Lemon Cupcakes

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Today I have for you some cute mini lemon cupcakes. I purchased some sturdy mini cake cups for the cases. These are able to stand up and support themselves when filled unlike traditional paper cases.

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Ingredients

For the Cupcakes:

  • 300g Self Raising Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 225g Caster or Granulated Sugar
  • 14 tbsp Corn or Sunflower Oil
  • 4 tbsp Milk
  • 4 Eggs
  • 1 – 2 tsp Lemon Flavouring (adjust amount to suit taste)

For the Icing/Frosting:

  • 250g Unsalted Butter (softened to room temperature)
  • 600g Icing Sugar
  • 80g Cream Cheese
  • 1 – 2 tsp Lemon Flavouring (adjust amount to suit taste)
  • Citrus Slice Shaped Jelly Sweets
  • Pearl Cake Sprinkles
  • Yellow Gel Food Colouring

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Method

For the Cupcakes:

1) Preheat the oven to 180°C or Gas Mark 4.

2) Sift the flour into a bowl and add to it the baking powder, salt and sugar.

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3) In a separate bowl, add the oil, milk, eggs and lemon. Whisk everything together.

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4) Gradually add the dry mixture to the liquid mixture and beat together until everything is evenly mixed.

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5) Place out your cupcake cases onto a baking tray. You want to then fill the cases around 1/4 of the way with the mixture as it will rise a lot while cooking.

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6) Put them into the top/middle of the oven for around 20 – 25 minutes. Test that they are cooked using a toothpick. If it comes out clean then they are ready. Place them on a wire rack to cool once cooked.

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For the Icing/Frosting:

1) Sift the icing sugar into a bowl. Add the cream cheese and lemon flavouring. Cut the butter into smaller pieces and add to the bowl as well.

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2) Cream everything together fully into a paste using a fork.

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3) Add some yellow gel colouring and make sure you mix it in evenly. Repeat this if required until you get a nice yellow colour.

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4) You are now ready to pipe your icing onto your cupcakes. Set up you nozzle in a piping bag. Fill your bag with some of the icing and get it ready for piping. You can use any nozzle and design that you wish. I picked a smaller one as these were mini cupcakes. I went in a simple spiral motion starting from the outside and working inwards.

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5) Next add your decorations to the icing. I recommend decorating them straight after piping as the icing will be more sticky to hold onto the decorations. I used some lemon slice shaped jelly sweets and some sugar pearls. Repeat steps 4 and 5 for your remaining cupcakes, refilling your piping bag as necessary.

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I also made a batch of larger lemon cupcakes on a different day. I decorated these with lemon and orange slice jelly sweets, and lemon meringue chips. I just wanted to share an image of those ones below.

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Eye Shadow Colour Combo – Neutral with Hot Pink

For this combination I did a simple neutral look with a shimmery creamy off white in the inner half, which was blended into a dark brown in the outer half.

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Then along the top and the crease section of where I placed the brown, I blended in a hot pink colour.

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I used a brown eye liner on the top lash line. Along the bottom I used a little of the off white shade.

Chocolate Covered Grapes Recipe

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So today I have another chocolate covered frozen fruit treat that is so easy to make and you can mix and match the types of grapes and chocolate that you use to suit your tastes. The fact that the grapes are frozen gives them a kind of ice lolly texture so it’s like your eating small pieces of chocolate covered ice lolly (popsicle).

Ingredients

  • A medium sized punnet of grapes of your choice. Red or green it’s up to you.
  • Around a 200g bar of chocolate of your choice (milk/dark/white)

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Method
1) First, break up the chocolate and put it in a mixing bowl, place the bowl over a saucepan of water on the hob. Make sure the water does not touch the bottom of the bowl. Turn on the heat and bring the water to a boil so that the chocolate starts to melt.

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2) Meanwhile, pull your grapes from their stalks, wash them thoroughly, and leave them to drain in a colander for a little while before using kitchen roll to dry them fully.

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3) Using a toothpick, push one grape onto the end of it.

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4) By this time your chocolate should hopefully be melted. Using a spoon, cover the grape with the melted chocolate, making sure it is covered fully. Note: Once the chocolate in the bowl has melted fully, make sure you remove the bowl from the heat to stop it burning.

