Easter is always a tricky time for Frankie and his allergies but this year he is feeling it even more so.
For a few months he had been allowed dairy and it had opened up his eyes to the world of real chocolate.
We had all really hoped that this would be the first year he would be able to get a Easter egg the same as his siblings but sadly this isn’t the case.
Stomach problems, bad skin and mood swings had all come on in force again and the doctors decided it was probably down to the dairy so we had to say goodbye to it again.
It’s been a hugely tough couple of months as he was so enjoying everything that came will the inclusion of dairy so this Easter I’m going to have to go that extra mile to make it special for him.
These cupcakes that mimic a chick cracking from an egg have really put a smile on his face and could easily be converted to your usual ingredients.
Allergy Friendly Easter Cupcakes
- 100g gluten free self-raising flour
- 100g caster sugar
- 100g dairy free spread
- Egg replacer for equivalent of 2 eggs
- 1tsp baking powder
- Pack ready roll fondant icing
- 12 decorative chicks
- 12 cupcake cases
- Preheat the oven to 200C/Gas 6/400F and lay out cases into cake tin.
- Add all ingredients to a large bowl and mix with electric whisk until combined.
- Place ingredients into cases as bake for 13/16 mins.
- Once cook allow to cool on rack.
- Whilst cooling roll out a small amount of icing to about a thickness of 2cm.
- Cut out a circle slightly larger than the cakes and create a cross in the middle.
- Lay on top of the cake and peel up edges of the cross to open a whole in the centre.
- In this gap place one of the chicks to create the look of a hatching chick.
Christmas is a hugely busy time for all of us with shopping to do, family to visit and lots of other fun celebrations going on it can sometimes leave us with very little time to get things done.
I’m always trying to find ways to maximise my time, especially in the kitchen!
One of my saviours in the kitchen is the microwave and I think that microwaves in the UK are a much used kitchen appliance.
They don’t just have to be used just for boring tasks such as defrosting or reheating though.
One of my favourite things to make is a super simple mug cake, and I have come up with a lovely festive fruit one just in time for Christmas that tastes great and saves hours compared to a traditional baked cake.
Christmas Microwave Mug Cake
Makes two large mug cakes.
- 150g self raising flour
- 100g sugar
- 60ml oil
- 4tbsp golden syrup
- 4tbsp dried mixed fruit
- 3tbsp flaked almonds
- 1/2tsp all spice
- Steep the fruit in boiling water for five minutes.
- Once the fruit is nicely plumped mix together with the sugar, oil, syrup, and nuts.
- Lastly mix in the flour and spice.
- Lightly grease two large mugs and separate the ingredients between them.
- Place in the microwave on high for two mins.
- Allow to cool slightly and serve. They would taste great with some thick custard or double cream.
When you have a child with allergies times like Halloween can be a bit of a tricky time with treats around every corner.
I’m planning ahead this year and making sure number four has plenty of treats ready for the weekend ahead.
One of my easiest and most loved recipes for him are my Rice Krispie lolly pops.
I have used the basic ingredients from this and changed it around a little to create these cute ghosts.
Allergy Friendly Halloween Ghosts
- 150g Rice Krispies
- 3tbsps dairy free spread
- 320g dairy free white chocolate
- Dairy free chocolate drops for face
- Over a low heat melt the butter and marshmallows in a large pan.
- Once melted add Rice Krispies until completly covered.
- Take a small handful of mixture and mould into an elongated oval shape that is tapered at the end to create a tail.
- Place onto greaceproof paper and cool in the fridge for about thirty minutes.
- Meanwhile melt the white chocolate in a bowl over the top of a pan of boiling water.
- Once the ghosts have hardened up cover the top half in the chocolate, add a few chocolate drops for eyes and a mouth and place back in the fridge to set the chocolate.
- Once hardened they are ready to serve.
Who doesn’t have those few browning bananas left in the fruit bowl that nobody really wants but it is always such a shame to throw away.
What better way to use them up than to make a super yummy banana cake that the whole family will enjoy.
I came across this recipe on Cerea’s Kitchen blog and jiggled it around a little so it was also perfect for my little allergy boy too.
- 5 bananas
- 50ml maple syrup
- 130g rolled oats
- 150g wheat free flour
- 1 1/2 tsp baking flour
- 1/2 tsp baking soda
- 75g coconut sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 60ml melted coconut oil
- Preheat the oven to 360F or 180C and lightly grease a square baking tin with coconut oil.
- In a large bowl mash the bananas and add the coconut oil, sugar, vanilla extract, vinegar, cinnamon, salt and baking powder.
- Next mix in the oats, flour and baking soda.
- Finally add the mixture to the tin and cake for around 35-40mins.
If any of you follow my blog you will have probably noticed by now that the majority of parenting fails and kid disasters normally fall at the hands of number four.
He has excelled himself this week by getting hold of the cake I was reviewing for Baker Days and completely defaced it!! Luckily enough I had managed to get some pictures before the demon child attacked.
With our anniversary only a week away I was so happy to be asked by the fabulous Baker Days to review their ingenious letter box cakes. There was a large range of designs to choose from and lots of yummy flavours. I opted for a personalised cake so that I could have one of our wedding pictures on the top.
When I first read that the cake would be sent in the post and simply popped thought the letterbox I must admit I was a little sceptical on what it would look like on arrival. I was amazed that when I opened the box and the pretty tin it was presented it there was a lovely, perfectly intact cake inside.
The image covered the entire cake and not just a topper like you normally get. It was perfect for a reminder of our special day.
We are a greedy family but this would easily give you four good sized portions. The cake itself was soft and moist and the icing was wonderfully sweet.
I will definitely be using Bakerdays in the future and would be very interested in trying out the personalised cupcakes as I find these a good option for children’s birthday parties as they save on the fuss of party bags.
If you would like to try one of these great letterbox cakes for yourself then click here to enter.
I was given this product by Bakerdays to review and all my opinions are an honest view of what I thought.
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
- Preheat the oven to 180c
- Cream together the butter and sugar
- In a separate bowl beat the eggs and then gradually add to the butter and sugar mixture.
- Sieve the flour and coccoa powder into the mixture along with the food colouring.
- Mix well and then spread evenly between the cake moulds/cases.
- Place into the preheated oven for around 15mins.
- Place them onto a wire cooling rack whilst you prepare the frosting.
- Cream the better until really soft and then gradually add the cream cheese and icing sugar.
- Place into a piping bag and leave to stand until the cakes are completly cooled.
- Once ready put the spout about a third of the way into the cake and squeeze until a little comes back out.
- They will then be ready to serve.