It’s A Girl! Raspberry And White Chocolate..


It’s a Girl!!

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Banana Cup Cakes from Flora...


This week we have been super busy crafting, cooking and having fun over the school holidays. Thanks to Flora for sending us a love parcel full of goodies. My son has been enjoying making a cake or 2. First up we made some Banana cup cakes from an Flora activity guides we received.


These banana cupcakes tasted so yummy and was really easy to make.

Ingredients
  • 115 g (4 oz) Flora Buttery
  • 115 g (4 oz) caster sugar
  • 2 eggs , Medium
  • 115 g (4 oz) self-raising flour
  • 1 ripe banana , mashed
Icing
  • 55 g (2 oz) Flora Buttery
  • 225 g icing sugar sieved
  • 1/2 tsp vanilla essence
  • Banana chips or popping candy to decorate
Method
  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
  2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. 
  3. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. 
  4. Place dessertspoons of the mixture in 10 paper cases or greased bun tins.
  5. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
  6. Mix icing ingredients together and then spread or pipe over the cakes. 
  7. Decorate with banana chips or popping candy.


About this post~

We kindly got sent a Flora Halloween fun pack and we used some of the products in this post. All thoughts are my own...


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Jelly Bean Easter Nest Cupcakes : Guest Post...


Pretty vanilla cupcakes each topped with butter cream and a chocolate nest of Jelly Belly "eggs". You can use any Jelly Belly beans for decoration but the Ice Cream Parlour mix is especially pretty with egg like speckles!



Makes 12

For the cakes-
  • 125g softened butter or baking margarine
  • 125g caster sugar
  • 2 eggs - beaten
  • 125g self raising flour - or plain flour with a tsp of baking powder added
  • ½ tsp vanilla essence
  • pinch salt
  • 1 - 2 tbs milk


For the butter cream-

This quantity will be enough to pipe the frosting onto the cakes - if you are going to spread the frosting you can reduce the amounts by a third.
  • 100g softened butter
  • 200g icing sugar
  • Green food colouring
  • 1 - 2 tbs milk

For the Chocolate Nests
  • 40g butter
  • 1 ½ tbs golden syrup
  • 1 ½ tbs cocoa powder
  • 1 ½ tbs white granulated sugar
  • 50g shredded wheat - crushed


Method

For the cakes-
  • Cream the butter and sugar together with a hand held mixer or in your stand mixer. 
  •  Add the eggs together with a tablespoon of the flour and beat well.
  • Sieve the flour, baking powder, vanilla essence and salt and fold into the batter. 
  • If the batter is very stiff add the milk to loosen the mixture.
  • Line a bun tin with fairy cake cases. 
  • Fill each case 2/3 full with batter and bake at 190C / GM 5 for about 12 - 14 minutes.
  • The buns are done when risen and springy. 
  •  Remove from the oven and allow to cool for 5 minutes then removed from the tin.


For the butter cream-
  • The secret to fluffy butter cream is to beat the butter really well before you add any sugar. 
  • Place the butter in a bowl and beat with an electric hand mixer until soft and fluffy. 
  • Slowly add the icing sugar beating as you go. 
  • Add the milk to loosen the mixture. 
  • Add the food colouring a few drops at a time until the frosting is the colour you require. 
  • You can also make your buttercream in a food processor, again beat the butter well before adding the icing sugar, milk and colouring.

For the chocolate nests-
  • Place the butter, syrup, cocoa powder and sugar into a small saucepan and heat gently, stirring all the time, until melted. 
  • Remove from the heat and stir in the crushed shredded wheat.
  • Dollop teaspoons of the mixture onto a piece of greaseproof paper or silicon baking mat and shape into nests by flattening and hollowing out the centre. 
  • Allow to cool and set.

Decoration-
  • Pipe or spread the butter cream onto each cake, top each with a chocolate nest filled with a few Jelly Belly jelly bean "eggs".

About this guest post-

Recipe, styling & photography by Helen Best-Shaw (fussfreeflavours.com) for Jelly Belly UK

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Lyle’s Golden Syrup Cupcakes...


What time is it?
Time for some yummy Golden syrup cupcakes ...



Makes 12

Prep time 25 minutes

Cooking time 20-25 minutes

For the cupcakes

  • 185g (6½oz) unsalted butter, softened
  • 3 tbsp Lyle’s Golden Syrup
  • 150g (5oz) Tate & Lyle’s Golden Caster sugar
  • 185g (6½oz) self-raising flour
  • 3 large eggs
  • 2 tbsp milk

For the butter cream & decoration

  • 110g (4oz) unsalted butter, softened
  • 200g (7oz) Tate & Lyle’s Icing sugar + extra for dusting
  • 2 tbsp Lyle’s Golden Syrup + extra for drizzling
  • 1 tbsp milk

You will also need 

  • 12-hole muffin tin lined with paper cake cases
  • Piping bag fitted with a star nozzle.