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5) Remove the grape from the toothpick carefully using the spoon and place it onto some baking paper. Spread the back of the spoon over the hole left by the toothpick to cover it. Repeat this until all your chocolate is used up.

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6) Place the baking paper with the grapes on into the fridge just long enough so that the chocolate can become solid. Once this has happened, you can peel the grapes from the paper and then stack them up on top of each other into a container with a lid. Then place this in the freezer for several hours or overnight to allow the grapes to become frozen. They are then ready to enjoy!

Eye Shadow Colour Combo – Green and Pink

For this one I used a shimmery pastel pink over the whole lid.

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I then took a green and blended this along the top of the crease.

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I used a green eye liner on the top lash line.

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On the bottom lash line I used a silver eye liner.

Cool Blue Nails

For these nails I started off by painting the ring and thumb finger nails in 2 coats of a white shade. This particular shade has a fine shimmer in it and is from the Barry M Silk Effects collection.

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On the rest of the nails I painted 1 coat of a magnetic blue nail paint. I did not use the magnet at this time.

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Next I placed a small blue water droplet shaped nail art gem onto the ring finger and thumb nails near the middle of the base of the nail.

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Afterwards I added my top coat to all nails.

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Lastly, I painted another coat of the magnetic paint onto the required nails and used a magnet with a stripe pattern to create an effect. I did this after adding my top coat as I find the top coat always drags the effect away very easily.

Eye Shadow Colour Combo – Neutral with Pink and Purple

I wanted to keep the intensity of the colours used in this combination more on the subtle side.

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On the inner corners I used a shimmer off white creamy shade, and on the outer I used a pink shade which I blended out.

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In the middle I blended in a gold shade and on the crease area I blended a little bit of a purple shade over the top of everything.

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I used a purple eye liner on the upper lash line and on the lower I used a little gold eye shadow.

Coconut and Almond Macaroons

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I love coconut macaroons, but I also love sweet treats containing nuts. I decided why not make coconut macaroons even better by adding some chopped almonds to the mix!

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Ingredients

  • Standard sized can of sweetened condensed milk (approx 400g)
  • 450g Dessicated Coconut
  • 1tsp Vanilla Essence
  • 150g Almonds
  • 150g Milk Chocolate

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Method

1) Preheat your oven to Gas mark 4.

2) Pour all of your can of sweetened condensed milk into a bowl.

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3) Then add all of the dessicated coconut to the bowl.

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4) On top of this put 1tsp of vanilla essence (optional).

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5) Add your almonds to a food processor to chop them up into smaller pieces.

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6) Add the chopped almonds to your bowl of other ingredients.

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7) Mix everything together so that all the ingredients are incorporated evenly.

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8) Line a baking tray with baking paper.

9) Take a heaped tablespoon full of the mixture and place it into the palm of your hand. Using the opposite hand press the mixture together to form a half sphere shape that is flat on the bottom. Place this onto the baking tray. Make sure you have pressed the mixture together enough, and have made the bottom flat enough so that it does not fall apart from gravity while it is sitting on the baking tray.

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10) Repeat step 9 until your baking tray is full. Make sure that none of the macaroons touch.

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11) Place the tray in the oven for 10 minutes near the top-middle of the oven. After turn the tray around and bake for a further 5 minutes, or until the macaroons are just golden brown on top.

12) Remove them from the oven and gently slide the baking tray from under the baking paper so that you can leave the macaroons on the baking paper on the counter top to cool.

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13) Repeat steps 8 – 12 until you have used up the entirety of your mixture.

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14) Either afterwards, or at the same time as your batches are baking, melt your chocolate in a bowl over a saucepan of water on the hob.

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15) Once the chocolate is melted fully, gently lift a macaroon from the baking paper and dip the top of it into the chocolate. Let the excess drip off. You can use a small spoon to help spread the chocolate around if required.

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16) Place the macaroon back down on the baking paper and then repeat step 15 for the remaining macaroons.

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17) Afterwards, place your macaroons in the fridge until the chocolate on top has set well. Make sure that they do not touch each other.

18) You can then place them into a container on top of each other, or you can enjoy them straight away!

Eye Shadow Colour Combo – Green, Pink and Gold

For this combination I used a gold shade on the inner corner and a green on the outer.

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In the middle I used a bright pink and blended this into the other 2 colours.

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On the upper lash line I used a metallic green eye liner.

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On the bottom lash line I used a gold eye liner.