My favorite food

Sugared scones without dess 1

Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate Method Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix. Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.

Ingredients 400g strawberries, hulled 4 tbsp caster sugar 4 tbsp rosé wine 170ml tub double cream 4 strawberry leaves, to decorate

Beat the heat, the island way. Get whisked away to a lush tropical island by a blend of strawberries, peaches, passion fruit-mango juice and orange sherbet. Are you being serenaded by birds of paradise? No, that’s a car horn; you’re daydreaming in the parking lot again.

Ingredients 50g soft dried apricots 100g soft dried dates 50g dried cherries 2 tsp coconut oil 1 tbsp toasted sesame seed Method Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.

So that’s where all our cheese went. Pretzels love to eat cheese. They eat all they can find until it fills their pretzel bodies. We made the mistake of keeping them next to each other and now we have a ton of these tasty pretzels perfect for on-the-go kids. Lucky you.

A simple fish pie that’s quick to prepare, portion it into ramekins for quick toddler meals you can pull out of the freezer or cook in a big dish for the whole family1kg Maris Piper potatoes, peeled and halved knob of butter splash of milk 25g butter 25g flour 4 spring onions, finely sliced 400ml milk 1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size) 1 tsp Dijon or English mustard ½ a 25g pack or a small bunch chives, finely snipped handful frozen sweetcorn handful frozen petits pois handful grated cheddar Method Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and some butter. Season with ground black pepper. Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened. Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas. Spoon into an ovenproof dish or 6- 8 ramekins. Spoon the potato on top and sprinkle with cheddar cheese. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

Ingredients 400g strawberries, hulled 4 tbsp caster sugar 4 tbsp rosé wine 170ml tub double cream 4 strawberry leaves, to decorate Method Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy. Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl. Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.

Ingredients 425ml rosé wine 1 vanilla pod, split lengthways 100g demerara sugar 500g cherries Method Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved. Stone the cherries if you want, or leave them as they are. Add to the pan and cook gently for 6 mins. Remove with a slotted spoon to a bowl. Increase the heat, then boil the liquid for 8-10 mins until slightly syrupy. Pour over the cherries and serve warm or cold in glass bowls.

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears 4 tbsp cognac Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.

Ingredients 1 tbsp olive oil 4 salmon fillets knob of butter 6 spring onions, finely sliced 1 large red chilli, halved, deseeded and finely chopped zest and juice 1 lime small bunch coriander, chopped Method Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside. Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

Ingredients 800g potatoes, peeled 5 tbsp plain flour 2 eggs, beaten 100g fine breadcrumbs oil for frying For the filling 2 heaped tbsp grated paneer cheese 5 cashew nuts, chopped 1 tbsp raisins 2-3 green chillies, finely chopped ¼ tsp sugar 1 tsp each ground coriander, cumin and chilli powder ½ tsp cardamom

powder 3 tbsp vegetable oil or ghee For the gravy 2 medium onions, chopped 3 garlic cloves, crushed large piece ginger, grated 2 tsp poppy seeds, crushed to a powder 1 tbsp peanut or cashew nuts 3 tbsp vegetable oil 3 large tomatoes, puréed 1 tsp chilli powder ½ tsp each garam masala, ground coriander, cumin and sugar flaked almond and single cream, to serve Method Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool. Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper. For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water. When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.

Ingredients 3 tbsp chopped mixed nuts 1 tbsp sunflower seed 1 tbsp pumpkin seed 1 sliced banana 1-2 handfuls berries (frozen and defrosted is fine) 200g vanilla yogurt Method Mix the nuts, sunflower seeds and pumpkin seeds. Mix the sliced banana and berries. Layer up in a bowl with yoghurt and enjoy.

Ingredients 2 tbsp olive oil 1 tbsp red wine vinegar ¼ tsp chilli flakes 2 tbsp chopped mint 4 tomatoes, chopped 500g/1lb 2oz watermelon, cut into chunks 200g pack feta cheese, crumbled Method Make the dressing by mixing the oil, vinegar, chilli flakes and mint with some seasoning. Put the tomatoes and watermelon in a bowl. Pour over the dressing and leave to stand for 10 mins to allow the fruit to get really juicy. Gently stir through the feta, then serve.

