Hello everyone. Thanks for stopping by my blog, I hope you’ve had a great day. I have a really nice and easy cupcake recipe with a slight zingy lemon icing that makes these cupcakes extra tasty with each bite. Cupcakes can be pretty basic but if you have jam, lemons or oranges, it’s a whole new concept. Also, I’ve used muffin cases as there were no cupcake cases in the shop but they did rise well.
Lemon Iced Cupcakes (makes 12)
125g caster sugar
Zest of 1 lemon
150g self-raising flour
2 tbsp lemon juice
30g icing sugar
1 tbsp lemon juice
Preheat the oven to gas mark 5 and put 12 cupcake cases onto a tray.
Cream the butter and sugar together until soft then mix in the lemon zest and the eggs, one at a time.
Next, add the flour and combine then finally mix in the lemon juice.
Use a tablespoon to put the cupcake mixture into each case and bake in the oven for 25 minutes until lightly golden.
Whilst the cupcakes are baking, make the icing by mixing the icing sugar and 1 tbsp of lemon juice together.
Once the cupcakes are baked, take out and leave to cool completely before adding the icing, I used a spoon to drizzle it on in little specks.
Hello everyone, I hope your day is going well. Today’s recipe is one of my favourite desserts to make….Almond Topped Chocolate Brownies which I love to eat with vanilla ice cream. I enjoy baking brownies because they are easy to bake and taste so good. This recipe is a slight adaptation from my Marshmallow Chocolate Brownies and the only difference is the crushed almonds and icing sugar. I also used the microwave to melt the butter and save time.
Recipe:Almond Topped Brownies (makes 18 slices)
100g dark chocolate 1 tbsp cocoa powder 125g butter 50g soft brown sugar 100g caster sugar 1 tsp vanilla extract 2 eggs 125g self-raising flour Pinch of salt Small handful of chopped almonds Icing sugar for dusting
Preheat the oven to gas mark 4 and line a shallow baking tray with baking paper.
Carefully melt the butter and chocolate in the microwave, keep checking every 10-15 seconds, the amount of time depends on the temperature setting.
Pour the melted butter mix and sugars into a bowl and leave to cool for 2 minutes before adding the vanilla extract and eggs, mix until combined.
Gently fold in the self-raising flour, cocoa powder and salt then pour into the baking tin and sprinkle with the crushed almonds.
Bake in the oven for 30-40 minutes and leave to cool before dusting with icing sugar and cutting into slices.
Hello everyone, I hope your day is going well. I was looking for something simple to make and I found this recipe, originally from Mary Berry. I love a basic recipe that’s easy to make, and this one only has 3 ingredients!! All you need is butter, sugar and self-raising flour, once baked they are soft, light and not too sweet.
Fork Biscuits (makes 16)
50g caster sugar
150g self-raising flour
Preheat the oven to gas mark 4 and line 2 baking trays with baking paper.
Beat the butter alone until soft then mix in the sugar. Add the flour and mix until it forms a dough (you can use your hands for this part).
Form the dough into a long log shape and use a knife to cut 16 equal biscuits.
Take each piece of dough, flatten in your hand to make a circle and place on the baking tray.
When you are finished, press a fork into each one and bake in the oven for 25 minutes. Leave to cool on a baking tray.
Let me know if you try this recipe in the comments below.
Hello everyone, I hope you are all keeping well and making the most out of the lovely weather, if you are in the UK. I recently made some oaty muffins which I thought would be great as breakfast muffins because they are filling, healthy and tasty. Sometimes it can get quite repetitive eating cereal, toast or smoothies in the morning so its nice to have something different that still has the same breakfast element from the oats, egg, milk and cinnamon. This recipe was something I created and the outcome was really good, the only adjustment you might want to make would be adding a little more sugar if you have a sweet tooth but other than that it tastes pretty good.
Oaty Muffins (makes 6 large muffins)
100g plain flour
65g soft brown sugar
1 tsp baking powder
1/2 tsp bicarbonate soda
1/4 tsp salt
1/4 tsp cinnamon powder
1/2 tsp vanilla extract
Preheat the oven to gas mark 6 and put 6 muffin cases on a baking tray.
In a bowl mix all of the dry ingredients together. Then in a separate bowl whisk all of the wet ingredients together then pour into the flour mixture stirring until everything is combined.
Evenly spoon the mixture into the cases and sprinkle some extra oats on top.
Bake in the oven for 30 minutes until golden and leave to cool completely before eating.
Hello everyone, I hope your day has been well. Today’s recipe is something a little different and more on the healthy side. They are slightly dense but not sweet at all and the white chocolate chunks compliment this very well. They also look very pretty and would make for a perfect insta photo.
I will say that I thought of this idea before I actually checked the kitchen for ingredients and as you can see I didn’t have many raspberries left but there was just enough for the top. If you really like raspberries you could add some to the mixture for a more fruity flavour. I even think that these would be great for a healthy midday snack because they aren’t too sweet and are quite filling.
White chocolate & Raspberry Cupcakes (makes 6)
150g plain flour
1/2 tbsp baking powder
50g caster sugar
50g butter – melted
Handful of raspberries
30g white chocolate chunks
Preheat the oven to gas mark 6 and place 6 muffin cases on a baking tray.
Melt the butter and set aside. Put all of the dry ingredients into a bowl and mix.
Whisk the butter, egg and milk together, add to the flour mixture along with half of the white chocolate chunks and mix well.
Spoon the mixture evenly into the muffin cases and sprinkle the raspberries and white chocolate chips on top.
Bake in the oven for 30 minutes then leave to cool on a wire rack before eating.