Reindeer Cupcakes

Merry Christmas everyone! To get in the festive spirit, I decided to make some festive cupcakes.

Hence these Reindeer Cupcakes:

As you can see I made a few of them (16 in the end for an apparently 12 cake recipe, though I did cook them in a slightly smaller shaped tin than normal) with lots of different styles/facial expressions :D. They were very fun to make, especially making the antlers and the eyes. The cakes aren't a particularly chocolately recipe, so maybe adding more cocoa powder would help, or using a richer chocolate cake recipe instead.

Ingredients - makes 12 ish, depending on size

150g (5 oz) butter
150g (5 oz)  caster sugar
160g (5.5 oz) self raising flour
3 eggs
15g (0.5 oz) cocoa powder

Icing

100g (4 oz)  Icing sugar
50g (2 oz) unsalted butter or margarine
1 tbsp cocoa powder
if using butter, 1 tbsp boiling water

half a glacé cherry for each cake
pack of M & Ms (or similar)
150g (5 oz) plain chocolate

1. Preheat oven to 180*C. Line a 12 hole cupcake tin with paper cases.
2. Either process all ingredients together with electric beaters, or mix butter and sugar until light and creamy. Then fold in eggs. Then fold in flour and cocoa powder.
3. Divide among the cases, and bake for roughly 20 minutes, or until risen and firm.
4. Allow the cakes to cool completely. In the mean time, melt the plain chocolate in a double boiler. Pipe the melted chocolate onto baking paper or greasproof paper, ontop of a baking tray, in the shapes of antlers - make 2 per cake, and a few for breakages. Use the remaining chocolate to make pupils on the M & Ms for eyes. Put in the fridge to set.
5. Cream the butter and icing sugar and cocoa powder to make a buttercream.
6. Once the cakes are cool, for any that are too pointy, chop the tops off (and eat :D) to flatten them. Spread a very thin layer of buttercream over the top. Place half a cherry close to the edge of each cake. Place two eyes in the centre of each cake, above the cherry.
7. Once cool, the baking paper can be peeled from the antlers, and the antlers inserted into the top of the cakes just above the eyes.

I've also been making lots of sweetmeats (e.g. fudge, truffles, fondant etc) for people for christmas presents which have worked to varying degrees of success - the vanilla fudge doesn't seem to have a set, probably because it was boiling far too long to get to temperature. Still tastes great though. I won't say much more about the rest - they all worked fine (though I did end up making 90 odd truffles! :O)

Hope you all have a wonderful, and gluttonous christmas! I shall hopefully be producing some cakes for new year's too.



MMFC

Coconut, Ginger and Lime cupcakes

I made these a few weeks ago, so have kinda forgotten what they were like. Unfortunately between then and now I've had too much to do to write about them. They were tasty, though I think a bit less ginger in the cake would have been better. The coconut taste is very subtle. 

Ingredients - makes 36 mini muffins (18 or so normal sized ones)

150g (5.5 oz) unsalted butter 
170g (6 oz) caster sugar
2 tsp lime zest - about 1 lime's worth
2 eggs
55g (2oz) finely chopped glacé ginger (maybe use 1/2)
215g (7.5 oz) self raising flour
45g (1.5 oz) desiccated coconut
185ml milk

Icing

425g (4.5 oz) icing sugar
10g (0.25 oz) butter
1 tsp finely grated lime zest
2 tbsp lime juice

1. Preheat the oven to 180*C. Line a tin with appropriate baking cases
2. Beat the sugar, butter and lime zest until light and creamy. Add the eggs seperately, beating well after each addition. Add the chopped ginger.
3. Sift in the flour and coconut inalternately with the milk
4. Bake for 15 minutes (for mini muffins, slightly more for normal sized ones)
5. Icing - Combine all the ingredients, adding enough lime juice to make a runny-ish icing. Drizzle over the cakes when cool.

Fluffy Coconut cupcakes

I decided on (/was told to make) these cakes as one of my housemates was going away for the weekend, and she can't stand coconut. Personally, I thought they were very nice, and have a new love for coconut. The icing was particularly good. I left out the coconut essence (because I couldn't be bothered to buy it) and so they had a much mroe subtle coconut taste, which I think is better. Also, They work quite well in normal size cases, even though the recipe suggests using mini-muffin cases.

