Tuesday, 25 December 2012

Reindeer Cupcakes

Awwwww ain't they looks lovely. These super cute cupcakes is great for Xmas.

  • 125g butter, softened
  • 170g castor sugar
  • 2 large eggs
  • 200g self raising flour
  • 2 tbsp cocoa powder
  • 100ml milk
  • 100g dark 70% cocoa solid chocolate, melted
  • 2 tbsp irish cream liqueur (optional)
For the chocolate icing:
  • 50g dark chocolate, chopped
  • 3 tbsp double cream
To decorate:
  • giant chocolate buttons
  • crisp-coated chocolate (such as M&Ms or Smarties)
  • mini pretzels
  • black writing icing
  • mini marshmallows, sliced

Preheat oven to 170C.  Line 12-hole muffin tray with paper cases.

Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using.

Sppon the mixture into the muffin cases and bake for 20 minutes or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.

For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.

To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing in an icing bag fitted with a small nozzle.

Press a chocolate button onto the cake as a nose,then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, use the black writing icing for the pupils. Stick on the pretzels as the ears.


Mincemeat Cake

This cake is easy to make if you are the buzzzy mummy who doesn't have much time to make the traditional Christmas cakes. Make it a couple of days before Christmas. This cake is so moist and light, it doesn't even need icing!!!!

  • 175g castor sugar
  • 175g unsalted butter, softened
  • 3 eggs, beaten
  • 300g self raising flour, sifted
  • 2x 411g jars mincemeat
  • handful of chopped glace cherries (optional)
  • 1 tbsp brandy or sherry (optional)
  • 1 tbsp caster sugar, plus extra to decorate

Preheat oven to 160C/140C for fan oven. Grease and double line the base and sides of a 20cm cake tin with greaseproof paper. Also wrap a double layer of greaseproof paper around the outside of the tin and tie with a string.

Cream together the sugar and butter until light and fluffy. Beat in the beaten eggs. Fold in half of the sifted self raising flour then fold in the mincemeat and cherries, if using.

Fold in the rest of the flour, and add in the brandy or sherry, if using. Spoon the mixture into the cake tin and sprinkle with castor sugar.

Bake for 1 hour, then cover the top of the cake with baking paper and return to the oven for another 1 hour, until cooked and golden. Leave in the tin for 30 minutes, then remove and place on a wire rack. When completely cool, sprinkle with a little extra sugar. 

Christmas Chutney


It's the perfect time to make this chutney as the holiday season is around the corner. Make the chutney 1 month in advance & will be a great give away goodies. A perfect match for cheese and cold meats and also delicious in turkey sandwiches.

  • 900g tomatoes
  • 3 red peppers
  • 1 large aubergine
  • 1 green pepper
  • 700g onions, peeled and fairy finely chopped
  • 4 cloves garlic, crushed
  • 350g granulated sugar
  • 300ml white wine vinegar
  • 1 tbsp salt
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp paprika
  • 2 tsp cayenne pepper

Peel the tomatoes-prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a minute then drain and cover with cold water. The skins will now come away easily.

Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.

Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to boil over medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.

Ladle the chutney into sterillised or dishwasher-clean jars and top with paper jam covers. Seal the jam while still hot. Leave to mature for at least a month in a cool dark place

                          HAPPY CHRISTMAS EVERYONE!!!!!!