Yummy Scrummy Cupcakes

The only thing my daughter loves more than baking cupcakes, is eating cupcakes. So when the people over at Flora asked me to bake with their new Flora Great for Baking Block and to blog about it, how could I refuse?! I was able to get the Flora baking block with my Tesco grocery delivery at the weekend. I was pleased with the price, £1.00 for a 250g block. For baking, I normally buy the Waitrose Essential block of salted butter, which costs £1.32 for a 250g block. 

Though price matters, ultimately taste is what we care about in our cake-crazed household. So my six-year old daughter, Moozles, and I put on our matching aprons and began baking. I let Moozles pick what kind of cupcake and icing we made. I had her look through a couple of recipes books, but she said she wanted to make a Mary Berry recipe because Mary Berry has the best cakes. Yes, I am teaching my daughter well. Moozles chose vanilla cupcakes and chocolate buttercream icing (we are die-hard buttercream fans). The chocolate icing is a recipe I have used for years, but adapted, from the BBC cooking website. It is my favourite icing recipe.

So, how did it turn out? Both the cupcakes and icing turned out quite well. Moozles had loads of fun decorating the cupcakes. I think she did a fab job! I would like to say that my two-year old, Dubz, was helpful too. But he basically just spooned icing onto his face and tried to climb over the table to grab more. Husband, who is a proficient bowl-licker, told me that it was the best icing I had ever made. Hand on heart, he asked if I had used a new recipe or whether it was the Flora. He wasn’t kidding, he scoffed three cupcakes in about five minutes. Moozles said it was ‘delicious’ (she only had two). Who can argue with those reviews?!
Yummy Scrummy Cupcakes Yummy Scrummy Cupcakes Yummy Scrummy Cupcakes Yummy Scrummy Cupcakes Yummy Scrummy Cupcakes

Vanilla Cupcakes
100g Flora Baking Block (or butter)
150g Caster Sugar
150g Self-Raising Flour
3 tbsp Whole Milk
2 large Eggs
1/2 tsp Vanilla Extract
 
Preheat oven to 160C for fan-assisted (or 180C). Cream sugar and Flora (or butter) then add the rest of the ingredients. Moozles and I mixed everything with a spoon. Spoon into cupcake or muffin tin, bake for 20-30 minutes depending on your oven.
 
This recipe makes 12 small fairy cakes or 8 proper cupcakes (American-size). We made nine this time, and there just wasn’t enough batter.
 
 
Chocolate Buttercream Icing
110g Flora Baking Block (or butter)
180g Icing Sugar
40g Cocoa Powder (sifted, but not a big deal if it isn’t)
2 tbsp Whole milk
I actually halved this recipe to accommodate the small amount of cupcakes being made above
 
Use a hand mixer to mix it all up. It should only take 30 seconds. My top tip for mixing icing–place a big tea towel over the bowl before you start mixing so that icing sugar does not fly everywhere. 

 

SPONSORED POST

 

 

Anyone Can Make Cheese Quesadillas

I often post recipes/tutorials of food that I like to bake/make, so some people may think I am a good cook. I was even nominated for a MADS Best Food Blog. But I have a confession. I am actually not a very good cook. Some may even say I’m a terrible cook. Of course, if they did say that, I would take my whisk and throw it at their head. Anyway, last week, while my 5-year old Moozles was eating the pasta with pesto that I so quickly lovingly made, she told me that I was the ‘best cooker ever’. I asked her what dishes she most liked. She replied, ‘pasta with pesto’ and ‘hot dogs’. So you can see that I am no culinary master. By the way, I ‘make’ hot dogs on Fridays as I am tired and the kids think it is a fun dinner. So get off my back.

Anyway, Husband does a lot of the cooking, but I have a few easy dishes in rotation that help get me by. So I thought I would start a weekly post, as part of Tasty Tuesdays, to help all you not-so-great cooks out there. We’ll first be starting with Quesadillas, which is a Mexican dish. Queso means cheese in Spanish. Being from California, we eat a lot of Mexican (authentic and Tex-Mex). This is a great dish to make when you only have five minutes to make dinner. Tortillas normally keep for about a month, so they are a great item to keep in your cupboard. I normally make with just cheese for the kids, but we sometimes add ham or else I use leftover chicken from a roast (which I shred and bind with mayo and cheese). When Moozles was two she called these Cheese Diyas.

Cheese Quesadillas (feeds two small children)
Two tortillas
Grated or sliced cheddar cheese

Add cheese to one tortilla. Lay another tortilla on top. Saute in frying pan on medium heat, no oil or butter needed. Flip over after 1-2 minutes. Do other side until equally browned. That’s it.    

                                













Lunch or dinner is ready. Very quick, very easy. And if you want to eat it as a family, it tastes quite nice with a side salad. And we sometimes have guacamole and sour cream for dipping.

Tasty Tuesdays on HonestMum.com

Pecan Sandies

                           
I love pecan sandies. But I hadn’t seen/tasted any since moving to the UK in 2002. So I did a little research on the interweb and found a couple of recipes which seemed good. I made the dough and kept it in the fridge for a few days (I normally refrigerate cookie dough for at least 24 hours before baking as you get a better consistency). You don’t have to bake all the dough at once. Dough normally keeps in the fridge for up to a month, so it is handy to have it in the fridge in case a friend pops in.

Read more