Method

  • Preheat the oven to 180°C/Fan 160°, Gas 4.
  • Combine the butter, Lyle’s Golden Syrup, Tate & Lyle’s Golden Caster sugar, flour, eggs and milk together in a bowl.
  • Beat with an electric hand mixer for about 1 minute until soft and creamy.
  • Divide the mixture between the paper cases and bake on the middle shelf of the oven for 20-25 minutes until well risen, golden brown and they spring back when lightly pressed with a finger.
  • Transfer the cupcakes to a wire rack to cool.
  • For the butter cream, put the butter in a bowl, sift over the icing sugar and mix until soft, then add the Lyle’s Golden Syrup and milk and stir until smooth.
  • Transfer to the piping bag and nozzle and decorate the cakes with a swirl of butter cream.
  • Drizzle over a little Lyle’s Golden Syrup, lightly dust with Tate & Lyle’s Icing sugar and serve.


About this post -

Recipe and photo credit by-

This recipe was made using Tate & Lyle sugars and Lyle’s golden syrup, for more delicious recipes visit Taste And Smile or Lyles Golden Syrup


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Easter Chocolate Cup Cake...


Servings: 18 – 20

Preparation time: 25 minutes

Cooking time: 20 minutes

Ingredients for cake
  • 115g (4 oz) Stork tub
  • 115g (4 oz) castor sugar
  • 2 eggs, large
  • 115g (4 oz) self-raising flour, sieved together with
  • 1 tablespoon cocoa, and
  • ½ teaspoon baking powder
Chocolate Icing

  • 85g (3 oz) Stork tub
  • 1-2 tablespoons milk
  • 1 heaped tablespoon cocoa
  • 225g (8 oz) icing sugar (less 1 tablespoon), sieved

To decorate

  • Mini chocolate Easter eggs


Method

  • To makes cakes, place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 - 3 minutes.
  • Place teaspoons of the mixture in 18 - 20 paper cases or 12-14 muffin cases place in patty tins.
  • Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 - 20 minutes.
  • Cool on a wire tray.
  • To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth.
  • Either spread or pipe over the cakes in a nest effect and decorate with Easter eggs.



Recipe and photo credit by Stork



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Britain loves Beetroot : Beetroot And Raspberries Chocolate Muffins ...


A couple of months ago I was contacted by the lovely people at Baxters, informing me that they are launching a Britain loves Beetroot campaign. They were looking for bloggers to take part in a making their own beetroot recipe as part of a fun challenge.  We love beetroot in our house, (only yesterday my son had it with his fish and chips) so I was looking forward to taking part.


 This is the hamper we kindly got sent- 4 different jars of beetroot, a cooking apron and this beautiful picnic hamper. It arrived Christmas eve, great timing then to go with lots of party food. The first thing we tried was some Rosy Roast Beetroot Roots , a recipe I posted for Baxters a while ago. Not having got around to trying it myself I was looking forward to making these. As it was for Christmas day dinner and we were already having mash and roasted potatoes, I decided to change the recipe slightly to 300g of parsnips in place of the potatoes.


Apart from lots of little snacks over the Christmas holidays using the beetroot, I was thinking is there a sweet recipe I could try? How could I incorporate beetroot into cake? There must be a way!! 

 Here then is my recipe I made up for the beetroot challenge.  My daughter who is not yet a beetroot fan could not wait to try them, and she loved them too...


Ingredients
  • 75g Beetroot in sweet malt vinegar, drained and grated
  • 75g Thawed raspberries drained and cut up
  • 125g Self raising flour (sieved)
  • 125g Golden Caster sugar
  • 125g Stork baking liquid
  • 2 Eggs
  • 25g Coco powder
  • 1tsp vanilla essence
Topping
  • 100g Cream cheese
  • 70g Icing sugar
  • 1 Tbsp of raspberries juice ( from the thawed raspberries)
  • 12 Thawed raspberries
  • Chocolate sprinkles
  • Sprinkle of icing sugar for dusting tops
Method
  • Preheat the oven to 180˚C/Gas Mark 4.
  • Place 12 muffin bun cases in a 12 holed muffin tray.
  • Place the baking liquid and golden caster sugar in a bowl and mix together with an electric whisk.
  • Beat in the eggs one at a time with a little of the flour.
  • Mix in the remaining flour and coco powder.
  • Using a wooden spoon mix in the beetroot, Raspberries and vanilla essence.
  • Spoon the mixture evenly between the muffin cases.
  • Cook in the middle of a preheated oven for around 25 minutes.
  • Once cooked place on a wire rack and leave to cool completely.
Making the icing
  • Place the cream cheese in a bowl with raspberries juice and with a fork mix together.
  • Sieve the icing sugar into the bowl and mix again ( place in fridge for 30 minutes) to cool as it may get a little runny.
  • Place a spoonful on top of each bun.
  • Place a raspberry in the middle few chocolate sprinkles and little bit of icing sugar.

I was so pleased with how my beetroot and raspberries chocolate muffins turned out...

About this post- I was kindly asked to take part in this beetroot challenge and was not paid for this post. All thoughts are my own honest opinion...

