Recipe of the Week | Egg Cups | Healthy Fuel
8 eggs (you could get away with 6 large eggs)
1/2 red onion diced
2 small vine tomatoes diced
Handful of spinach/curly kale - sliced
Prep time: 10 minutes
Cooking time: 20 minutes
1) Pre-heat the oven to 180oC or 360oF and line a 12-cup muffin tin with either silicone muffin cases or traditional paper ones.
2) Crack the eggs into a bowl and add your seasonings of choice (I like a bit of dried chilli pepper, oregano and all-purpose seasoning).
3) Mix well with a fork and ladel into the muffin cases using an ice-cream scooper. Fill each only to 2/3rd of the way up (I found 1 and a half scoops did the trick for each).
4) Into each egg cup, sprinkle a few pieces of diced onion and tomatoes and a leaf of spinach or kale. The liquid will rise closer to the top of the muffin cases.
5) Put the tray in the oven for 20 minutes or until they have risen and are lightly browned on top.
I tried these and made a dozen which I have been making myself not eat all at once.
I just had two with a side dish of grilled vegetables and it was delicious!
Let me know what you think when you try this.
Thanks again to Tina Muir of www.tinamuir.com for this recipe!
Later ladies and gents!
Recipe | Jolly Jammers!
So it's the New Year and here we are with another recipe!!!
Jammy Dodgers, Jolly Jammers, whatever you call them, they are yummy! Time for you to make something at home that you'd probably bought as a child in the shops. And it's so easy! (I WOULD say that!)
100g Unsalted Butter, softened
100g Caster sugar
200g Plain flour plus extra for dusting
1/4 Cream of Tartar
110g Icing sugar, sifted
30g Unsalted Butter, softened
10ml Whole Milk
Couple drops of Vanilla Extract
25-30g of smooth strawberry Jam
Equipment: 3 1/2cm (1 1/12in) round, fluted cookie cutter, 1cm (1/2in) piping nozzle, 2 piping bags
Recipe | Lemon Cheesecakes
After trying out a large cheesecake recipe earlier this week, I searched my shelves for a good cupcake cheesecake recipe (this is from a Women's Weekly Cupcakes compilation book). I used the topping technique from a Mary Berry "American Cheesecake" recipe. I think I prefer the baked cheesecakes...what about you?
100g sweet digestive biscuits
50g butter, melted
2x 250g packets Cream Cheese, softened (I used Philadelphia Light and Lightest!)
2 teaspoons finely grated Lemon rine
1/4 cup (50g) Caster Sugar
Recipe | Malted Chocolate Cake
This was my first foray into "The Great British Bake Off Celebrations" recipe book! I got this at the start of the month at the Cake and Bake Show 2015 (pictures below)!
This is a very straightforward recipe and I enjoyed making it into an actual cake as opposed to my usual cupcake leanings!
Tools: 1 traybake tin or cake tin 20.5 x 25.5 x 5cm, or a roasting tin, greased with butter and base lined.
60g Malted milk drink powder ('Original' not diet or flavoured) e.g. Horlicks
50g Cocoa powder
225ml Milk (I used Almond milk)
150g Unsalter butter, softened
90g (125g) Caster Sugar
100g (125g) Light brown muscovado sugar
3 medium Eggs, beaten to mix
185g Self-raising flour
Recipe | Carrot Cupcakes!
Here is my absolute FAVOURITE carrot cupcake recipe!
I was meant to post this a long time ago but...better late than never!
I have some optional add-ins that up the taste and allow you to reduce the sugar in the recipe. I hope you enjoy this as much as I (and my friends and family) do!
Recipe of the week | Flapjacks!
This recipe was given to me by a dear friend so I will simple call them:
Mrs. M's Flapjack Recipe: Gluten-free and yummy!
This is a simple and tasty treat for the whole family.
Red Velvet with Real Chocolate!
So I felt like baking again yesterday and what hits the spot better than a bit of Red Velvet? This recipe comes to you from the tomes of Lola's Forever Recipe book by Lola's Cupcakes bakery! I have tweaked it to my specifications for lower sugar content, and added Oreos....naturally!
