Creative Friday's: Peanut Butter Brownies

It's no secret, that I love whipping up quick and simple recipes, when I've got a spare five minutes.  It just so happened that a few days ago, on a particularly miserable October morning, Miss D was asleep for about an hour and a half...and I created these little beauties!

I am a real sucker for peanut butter.  Reese's Peanut Butter Cups definitely feature in my top five treats and I reignited my love of the buttery stuff on toast when I was pregnant.  So, I thought I would try my hand at Peanut Butter Brownies!  A delicious, light texture with a strong peanut butter taste.  I've added Galaxy chocolate in to this recipe, which tasted lovely and smooth with the rich peanut butter, but a slightly larger quantity of dark chocolate would work really well, if you wanted to recapture that unmistakeable 'Reese's taste'!

I hope you enjoy these - as usual, if you do make them, please upload a picture to the Facebook Page as I love to see my recipes in action!

Ingredients:
150g Galaxy Chocolate (or chocolate of your choice)
75g Smooth Peanut Butter
175g Salted Butter
325g Caster Sugar
120g Self Raising Flour
3 Eggs 

Method:
Preheat your oven to 160 C and line a square tin with greaseproof paper.

In a heatproof bowl, over a saucepan of simmering water, melt your chocolate and butter until smooth - add your peanut butter to the mix and continue to stir for a minute or so.

Pour the chocolate mix into a bowl and add the caster sugar - mix until incorporated and then add flour.  Mix flour in until incoporated and, more or less, smooth.  You will find the mixture quite tough and sticky (due to the peanut butter).  Lastly crack the eggs and mix with a wooden spoon, until mixture is completely smooth.

Pour the brownie mixture into the prepared tin and bake for approximately 30 minutes.  Remove and leave to cool.

Serve and enjoy! x


 

Friday's Kitchen Frugal Fall: Pumpkin Bread and Butter Pudding

Welcome to Friday's Kitchen!  Back up and running after a minor hiccup with our internet provider last week.  I won't dwell on it, we've all been there!

So, it seems we have sprinted headlong into my favourite time of year - autumn leaves, blustery gales and a damn good excuse to get the woollies out.  This month, I'm looking at using seasonal fruits and vegetables in my cooking, as I rustle up some wholesome home-cooked treats for those cosy nights in!

And what better way to make a start, than with a seasonal twist on a British classic!  Here is my recipe for Pumpkin Bread and Butter Pudding!

I've worked hard on this to combine some really autumnal flavours from the pumpkin and cranberries, with a bit of a zing with the orange zest.  It's a really tasty treat and the basic pudding would work well with other seasonal fruits too.  It's like Halloween and Christmas all at once!  I do hope you enjoy this one and, as ever, if you give it a go yourself please upload your results to the Facebook Page.

Ingredients (serves 4-6):
200g cooked and pureed Pumpkin
125g Butter (melted)
200g (1 large baguette) of Crusty Bread Sliced into about 8 or 9 pieces
100ml Semi Skimmed Milk
200ml Extra Thick Cream
100g Sugar - Caster or Brown
2 Large Eggs and one Egg Yolk
1 Pinch Salt
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Allspice
Zest of One Small Orange
30g Dried Cranberries

Method:
Preheat the oven to 160 C and place your bread pieces in a large casserole dish.

In a bowl, whisk the pumpkin puree, milk, cream, sugar and eggs until thickened and incoporated.  Beat in the spices and, finally, the cranberries.

Melt the butter in a saucepan and, when completely melted, pour over the bread.  Allow to soak for a few minutes.

Pour the pumpkin custard mixture over the bread, ensure that the cranberries are evenly distributed and bake for about 30 minutes.

Serve warm, snuggle up with a feelgood film and thank me later!!

Tried it?  Love it?  As ever, I would love to know your thoughts!

 

Friday's Kitchen: Change One Thing - 'Flourless Chocolate and Raspberry Cake'

Well, here we are.  My final recipe in my 'Change One Thing' theme that has been running throughout August.  I can't tell you how much I've enjoyed really challenging myself in the kitchen with these ideas, learning to think differently about food has been quite radical for me and the way I cook and I hope it has inspired you too!  I'm sure I shall be re-visiting these recipes and more themes in my cooking in the future.

