Yummy and extremely professional looking cupcakes

Cupcakes are always yummy, and very easy to make. These are great because they aren't just easy and taste good, they look amazing too!

For the cakes:

• 125g unsalted butter
• 125g caster sugar
• 125g plain flour
• 1tsp baking powder
• 2 eggs
• 1 tsp vanilla essence

For the icing:

• 100g unsalted butter
• 100g icing sugar
• 100g mascapone
• 80g melted milk chocolate, cooled

Method for the cakes:
preheat the oven to 160°c
First cream the butter and the sugar. Then add the eggs and the vanilla essence and beat well. Then add the flour and the baking powder. Mix well. When it's all combined put into fairy cake cases. It should make 12, but 11 would be fine. put in the oven for 10-15 mins. Leave to cool completely before putting on the icing.

Method for the icing:
Beat the butter and icing sugar together until light and fluffy. Then add the mascapone. Then the melted chocolate. Now pipe the icing onto the cool cakes. Enjoy!

breakfast granola

when you're short on time, theses are great. they take seconds to make and are equally yummy.

ingredients:

• 3 tbsp natural yoghurt
• 6 tbsp granola
• a drizzle of honey
• a small glass

method:
put the granola in the bottom of the glass. put the yoghurt on the top. drizzle over the honey, simple.

iced tea

this is the most perfect thing for a picnic ever invented. this is a take on a family friends one but unfortunately i have no idea what she put in it so i had to do it by taste. i always make tonnes of the stuff and freeze it, but most of the time it doesn't last that long! i find that it tastes better the next day, once the mint has infused. so if you want, keep it all separate and put the mint in the tea when you refrigerate it.

ingredients:

• 150ml of strong, cold tea
• 400ml lemonade (the clear one not cloudy)
• 50ml apple juice
• a few good handfuls of mint, torn up (you can cut it up neatly but i don't really see the point)
• LOTS of ice cubes

method:
firstly, you want to make the tea. i use about 3 tea bags. don't cheat by using cold water though, it won't brew properly if you do. put in a small amount of the mint. if you're in a hurry you can cool it quiker by putting lots and lots of ice cubes in it. once its completely cool, put in the lemonade, apple juice, more ice and the rest of the mint. simple. to serve add more ice.

 

american pancakes

Ingredients:

·         225g plain flour

·         1 tbsp baking powder

·         Pinch of salt

·         2 eggs, beaten

·         30g butter, melted and cooled

·         300ml milk

·         Oil for frying

Method

Mix together the eggs, flour, salt and baking powder, beating so there are no lumps. Add the butter and a small amount of milk. Repeat this until there is no more milk left. Pour into a jug (so it’s easier to pour). Heat a small amount of oil in a medium/large pan. Pour a splodge of pancake mix in the centre of the pan and spread around evenly so the entire pan is covered. Cook for about 2 mins on one side and only 1 on the other. Remember, the bottom side is done when the top is beginning to set.

Serve warm with golden syrup for best results!

lemon drizzle cake

Ingredients:

For the Cake:

·         125g unsalted butter

·         175g caster sugar

·         2 eggs

·         Zest of a lemon ( ½ of an lime and ½ of a lemon is nice too)

·         175g self-raising flour

·         ½ tsp baking powder (optional; I like a bit of a bigger rise)

·         A pinch of salt

·         4 tbsp milk

·         450g Loaf tin, lined

For the syrup

·         4 tbsp of lemon juice

·         100g icing sugar

Method

Preheat the oven to 180°c. Line your tin. I like to use the tin-shaped cake cases, but greaseproof is fine.  Cream together the sugar and butter. When light and pale add the eggs and lemon zest.  Mix well. Next add the flour, salt and baking powder (if using) slowly. Beat until thoroughly combined and lump-free. Add the milk and mix. Spoon into loaf tin. Bake for 45 minutes. While the cake is cooking get on with the syrup. Place the icing sugar and the lemon juice in a small pan on a medium heat until the sugar has dissolved.  When the cake is done, immediately pierce with a cake tester or fork all over. Pour the syrup over the cake (still in the tin) so it soaks it up all over. Don’t attempt to get out of the tin before it has cooled completely (trust me!) because it will crake and crumble.

Variation:                                                                                          

You could use any citrus fruit and it will be delious!

Recipe by nigella Lawson (adapted by me)

ginger bread with lemon icing

Recipe:

For the ginger bread:

·         150g butter

·         125g dark muscovado 

·         200g golden syrup

·         200g black treacle

·         2 tsp grated ginger

·         1 tsp cinnamon

·         250ml milk

·         2 eggs, beaten

·         1 tsp bicarb dissolved in 2 tbsp warm water

·         300g plain flour

·         Roasting tin 30 x 20 x 5cm

For the icing:

·         1 tbsp lemon juice

·         175g icing sugar

·         1 tbsp warm water

Method for the cake:

Preheat the oven to 170°c and line you tin

In a medium pan melt the butter with the sugar, golden syrup, black treacle, ginger and cinnamon. Take off the heat and add the milk, eggs and the bicarb in its water. Put the flour into a large bowl and pour the liquid ingredients onto it, beating well. It will be very liquid batter. P[our into your tin and bake for ¾ - 1 hr.

Method for the icing:

Whisk the lemon juice add the sugar together. Add the water in a bit at a time, whisking between each. You want it thick so don’t add too much water. Spread over the ginger bread when it’s cooled and leave to set. When it’s ready slice into fingers or squares.

Recipe by nigella lawson

victoria sponge, my way

Ingredients:

For the cake:

·         225g unsalted butter, softened

·         225g caster sugar

·         1 tsp  vanilla essence

·         4 eggs

·         225g plain flour

·         1 tsp baking powder

·         3-4 tbsp milk

·         2x 21 cm sandwich tins

For the filling:

·         2-4 tbsp strawberry jam

·         1 punnet of strawberries

·         2 tsp grated ginger

·         1 tbsp caster sugar

·         125ml double cream

Method for the cake:

Preheat the oven to 180°c

Cream the butter and sugar. Add the vanilla and eggs one by one in-between spoonfuls of flour and baking powder. When all is combined add the milk and mix. Put the cake mix into the tins equally and bake for 25 mins and cool for 10 mins.

Method for the strawberries:

While the cakes are in the oven, hull all of the strawberries. With a small amount of ginger, small amount of sugar and about 3 strawberries, pulse until smooth. Strain the strawberry mix so that it is a clear-ish juice. Put the rest but 2 of the strawberries into a bowl and cover with the juice and remaining sugar and ginger. Leave this to marinate until the cakes are cooled.

Method for the filling:

Spread the jam over one of the now cooled cakes. Place the marinated strawberries evenly over the top. Cut up the last 2 strawberries you saved from the marinating. Whip up the cream so it is still soft. Fold the strawberries in to the cream and spread over the cake. Place the other cake on top and dust with a little icing sugar.

Recipe by me.