Welcome back to Free Pattern Friday!
Today is my birthday!
I recently spent a whole lot of time cleaning up the hard drive on my computer. During this adventure in bytes, I found tons of unfinished patterns, sketches, doodles, and whatnot, all of which I’d never shared.
At some point it the distant past, I sat and doodled a slew of cupcakes with personality for hand embroidery. Why? Not a clue, but when I rediscovered these designs, it occurred to me that nothing could be more perfect for my birthday post!
I hope you enjoy these personality-filled cupcakes to hand embroider. Happy birthday to me!
Save/Print from Google Drive
Pro-Tip: I use Sulky Sticky Fabri-Solvy for all of my hand embroidery projects. Print designs on this water soluble fabric using your printer, stick it on your fabric and stitch! It rinses away cleanly when you’re done. Easy, peasy perfect transfer every time. This isn’t a paid endorsement, but the above is an affiliate link. I really do use this stuff all the time! 😉 Check your local quilt store or order online.
Want a different size? Check out how to enlarge & reduce quilt patterns using Adobe Reader!
Are you quilting along with Paper Piecing Vintage? Share a Signature Block for the PPV Signature Quilt! This special project is a for a commemorative signature quilt that I will keep after Paper Piecing Vintage has concluded. Find this block on page 21 of Paper Piecing Vintage. If you’re only making a few blocks, you can also find the Signature Block Pattern right here.
Stop by Sewhooked on the second and fourth Mondays of every month through June for the Paper Piecing Vintage Quilt Along (PPV2017)!
Find all posts on Sewhooked about PPV 2017
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I took a year of Home Ec in high school. Not because I wanted to, believe it or not, but because I couldn’t cook, and my dad told me I couldn’t move out until I learned how to feed myself. He doesn’t remember saying it, but I definitely remember begrudgingly giving up a precious academic hour to learn how to cut up a chicken and make pie crusts.
Twenty years after the fact (yes, twenty years, I really am that old!), I’m really grateful for the lessons I learned in Home Ec from Mrs. Anna Polster. This is, more or less, the muffin recipe she gave us when I took her class. I’ve been using it ever since.
And? I can still make pie crust and and cut up a chicken. Thanks, Mrs. Polster!
- 1 egg
- 1/2 cup of milk
- 1/4 cup of vegetable oil
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Preheat oven to 350°F.
Grease muffin tins or use cupcake papers .
Beat egg slightly, add oil and milk. In a separate bowl, combine the dry ingredients, including sugar. Make a well in the center of the dry ingredients and add milk mixture. Stir just enough to incorporate ingredients. Fill muffin tins 2/3 full. Bake 20 – 25 minutes, until slightly browned around the edges.
Makes 6-9 muffins. Can be doubled.
- before baking, sprinkle tops with 1 TBS cinnamon that has been combined with 1/2 cup sugar
- add 1/2 cup chopped pecans to flour before adding liquid ingredients
- substitute 1/2 cup oatmeal or whole wheat flour for 1/2 cup flour
- add 1 cup berries (fresh, frozen, or canned)
- I usually prep my pans with veggie oil.
- for banana muffins, substitute 1/2 cup oatmeal for 1/2 cup flour and add 2 ripe, mashed bananas
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