Fancy an alternative “treat” to bake for the family that’s actually good for the children this halloween ?
Well look no further! These pretty healthy pumpkin muffins are a perfect bake this season for using up all that left over pumpkin after carving.
6oz (175g) self raising flour
2oz (50g) soft margarine
2oz (50g) Caster sugar
4 tbsp milk ( I used coconut milk)
1/2 tsp vanilla essence
4 oz (125g) pumpkin puree
Pumpkin seeds & crushed sugar cubes or granulated to decorate.
1. Pre-heat oven to 200°c, grease or use paper cases in your bun/ muffin tray.
2. Place flour in a bowl, mash in margarine with a fork. Stir in sugar, eggs, milk & essence and beat to a smooth consistency. Gently stir in the puree to make a marbled effect.
3. Spoon mix equally into cases. Sprinkle the tops with sugar and pumpkin seeds then bake for 15-20 minutes until risen and golden.
The kids will never know these treats are actually full of goodness instead of just sugar and e numbers! Trick them at breakfast time to get the halloween party started right!
Happy Halloween 🎃
These cute spooky creations make perfect little halloween cupcake toppers or could be used as part of a terrifyingly tasty Eton mess come witching hour. They are also scarily fun and easy to make!
You only need these 3 ingredients to make 10-12 meringues:
2 large egg whites
2 oz caster sugar or icing sugar ( I used a combination of both)
Black fondant icing to decorate.
1. Pre-heat oven to 100°c & place the rack in the middle of the oven. line or grease a baking sheet. Have a piping bag ready with a plain tip in.
2. In a bowl (and electric mixer works best for this job) whisk egg whites until white & they hold soft peaks. Gradually add sugar a bit at a time and beat until the meringue holds very stiff peaks.
3. Transfer the meringue into piping bag and holdingredients the bag vertical pipe high mounds.
4. Bake for 1-1 1/2 hours until dry and crisp to the touch. Leave meringues in the oven to cool properly for at least a few hours.
5. To decorate roll out fondant thinly &cut small circles out for the eyes and carefully stick them on with a very small dab of sugar glue or water.
I dare anyone not to like these sweet ghosties!
Booo for now
It feels like forever since my last post! Guess I haven’t felt like writing much recently. It’s that time of year again where all I want to do is hibernate. However with hibernation unfortunately not being an option, I’m here to write about these luxurious viennese whirl biscuits.
175g (6 oz) margarine
50g (2 oz) Caster sugar
175g (6 oz) self raising flour
Few drops of vanilla essence
Difficulty : hard
1. Preheat oven to 160°c & grease a baking tray.
2. Cream sugar & fat very thoroughly, stir the essence and flour in.
3. Put the mix in a piping bag with a star nozzle and pipe whirls onto baking tray. Bake for about 20 minutes.
4. When cooled, sandwhich together with jam and buttercream, then finish with a light dusting of icing sugar.
You could also make fingers by piping lengths onto tray then once baked & cool sandwhich together with jam or buttercream and dip both ends in melted chocolate.
Perfect served with a cup of tea or posh coffee!
Who else is looking foward to but also dreading the thought of watching the last great British bake off as we know it this Wednesday?
When the great British bake off began again 7 weeks ago now (time flys…) I started doing one of the bakes from the show each week & putting my own spin on it for the #TwitterBakealong which I love participating in when I can, I highly recommend you do the same 😘
Cake week saw the Victoria sandwhich get a revamp with this tropical lemon & Pineapple version of mine. It’s basically the exact same recipe &method as a traditional Victoria sponge : 4oz butter & same caster sugar creamed together until light,then add 4 oz of self raising flour with 2 eggs until fully incorporated & bake at 180°c for 20-25 minutes.
When cold I sliced the cake in half and filled with the normal buttercream(4oz icing sugar mixed with 2 oz butter) after spreading each layer with lemon curd first and putting a handful of chopped pineapple in the center.
