eggs in it but it was more on the dense side.

Thanks for the recipes. guess I'll try experimenting before our next tasting

I would try a batter that has milk or buttermilk in it, and not sour cream.

Sour cream adds a richness that is a bit heavier. In Shirley Corriher Bakewise book she states that the cream, sour cream and cream cheese will all make a denser cake.

And instead of tweaking the recipe you have, you can search for cake batters that have milk or buttermilk. It'll be a lot easier, especially when the wedding is so close.

Good luck and let us know what you end up doing.

victoria sponge, way to go!
and next time, start charging for changes so close to the date!
xx

I don't usually use boxed mixes, but what about just using as lemon boxed mix? Everyone seems to love the texture of boxed mixes.

So we did the tasting Saturday I made her a diff recipe for lemon cupcakes(using buttermilk) and some lemon angel food cupcakes. I explained to her to get the light/airy texture she wants she is going to have to go with angel food. She said she doesn't even care. the only reason she said anything was because her mother-in-law wanted light and airy cupcakes I almost fell off the chair. I understand wanting to keep mom-in-law-to-be happy but seriously to let her make your wedding cake decisions.

Originally Posted by Princess35

So we did the tasting Saturday I made her a diff recipe for lemon cupcakes(using buttermilk) and some lemon angel food cupcakes. I explained to her to get the light/airy texture she wants she is going to have to go with angel food. She said she doesn't even care. the only reason she said anything was because her mother-in-law wanted light and airy cupcakes I almost fell off the chair. I understand wanting to keep mom-in-law-to-be happy but seriously to let her make your wedding cake decisions.

LOL! I would not let my MIL dictate that. I remember arguing with my own Mother who wanted chocolate and I wanted vanilla. Too bad, it is my wedding and I am getting vanilla.

Was her MIL with her? The way I see it you are off the hook. She can justifiably say to her MIL that she asked for it. Light and fluffy can mean so many things to many people, who knows if you will be able to get it exactly the way the MIL wants. I think she said it to you for that reason, to appease the MIL only.

I am a MIL. I nod and say "that's nice" no matter what. It's not my life. In fact my son is getting married. It is a small wedding in the park, very, very informal. The bride's Mom is making the cupcakes. I am not going near any "advice" at all. There is no way I am going to be one of "those" MILs. Besides - it's cake! Yum, yum!


  • 1/2 cup unsalted butter
  • 1/2 cup canola oil
  • 1 1/2 cups pure cane sugar
  • 2 large eggs, separated*
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 2 cups cake flour
  • 1/2 cup dark cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  1. Pre-heat the oven to 350°.
  2. If you're making buttermilk, make it first and set aside.**
  3. Cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes.
  4. You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is creamed.
  5. Meanwhile, sift the dry ingredients together at least 3 times.
  6. Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
  7. Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is blended.
  8. Add cupcake liners to 2 large muffin tins, and pour or dispense the batter into each cup, filling each cup 3/4 of the way full.
  9. Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
  10. Let the cupcakes cool in the pan for about 10 minutes, then remove to a wire rack.***
  11. Allow the cupcakes to fully cool before attempting to ice them. Then top with this deliciously creamy butterbeer buttercream frosting.****

Light and fluffy cupcakes recipe - Recipes

A frosting that isn't too sweet.

I made these cupcakes many times in the last week (tweaking the recipe here and there.) This batch I used grease proof liners, and I recommend you do too.

Seriously. I used to bake for a cafe. I also sold cakes for a living. When asked what type of frosting do you want, more than anything else, people would respond, "something that isn't too sweet."

It's so important to people, sometimes even more important than the flavor.


I love these liners from Reynolds, (they aren't paying me to say this, I just love them) they are lined with foil and totally greaseproof. You don't need to use this brand, but I would definitely look for liners that are greaseproof for this recipe, since one of the batches I used regular liners and the very bottoms got a little bit oily, it wasn't a big deal, but with these liners it was a non issue.

This frosting fits the bill, not too sweet, and tastes heavenly. What it is, is basically thick homemade vanilla pudding mixed with whipped butter. First you make the pudding portion. It's made with sugar, flour and milk. Flour, in a frosting! You may say, but when you think about it, it needs to get body from something other than powdered sugar, like a typical American buttercream would. And, it's sort of like making a roux for a white sauce. Flour is what thickens it. When making a white sauce, you cook the flour taste out of it. Which is something you do here as well. Just make sure to cook it for the full 3-4 minutes and you won't even know that it's there.