Ingredients 400g cherry tomatoes 1 small red onion handful of mint leaves extra-virgin olive oil, for drizzling a little lemon zest Method Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

Ingredients For the koftas 500g pack lean lamb mince 2 small or 1 large preserved lemon, flesh and seeds removed and skin finely chopped 10 pitted green olives, finely chopped small bunch parsley, chopped 1½ tbsp ras-el-hanout 1 tbsp vegetable oil yogurt, salad and wraps, to serve (optional) For the salad 4 large tomatoes, chopped ½ red onion, very finely sliced small bunch mint, leaves picked juice ½ lemon good pinch of sugar Method In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins. Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

Ingredients 6 garlic cloves 3 tbsp roughly chopped oregano 1 tbsp roughly chopped rosemary zest 1 lemon and juice of 2 ½ tsp ground cinnamon 3 tbsp olive oil 2kg leg of lamb 1kg Desiree potatoes, halved or quartered 5 bay leaves For the mint yogurt 250g Greek yogurt juice ½ lemon 1 tbsp olive oil handful mint, shredded For the Greek-style salad 1½ tsp red wine vinegar 1½ tbsp extra-virgin olive oil 100g baby spinach small bunch parsley, roughly chopped ½ red onion, finely sliced 175g cherry tomatoes, halved ½ cucumber, halved lengthways, deseeded and sliced 75g black kalamata olives, stoned and quartered Method Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight. The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender. Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest. Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt. Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you’re ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

Ingredients 400g large squid, or smaller ones totalling the same weight (the tentacles can be cooked alongside, if you want) 2-3 tbsp olive oil ½ tsp Chinese five spice powder little sesame oil, to serve few coriander sprigs, to serve sweet chilli sauce, to serve Method Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up. Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook. Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.

Ingredients 175g unsalted butter, plus extra for greasing 225g dark chocolate, broken into pieces 200g caster sugar 3 medium eggs, separated 65g plain flour 50g chopped pecan nuts Method Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper. Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate. Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Ingredients 4 bananas 4 scoops vanilla ice cream 4 tbsp chocolate sauce (English Provender Belgian is superb) 2 tbsp flaked toasted almond Method Peel and split the bananas in half lengthways and place on two plates. Top with the scoops of ice cream, drizzle over the sauce and scatter with almonds.

