Over the weekend I made cupcakes for the first time in months! I went with an old recipe I had for cranberry and orange cupcakes which you can see here and I topped the cakes with Renshaw’s Strawberry Simplymelt Buttons. These come in a plastic pouch which goes in the microwave for melting. Once that’s done, you just cut the corner off the pouch and pour onto your cakes. It’s a really quick and easy way to ice your cakes, although the strawberry flavour is quite strong so might go better with plain vanilla cakes. You can buy Simplymelt Buttons in a few different flavours at Lakelands – £1.59 for 200g.
Here’s a list of some Christmas gifts and some tasty Christmas treats!
Green & Blacks Tasting Collection contains a mixture of 12 different flavours which come with little tasting cards. The cards have facts and recipe suggests for you to try. The collection of 395g costs £10.99.
Mrs Crimble’s Large Cranberry Macaroons taste delicious and cost just £1.49.
Fox’s have a few different biscuit selection boxes – The Chocolate Edition, The Brandy Snaps Collection and Fox’s Wonders to name a few. The selection boxes cost between around £2 and £12.
Nudo have a range of Italian gift sets which are great for foodies. There are lots of different flavoured olive oils, panettone and you can even adopt an olive tree!
Chambord is a raspberry liqueur in a gorgeous bottle! You can get recipes for cocktails from the website as well. My favourite is the Chambord Royale:
Glass: Champagne Flute
Ingredients: 10ml Chambord, Cava or Prosecco, Raspberry for garnish
Method: Pour a splash (10ml) of Chambord into a champagne flute, top with your favourite fizz and add a succulent raspberry for decoration.
Captain Morgan’s Spiced is a rum which works well in a hot spiced Christmas punch!
If you haven’t already, why not pop over to enter my latest giveaway – Living Nature Soft Illuminating Tint.
I made these cupcakes over the weekend. They were a bit of an experiment because I wanted to try out some food colouring paste my housemate had leant me. I didn’t really have many of the ingredients for the actual Orange & Cranberry Cupcakes recipe I found so I made my own version…… They worked well though and Nick said they were the best I’ve made in a while! I’m definitely going to get some food colouring pastes – they are so much better than the liquid stuff!
For the cakes…..
115g self raising flour
½ tsp baking powder
115g golden caster sugar
Zest of one orange
100g dried cranberries
1 tsp ground cinnamon
For the icing…..
200g icing sugar
Zest of ½ orange
Purple food colouring
1. Preheat the oven to 180°C / 350°F / Gas Mark 4 and put 6 muffin cases in a mufffin tray.
2. Cream the butter and sugar together in a mixing bowl.
3. Whisk the eggs together in a mug using a fork and then add gradually to the mixing bowl, beating after each addition.
5. Mix in the orange zest, cinnamon and cranberries.
6. Fold in the flour gently.
7. Share out the mixture evenly into the cases and then bake for 20 to 25minutes.
8. To make the icing, cream the butter and then gradually mix in the icing sugar. Finally mix in the orange zest.
9. Once the cakes are cool, pipe or dollop the icing on top.