Welcome back, Readers!
For today’s post in this series, I introduce author Carys Jones, with a recipe inspired by her novel, Dare To Dream, published by REUTS Publications. Here is a blurb about the book, from the publisher’s website:
“Fourteen-year-old Maggie Trafford leads a normal life. Well, as normal as being crammed in a three-bedroom house with four siblings and a single parent can be, anyway. But despite being somewhat ignored at home, Maggie excels, earning top grades, a best friend who would do anything for her, and stolen looks from a boy in Maths.
It’s not until the dreams start that Maggie realizes “normal” is the least of her problems. Every night, she lives the same nightmare—red lightning, shattered glass, destruction. But nightmares are just that, right? No one believes her when she says it’s an omen. At least, not until the already mysterious pillars of Stonehenge start falling.
No longer alone in her fear, Maggie and the world watch with bated breath as one after another, the historic stones tumble, like a clock counting down. But only Maggie knows what it means: when the last stone falls, destruction will reign. And when the world ends, there’s only one option left—survive.”
Here is Carys Jones, in her own words.
I chose a recipe for Red Velvet Cupcakes to represent the character of Maggie from Dare to Dream. In the book, Maggie is plagued by nightmares of red lightning which ultimately destroy the world, hence why I leaned towards a red dessert.
Maggie is a sweet natured girl with hidden depth (like a great cupcake). Whilst not rich she is intense.
Dare to Dream is published through Reuts publications and is currently available from all online retailers – https://www.amazon.com/Dare-Dream-Carys-Jones/dp/1942111088/ref=la_B004AEJO7W_1_2?s=books&ie=UTF8&qid=1472901951&sr=1-2
Red Velvet Cupcakes–As inspired by Maggie in Dare to Dream
What you’ll need;
- 250 grams plain flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 100 grams butter
- 200 grams caster sugar
- 1 tablespoon red food colouring
- 2 teaspoons vanilla extract
- 2 large eggs
- 175 millilitres buttermilk
What to do;
- Preheat the oven to 170°C/gas mark 3/325°F, and fill two muffin tins with paper cases
- Stir together the flour, cocoa, baking powder and bicarbonate of soda in a mixing bowl.
- In a different bowl cream the butter and sugar together. Then beat in the food colouring and the vanilla extract
- Add the eggs and flour into the mix, beating continuously so that everything becomes a nice thick paste.
- Finally beat in the buttermilk and then spoon the mixture into the paper cases.
- Bake in the oven for about 20 minutes. To check if they’re done, pierce a cake with a skewer or knife and if it comes out clean then your cakes are done.
- Leave them to cool on a wire rack before adding the frosting.
For the Topping you’ll need;
- 500 grams icing sugar
- 125 grams cream cheese
- 125 grams butter
- Mix the icing sugar, cream cheese and butter together.
- Whisk thoroughly until smooth.
- Carefully ice each cupcake (once thoroughly cooled)
- Decorate with chocolate sprinkles and red sugar if desire.
Carys Jones loves nothing more than to write and create stories which ignite the reader’s imagination. Based in Shropshire, England, Carys lives with her husband, two guinea pigs and her adored canine companion Rollo.
When she’s not writing, Carys likes to indulge her inner geek by watching science- fiction films or playing video games.
She lists John Green, Jodi Picoult and Virginia Andrews as her favorite authors and draws inspiration for her own work from anything and everything.
To Carys, there is no greater feeling then when you lose yourself in a great story and it is that feeling of ultimate escapism which she tries to bring to her books.
For more information about Carys please visit http://www.carys-jones.com or follow her on Twitter; @tiny_dancer85