So for my final recipe in this month's theme - I've gone for a real baking challenge (for me).  The classic Flourless Chocolate Cake.  Great for those on a gluten-free diet - this chocolate cake boasts all the rich taste of a chocolate torte but without the density.  For this recipe, I found a few easy pointers and added a simple, tangy, raspberry coulis to offset the richness of the cake.  All in all, a perfect dessert cake and a must for the chocoholics out there!

 

Ingredients
For the Cake:
120g Butter
120g Dark Chocolate
3 Eggs
1 tsp Vanilla Extract
70g Cocoa Powder
160g Golden Caster Sugar

For the Coulis:
50g Fresh Raspberries
50g Caster Sugar
1-2tsp Fresh Squeezed Orange Juice

Method:
Preheat your oven to 150C and grease a round cake tin (approx 20cm).

Over a pan of boiling water, melt the chocolate and butter together, stirring all the time.  Once melted and combined, remove from heat and leave to cool for 5 minutes.

In a jug, beat the eggs with the vanilla extract until thoroughly combined.  In a mixing bowl, mix the caster sugar and cocoa powder and add the egg mixture when ready.

Add to this your melted chocolate mixture and stir until all is combined together.  The mixture will look sticky and smooth.

Pour the mixture into your prepared tin and bake for 25-30mins.  Leave to cool on a rack until ready to serve.

Whilst the cake is baking - whizz up your coulis ingredients together with a blender until combined and thick (HINT: if mixture seems runny, add a little extra caster sugar).  Pour into a bowl and leave to chill until you are ready to serve your cake.  Pour over each slice individually.  Serve and enjoy!

This cake would be fantastic as a double layer cake with a tangy frosting filling - why not try adding different fruits, such as blueberries to the mix to spice this recipe up!

Tried it? Loved it?  I would LOVE to hear your thoughts!!!

Friday's Kitchen: 'Change One Thing' - Sweet Potato Brownies

Are you thinking, 'huh'? Right now?  I don't blame you - it's only over the past year or so that I've started to take a real interest in weird and wonderful food combinations; partly down to my love of the food provided by my good friend Beth Marriott-Howell at her fantastic Sherwood deli, Kiosk. 

So this week, for Change One Thing, I thought I would tinker around with a classic chocolatey treat and try and make it a tiny bit healthier!  So here goes...here is my recipe for Sweet Potato Brownies.

The benefits of sweet potatoes are really something to read up on and we should all being trying to make room for them in our diets.  They are a great source of both Vitamins B6, C and D - which are critical for the immune system as well as aids in fighting degenerative diseases; plus they are a great source of iron and magnesium, which are great immunity boosters AND stress busters. 

So why replace some of the sugar and flour levels in a brownie, for sweet potato?  Well, the answer is simple; we want to reduce the sugar and fat contents in our treats without sacrificing the gooey, sludgy goodness we all know and love about brownies.  The starch in sweet potatoes help to create that gorgeous gooey texture as it both binds the mix and moistens it.  The only trouble is, after hunting the internet for recipe inspirations, I found most had a million substitute ingredients, including sweetener.  I'm a 'clean living' kind of girl to an extent and I wanted a relatively simple recipe with no substitute sweeteners!  So, with a bit of research and a bit of playing about in the kitchen, I came up with this...

Ingredients:
150g Baked Sweet Potato flesh (scooped from skins once baked for about 45 mins, skins can be discarded)
200g Dark Chocolate (try not to go for anything too bitter)
100g Unsalted Butter
125g Soft Brown Sugar
2 Medium Eggs
100g Plain Flour
1/2 Tsp Baking Powder
2 Tsps Vanilla Extract
100g Chopped Pecans
OPTIONAL: 3 Tsps Maple Syrup

Method:
Preheat an oven to 170 C (160 C Fan) and line a square baking tin with greaseproof paper.