Peanut Butter Cake with Chocolate IcingI’ve been wanting to take the chocolate sheet cake recipe I’ve made for my entire married life—the same sheet cake recipe my mother-in-law handed me when I became engaged to her son, the same sheet cake that has gotten me through some wild ups and downs in life, the same sheet cake recipe that should be canonized it’s so delicious and perfect, if a recipe could even be canonized, which it couldn’t, but that’s how good it is—and turn it into a peanut butter version, but for some unknown reason, I never have done it. Until yesterday. And I’ll just say it: Yesterday was my very favorite day ever. Come along! I’ll show you why! Peanut Butter Cake with Chocolate IcingHere’s what you need for the cake: Flour, sugar, salt, butter, peanut butter, baking soda, buttermilk, eggs, and vanilla. Amen. Peanut Butter Cake with Chocolate IcingStart with just under 2 sticks of butter. I actually tried it with 2 full sticks, but wound up deciding it needed a little less because I wanted to add more peanut butter and I didn’t want the cake to be too oily. Boy, that was a long explanation. Peanut Butter Cake with Chocolate IcingWhen the butter melts… Peanut Butter Cake with Chocolate IcingGrab some peanut butter… Peanut Butter Cake with Chocolate IcingAnd measure half a cup. (Note: I used a 1/3 cup measure here, heaped it in there, then wound up wanting more peanut butter flavor in the case. Hence the half cup measure.) (Boy, that was a long explanation.) Peanut Butter Cake with Chocolate IcingPlop the peanut butter into the pan with the butter… Peanut Butter Cake with Chocolate IcingAnd stir it till it’s smooth. And this right here is pretty much the only difference between the chocolate sheet cake and this peanut butter version: Instead of adding cocoa at this stage, I added peanut butter. A simple change that completely alters the entire cake. Just like that bottle of Sun-In completely altered my entire head of hair in the summer of 1985. But that’s another story for another time. Peanut Butter Cake with Chocolate IcingPour in the boiling water… Peanut Butter Cake with Chocolate IcingThen let the mixture bubble up for about 10 seconds or so before turning off the heat and setting it aside. Peanut Butter Cake with Chocolate IcingNow make the buttermilk mixture! Add 2 eggs to the buttermilk… Peanut Butter Cake with Chocolate IcingAlong with baking soda… Peanut Butter Cake with Chocolate IcingAnd vanilla. Peanut Butter Cake with Chocolate IcingWhisk it around and set it aside. Peanut Butter Cake with Chocolate IcingFor the dry ingredients, mix 2 cups flour… Peanut Butter Cake with Chocolate IcingWith 2 cups sugar… Peanut Butter Cake with Chocolate IcingAnd 1/4 teaspoon of salt. Peanut Butter Cake with Chocolate IcingStir it around… Peanut Butter Cake with Chocolate IcingThen pour in the peanut butter mixture… Peanut Butter Cake with Chocolate IcingAnd stir it until it’s halfway combined. Peanut Butter Cake with Chocolate IcingNext, pour the buttermilk mixture into the peanut butter… Peanut Butter Cake with Chocolate IcingAnd gently fold it together… Peanut Butter Cake with Chocolate IcingUntil it’s all combined. Peanut Butter Cake with Chocolate IcingNow, pour the luscious batter into a half-sheet pan, also known as a sheet cake pan, also known as a sheet pan, also known as an 18 x 12-inch pan you can get at restaurant supply stores or kitchen stores, also known as I have an addiction to these and use them for everything. Peanut Butter Cake with Chocolate IcingAnd speaking of everything…this batter is everything. Peanut Butter Cake with Chocolate IcingSmooth it all out so the surface is even, then violently place it into a 350 degree oven for 20 minutes. Peanut Butter Cake with Chocolate IcingWhile the cake was baking, I made the icing so that I could get it on the warm cake right out of the oven. But rather than make a matching peanut butter frosting, which I was afraid would be too overwhelming, I stuck with the regular chocolate icing that goes with the chocolate sheet cake. You know why? Because…”Two great tastes that taste great together!” If you can name the product that goes with that jingle, you watched way too much TV in the early eighties. Like me. Peanut Butter Cake with Chocolate IcingPlace just under 2 sticks of butter in the same saucepan, which you just washed because you didn’t want to dirty another pan because your sink’s already full of enough dirty dishes. Boy, that was a long explanation. Peanut Butter Cake with Chocolate IcingMelt the butter… Peanut Butter Cake with Chocolate IcingThen add 4 heaping tablespoons of cocoa. Peanut Butter Cake with Chocolate IcingWhisk it together… Peanut Butter Cake with Chocolate IcingThen add 6 tablespoons of milk. I put my milk in this little cow creamer, because it absolutely cracks me up to watch milk pour out of the cow’s mouth. I’m easily entertained. And here’s where my being married to a cattle rancher messes with me. I think to myself, milk would never come out of a cow’s mouth. Cows don’t drink milk. Cows eat grass. Now, calves drink milk. Calves drink milk a lot, as long as they’re still nursing. So really, these should be CALF creamers, not COW creamers. But even then, milk would be going INTO a calf’s mouth, not out. If milk were coming out of a calf’s mouth, the calf would probably be sick. Which makes me want to stop talking about it and get out there and doctor the sick calf. Even though the sick calf only exists in my mind. Goodbye.

Chocolate Cupcakes with Peppermint Frosting

I made these cupcakes the other evening, then waited to frost them until yesterday. And as I was making frosting and slapping it on the cupcakes, I watched Working Girl,

one of my favorite movies in the world, while also busting Nutcracker moves and applauding myself since no one else was home to applaud me.
And I’m absolutely positive they would have applauded me.
That’s normal Christmas behavior, right?
Oh, good. I thought so!

First make the cupcakes, which are made with the same chocolate batter I’ve made ever since my husband and I were married: Melt two sticks of butter in a large saucepan. Meanwhile, boil some water either in the microwave or in a tea kettle.

Then measure 4 heaping (like, totally heaping) tablespoons of cocoa…

And throw that in with the butter.

Stir it until it’s a nice, smooth chocolately mess…

Then pour in a cup of boiling water…

Stir it around, and let it bubble up for about 15 seconds or so. Then turn it off and set the mixture aside.

Measure 2 cups of flour and 2 cups of sugar in a mixing bowl…

Then stir it together and set it aside.

Then, in a separate bowl, mix together 2 eggs with 1/2 cup buttermilk (I did whole milk and 2 tablespoons of vinegar)…

Add a teaspoon of vanilla…

A teaspoon of baking soda…

And whisk it together with a fork.

Pour the chocolate mixture over the flour mixture.

It’s still pretty hot at this point.

Then give it just a few stirs until it’s halfway mixed together. You just want to give the chocolate mixture a chance to cool…

Before you pour in the egg mixture!

Stir the batter until it’s all combined!

Line 2 muffin pans with liners…

Then fill the liners with batter! I like to keep the cupcakes kind of manageable, so I fill them about 2/3 full. You can go higher if you want the cupcakes to have more of a dome that comes over the tops of the papers.

Then just bake ‘em about 18 minutes or so.

Poifect!

