Bank holiday Baking Mayhem

7 May

The boyfriend was busy down the allotment so I had a free afternoon to listen to my 1950’s Peppermint Candy album & get my groove on in the kitchen. Here’s what I came up with!

Lemon & poppyseed cupcakes


– 225g self raising flour
-175g golden caster sugar
-zest 2 lemons
– 1tbsp poppyseed
– 3 eggs
– 100g natural yoghurt
– 175g butter, melted
For the icing
– 225g butter
– 400g icing sugar
– juice 1 lemon
– yellow food colouring (optional)

1. Heat the oven to 180c. Mix the flour, sugar, lemon zest and poppyseeds. In a separate bowl beat the eggs into the yoghurt, then tip this into the dry mix and stir until all ingredients are well incorporated. Divide the mixture between your cupcake cases and bake for 20-25mins.
2. For the icing beat the butter then add the icing sugar, lemon juice & mix until smooth. Add food colouring if you want. Pipe onto your cooled cupcakes……eat and enjoy : )




Oh my gosh this is a very naughty chocolate mousse


– 150g marshmallows
– 50g butter
– 250g chocolate
– 60ml hot water
– 248 ml double cream
– 1 tsp vanilla extract

1. Add the marshmallows, butter, chocolate and water into a saucepan. Melt on a low heat.
2. Meanwhile whip the cream and vanilla extract until thick.
3. Once all the ingredients in the chocolate mix are melted leave to cool and then fold in the cream mix.
4. Spoon into serving dishes and refrigerate until you are ready to eat them



P.S I do not want to see another marshmallow ever again……for some reason they kept finding their way into my mouth!

Over and out peeps


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