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 ..
We had visitors round last night and cakes are always a favourite with the kids, especially when theyre pink, yummy and topped with soft fudge pieces.
I love to make fairy cakes and try and come up with different toppings each time, so apologies for the overdose of fairy cakes if you follow my blog…
unable to help my self tho’ as they’re sooooo pretty 🙂
You can find the recipe for the basic fairy/cup cakes here..
I made some fairy cakes the other day … for the recipe click here
My daughter put in a request for pink ones, I put the icing on them and she did the sprinkles 🙂
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)