Before Christmas I asked everyone on my Facebook page what recipes they’d like to see on here that I haven’t already made and one suggestion that came up was coconut cupcakes. Specifically ones that are really packed with coconut flavour.
I’ve been playing with the recipe for a while and I’m happy to say that I’ve come up with a recipe that I’m really happy with and, as requested, really tastes like coconut…
Sponsored by SPLENDA.
A few months ago I teamed up with SPLENDA to share their recipe for some delicious low sugar lemon cupcakes, and I’m really excited to be sharing another of their amazing recipes today – Chocolate Marble Cheesecake with Redcurrant Coulis. It is the perfect end to a festive feast (although it would actually be fantastic all year round)…
Well we’ve reached the final day of my Festive Buttercream Week. I hope you’ve liked my new flavours.
My final new recipe is inspired by the Christmas classic, brandy butter. It’s something I hadn’t tried until I met Jon and I’ll admit that until I tried it I was unconvinced that I’d like it (I’m not really a huge fan of brandy as a drink in it’s own right). He eventually convinced me to give it a go on my mince pies and I was converted, it’s absolutely delicious.
It’s day 4 of Festive Buttercream Week and today’s recipe is Marzipan Buttercream.
My husband and my Dad are both huge marzipan fans, so I wanted to create a recipe using one of their favourite flavours. It includes lots of real marzipan, as well as a few drops of almond extract to really bring out the flavour. It would make a fantastic alternative to using marzipan under your icing on your Christmas cake, or a little piped on top of your mince pies…
I love gingerbread biscuits at Christmas (well all year round really, but they just feel “right” at Christmas), so when it came to thinking up a flavour for day 3 of my festive buttercream week I decided that it had to be gingerbread.
I’ve experimented with ginger buttercream before but never managed to get the flavour quite rich enough to really bring all the memories of gingerbread biscuits when eating it. I ended up pouring over gingerbread biscuit recipes thinking about what gives them their distinctive flavour and thinking about whether I could somehow shoehorn that into a smooth buttercream…
Welcome to day 2 of Festive Buttercream Week, the week (that I made up) to celebrate all things smooth, delicious and perfect for piping onto cupcakes.
Today’s buttercream flavour is peppermint, which is served here on my yummy chocolate cupcakes. Not only is it delicious, but it’s also the perfect buttercream choice if you’re planning on getting a Christmas kiss under the mistletoe…
A couple of weeks ago I decided to experiment with some new buttercream flavours. I thought it would be fun to create some along a Christmas theme and as it turned out I found not one, not two, but five new flavours. So this week is now officially Festive Buttercream Week 🙂 A week of different flavours, perfect for adding a festive twist to your cakes.
My first new flavour is chocolate orange. The reason these are first is that my parents were visiting last week when I was testing the recipe and my mum enjoyed it so much she’s been nagging me to share it so she can make some more…
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Did you know that the Oreo is the world’s favourite biscuit? Every year 7.5 billion are eaten across the globe!
Just take a moment to imagine 7.5 billion Oreos.
I think we’re definitely in need of the drooling emoji right now
To keep all of us cookie lovers happy Oero have launched a range of new flavours…
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…and they challenged me to create a delicious recipe using one of them to share with you all.
This Halloween I’ve joined together with a group of other bloggers to share some spooky recipes suitable for people with a variety of food allergies.
Halloween can be a particularly difficult time of year for anyone with a food allergy, especially for children. All their friends are out trick-or-treating or enjoying Halloween goodies and they aren’t always able to join in due to the risk of a reaction…
It’s been a while since I’ve shared a rocky road recipe and seeing as I have ones for Easter and Christmas (as well as my classic version) I thought it would be fun to create a Halloween version too.
Earlier this year my Creme Egg Rocky Road went a little crazy on Facebook with over 5 million video views in just a few days. However with success comes lots of feedback and one comment that popped up A LOT was “ooh this looks good but make it without the raisins and cherries”. Now personally I like a little fruitiness in my rocky road, but I thought I’d listen to you all and make a new version which leaves these out…
Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I love experimenting with food, creating new recipes and cooking delicious and (mostly) healthy food for my family.