To make the frosting, grab a bunch of peppermints.

Unwrap them…

Then put ‘em in a plastic bag. Now, normal people will use a zipper storage bag of some sort. But people like me will have to resort to using a bag that is used with a vacuum sealer because they are all out of zipper storage bags.

Use a rolling pin to crush the heck out of the peppermints.

You want most of it to be nice and powdery, with a few crunchy little pieces. I’ll take out those large chunks, though, lest I cause anyone to break a tooth.

Start with 2 sticks of very soft butter. I used unsalted because my cinnamon roll and cookie baking had wiped out my salted butter supply…but I would definitely recommend using salted butter! The frosting is way too sweet if you don’t.

Beat the butter a bit to get it started…

Then add 5 cups of powdered sugar to a sifter…

And sift it right in.

Let the mixture start to mix on the lowest speed, and add in about 3-5 tablespoons of heavy cream. Add it gradually; you want to add enough to make the frosting soft and spreadable, but not so much that it will be too “loose.”

Mix it until it all comes together…

Then add in the crushed peppermints, reserving a little for garnish.

Scrape the bowl with a rubber spatula, then mix it on high for about 20-30 seconds, until it’s very light and fluffy.

Gorgeous!

Schmear the frosting on the cupcakes as thick or as thin as you want it, then sprinkle some more crushed peppermints on top.

As you can see, I’m from the 1970′s school of cupcake decorating: Bake cupcakes. Let them cool. Slap some frosting on them. Sprinkle them with something. Done.

They’re just going to be eaten, anyway.

These are fun for Christmas!

Even cuter with extra peppermints scattered all over the platter.

A couple of things about the buttercream frosting: It will “crust” or harden on the outside (the inside will still be creamy) the longer it sits out. You can lessen this effect by storing them in covered containers, but I actually like the crust because it makes the cupcakes easier to transport. Up to you!

Enjoy these! And you can do a mix of red and green peppermints to make them extra festive.
Here’s the handy dandy printable!

Recipe

Chocolate Cupcakes with Peppermint Frosting

Prep Time:: 30 Minutes
Cook Time:: 18 Minutes
Difficulty:: Easy
Servings:: 36

Print Recipe

Ingredients

Cake
2 sticks (1 Cup) Salted Butter, Softened
4 Tablespoons (heaping) Cocoa Powder
1 cup Boiling Water
2 cups All-purpose Flour
2 cups Sugar
1/4 teaspoon Salt
1/2 cup Buttermilk (or Whole Milk Mixed With 2 Tablespoons White Vinegar)
2 whole Eggs
1 teaspoon Vanilla
1 teaspoon Baking Soda
FROSTING
2 sticks (1 Cup) Salted Butter, Softened
5 cups Powdered Sugar, Sifted
40 whole Peppermint Candies, Crushed Very Fine
3 Tablespoons Heavy Cream, More If Needed (use 3-5)

Preparation Instructions

Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.
To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.
In a separate bowl, stir together flour, sugar, and salt. Set aside.
In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda.
Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the egg mixture and stir until the batter comes together.
Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.
To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream. When it comes together, add the crushed peppermints, reserving some for garnish. Beat the frosting for a good 30 seconds on high until it's light and fluffy, longer if needed.
Frost the cupcakes however you want, then sprinkle on more crushed peppermints.
Note that the frosting will develop a light "crust" on the outside if left out.

Popular Posts

Sugared scones without dess 1

Rosé strawberry syllabub1

Sugared scones COAT

Caribbean Passion® Smoothie AYLGUU 4

Dried fruit energy nugget LOVE

Cheesy Stuffed Pretzel Gurvan

Easy fish pie Luu

Rosé strawberry syllabub

Cherries in rosé wine & vanilla syrup

Dried fruits in cognac

Grilled salmon with chilli & lime butter

Malai kofta with spicy gravy

Fruit & nut yogurt 001

Tomato, watermelon & feta salad with mint dressing

Tomato & mint salad

Spiced lamb koftas with mint & tomato salad

Lamb kleftiko

Salt & pepper squid 2

Ingredients 400g large squid

Dried fruit energy nuggets 02

Chocolate brownie cake 2

Speedy banana splits yalagdashgui

Nov 04 2013 Peanut Butter Cake with Chocolate Icing

Chocolate Cupcakes with Peppermint Frosting

Chocolate Cupcakes with Peppermint Frosting

Ingredients

Preparation Instructions

Popular Posts

Popular Posts

Chocolate Cupcakes with Peppermint Frosting

Ingredients

Preparation Instructions

Share this Post

Popular Posts