What can I say… they’re quick n’ easy to make and my kids love them and I love coming up with different ideas for toppings 😉 just a big kid at heart lol
I love being off work, I get to be with the kids, my pets and play in my kitchen till my heart is content..
This morning I made the kids pancakes for breakfast, they had maple syrup, homemade raspberry, strawberry and blackcurrant jam on them, they were absolutely delicious (I must put my recipe on the blog).
I also have my 14yr old niece staying with me for a month, she has travelled over from Greece, so I have 3 ravenous teenagers to feed 🙂
I also made some Salsa (cooked version) which I will put into a sterilised Kilner Jar, which will be used at the weekend for my daughters Cowgirl party, I have decided to do Tex-Mex food for it, and i’m making things piece by piece 🙂
The kids have just come back in from a bike ride along the local coastal path, I have just finished Icing the cupcakes I made about an hour ago, as soon as they came into the kitchen they homed in on the cupcakes I guess they won’t last very long! I did however, manage to get some pictures of them before they disappear
Soooo I’m thinking I might just have a bit of an addiction where it comes to cupcakes/fairycakes, they are just easy to make, and I looove coming up with different toppings for them ..
I was flicking through some old magazines yesterday and came across this recipe for cupcakes/fairy cakes, the recipe itself is completely different, using Yoghurt and ground almonds, so I thought I would give them a try.
White Chocolate Frosting:
I made them this evening, and will decorate them tomorrow morning when they are completely cooled with the White Chocolate Frosting… providing there are any left! I have had to throw one to the dogs already because Hovis our Birman cat decided he fancied one… cheeky bloomin cat!
My son has polished off a couple too and he gave them a score of 10/10, result! .. they do taste good, would most definately make them again 🙂
They have now been put in a safe place 😉
I love to do a spot of home baking at the weekends and today I made muffin sized fairy cakes, lets face it, these wee normal sized fairy cakes are no good to man or mouse, you just have to make them big :o)
Here’s the recipe…
6 oz caster sugar
6oz self raising flour
half a packet of white choc chips.
Mix the sugar and mararine together until pale and fluffy.
Add the eggs one at a time and mix well.
Add the self raising flour and mix well.
Put 12 paper muffin cases into a muffin tin and distribute the mixture evenly.
Sprinke about half a dozen choc chips on top of each uncooked cake.
Bake on the middle shelf of the oven 180 degrees C for 25-30 minutes, once cooked, remove from oven and allow to cool completely.
Mix up a small amount of icing sugar and put a dollop on top of each cooled cake and top with choc chips.
Then make yourself a cuppa, sit own and enjoy :o)