Once you have baked your potato, scoop the flesh into a mixing bowl with the brown sugar and beat with a whisk until the mixture is combined and fairly smooth.

In a saucepan, melt your butter and add 125-150g of your chocolate (chopped) and stir until melted. 

Add this mixture to your potato mix and beat together until a gooey consistency starts to form.  Add your eggs and splash vanilla extract and combine together with a wooden spoon (If adding maple syrup, add the syrup at this stage).

Finally add your flour and baking powder and mix until evenly distributed.  Throw in your chopped pecans and the remaining chocolate and mix.  Pour the mixture into the prepared tin and bake for approx 20 mins until browned but still soft on the inside.

Once cooked, leave to cool on a wire rack and cut into desired-sized pieces!  Serve with a pot of tea and DAZZLE your friends when you tell them the secret ingredient!

These Sweet Potato Brownies were made as part of  my 'Change One Thing' month on Life is Peachy.  If you would like your recipes to be linked to my Friday's Kitchen throughout August - please email your links to missemmaberry@gmail.com  

Friday's Kitchen: 'Change One Thing' - Sugar and Dairy Free Chai Lattes

Well, here it is...my first Friday's Kitchen recipe post under the 'Change One Thing' theme.  I decided, a short while ago, to dedicate a month's worth of recipes to making minor changes to recipes in order to make them slightly healthier, but not less tasty!  It's been nearly 5 months since I gave birth to Daisy and I'm keen to get my pre-baby body back, not to mention fit into the vintage leather skirt I have snaffled away in my wardrobe upstairs.

As a foodie, I'm not a fan of fad-dieting, I believe in making permanent lifestyle changes to maintain a healthy weight, but then again I'm a huge fan of cake and chocolate!  So, along came 'Change One Thing'; an attempt to think outside the box with cooking and baking and simply 'change one thing' to improve health, without completely cutting out things I love.  

For the first recipe, I've gone for a Dairy AND Sugar-Free Chai Latte!  Grabbing a Starbucks was pretty much a regular deal when I lived back in London; but coffees are costly and these luxuries were the first to go when little D came along.  Lucky for me, I formulated a lovely homemade recipe for making Chai Lattes with an authentic spicy, warming taste.  Not only that, this recipe was easily adaptable to make it healthier.  I substituted milk for delicious Almond Milk and used Agave Nectar, a natural and light sweetener, instead of honey/sugar.  The result is a creamy, sweet and spicy drink - perfect for an afternoon treat.  I hope you enjoy!

Ingredients: (makes one large mug or two smaller cups)
5 Whole Cloves,
1 Cinnamon Stick (I often use half plus extra ground cinnamon)
5 Whole Peppercorns
1 Inch Piece Fresh Ginger
1 tsp Vanilla Extract
1 Teabag of English Breakfast Tea (or something of similar strength)
2 tsp Agave Nectar
1 1/2 Cups Water
1 Cup Almond Milk/Milk of your choice

Method:
Firstly, place your dry ingredients (cinnamon stick, ginger, peppercorns and cloves) in a saucepan.  Add your vanilla extract and then add your cups of water (all at once).  

Bring to the boil, then remove from heat and cover the saucepan.  Leave to rest for 5 minutes, then rip the tea bag and pour the tealeaves into the saucepan.  Give the mixture a quick stir, then leave to further rest for about 10 minutes.

After 10 minutes, remove the lid and pour the mixture into a bowl through a sieve, use a spoon to push through some of the mulch, as this helps to give your latte more flavour!  Discard your other ingredients and pour your flavoured chai back into the saucepan.  

Pour in your agave nectar and, lastly, add the milk - put on a low heat and, using a magic mixer or milk frother, slowly bring to the boil stirring all the time and remove from heat before milk boils completely.  Serve in a mug or cup with a sprinkling of ground cinnamon!

Enjoy all the goodness of a sweet latte, with none of the guilt!

If you are a blogger, why not join in with my 'Change One Thing' theme for August?  Email any recipe links and I will post links each Friday HERE!