After sandwhiching together, decorate the top with more lemon curd & buttercream then finish with a crown of pineapple.I also grilled a few slices for extra flavour,texture and visual appeal!
If I were to do this cake again I’d probably try a hybrid of a pineapple upside down cake & Lemon drizzle as the combination worked really well together.
I have so many pictures of this bake to choose from but I won’t bore you with posting anymore … well maybe just one 😂
Ttfn sweeties 😘
Or two 😜
As usual I’m late to the party with this lovely light lemon flavoured recipe in honour of national cupcake week.
4 oz margarine
4 oz caster sugar
4 oz self raising flour
Zest and juice of half a lemon.
4 oz icing sugar
2 oz butter
Spruce green food colouring
Yellow fondant icing
- Cream margarine & sugar together until light and fluffy, like so.
- Add the flour a little at a time with each egg
and fold in the zest and juice of half a lemon until fully combined .
- Pour the mix into the cupcake cases Bake for 15-20 minutes at 180°c.
- Once baked, leave to completely cool before attempting to cover with buttercream which you can make in the meantime and chill in the fridge.
- Simply blend the icing sugar & butter together until smooth then separate into two bowls and colour one with a little of the green food colouring. Making the daisy flower toppers I used this genius invention & easy to use sugarpaste flower shape cutter
I won a set of the other month from the cute, craft company you should definitely go check there site out by the way because it is awesome! All you have to do is roll out your sugarpaste with a little icing sugar and use the cutter by pressing it firmly down twisting from side to side gently then pushing it down to add the flower detail & release.
- Finally cover your cupcakes with the beautiful buttercream you could pipe it on if desired
. I might try to do more of a grass effect on the green ones next time.Then all that’s left to do is top with the ditsy sugarpaste daisy’s.
They almost look too cute to eat don’t they? Who am I kidding no cake is too nice to eat!
The ideal cake to bake for a sunny afternoon tea treat!
150g self raising flour
Pinch of salt
125g Caster sugar
4 tbsp natural yoghurt (preferably Greek as the consistency is thicker)
Half a tsp vanilla extract
Lemon zest (optional)
125g raspberries *reserve a few for decoration
100g white chocolate
140g unsalted butter
140g icing sugar
- Preheat oven 180 °c/ 160 fan, gas mark 4. Grease and line (optional) a round cake or loaf tin. I used a silicon loaf tin.
- Put the flour and salt in a mixing bowl. Add the sugar, marg, unbeaten eggs, yoghurt, vanilla extract and zest if your using it I didn’t and stir. Beat the mixture together for a couple of minutes until smooth and creamy. Fold in the raspberries Spoon the mix into prepared tin and level off the top.
- Bake for 30 -40 minutes. Cool for a few minutes then remove from tin and leave until completely cooled.
- To decorate make the white chocolate frosting, melt chocolate, leave to cool a little. In a separate bowl, beat the butter and icing sugar together until creamy. Beat in chocolate.
- Pour all over the top of the cake leaving it to run over the edge for a drip effect then finish with a final flourish of fresh raspberries & chunks of chocolate.
This light yet indulgent cake will definitely brighten up your day and is so moreish you’ll have to be quick if you want an extra slice!
Sweet like chocolate
Biscuit week on the great British bake off might have been and gone but if you’re still searching for a quick biscuit fix look no further than these delicious and easy to make coffee biscuits. Perfect any time of day especially served with a cup of the strong stuff to perk you up on a morning!
6oz (175g) self raising flour
3 oz (75g) Caster sugar
3 oz (75g) margarine
1 medium beaten egg
2 tsp instant coffee dissolved in 1tbsp hot water
- Preheat oven 180 degrees Celsius, gas mark 4. Grease one or two baking trays.
- Mix sugar & flour, then rub in margarine.
- stir in all the coffee essence and egg, mix thoroughly.
- Separate into walnut sized balls. Put on baking tray, flatten slightly with fingers or back of a spoon and bake for 15 minutes roughly.
- Cool for only a couple of minutes before carefully removing from tray.
Store for up to a week in an airtight container.