Cute cupcake boxes

 

Packed up and ready to be delievered to pregnant friends (they are eating for two!)

I was given some of these cupcake boxes for Christmas – they are very sweet and you can get matching cupcake cases too! Perfect for delivering cakes as presents. The boxes are 2 for £2 and the matching cases are £1.22 for 100 cases. They are from Asda of all places and look really professional! They only seem to come in this design at the moment but hoefully they will increase their range soon!

Butterfly buns

Note: I would like to apologise to my Dad for referring to cupcakes as cupcakes; in his words:” They’re BUNS not cupcakes!!”

BUNS!!

Carrot, almond and sultana cake

I really, really, love this cake. It is so moist and it has so much nutrition in it, it must be classed as one of your five-a-day. (Come on people, it has carrots in, it must be healthy!)

Carrot, almond and sultana cake, with lemon icing

The recipe is for a whole cake, but if you back it in a square tin, you can always cut out mini-cakes if you’re being fancy.

You can swap out the flakes almonds for toasted pumpkin seeds if you like.

170ml grapeseed oil
120g light muscovado sugar
3 free range eggs
200g grated carrot
75g sultanas
50g flaked almonds
180g wholemeal flour
1.5 tsp baking powder
2tsp cinnamon

Preheat the oven to 180 C. Line and grease a 20cm cake tin.

Toast the almonds lightly in a frying pan – be careful, they will burn really quickly.
In a large bowl, whisk the oil, sugar and eggs together until pale.
In a seperate bowl, sift the flour, baking powder and cinnamon and mix together.
Fold the flour mixture into the beaten eggs and then fold in the carrot mixture.
Pour carefully into the cake tin and bake for 50 to 60 minutes or until an inserted skewer comes out clean.

Allow to cool in the tin for ten minutes or so, and then turn out onto a wire rack.

To make the icing, whisk together the cream cheese, icing sugar and lemon zest. Spread liberally over the top of a whole cake, or slice the mini-cakes in half and spread a thick layer in the middle.

Cheese and herb scones

Yummy, salty, herby, cheesy scones. These deserve real butter, and lots of it! They are best eaten within a couple of days before they dry out, but I find that is not normally an issue!

 

Herby, cheesy scones

225g Self-raising flour
Pinch of sea salt
55g Unsalted butter
2 handfuls of strong cheese – grated. I prefer a mixture of strong chedder and parmesan.
150ml Milk
1 tablespoon of chopped fresh rosemary
2tsp good quality sea salt
Whack the oven onto 220 C, Gas mark 7.
Line and grease two baking trays.

Mix together the flour and salt.
Rub in the cold cubes of butter, using your fingertips, until the mixture resembles breadcrumbs.
Stir in the cheese and milk so that they mixture comes together.

Lightly flour a work surface and roll the dough out until it is about 5cm thick (I like big scones!) and cut out using a crinkly scone cutter – or a mug if you don’t have one.

Place the scones onto the baking trays, leaving plenty of room between them. Brush the tops with milk. Top with a good sprinkle of seas salt and chopped rosemary – don’t be shy, the more herbs the better!

Bake the scones in the oven for around 20 minutes, or until the scones are golden brown.

Allow them to cool slightly, then slice with a serated knife. Spread liberally with butter and then stuff them in your face while they are still warm. Nom!