Here's the liners I used along with the little pearls, these liners work great, these didn't get oily either. I've used this brand before and I like them, plus with this type of cupcake liner, you can cook them all at one time, since they stand on their own on a baking sheet, no muffin tin needed.

So this is officially my new favorite white cupcake recipe!

The frosting is sort of beige due to the amount of vanilla extract in the recipe, if you want the frosting to be more white, you'll need to use clear vanilla.



There's one more thing that everyone wants. A homemade cupcake! Made with care by the hands of someone who loves them. Who wouldn't want that?

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The Best Moist and Fluffy White Cupcake Recipe - with Silky (Not too sweet!) Vanilla Frosting

An original recipe by me, Melissa aka The Alchemist - Feel free to pin, but **Please do not publish this recipe or use my photos, anywhere on the internet, thank you.

**This frosting is sort of beige because of the vanilla extract. If you want the frosting to be more white in color, you'll need to use clear vanilla, which is always imitation vanilla (since vanilla beans are naturally brown.)

***This recipe can also be used to make a 2 layer 8 or 9 inch cake. Make sure your cake pans are at least 2 inches deep. Grease the pans well, and line the bottom of the pans with parchment paper rounds, then grease the parchment. The cooking times for cake will be 25-35 minutes.

*** Using greaseproof cupcake liners with these is best, so the bottom doesn't get oily.

Edited to add*** 6/12/2014 - I make these all the time and sometimes I make variations. This time I used vanilla beans in the frosting and I really loved it. To do this, cut open 2 vanilla beans (If they are large only use one) and infuse the milk with them by placing the cut open vanilla beans in the milk for a few hours or overnight kept in an airtight container in the fridge. When you are ready to make the frosting, scrape out the seeds and put them in the milk. Discard the pods, (or dry the pods and add them to sugar for vanilla sugar.) Proceed with making the frosting as usual using less vanilla extract, or none at all, depending on your taste.

Ingredients for cupcakes

1 1/4 cups (296 ml.) vegetable oil

1 3/4 cups (373 g.) white granulated sugar

1 Tablespoon pure vanilla extract

1 1/2 tsp. pure almond extract - If you don't like the taste of almond extract go ahead and omit this, or if you have a nut allergy definitely omit it, you probably don't need to up the vanilla extract since there is a tablespoon of it already

2 1/4 cups (340 g.) all purpose flour

1 Tablespoon baking powder

1 1/2 cups (366 g.) full fat sour cream OR full fat yogurt or full fat Greek yogurt


Ingredients for frosting

1 1/2 cups (322 g.) white granulated sugar

3/4 cups (113 g.) all purpose flour

2 1/4 cups (532 ml.) whole milk

1 1/2 cups (3 sticks) (339 g.) unsalted butter at room temperature

1 to 1 1/2 Tablespoons pure vanilla extract (depending on your taste) or 1 Tablespoon vanilla and 1/2 tsp almond extract, or another flavoring if desired. Once I added a Tablespoon vanilla and 1 tsp butter pecan extract, for example

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Put oven rack on the bottom third of the oven. In my oven I bake these in the second rack from the bottom. (I found that with this recipe when the cupcakes were baked in the upper racks they got too brown for my liking.)

Start by making the base for the frosting. (It needs to cool down before using, this part of the frosting could also be made a day or 2 ahead.) In a large saucepan on medium heat, whisk together the sugar, flour and salt, and slowly add the milk. Cook, whisking frequently, really almost constantly so it doesn't scorch, until it comes to a boil. Once it starts boiling, turn down the heat to medium low, and cook for 3-4 minutes, whisking constantly, this is to cook the flour taste out. Mixture will be very thick. Remove from heat and add 1 tablespoon vanilla extract. Transfer this mixture to another bowl and let cool in the fridge.

Start making the cupcakes.

Line muffin tins with cupcake liners (greaseproof are best) and set aside.

In a large bowl with a hand mixer, or in the bowl of a stand mixer, add the oil and the sugar. Beat them together for 2 minutes or so, so they are mixed well and the sugar has dissolved somewhat. Add the eggs and both extracts and beat again for another 2 or 3 minutes, until the mixture is smooth and creamy looking.

