Recipe for Fiendish Fizzies cupcakes

Makes 36 cupcakes

Ingredients:
1 Free range egg
2 oz Self raising flour
2 oz Unsalted butter
2 oz Caster sugar
1/4 tsp Baking powder
1tsp Vanilla extract
2tsp Coca powder

Decoration:
6oz Icing sugar
3oz Unsalted butter
1tsp Vanilla flavour
1tsp Green food colouring
1 pack of Fiendish Fizzies

Method
1. Preheat the oven to 170C.
2. Cream 2oz of unsalted butter in your food blender. Once smooth add the sponge mix of caster sugar, flour, cocoa powder, baking powder, vanilla extract and one large egg. Mix into a smooth batter.
3. Place 36 mini muffin cases into a mini muffin tin and spoon in the batter. Bake for approximately 10 minutes. Remove from the oven and set aside to cool.
4. Smooth 3oz of unsalted butter. Then add the icing sugar with a small amount of water, mix slowly for two minutes and add the vanilla flavour and green colour. Then mix until smooth.
5. Spread or pipe the icing over the top of the cooled cupcakes. Then decorate with your Fiendish Fizzies. Your cupcakes will need 15 minutes for the icing to set.

www.lovehearts.com

www.heylittlecupcake.co.uk

 

 

Halloween Carrot Muffins

Preparation: 20mins
Cooking: 25mins

Makes 12

 

200g/7oz soft light brown sugar

200ml/7floz sunflower oil

2 medium eggs

200g/7oz plain flour

2.5ml/1/2 tsp baking powder

2.5ml/1/2tsp bicarbonate of soda

pinch of salt

5ml/1 tsp ground cinnamon

200g/7oz carrots, peeled and grated

50g/2oz walnut pieces, chopped

5ml/1 tsp vanilla essence

For the icing:

225g/ icing sugar, sifted

25g/1oz unsalted butter

75g/3oz chilled full fat cream cheese

food colouring and writing icing

1. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Line a deep 12-hole muffin tin with paper cases.

2. Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. Fold in the carrots, walnuts and vanilla essence.

3. Divide the mixture between the paper cake cases. Bake in the middle of the oven for 25mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5mins before transferring to a wire rack to cool completely.

4. For the icing: Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. Add the cream cheese and briefly beat together again until just combined. Don’t overbeat or it will become runny. Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.

Freezing instructions:

Un-iced these muffins freeze well. Once cold pack them into a freezer proof container or bag and freeze for up to 3 months. Thaw at room temperature for about 1 hour, then ice as instructed.

Carrots Muffin Recipe

 

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My Random Musings

Jacky Ha-Ha book review

Jacky Ha-Ha is the book we used to launch our mini-book club for myself and her daughter. We also reached out to home education friends and it was great to hear that young girls wanted to get involved.

The book club

I have always wanted to set up a book club loving  the idea of having a great reason to read and then an opportunity to discuss books with other people. I also like the idea as it helps my daughter build her self-confidence. We have done the initial setting up and decided that a first meeting did not need a posh venue and could be done at home or even better at a café during quiet periods so that there was cake and refreshments to hand. With so many mums feeling isolated, reading and eating are great ways to make new friendships after your children are that bit older and baby groups and soft play don’t cut it any more.

The book

Jacky Ha Ha

“With her irresistible urge to tell a joke in every situation – even when she really, really shouldn’t – twelve-year-old Jacky Ha-Ha loves to make people laugh. And cracking wise helps distract her from thinking about not-so-funny things in her life, like her mum serving in a dangerous, faraway war, and a dad who’s hardly ever home.
But no matter how much fun Jacky has, she can’t seem to escape her worries. So one starlit night, she makes a promise to keep her family together… even if she has to give up the one thing that makes her happy. But can she stop being Jacky Ha-Ha, if that’s who she really is?”


Thoughts from the book club

The book stays in Jacky’s POV, which makes it much easier to know who’s speaking.
The best thing about this is likely the fact this allows her to make jokes to say to the reader, without the author having to force them into her conversations, which can happen when a book is in third person.
My favourite character is definitely Ms. O’Mara, as she seems to have this ability to know how Jacky is, and mirror it to keep in charge (If only teachers were really like that).
The length of each chapter is very short for someone who is used to seeing 50 page long chapters, however this is probably because each chapter is an event.
The pictures fit very well, as they are seemingly from Jacky’s point of view as well.

https://www.penguin.co.uk/puffin/books/1110557/jacky-ha-ha/

“I am a member of the Mumsnet Bloggers Panel, a group of parent bloggers who have volunteered to review products, services, events and brands for Mumsnet. I have not paid for the product or to attend an event. I have editorial control and retain full editorial integrity. [I have received a voucher in return for writing this post]”.

Read With Me

Jacky Ha-Ha Book

Spider Chocolate Cup Cakes can be decorated with liquorice legs, great for Halloween!

Makes 12 cakes

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Spider Chocolate Cupcakes Recipe

100g plain chocolate
4tbsp golden syrup
150g unsalted butter, softened
80ml double cream
150g caster sugar
100g milk chocolate
20g cocoa, sifted
100g plain chocolate
3 eggs, beaten
3 tbsp Rachel’s Greek Style Natural Bio Live Yogurt
125g self raising flour
1 ½tsp baking powder

Decoration 2 tbsp Rachel’s Greek Style Natural Bio Live Yogurt Chocolate sugar strands Smarties or similar sweets (for the eyes) Liquorice laces or Catherine wheels

Method

1.Pre-heat the oven 180°C, gas mark 4 and line a muffin tray with paper cases.
2.Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.
3.In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined.
4.Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.
5.Meanwhile in a small bowl gently heat the icing ingredients, except the yogurt either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny.
6.Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect.

Nutritional information

PER SERVING: 388kcal, Protein 5.4g, Carbs 39.6g, Fat 22.6g, Sat Fat 13.3g, Fibre 1.9g, Sugar 30.8g, Salt 0.4g COST PER SERVING: £0.25p

Spider Chocolate Cupcake Recipe

My Random Musings

This easy Halloween Jelly is great fun to make and kids love to decorate their own – the spookier the better!

Halloween Jelly Recipe

 

Halloween jelly recipe

Ready in: 4 – 6 hours or overnight

Serves: 4

Halloween jelly ingredients:

4 leaves of gelatine

8 tbsps bottlegreen Cox’s Apple and Plum Cordial

2 clementines

Selection of jelly sweets, i.e., wriggly worms, false teeth and snakes

Halloween jelly method

· Place the gelatine in a bowl, add 3tbsps water, leave to soak for 10 mins.

· Peel the clementines, removing any pith and seeds, segment.

· Place the bottlegreen cox’s apple and plum cordial into a large measuring jug, add the softened gelatine, pour on 500ml boiling water, stir until dissolved, cool.

· Divide between 4 serving dishes; add the clementine segments, leave to set in the fridge for approx 4-6 hours or overnight. Decorate with the sweets.

Cook’s tip: To stop the clementine segments floating to the top wait until the jelly has set a little then press them in.

 

Linked with https://www.clairejustineoxox.com/2018/10/goose-fair-goose-fowl.html

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