Next week: Vegetarian Balti Curry with Wheat-Free Onion Bhajis

Friday's Kitchen: Easiest Ever Chocolate Mousse

I love to make dinner for our friends!  I'm not one for huge soirees and canapes for 8, but there is nothing better than a couple of friends gathering around the dinner table and summing up their week over a traditional roast!

So, on Friday's Kitchen today, I thought I would share with you my foolproof recipe for chocolate mousse.  A sweet and light dessert for chocoholics everywhere who don't have time to whip up a time-consuming 'wow-factor' dessert!  This is guaranteed to work for you and your guests!  What's more?  There are only 5 ingredients needed - no need to break the bank!

Ingredients:

50g Dark Chocolate (melted)

50g White Chocolate (melted)

2 Eggs (separated)

2 tbsp Caster Sugar

25g Butter (melted)

 

Method:

To create the bottom dark chocolate layer, separate one egg and put into two bowls.  Melt your dark chocolate over boiling water on the hob and add this to the egg yolk when melted.

In a separate saucepan , melt about half of your butter and add to the chocolate mix.

Whisk your egg white until they are thick and starting to form peaks.  Add the caster sugar to the egg white and continue to whisk until the mix is stiff and peaks easily.  Fold into the chocolate mixture until fully combined.  Pour into two decorative ramekins/glasses/dishes and place in the fridge.

Complete exactly the same method with your white chocolate.  When ready, remove your chilling dishes from the fridge and pour the white chocolate mixture over the top – return to the fridge for about 1-2 hours until ready to serve.

Servie with whipped cream or just on its own.  It works as a great base for adding more ingredients - a raspberry coulee, fresh fruit or a hint of hazlenut praline!

Have a wonderful weekend and, as ever, if you do give this recipe a go - why not upload your results on to the Facebook page HERE

E x

 

We Are Delish! A Cake Pop Tutorial

I first came across Neli, of the wonderful Delish Cake Pops fame, at a craft fayre we were both trading at, in Beeston last year.  Her stall truly resembled that of a child's Willy Wonka-fantasy shop - gorgeous brownies, chunky homemade marshmallows and hundreds upon hundreds of colourful cake pops.  So when I set this blog up, I approached Neli to see if she would be up for doing a tutorial with me about making these little balls of heaven, and she was more than happy to teach me the basics! 

Neli has been running Delish for 2 years, a successful sideline to her day job, which often means she is travelling around the world.  She was originally inspired by the POP Bakery, the home of the English Cake Pop, and has brought her inspiration to Nottingham and the surrounding areas.  I have lost count of the times I have ogled her Instagram with wonderful pictures of candy-pink cakes, themed cake pops and delicious marshmallow treats.  So to get into the workings of Delish was really something quite special for me!

Ingredients for Cake Pops
A baked 9 inch sponge - chocolate or otherwise
A small amount of frosting
Coloured Candy Melts - available from suppliers or online
Plastic Sticks - Neli prefers plastic to wooden 
Confectioner's Glaze and Paints for decorating small details.

To begin, Neli had prepared the cake pops, by baking a 9 inch sponge, allowing it to cool and crumbling the cake in frosting, rolling by hand to create ball shapes.

Once this was completed, we had two coloured candy melts and microwaved for 4 minutes on a low heat, to avoid burning.  You can also melt these on a hob but they will take a lot longer.  We checked their consistency half way through warming, to make sure they weren't too stodgy.  If this happens, it is best to add a bit of vegetable oil to soften the melts up.  Once the melts have the consistency of soft, melted chocolate (which is essentially what they are), you are ready to begin decorating!

In the spirit of the blog, I wanted to try making little peach cake pops, so we popped our cake balls on to their plastic sticks and dipped, making sure the whole ball was covered, in the yellow, then placing on a polystyrene tray to dry off.  Once dry enough (after about 5 -10 minutes) we dipped again in the orange - double dipping is very important to make sure there are no holes and that you have an even coverage on each pop.  

