There’s nothing better than cupcakes, it’s just one of the facts of life. So it’s about time that we added this recipe to the blog. We always make cupcakes, it’s just the topping that changes; sometimes we’ll do frosting, sometimes buttercream and often with no topping at all. As let’s be honest sometimes all you need is the cake! So for our first cupcake recipe on the CookBakeandEat blog we choose a raspberry frosting which is super easy to make and absolutely delicious. I think I could eat this every day of the week!
4oz caster sugar
4oz self-raising flour
1tsp baking powder
1 cup non-fat cream cheese
1 cup fresh raspberries
Mix all the cake ingredients together with an electric mixer
Divide into cupcake cases, only fill halfway (the mix should make about 15 cakes)
Cook for 15-20 minutes on 170°c until golden and springy
Once the cakes are cool decorate with the raspberry frosting
To make the frosting:
Purée the raspberries
Strain into a small saucepan and cook for 5-7 minutes on a medium heat until the purée reduces slightly
Cool the raspberry purée completely and then fold it into the cream cheese until fully mixed
Now decorate (raspberrys and chocolate buttons work particularly well)!
Now I don’t know about you but chicken satay is always top of the list whenever we have chinese or thai food, so when we found this recipe we just had to make it! And since then we’ve become a little bit obsessed with this recipe, I think we’ve eaten it about 3 times in the last two weeks. But it’s so delicious and so easy to make, with mostly store-cupboard ingredients tdoes we just keep making it!! This is best served with rice and naan bread and lots of extra sauce, in my opinion but I know Lau likes it with noodles. It’s also equally good with pork or turkey.
The below recipe serves four people and only takes half an hour, bonus!
What you’ll need:
1/2tbsp ground corriander
1 clove of garlic, finely chopped
500g chicken, cut into strips
400g vegetables, we like to do mangetout and baby sweetcorn
2tbsp medium curry paste
2tbsp crunchy peanut butter
1tbsp soft light brown sugar
100ml coconut milk
100ml chicken stock
Juice of 1 lemon
Fry the garlic and ground corriander for 30 sec.
Add the chicken and fry until cooked.
Add the vegetables and fry for 3 minutes. Then set the meat and vegetables aside.
Add the curry paste, peanut butter and sugar to the empty pan and cook for 1 minute.
Add the coconut milk and stock and stir until smooth.
Bring to the boil and simmer for 3 minutes until the sauce thickens.
Return the chicken and vegetables to the pan and simmer for 3-5 minutes until the veg is tender and the meat is cooked through.
Stir in the lemon juice and serve.