Red Velvet Flower Shaped Cupcakes

It was my my daughter’s school fete this weekend and we unfortunately couldn’t attend as she had her performing arts school production; so it was a lovely surprise to find that I had won a raffle prize on the school run this morning.

Upon opening it was a lovely flower shaped silicone cupcake mould from The Pampered Chef.


Of course the children were champing at the bit to give it a go so we decided on some red velvet cupcakes with the frosting piped inside so we didn’t ruin the ornate shape of them.

If you fancy giving them a go with or without the mould here is the recipe:

Red Velvet Cupcakes


  • 185g Self Raising Flour
  • 200g Caster Sugar 
  • 200g Butter
  • 4 Eggs
  • 4tsp Red Food Colouring
  • 15g Coccoa Powder


  • 175g Unsalted Butter
  • 125g Full Fat Soft Cheese
  • 175g Icing Sugar


    1. Preheat the oven to 180c
    2. Cream together the butter and sugar
    3. In a separate bowl beat the eggs and then gradually add to the butter and sugar mixture.
    4. Sieve the flour and coccoa powder into the mixture along with the food colouring.
    5. Mix well and then spread evenly between the cake moulds/cases.
    6. Place into the preheated oven for around 15mins.
    7. Place them onto a wire cooling rack whilst you prepare the frosting.
    8. Cream the better until really soft and then gradually add the cream cheese and icing sugar.
    9. Place into a piping bag and leave to stand until the cakes are completly cooled.
    10. Once ready put the spout about a third of the way into the cake and squeeze until a little comes back out.
    11. They will then be ready to serve.



    Malteser Traybake

    Our family favourite that has been 

    going for years is a wonderfully sticky, rich Malteser cake; but every now and then it’s good to have a bit of a change so I had a look around and came across this yummy looking cake by Bake.Play.Smile and thought I would give this a go for a change.

    A vote was taken and the original is still the favourite but this came in a close second and I preferred the dryness of this one.


    • 250g Digestive Biscuits
    • 50g Rice Krispies
    • 125g Butter
    • 395g Condensed Milk
    • 185g Maltesers
    • 200g White Chocolate
    • 1tsp Coconut Oil
    • 2tbsp Coccoa Powder

    Line a 24x32cm baking tin with grease proof paper.

    In a food processor or by hand crush the biscuits, Rice Krispies and three quarters of the maltesers.

    In a saucepan over a low heat mix the condensed milk, butter and cocoa powder until melted and the simmer for 1 min.

    In a large bowl mix together the wet and dry ingredients and then press firmly into the tray.

    Melt the white chocolate and coconut oil in a bowl over of hot water. Then once melted pour over ingredients in a tray.  The coconut oil gives the chocolate a nice shine and stops it cracking.

    Take the remaining maltesers and make lines along the cake.

    Place into the fridge for a good few hours then take out and cut into slices.  It is quite rich as I would advise not to make them to large.

    I like mine with a lovely hot cup of tea!!


    Allergy Free Rice Krispie Lolly Pops


    I saw this recipe on the side of a cereal packet years ago but it’s something I have never used.  As you know if you have seen my blog before, my fourth child has multiple allergies and I like to try to find different things for him as a treat.  

    When trying to convert recipes this does not always go to plan but lucky for us this was a hit.

    • 150g Rice Krispies
    • 3tbsp dairy free spread
    • 320g Marshmallows
    • 1 large bar of dairy free chocolate
    • Sprinkles
    • 16 lolly sticks

    Over a low heat melt the spread and marshmallows until they are all melted together.  Then add to the Rice Krispies and mix until they are all coated.

    In a large, greased baking tray press the mixture in tightly and leave to cool.



    Once cooked cut into 16 reclangular shapes and insert the lolly sticks into the bottom.

    In a small bowl over some boiling water melt the chocolate.  Once melted dip the top of the lolly in the lay on some grease proof paper and coat the chocolaty end in sprinkles.

    Once the chocolate has hardened they are all ready to pick up and enjoy.