In another medium bowl, whisk together the flour, cornstarch, baking powder and salt. Add the dry ingredients to the egg mixture and beat on medium low speed just until it's incorporated, don't over beat. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream and beat on medium low speed just until the sour cream is mixed in well. Scrape down the sides of the bowl again and beat again just for about 20 seconds to make sure it's all mixed well.

With a spoon or a scoop, fill the cupcake liners slightly over half full. Bake in the preheated oven for 18-22 minutes, until a toothpick inserted into the center comes out clean. (Start checking after 17 minutes.)

Cool on a wire rack. When they have cooled enough to handle, remove from muffin tins and let cool on racks. Let cool completely before frosting cupcakes.

While cupcakes are baking finish making the frosting. Make sure the base in the fridge is completely cool. If it's warm at all, it's going to melt the butter. If it's very cold in the fridge it may very firm. Don't worry, it's fine.

In a stand mixer or in a large bowl with a hand mixer, beat the butter for 2 minutes, scrape down the sides of the bowl and beat again for another minute or so, until it's nice and light and fluffy. With the mixer going on medium - medium high, gradually add the cooled frosting base, about a "scoop" (a large spoonful) at a time. After each scoop, let it mix until it's fully incorporated. Keep adding and letting it mix together until it's all been used. Scrape down the sides of the bowl and beat for another few minutes until it's super light and fluffy. Taste it and see if you think it needs a little more vanilla extract, or you can add another extract or flavoring at this time.

Frost cupcakes. Refrigerate any leftover frosting. If you aren't serving these right away, keep them refrigerated but let them come to room temperature before serving. If you have refrigerated the frosting, you'll need to beat it again before using. The good thing about this frosting is that it doesn't totally harden in the fridge like a typical buttercream does, (since butter solidifies when cold.)

Happy Baking and I hope that you absolutely love this recipe as much as I do!


20 Of The Best Moist And Fluffy Cupcakes Recipes

Here is the list of 20 Super Moist And Fluffy Cupcakes for you to try. These cupcakes are perfect for parties, celebrations or whenever you are craving for something sweet.

1. Strawberry Cupcakes With Lemon Cream Cheese Frosting

This Strawberry Cupcakes With Lemon Cream Cheese Frosting by When Is Dinner requires only 7 simple ingredients. If you love Strawberry then you got to try this cupcake.

2. Maple Bacon Cupcakes

The Maple Bacon Cupcakes by Moore Or Less Cooking is topped off with a maple buttercream frosting and pieces of bacon. Maple Bacon Cupcakes are a delicious combination of salty and sweet.

3. Classic Hummingbird Cupcakes

These Classic Hummingbird Cupcakes by Flavor The Moments are super moist and topped with a cream cheese frosting, toasted coconuts and pecans.

4. Milk & Cookies Cupcakes

These Milk & Cookies Cupcakes by Delicious Everyday is a rich and moist vanilla cupcake that is frosted with rich vanilla buttercream and topped with mini chocolate chip cookies.

5. Classic Gluten-Free Vanilla Cupcakes

The Classic Gluten-Free Vanilla Cupcakes by Strength & Sunshine is a simple dessert recipe everyone will love. This is a soft and fluffy cake with a simple “buttercream” frosting.

6. Easy White Cupcakes

These Easy White Cupcakes by The Toasty Kitchen are soft, delicate, and very simple to make from scratch. These moist and light-as-air cupcakes are perfect for almost every occasion.

7. Strawberry Shortcake Cupcakes

The Strawberry Shortcake Cupcakes by The Simple Sweet Life are light, fresh and makes a perfect treat. It is topped with fresh whipped cream, homemade strawberry sauce and fresh strawberries.

8. Easy Vanilla Cupcake Recipe

This Easy Vanilla Cupcake Recipe by Sugar Spun Run is soft and moist. It is sweet but light and topped with a decadent, whipped chocolate buttercream frosting.

9. Salted Caramel Red Velvet Cupcakes

The Salted Caramel Red Velvet Cupcakes by Confessions Of A Baking Queen are the perfect treat. Its whipped cream cheese frosting is irresistible with mini chocolate chips and homemade salted caramel.

