As soon as Winter comes knocking we all want comforting tasty foods and treats to get us through the cold dark days. A classic flavour of the season is gingerbread. But not everyone is a fan of molasses…… strange I know! But some people just find the flavour too strong and pass on products that contain it, no matter how little is in it. So to overcome this problem I dug up an old family recipe to share with you, Light...
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If you are anything like me then you are a bit of a magpie when it comes to cookbooks. I have shelves of them that I have bought read and re-read but very rarely make anything from them. I think half of the issue is I am trying to share something original with you guys so I don’t want to do too many recipes out of cookbooks. But this particular recipe from The Primrose Bakery Book for green tea cupcakes has been on my to bake...
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I have realised its been an age since I have actually shared a cupcake recipe with you guys. I am so sorry for taking so long! Officially it was my S’mores cupcakes last November!!! I did share my Butterfly Cakes, which are like cupcakes in July but a true cupcake has been an age. So today I am super excited to share my Blackberry and Applesauce Cupcakes with Fresh Blackberry Frosting. Blackberry and Apple This is a classic...
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I now it sounds a little weird, especially from someone who writes a baking blog. But I have a little confession to make….. I don’t often make cakes!!! Not in the traditional sense anyway. I love tray-bakes, hey who doesn’t so simple and yummy. Loaf cakes as well, brilliant especially for cakes perfect for breakfast. I am talking good old fashioned layer cakes. Which is crazy after all post war Britain was built on...
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Before we get started I want to wish a happy 4th July to all my American friends, I hope you have a great day 😀 Now back to todays post, nothing screams British summer more to me then the humble and rather simple butterfly cakes, pretty, effective and really tasty 😀 Lovely Vanilla There is no hard and fast rule stating these should be vanilla. I have seen chocolate ones in the past but traditionally they are vanilla because they have...
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