Once our second layer was dry, we were ready to decorate!  Using edible paint, Neli painted on some delicate leaves on the top.  But why stop at round shaped objects?  I got a sneaky peek at how to shape and make a Russian Doll too?  The overall effect was beautiful - tasty, moist cakes and fun decorating!  Perfect for occasions, wedding favours, the list is endless!  I had so much fun with Neli, I'm hoping she might set up cake pop workshops again and if she does I can thoroughly recommend them!

Want to find out more?  Visit Neli's website to see some of her wonderful work, or get in touch to discuss a possible order - she loves to be challenged AND offers Mail Orders too! The website address is here --> http://wearedelish.com/

Why not give her Facebook page a like too? Here --> https://www.facebook.com/WeAreDelish
And her Twitter timeline is often mouthwatering! @wearedelish

Are you a small business?  Do you have a craft you would like to give me a tutorial on?  I would love to hear from you!  Email missemmaberry@gmail.com

Friday's Kitchen: Peachy's Afternoon Delights

It has long been said that the most covetable recipe in all the land is that of the classic scone.  Well, if that's not a first world problem, then I don't know what is.  So i've yet to perfect my recipe but, after tinkering about in the kitchen, I came up with a sweet afternoon biscuit alternative to a scone - introducing Peachy's Afternoon Delights!

These sweet, soft vanilla biscuits are a contemporary and quick alternative to the coveted scone, the recipe is quick - just 15 minutes to prepare, 5 to chill and about 15-18 minutes in the oven.  They have a distinct sweet and buttery taste and are best served warm with splodges of cream and jam.  If you find you have guests to entertain at short notice, these little biscuits are a simple way to rustle up an afternoon tea treat!

Ingredients: (to make 8 medium sized biscuits)
215g Self Raising Flour
80g Caster Sugar
125g Cold Butter
1 tsp Vanilla Essence
1 tsp Baking Powder
3 tbsp Semi Skimmed Milk
Pinch of Salt

Method:
In a bowl, mix the butter (cubed), sugar and vanilla essence until combined and soft.  Sift half of the flour in and continue to mix until the flour is combined.  The mixture will feel hard at this point.  Add the milk and mix until soft.


Sift the remaining flour into the mix and continue to mix.  When the mixture gets too hard to mix with a wooden spoon, add a dusting of flour and use your hands to knead the mixture until smooth, roll into a ball and remove from the bowl.  Meanwhile, preheat the oven to 160 C

On a lightly dusted service, roll out your biscuit dough carefully with a rolling pin, until it is about 1 cm thick.  Using cutters of your choice (I use traditional shapes for these), cut 8 biscuits from the dough and place on a greased and lined baking tray.  You can give the biscuits a light flour dust and I used a daisy press cutter to decorate the tops.  Pop the biscuits in the fridge for 5-10 minutes.

Use stamp of your choice

Once lightly chilled, place in the oven for 15-18 minutes until the biscuits are crumbly and brown, but not too hard.  Leave to cool for a few minutes on a wire rack.  Place on a plate, topped with clotted cream and spoonfuls of jam...serve and enjoy!

Friday's Kitchen: Peachy's Pay-Day Pizza

It has to be said, nobody appreciates a pay-day pizza more than me or my beau.  I love pizzas, trips to Pizza Express, a cheeky pre-gig Pizza Hut Buffet, even Sainsbury's own brand Vegetable Pizza is so far unsurpassed (in my opinion) on the frozen front.

But, with great pizza comes great cost, unfortunately.  So, with the help of my glamorous assistant, not to mention life-guru of oft, Amanda, we decided to try our hand at creating our own delicious pizzas from scratch.  The results were better than I could have imagined.

For the dough, I scoured the internet for something quick, simple and delicious and came across this recipe from bakingmad.com

http://www.bakingmad.com/recipes/dairyfree/pizza-dough 

The amount of ingredients and the time it took were the two factors that drew me in - just 4 ingredients and a bit of kneading later, I was ready to go.  