10. Cannoli Cupcakes

These Cannoli Cupcakes by Snappy Gourmet are a delicious homemade cupcake recipe. It is topped with an easy Italian cannoli cream frosting and mini chocolate chips.

11. Delicious Caramel Apple Cupcakes

The Delicious Caramel Apple Cupcakes by Marathons And Motivation are delicious with buttercream frosting. These cupcakes are perfect for parties.

12. Small Batch Pumpkin Cupcakes

These Small Batch Pumpkin Cupcakes by Peas And Crayon are fluffy and flavourful. They are topped with a decadent homemade cream cheese frosting.

13. Airfryer Banana Cupcakes With Cream Cheese Frosting

The Banana Cupcakes With Cream Cheese Frosting by Recipe This is a delicious flourless banana muffin mixture. These cupcakes are topped with a deliciously creamy and cheesy cream cheese vanilla frosting.

14. Keto Carrot Cake Cupcakes

These Keto Carrot Cake Cupcakes by The Flying Couponer are so soft, moist, tender, and has a sweet and spiced flavour. With a cream cheese frosting, these cupcakes have a perfect finishing touch.

15. Small Batch Vanilla Cupcakes

The Small Batch Vanilla Cupcakes by Celebrating Sweets is an easy and delicious recipe for 5 vanilla cupcakes. These cupcakes are topped with vanilla buttercream frosting.

16. Red Velvet Cheesecake Cupcakes

These Red Velvet Cheesecake Cupcakes by Low Carb Yum is a combination of two fabulous flavours in one keto-friendly treat.

17. The Best Tiramisu Cupcake Recipe

The Tiramisu Cupcake Recipe by Entertaining With Beth is a delicious tiramisu cupcake recipe that delivers all the flavour of a traditional tiramisu but minus all the hassle.

18. Gingerbread Men Cupcakes With Cinnamon Icing Recipe

These Gingerbread Men Cupcakes With Cinnamon Icing Recipe by Rainy Day Mum is ideal for Christmas parties. The kids are going to love this.

19. Strawberry Filled Cupcakes

The Strawberry Filled Cupcakes by The Toasty Kitchen are soft and delicate white cupcakes filled with freshly made strawberry filling. These delicious cupcakes are topped with whipped buttercream frosting.

20. Vegan Carrot Cake Cupcakes

These Vegan Carrot Cake Cupcakes by Crowded Kitchen are perfectly moist, fluffy and flavorful. These cupcakes are topped with a creamy, tangy vegan cream cheese frosting.

If you enjoyed my list of 20 Moist And Fluffy Cupcakes Recipes, don’t forget to share it with your family and friends. The one thing that is better than feasting your eyes on some delicious cupcakes is to try and bake it on your own. Even if you are just learning to bake, these cupcakes recipes above could guide you to bake some super moist and fluffy cupcakes.


Super Soft & Fluffy Zebra Cupcake




Don’t they look like real Zebra stripes? Zebra cake as pretty as it is delicious, not overly sweet, soft, light, fluffy and unique looking cupcakes.

Makes 9 cupcakes

Ingredients
(A)
• 3, large egg yolks
• 20g, 2 tbsp sugar
• 20g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 6g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon or lime juice
• 40g, 4 tbsp sugar

(C)
• 1 tbsp cocoa powder, sieved

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, milk and vanilla extract, Sift in the cake flour and whisk until smooth. Don't over mix it.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until, firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites, and mix until incorporated.

4) Pour half of the batter into a separate bowl, and sift the (C) cocoa powder, mix until well combined. Spoon 1-2 teaspoon of the plain batter into the centre of the cake pan. then add 1-2 teaspoon of the cocoa batter on top and repeat until all batter has been used.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven, 150°C for 25 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Helpful Tips:
1)It's important to follow exactly this recipe and baking at the right temperature.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk


A Favorite to Those Near and Dear

My mother requests these Vanilla Cinnamon Sugar Swirl cupcakes for her birthday every year. In fact, she doesn&rsquot even have to ask, she just expects them. They&rsquore a real treat for friends and loved ones, they&rsquoll love them so much they&rsquoll request them time after time!

I&rsquod had a lot of great feedback on Pinterest for those who have tried this cupcake and absolutely loves it! In fact, they make it for special occasions, too!



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