Makes 16 cupcakes
Prep time 30 mins
Cooking time 16-20 minutes.
110g Softened, Unsalted Butter
125g Soft light brown sugar (originally 160g caster sugar)
1 teaspoon Vanilla extract (or vanilla bean paste)
1/2 teaspoon Red food colouring (I used Cochineal Red)
3 tablespoons Sunflower Oil
3/4 tablespoon white wine vinegar or freshly squeezed lemon juice
35g Dark/ Bittersweet chocolate, melted
190g Plain flour
1/2 teaspoon Baking powder
1/2 teaspoon Bicarbonate of Soda
3/4 tablespoon Unsweetened cocoa powder
70ml Whole Milk (I used Almond milk)
70ml Single cream (I used Creamy natural yoghurt)
35g Ground almonds
1 packet of Oreos, separated cream on one piece
Cream Cheese Icing
40g Unsalted Butter, softened
75g Icing sugar
150g Cream cheese (I use Medium fat Philadelphia)
Optional: 1/4 teaspoon Vanilla Extract (I left this out).
Oreos (use the side without cream for tops)
1) Preheat the oven to 160oC Fan/180oC /350oF/Gas Mark 4.
2) Mix the butter, sugar and vanilla in a large bowl and whisk until light and fluffy. Scrape down the sides of the bowl to incorporate all of butter and sugar.
3) Add the food colouring followed by the egg and mix in slowly. Beat in the oil and vinegar (or lemon juice), then the melted chocolate.
4) Sift the flour, baking powder, baking soda and cocoa powder in another bowl. Add this to the batter in batches, alternating with milk and cream until evenly mixed to a soft batter.
5) Pour in the ground almonds and mix until colour is even (scrape down the sides of the bowl with a rubber spatula). Avoid over-mixing.
6) First place half an Oreo - with the cream on it - into the bottom of each muffin case. Then use an ice-cream scoop to pour the mixture in each case - until just under 2/3rds full.
7) Bake in the preheated oven for 16-20 minutes or until risen and a skewer inserted into cakes comes out clean. Transfer to wire rack to cool.
Cream Cheese Frosting
1) Place the butter in a medium-sized bowl and whisk until smooth and soft. Optional: add the vanilla bean paste.
2) Sift in the Icing sugar in batches, mixing to incorporate in between (prevent lots of icing clouds). Mix well until pale and soft.
3) Add the cream cheese and mix well until smooth and glossy. Don't over-mix.
4) Now either pipe the frosting onto the cakes or spoon on and use a palette knife to spread onto the cakes.
5) Finally, place one half of an Oreo biscuit (no cream on it) onto the top of the cupcake and pat down gently to secure.
I love these cupcakes and they are a real show-stopper! Let me know how you get on with this recipe! I know, I owe you more recipes...carrot cupcakes are up there!
See you soon!
Mint Choc-Chip Cupcakes
This one was a spur of the moment decision but I did not regret it!
Why didn't I think of this? I love the mint-chocolate ice-cream flavour from Thorntons! So, I'm glad I found this in the pages of 'Lola's Forever' book by Lola's Cupcakes. Enjoy!
Ps: I had no peppermint extract so I made a strong small cup of peppermint tea.
Makes: 12-20 cupcakes
Preparation time: 25-30 minutes
Baking time: 15-25 minutes
50g unsweetened Cocoa powder
175g Self-raising Flour
190g Light brown Sugar
90ml Whole Milk (I used Almond milk)
1 teaspoon Peppermint Extract (I used 3 teaspoons of my tea)
175ml Sunflower Oil
75g Dark/Semi-sweet Chocolate chips
75g Unsalted Butter
1/2 teaspoon Peppermint Extract ( I used 2 teaspoons of my tea)
150g Icing Suga
2 tablespoons Whole Milk (I used Almond Milk)
1/4 to 1/2 teaspoon Mint Green food colouring
1) Preheat the oven to 180oC/ Fan 160oC/ 350oF/ Gas 4. Sift the cocoa powder and flour into a bowl and set aside.
2) Place the eggs and sugar into a bowl and beat for 1-2 minutes until light and fluffy. Combine the milk, peppermint extract and oil before slowly adding to the egg mixture until just combined.