    Making Your Picnic A Little Special

      One of my favourite parts of summer is being able to eat alfresco.  Just pack yourself up lots of tasty goodies and head off to some open space and take in the beautiful weather whilst having your own outdoor feast. Another reason why I love picnicing so much is the fact that there is no washing up and clearing the floor of all the mess the children have created. Last year we probably had a picnic two or three times a week and towards the end of the summer I had got really bored of the usual sandwich, crisps and a biscuit combo.  So with our first festival planned I decided to make a bit more effort and start the picnicing season with something a little special. My sister had a traditional hamper that I borrowed and I popped into my local Tiger store and picked up some fantastic picnic ware.  I had a bit of a green and blue theme going on with a new blanket for £7, some very pretty paper plates and snack trays for £2 a packet and my favourite item were some fab jam jars with straws for a bargain of £2 each.  The kids absolutely loved them! Now was time to get the food ready.  Having to cater for seven people I wanted things that were quick, easy, transportable but most of all tasty. First up were your traditional rolls.  I made salmon and cucumber and grated mozerella with onion chutney.  Instead of them sweating in a sandwich bag I wrapped them in brown paper and tied them with string.    Number three loves to get involved so I let her prepare some skewers that she placed alternate ham, mozerella balls, olives and sundried tomatoes on.  So easy but taste lovely.          I make some chicken skewers that a simply marinated in some jerk seasoning with a little oil and then grilled for around 15 mins turning occasionally.    Number three also prepared a tasty summer fruit salad of chopped strawberries, grapes, blueberries and raspberries.  This was then drizzled with the juice of one lime and a squeeze of honey plus a few mint leaves.            My favourite part is the naughty sweet part!! I found a fantastic idea on Instagram that capturebylucy had posted.  She took a Barney bear that can be bought at any supermarket and just inserted a lolly stick into the bottom.  Number five thought they were great.   So that number four was not left out due to his allergies I made some super easy Rice Krispie lolly pops.  That I had adapted off of a recipe on the packet I had seen a while ago.            Finally our favourite on the house is a Malteser cake that I have been making for years; but we only had that a couple of weeks ago so I found a bit of a twist on what I normally make on Bake.Play.Smile.  Here I found the biscuity base of this Malteser traybake similar but they had added a layer of white chocolate with whole Maltesers to decorate.    To finish off the basket we added a couple of bottles of fizzy, flavoured water and some vegetable crisps and headed off to enjoy our feast while taking on the festival atmosphere.  It was a hit all round.  

    Raspberry Allergy Free Cupcakes


    As many of you will know number four has multiple allergies so we have had our struggles with food choices over the years.

    Things have been good for a while now.  His eczema has cleared up and we are coping with the tummy problems day to day.  The issue we have is now he knows what he can’t have but can’t understand the implications of he does.  This results in him trying mission impossible style moves to get food from wherever he can!!

    Soft play areas and parties are a minefield and I need eyes in the back of my head.  I’m hoping as he gets older he will learn to understand the seriousness of food allergies, but for the time being I am just going to have to be on high alert at all times.

    It must be hard for him seeing everyone around him enjoying all sorts of yummy foods whenever they like when he is restricted to the same things all the time.

    Every now and then we try to mix things up a bit for him so that he doesn’t get bored.

    Cakes are always a winner and we normally stick to a traditional vanilla or chocolate cupcake.  So this weekend we took his love of raspberries and added them to our cupcakes with a drizzle of dairyfree chocolate to the top.

    Raspberry Cupcakes

    • 110g wheat free self raising flour
    • 110g caster sugar
    • 110g dairy free spread
    • 1tsp vanilla essence
    • 2 tsp egg replacer
    • 110g raspberries


    Set the oven to 190C/170C fan assisted or gas Mark 5.

    Place all the ingredients except for the raspberries into a bowl and beat hard with a wooden spoon for about a minute until you get a good fluffy mixture.


    Fold in the fruit and then place into 12 cake cases and bake for around 15 mins.


    Test them near the end by inserting a skewer into the cake.  If it comes out clear they are done, if not give them another 5 mins.

    Transfer to a cooling rack and them once cool sprinkle with icing sugar or drizzle with some dairy free chocolate.



    Image Of The Week #16 Wine


    This week I have decided to make the most of this linky and try out the suggested image.

    With no photography training I found this a challange to say the least!!

