Vanilla Cupcakes with Buttercream Frosting

Another one bites the dust...

When you work in a huge company, there seems to be a new person leaving every week! Another card signed and another handful of change thrown in the kitty.

This time I thought the occasion deserved cake! 

Simple vanilla cupcakes are ideal for sharing and always go down well!


What you'll need for 12 cupcakes:

Preheated oven @ 170C (fan)
Cupcake Pan
Cupcake cases
Piping bag
Mixer

For the cakes:
110g Soft Margarine
110g Self-Raising Flour
2 Eggs
110g Caster Sugar
1 tsp Baking Powder

For the Icing:
160g Butter
500g Icing Sugar
50ml milk
1/2 tsp Vanilla Essence
Food Colouring
Decorations/Sprinkles etc as you choose


I got some new bowls in the sale at Habitat which are perfect for baking.

This cake mixture is perfect for when you don't have much time- as it all goes into the mixer at the same time!

Start by mixing the flour, sugar, baking powder and margarine in a bowl, before transferring to the mixer.

then beat the eggs in  a bowl 

(I have 3 here as I have to make 1 1/2 times the mixture for all the hungry mouths!)

Pour the eggs into the rest of the mixture

And mix, stopping to scrape the sides

Set out the cupcake cases in the cupcake tray

Before dividing out the mixture and slotting in the oven for approximately 25 minutes.

Take out the oven when they have turned golden brown...

And then place on a wire rack to cool down

While the cakes cool it's time to make the buttercream  icing.

Measure out the butter, and the icing sugar

And then add the vanilla essence, food colouring and as much milk as required, making sure that it is not too runny.

Unfortunately I made these cakes in 30C degree heat so my icing left a lot to be desired! I started with the piping bag but gave up when the shape wouldn't hold! It's more about taste anyway! Saying that I used as many decorations as possible to draw the eye away from my sloppy icing effort!

In order to make them a little bit more presentable I displayed them in cute polka dots cupcake boxes  found in Sainsbury's. 

And took them off to work to be devoured!

Brixton Brunch

I am Scottish. It's 30C degrees in London today.  Instead of jumping for joy at this sunny prospect, lethargy has taken over and I immediately feel the need to hibernate. Don't get me wrong, when winter hits I am equally as miserable! Despite the arctic training I have had north of the border, I still feel the pain of the cold as much as I feel the pain of the searing heat!

The problem with the heat is it is inescapable.... 

You can't just throw a trendy knit on and sit by the fire. You either have to find a minion to fan you 24/7 or for the less extravagant of us just deal with it...

After an overly lazy Saturday, Sunday rolled round and the time came to face the music. What better way than with good food, good drink and good friends to distract me! 

Fi popped round and off we headed to Brixton Village for a wander and a spot of tasty grub.

I come here quite regularly, but even I was pleasantly surprised at how many new places there were, as it becomes more and more popular. Despite this we settled for an old favourite; Senzala Creperie which do amazing crepes!

Fi went sweeeeeeeeet with chocolate, strawberries and cream.

While I kept it savoury with the 'Morning Glory' consisting of bacon, egg, tomato and cheese.

Now that I've managed to make it outdoors it would be rude not to embrace the sunshine and have a cheeky drink in the Duke's hidden gem of a beer garden.

Now time to head home for an ice bath!

Stuffed Roast Butternut Squash

The long overdue health kick continues in a tasty fashion with butternut squash stuffed with quorn mince bolognese.

Don't be put off by the Q word! I am a meat lover, but even I think quorn mince is a super tasty healthier alternative from time to time.

What you'll need for 2x BIG portions: 

1x Butternut Squash
2x tbsps olive oil
2x cloves of garlic
1x onion
1x courgette
1x red pepper
400g chopped tomatoes
150g quorn mince
50g reduced fat Feta cheese

This is just as a guideline (adapted from a WW recipe), so feel free to add/omit any extra veg you particularly love.

Preheat the oven(fan) to 180C, before slicing/hacking the butternut squash in half.

Scoop out the seeds...

Crush the garlic, mix with the olive oil and then spread evenly on the two halves. Place in a large roasting tray and put in the oven to roast for an hour.

Meanwhile we need to make the all important filling. Cut up the onion, courgette and pepper and toss in a large frying pan with a  little calorie controlled cooking spray or olive oil.

Once the veg has softened, add the can of chopped tomatoes

Quickly followed by the quorn.

After an hour take the roasted squash out the oven

Pile the filling into the hollow and sprinkle with the feta

And serve 'em up...with a little extra on the side for good luck

Perfect for a hungry bear...

WW Caribbean Chicken

I have to admit that post marathon I have been a bit slack with the fitness and health routine! In fairness I have been on holiday for two weeks, and definitely think a well deserved rest was in order after all that training!!

However it has come to my attention that tomorrow marks a month since the marathon! and subsequently also a month since I had run anywhere! I love running so this is just ridiculous and needed to be sorted!!

First five miler last night and it's fair to say it did not got well! For some reason I can no longer turn my neck without a lot of pain!! Good work so far! 

As running home was now off the table this evening - I thought I better kick start my new healthy regime with a healthier diet to make up for lack of exercise! I've been meaning to try this Carribean Chicken recipe from the Weight Watchers Cookbook for a while now so it seemed liked the perfect night to test it out!

*I added some sweetcorn, but without this it came in at only 8 pro points per serving


Ingredients for 2

1tsps Olive Oil
Calorie Controlled Cooking Spray
250g Chicken Breast
300g Sweet Potatoes
1 Garlic Clove
1/2 red chilli, deseeded
1 Red Onion
1 Red Pepper
6 cherry tomatoes
1/2 Banana
4 Pineapple rings in natural juice
1 tbsp Sweet Chilli Sauce
Sweetcorn
Salt/Pepper

the main ingredients:

fresh and healthy

Start by preheating the oven to 180C (fan). Next peel the sweet potato and cut into wedges

Place on  a baking tray and coat with the olive oil.

Cook in the oven for approx 30 minutes.

Meanwhile put the garlic, chilli and chicken into a large frying pan,using the calorie controlled cooking spray to lightly grease the surface first.

Once the chicken is cooked through, add the sliced pepper and red onion, and cook for another 5 minutes.

Prepare the rest of the ingredients

And then just whack them all in the pan - the pineapple, cherry tomatoes, chopped tomatoes, sweetcorn and banana - and simmer for 10 minutes

Take the sweet potatoes out of the oven and  either serve on the side or combine with the rest of the mixture.

and serve up