3) Slowly add the sifted dry ingredients. Scrape down the side of the bowl with a rubber spatula and mix until it is smooth - do not overmix.
4) Fold in the chocolate chips, until evenly distributed.
5) Using an ice cream scoop, divide the mixture between the muffin cases - fill till two-thirds full.
6) Bake in the preheated oven for 20-25 minutes until well risen and skewer inserted into a cake comes out clean. Transfer to a wire rack to cool completely.
1) Place the butter into a bowl and beat until soft and fluffy. Add the mint extract and mix again. Sift in half the icing sugar and mix at a low speed until incorporated.
2) Add the second half of the sugar and mix again.
3) Add the milk, one tablespoon at a time, and mix until it is light and fluffy. If too stiff, add some more milk.
4) Add your green food colouring, in half batches and mix to your desired shade.
5) Either spoon the buttercream into a piping bag and pipe a swirl onto each cupcake or spread the buttercream onto each cake using a palette knife.
6) Decorate the cupcakes with chopped dark chocolate sprinkles and you can add a chocolate truffle each for a more glamour! I'm not so posh so I used Maltesers.
I know, it's been a long time since I uploaded one but I have been baking!
Back with a bang! I do hope you enjoy this...the folks at work did!
Apple Crumble Cupcake
This one is from Lola's Forever recipe book but is tweaked down with less sugar. Enjoy! These went down a storm!
175g self-raising Flour
1 1/2 teaspoons ground Cinnamon
3/4 teaspoons Baking powder
125g unsalted Butter
150g Soft light Brown sugar (200g originally)
1/2 teaspoons Royal Gala Apples (Granny Smith) peeled and finely chopped
125g Plain flour
25g Ground Almonds
50g Caster/granulated sugar
100g cold Butter, cubed
Cream Cheese Icing
1/2 teaspoon ground Cinnamon
1/2 teaspoon of Vanilla extract (bean paste)
100g Icing sugar
200g Low-fat Cream cheese (Full-fat)
1) Preheat the oven to 180oC/ 160oC Fan/350oF/Gas Mark 4. Line a
large baking sheet with baking parchment and a muffin pan with 12
2) Start by making the crumble topping. Place the flour, almonds and
sugar into a bowl. Using your fingertips, rub the cold butter into the dry
ingredients until it resembles breadcrumbs,
3) Spread the crumble mix onto the lined baking sheet and bake for 15
minutes, using a spatula every 5 minutes for the crumble to bake
evenly. Once golden brown, remove from oven to cool. This mixture
will keep in an airtight container for up to 10 days.
4) For the cupcakes, place the butter, sugar and vanilla extract into a bowl
and mix until light and fluffy.
5) Add the eggs, one at a time until fully mixed in. Slowly add the sifted
flour, cinnamon and baking powder. Scrape down the sides of the bowl
with a rubber spatula until the mixture is smooth.
6) Add the sour cream, mix and add the chopped apples. Do not over-mix.
7) Using an ice cream scoop, divide the mixture between the muffin cases
filling to almost 2/3rds full. Bake in the oven for 20-25 minutes until
well-risen and a skewer inserted into the cakes comes out clean.
Cream Cheese Icing
1) Beat the butter until smooth and soft and mix in the cinnamon and
2) Add the icing sugar in 2 halves, mixing in between. Add the cream
cheese and mix until smooth and glossy. Do not over-mix.
3) Spread the icing over the cooled cakes using a palette knife or a metal
spatula. You could choose instead to spoon it into a piping bag fitted
with a large star shaped nozzle and pipe a swirl on each cupcake.
4) Decorate each cake with a small sprinkling of the baked crumble mix
and simply enjoy!
I got rave reviews for this but also had lots of crumble mixture left over! It really is moreish and it's got apples in it - surely one of your five a day?! No? Oh well!
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes.
I blog about life, running and of course, hair! I'm an Altra "Team Red" Sponsored Athlete, so I will do the occasional running shoe or gadget review.
For business enquires, email me at email@example.com
I do not own the copyright to all the pictures so I will credit the source, where that is the case.