    I followed the instructions on the blog and have tried to make use of the natural light.  It took a lot of goes and only had my phone as one of the children has lost my memory card!!!

    I really enjoy this weekly challange and hope to improve more and more with the fantastic pointers that are given.


    Good Luck Cake For Daddy

    My husband competes in full contact karate and has a tournament tomorrow.

    He has weeks of hard training and diet in the lead up to the big day so we always make him a massive Malteser cake to take with him to celebrate the hard work he has put in.

    This recipe has been going around our family for years so the ingredients are a bit of a guesstimate!


    Malteser Refridgerator Cake

    • 220g Milk Chocolate
    • 80g Butter
    • 4tbsp Golden Syrup
    • 250g Crushed Digestive Biscuits
    • 250g Maltesers

    Melt the chocolate, butter and golden syrup then add the Maltesers and crushed biscuits and mix well.

    Line a tin of your choice with some grease proof paper and fill with the mixture.

    Place into the fridge and allow a good three hours before slicing and serving.



    Bug Hunting And Shortbread Minibeast Biscuits


    From my opinion fears are something that are instilled into children by adults.  I don’t think we have a natural fear of things such as dogs or spiders. I feel it is outside influences that affect how we feel about certain things and situations.

    With this in mind today I took my youngest three on a bug hunt in a beautiful park called Oaks Park not far from where we live to search our bugs to try and stop the fear of creepy crawlies from setting in.

    There is no playground at this park so it gives them a real opurtunity to just run off a load of steam and use their own imagination to play.


    Once they had had a good run around we got on with our bug hunt.  They shook trees onto a large sheet of white paper to see what would fall and upturned logs and rocks to see what was hiding beneath.  I encouraged them to get close and see what they could find.

    We managed to capture quite a few creepy crawlies and had fun looking at the way they moved, through the magnifiying glass on the top of their pots. 










    We had a quick pitstop for icecream and then headed home to bake some minibeast shortbreads.

    It’s probably a little unfair, but the majority of cooking we do as a family is allergy safe for number four.  It’s just easier as they can all cook together and he is not tempted to eat anything he shouldn’t!

    I found a recipe for citrus shortbread by  Jamie Oliver and adapted it to be wheat and dairy free.  These can easily be replaced with normal butter and flour.

    200g Softened butter                              125g Icing Sugar                                       Zest of half an orange                         Zest of one lemon                                 Zest of one lime                                  350g gluten free flour                               One tsp Gluten free baking powder                            

    Preheat the oven to 190c/gas mark 5 and line a tin with greasepfoof paper.

    Beat the butter and then cream together the sugar and zest until fluffy.  Fold in the flour and baking powder and then use your hands to form a dough.

    Roll out onto a floured surface until about 1cm thick and then cut out your shapes of choice.

    Put the biscuits onto the tray and chill in the fridge for 15mins.  Then bake in the oven for 12-15mins until pale and crisp.  Allow to cool for 5 mins then serve.


    They went down a treat and would have been lovely with a big blob of icecream.


                     BakedPotato Mummy



    Teacup Cakes And A Lot Of Cleaning

    Although I have a complete obsession with being out and about,unfortunately having five children and a husband that trains twice a day brings with it piles of washing and a very messy house that can only be ignored for so long.

    This means that today was filled mainly with mundane household tasks, homework and my long suffering dad popping round to help me out with some DIY.  We did however manage to squeeze in a bit of fun and make some teacup chocolate cakes.


    So that number four didn’t feel left out we all had the gluten and egg free option and they were suprisingly tasty.  If any of you guys fancy giving them a go here is the recipe.

    3 tbsp gluten free flour                                1 tbsp cocoa powder                                    2 tsp sugar                                                 1/2 tsp baking powder                             3 tsp coconut or vegetable oil                 3 tbsp oat milk                                           1/2 tsp vanilla extract

    Combine all the dry ingredients in a bowl and mix well.  Add the liquid and mix well until smooth.  Transfer into the cup of your choice and put into the microwave on high for 40 seconds.  Take out and lightly dust with icing sugar.

    It is as simple as that.  They would be lovely served straight away with a big blob of icecream.  I hope you enjoy them as much as we did.