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Cathedral City Mature Butternut Squash and Chilli Cupcake...


Celebrity MasterChef winner Liz McClarnon has a savoury tooth, always declines dessert and chooses cheese over chocolate any day.

That’s why she’s teamed up with Cathedral City, the nation’s favourite for British Cheese Week (22nd to 30th September 2012) to create a revolutionary take on one of the nation’s most popular treats – the cupcake, using Cathedral City cheddar and other savoury ingredients.


Makes: 20 cupcakes
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

For the cupcakes
  • 2 eggs
  • 175ml semi-skimmed milk
  • 250g mashed, roasted butternut squash
  • 125g Cathedral City Mature, grated
  • 3 chopped spring onions
  • 80g uncooked rolled oats
  • 125g whole wheat flour
  • 125g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. maple syrup
For the topping
  • Chopped spring onions (the darker green part)
  • 50g crème fraiche
  • 50g soft cream cheese
  • Chilli flakes
Method
  • Preheat the oven to 190°C and line a cupcake tray with 12 paper cases.
  • In a large mixing bowl combine the squash, milk and eggs.
  • In a separate medium bowl, sift together the flours, baking powder and salt, making sure they are evenly rubbed through. 
  • To this bowl, add the spring onions, Cathedral City Mature, oats and syrup and mix until evenly distributed. 
  • Pour in the egg mixture and mix until it is just about combined.
  • Fill the cupcake cases about 3/4 full with the mixture and bake for about 15-20 minutes or until they are a golden brown. 
  • Remove from oven and allow to cool completely before adding the topping.
To make the topping 
  • Mix the crème fraiche and the soft cheese together until smooth. 
  • Pop this in the fridge for about 10 minutes to get it to a good piping consistency. 
  • Using a piping bag with a star tip, pipe small 50p sized tops onto the cupcakes.
  • Dress this with a couple of sprigs of chopped spring onion and a smattering of chilli flakes. 
  • These will keep in an airtight tin for 24 hours
Recipe and photo credit by- Cathedral City



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Black Forest Cupcakes....

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Peanut Butter and Jam Cupcakes By Debbie Nicholas


Guest post today on the blog sharing some yummy Peanut Butter and Jam Cupcakes By Debbie Nicholas.
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Raspberry Cream Cupcakes...


Makes 12

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Healthy Food Guide blueberry muffins....



prep 10 min cook 25 min
makes 12

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Vanilla Easter Cup Cakes...


 Serves: 12

Preparation time: 15 minutes Cooking time: 20-25 minutes

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Lisa Faulkner's Bran And Blueberry Muffins...


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Beetroot & Vanilla Cup Cakes With Rose Butter Icing...

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Belvoir Fruit Farms Cranberry Cupcakes And Raspberry Blush....



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Creative Thursday....



This is the last ever Creative Thursday posted today and we will re-posted next Thursday lasting for 10 day though out the Christmas Holidays.

We love this hop so much we have decide to change it to Creative Mondays.Starting from Monday 2nd January 2012 each Monday the hop will be started and the linky will be open until Sunday night so you have all week to pop back and link up with us.

Hosted by Clairejustineoxox and Judy-H-JS Thoughts this is a hop to share fun thing's you have been doing and you can link as many posts as you like as long as it something creative.All welcome wishing everyone a Merry Christmas and we hope you will join us in the New Year....


This week I've been making Christmas Cupcakes....


Ingredients
  • 115g Butter at room Temperature
  • 115g Caster sugar
  • 115g Self raising flour
  • 2 Eggs
  • 1 Tablespoon milk
  • 2 Eggs
  • Few drops green food colouring
  • Few drops orange extracts

For icing
  • 200g Soft cheese spread
  • 300g Icing sugar
  • Half a teaspoon orange extract
  • 1 Tablespoon of milk
  • Few drops of green food colouring
  • Christmas sprinkles

Method
  •  Pre-heat oven to 180c.
  • Place 12 muffin cases in a muffin backing tray.
  • Put the butter and sugar in a mixing bowl and beat until light and fluffy.
  • Add  a little flour then one egg at a time will a little flour added to each then mix the remaining flour in.
  • Add the milk food colouring and orange extracts.
  • Place the mixture into the muffin cases and cook for around 20  minutes until well risen.
  • Leave to cool completely.
  • Beat the cheese spread and the icing sugar together until all mixed in.
  • Add the milk, food colouring and orange extract and mix well.
  • Place in a icing bag and swirl around the buns.
  • Add sprinkles and place in refrigerator to set....
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Alternative Christmas Cakes...

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Heart of Gold Christmas Cake Cupcakes...

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Creative Thursday



Welcome to Creative Thursday a hop where you can add all of your creative posts.Hosted by Clairejustineoxox and Judy-H-JS Thoughts share some fun thing's you have been doing.

This week Judy came up with a great idea that we could share pictures of decorations, recipes, and anything to do with Thanksgiving.
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Creative Thursday...

Hello and welcome to Creative Thursday, what has everyone been up to this week? Want to join in the fun ?

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