Ingredients: to make 3-4 medium bases
500g Strong White Bread Flour
1/2 tsp Salt
1 Sachet Easy Bake Yeast
2 tsp Caster Sugar
325 ml warm water

Method: 

1. Put the flour and yeast and salt in a large bowl and mix together. Make a well in the centre of the mix.
2. Stir the sugar into the warm water then add to the well in the centre of the dry mix.
3. Work for the outer edge and mix all the dry ingredients into the water. When the mix has come together turn out on to a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched. 
4. Flour the dough and cover with cling and leave to rest for about 15 minutes.
5. If not baking immediately leave the dough wrapped in lightly oiled cling film and palce in the fridge until you are ready to shape and bake.
6. Divide the dough into 3 or 4 pieces depending on how many pizza bases you want to make.
7. Taking one pieces at a time and roll out on a very lightly floured surface. Ideally the base should be 5mm thick but you can be creative on the shape. Why not try, oval, or square for a change! Place on a baking tray and leave the rolled bases for 15 to 30 minutes to rest. Meanwhile preheat the oven to 200C/fan 180 C/ gas mark 6.  When ready, add your desired topping and bake for 7-8 mins until golden brown.

Once the dough was ready, we loaded our pizzas with chopped veg and loaded mozzarella and baked.  We served with a pathetic amount of salad and enjoyed every single morsel!  The pizza bases were the perfect combination of crispy on the outside, oozing and doughy on the inside.  The strong white flour created an authentic Italian taste, a definite contender for Sainsbury's crown and a healthier choice for the family - on both the waistline and the wallet.

Suggested topping ingredients:
1/2 Red Onion
1/2 tube Tomato Puree mixed with small amount of Napolina's Pizza Topping
1/2 packet grated Mozzarella
Selection of chopped and roasted veg (Peppers, Mushrooms and Courgettes)
Sprinkle of Mixed Herbs
S+P to taste

I know how I'll be celebrating pay-day from now on!

 

Had a go at your own?  Why not pop over and upload your photos to Life is Peachy's Facebook page https://www.facebook.com/lifeispeachytales

Got a recipe idea for Life is Peachy to try or invent?  Email missemmaberry@gmail.com with your ideas!
 

Friday's Kitchen: Bake-Well Well Well

The truth be told, I have quite the juxtaposition problem when it comes to baking.  I have a fond love of pastry goods, namely the classic Bakewell tart, but an irrational fear of baking shortcrust pastry.  I've always promised myself I would get over this and, one day, when the nightmarish visions of a pregnant woman scorned by mince pies 'gone wrong' subside, I'm sure I will.

Fate, or Fay, as it happens, came to me in the form of one of Fay Ripley's recipes showcased on the 'Lorraine' programme; the 'Easy Bakewell Cake'.  Nothing could be more 'Ronseal' about that title.  I watched in amazement as Fay casually chucked a load of base ingredients into a mixer to form a sumptuous Bakewell inspired cake.

I've never been a 'chucker' when it comes to recipes, but I was compelled to discard my usual need to conform by the gram and give this one a go.

Here is the link to Fay's recipe, as featured on Lorraine, with ingredients and quick method:

http://www.itv.com/lorraine/food/faye-ripley-easy-bakewell-cake/ 
  
 Ingredients:
150g Self Raising Flour
150g Ground Almonds
150g Soft Butter (I always cube it to ease mixing)
150g Caster Sugar
2 Large Eggs
6 tsp Raspberry Jam
150g Fresh Raspberries
50g Flaked Almonds
1 tsp Vanilla Extract

Method:
1. Preheat oven to 160 (fan), 180 C or Gas Mark 4. Line a 22-24cm springform cake tin with baking parchment.

2. Use a food processor or electric whisk and whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Put half of the mixture in the tin and smooth.

3. Dot the jam, 1/2 teaspoon at a time all over and scatter the raspberries. Drop the remainder mixture over the fruit and smooth over with your fingers.

4. Scatter the flaked almonds on top and bake for 45-50mins until golden. Cool and then serve with ice-cream, custard or just have it on its own!

