I like fruit, but I have to admit – fruit and cake are not always my favourite. Banana loaf is kind of a no from me and a victoria sponge with strawberry jam is just kind of boring. Please, no judgement! So when I include fruit in a cake, it needs to be done in a big way and be some bold, fruity flavours. And these guys are no exception and a perfect example of what I love.
So Easter is officially done. As a result, there’s a shed load of chocolate in my cupboard ready to be eaten and supermarkets all around are knocking down the prices of Easter chocolate.
So get on it. These Kinder egg cupcakes are pretty sweet. As in, they might hurt your teeth after the sixth one (I would know…), but they are also pretty sweet. Continue reading “Kinder Egg Cupakes”
The sun is OUT. Here in the UK anyway. For one weekend. Maybe it’s just because it’s lighter later and the sky is a slight shade of blue that if feels hotter than it is. Because we know Spring is here and the clocks have gone forward, we find ourselves wearing our coats a little less, going to the park a little more and deciding to eat a meal outside until realising the error of your ways because it’s never that warm in England apart from that one bank holiday in August when everyone is in Spain anyway.
It’s almost Easter. And you know what that means? It means Creme Eggs have been on sale since Christmas and you’ve been residing the urge to gorge – inexplicably wracked with guilt for feating on the moreish eggs before at least Good Friday. Like opening a present before Christmas.
Another one, right from the childhood. Daim bars – or Dime Bars – as I knew them as a kid, are one of my favourites. It’s almost unrivalled. It’s an almond toffee covered in chocolate.
I remember that is used to be widely available and now I can only seem to get my hands on them when I visit IKEA – you know the score – you go in for a lampshade and come out with a brand new kitchen, six lamps, a mural of New York, a lorry load of candles and, in my case, 5kg of Daim Bars. All in good fun.
Time for something a little different. Not because I’ve run out of ideas for recipes – oh hell, no! Loads more where they come from. But because I had a pretty special experience this past weekend and I felt the urge to write about it.
Here we go, confession time: I was never a fan of banoffee. I think it’s one of of those things that I just wasn’t a fan of as a child and as I continue to age, I like it more and more. Like olives and sticky toffee pudding, banoffee was just something that didn’t register on my ‘like it’ list as a kid. With banoffee, I can’t pinpoint what it was – whether it be the sweetness, or the familiar banana taste but not in banana form. Who knows.
I’ve said it before, and I’m happy to say it again: Rhubarb and Custard are my childhood. Those sugary boiled sweets still hold a dear place in my…erm, stomach, I guess. And as this cupcake series is turning into something of a ‘Classic Dessert’ series, I though this sat right at home.
I’m loving making cupcakes – it’s not something I’ve done before this series, really, and I am loving experimenting – let me know if there are any flavours you’d like me to try and I will by all means try!
Remember that time I used to make nothing but lemon flavoured stuff? Lemon curd, lemon meringue eclairs, lemon sherbet macaron cake, lemonade macarons…okay, so I guess that’s not too bad. And here is another – these cupcakes not only have heaps of lemon curd on the top of the fluffy meringue frosting, but they’re also filled with the stuff. Super sharp, super fluffy and utterly addictive!
Happy February. Can you believe it’s a month until this site turns 1? ONE! Crazy to think about. To mark February, I thought I’d begin another series after the success of #macaronmondays. This one is The Cupcake Series. Cupcakes are a fantastic cake to make due to their versatility and ease. Not only that, but they’re super quick!
You may have seen the Black Cherry Compote recipe I posted a few days ago – well it kind of becomes the star here. When I was trying to describe this cake to a few friends, the best I could come up with was…if a Black Forest Gateau and a Bakewell Tart had a baby, this would be it. It was at that point I realised I was talking about desserts reproducing and I questioned what my life had become.
So. This was an accident. Kind of. The cupcakes were done on purpose, but I accidentally discovered Biscoff spread was a thing. I know, I know – please don’t judge. I always liked the Lotus biscuits – not sure how readily available they are in the US, but here in the UK you often get them on the side of your plate when you order a cup of tea or coffee. What I didn’t realise until I saw this in the supermarket was you could actually buy them from a shop and moreover…they have a spread. A SPREAD!