 

I think what is so lovely about this recipe is that it is quick, light and bound to be a winner with any friends or family in need of a quick cake fix.  For anyone with a busy lifestyle, it's a perfect 'throw together and chuck in the oven' recipe  I am slowly starting to introduce myself back into the joy of baking, as opposed to the stress of icing 100 cupcakes in a shared kitchen with one mixing bowl, and this was the perfect recipe for that 'quick-win' baking feeling.

The sponge itself is really light and fluffy, the perfect accompaniment to a cheeky afternoon tea.  I would be tempted to try substituting the jam for different flavours and would maybe try using fresh cherries for a sour kick.  Drizzling fondant icing over the top might also work - a Peachy homage to the classic Cherry Bakewell!

Overall, fabulous recipe, perfect timings and Fay Ripley's 'What's for Dinner?' cookbook, has shot to the top of my wishlist!

 

Tried it? Love it?  As ever I would love to hear your thoughts.  If you have a go at your own, why not upload it to the Facebook page, it's so nice to see everyone's results!

Friday's Kitchen: Strawberry and Vanilla Gnome Cupcakes

In celebration of this month's 'Say Yes To Gnomes' campaign on Life is Peachy, I thought I would share my recipe for Strawberry and Vanilla cupcakes, a perfect light summer treat and beautifully decorated with fresh strawberry gnomes.

These little fellas add something a bit different to your average cupcake and are a delicious light bite for the summer months or a themed afternoon tea!  I use a Hummingbird bakery cupcake recipe as my base recipe for most sponge cakes, it's the lightest mixture I've found in my experiments!

Ingredients (to make 12 cupcakes):
For the Cakes:
280g Golden Caster Sugar
240g Self Raising Flour (you can also use plain with a pinch of baking powder)
80g Butter (softened at room temperature)
240ml milk (I use semi-skimmed)
1 tsp Vanilla Extract
1 Pinch of Salt
2 Large Eggs
6 Large Strawberries

For the Icing:
500g Icing Sugar
160g Softened Butter
1 tsp Vanilla Extract
50 mls milk 
12 Large Strawberries (chopped)
12 White Edible Pearls

Method:
Preheat oven to 190 C (fan oven) and line a cupcake/muffin tin with cases of your choice!
1. Place butter, sugar, flour and salt in a bowl and mix until soft and textured like breadcrumbs.  Can either be whisked by hand or with a mixer - ensure to sift flour and sugar for a softer finish.
2. Once the dry mixture is combined, beat the milk and eggs together, adding the vanilla extract at the end to flavour.  Pour half the milk mixture in and mix together until almost combined.  
3. Add the remaining milk mixture a little at a time until all incorporated.  Lastly, add the strawberries until evenly incorporated into the mixture.
4. Fill each cupcake case with the mixture until about two thirds full - pop in the oven for approximately 20 minutes, or until the sponge is golden brown and bounces back when pressed. Remove from oven and leave to cool.
5. Whilst the cakes are cooling - mix the icing sugar and butter, either by hand or with a mixer, until incorporated with a soft sandy texture.
6. In a jug, mix together the milk and vanilla essence.  Add to the icing mixture and continue to beat together until creamy and stiff in texture.
7. Once the cakes have cooled completely,pour the mixture into an icing bag and, using a star shaped nozzle, pipe small star shapes onto the cake tops, creating a flower scene on each cake.
8. For the strawberry gnomes, cut each strawberry in half (the pointed half should be slightly longer for a 'hat' appearance.  Squidge a blob of icing on each strawberry base, let a little drizzle out the 'front' of the gnome to create a beard and, finally, attached a pearl to create a nose.
9. To place on the cupcakes, drizzle an extra bit of icing on the base and secure in the middle of each cake.  

The result is really quite cute, I've also been experimenting with the idea of placing the strawberry gnomes on royal icing toadstools with white chocolate buttons.  Clearly this is a baking theme you can go to town with!

Here's to a great weekend!

E x

Thinking of giving these cute cupcakes a go?  Why not upload your results on my facebook page www.facebook.com
Upload on to the 'Your Take on My Recipes' album and share your success!

Got a recipe idea you'd like me to try?  Email missemmaberry@gmail.com with your ideas, I would love to feature them!