Fluffy Coconut Cupcakes - makes 36 mini (18 normal size)

250g (9 oz) self-raising flour
45g (1.5 oz) dessicated coconut
230g (8.5 oz) caster sugar
250ml (9 fl oz) buttermilk [If you can't find buttermilk in the shops,take some normal milk (250ml) and add 1 tsp lemon juice to it, then let it sit for half an hour]
2 eggs
1 tsp coconut extract (can be omitted)
125g (4.5 oz) unsalted butter, melted


Icing

280g (10 oz) icing sugar
135g (4.75 oz) desiccated coconut
75g (2.5 oz) unsalted butter
0.5 tsp coconut extract (can be omitted)
2 tbsp hot water
lightly toasted desiccated coconut to decorate.

1. Combine the flour, coconut and sugar in a bowl and make a well in the centre. Combine the buttermilk, eggs, coconut extract and butter. Then pour into the well and mix until well combined.
2. Divide evenly amongst the cases and bake for 12 minutes at 180*C (15 minutes for normal sized ones) or until a skewer comes out clean. Cool on a wire rack.
3. Icing - Combine the icing sugar and coconut in a bowl, add the butter (softened), coconut extract and enough water to make a spreadable icing. Spread each cake with a thick layer, and then sprinkle toasted coconut on top (or dip the cakes into the coconut)

These cakes were really tasty! The coconut on top gave a good simple decoration too. Not too difficult to make either. I think they will be much better without the coconut extract, so they have a more subtle coconut taste. You can toast the desiccated coconut very easily on a baking sheet and under the grill for a few minutes. Just don't forget to shake it up a bit so they don't burn.


MMFC

Mocha Cupcakes

More chocolately goodness! These cakes are sooooo good, though the recipe is a bit odd. I'm going to try them again, but with a bit more coffee granules in as really it just tasted of chocolate (not that that is a bad thing!). The icing was sooo good too, very gooey and chocolate-y :D.

Mocha Cupcakes - makes 12 muffins

250ml (8fl oz) water
250g (8 oz) caster sugar
125g (4 oz) butter
2 tbsp cocoa powder
0.5 tsp bicarbonate of soda
2 tbsp coffee granules
225g (7.5 oz) self raising flour
2 eggs, beaten.


Icing

150g (5 oz) plain chocolate
150g (5 oz) butter (unsalted)
2 tbsp golden syrup
12 chocolate covered coffee beans to decorate

1. Line a muffin tin with 12 cases. Put the water and sugar in a saucepan and gently heat, while stirring, until the sugar is dissolved. Stir in the butter, cocoa powder, bicarb and coffee granules and bring to the boil. Simmer for 5 minutes.
2. Beat flour and eggs into the cooked chocolate mixture until smooth (use a whisk or sift the flour in). Divide into the cases. Bake for  20 minutes at 180*C until risen and firm.
3. Icing - Melt the chocolate, golden syrup and butter in a double boiler. Leave to cool and then chill. Once chilled and firm enough, spread on the top of the cool cakes. It softens quickly,so spread fast. Decorate with the coffee beans if wanted.

I'm definitely going to make these again, as they were soooo tasty. Though I think I'll make them normal sized cupcakes (so roughly double the number of cakes) so I can share out the goodness :). Also, I must remember to turn the oven on when I bake.... ;) error.



MMFC 

Chocolate Strawberry cupcakes

There seems to be a bit of a chocolate theme with my baking recently, which I put down to the stress of this year at university and the need for some tasty chocolate treats. I have to apologise also for not putting up a post for the past 2 weeks or so, even though I've had one waiting to go for about that length of time... not only have BT broken our internet, my degree is taking over my life (for the first time in 3 years!).

Anyways, these cakes, although described as chocolate and strawberry are really chocolate cakes (and very good ones!). I forgot to take a proper photo of them, though I'm certain somone took one for me, just unsure who! When I find out I'll put it up with my next post.  If not I'll just HAVE to make them again!


Chocolate and Strawberry Cupcakes - makes 12 muffins (recipe courtesy of Hamlyn cupcakes book)

75g (3oz) cocoa powder
225ml (7.5 fl oz) boiling water
125g (4oz) butter
275g (9oz) light muscovado sugar
2 eggs
200g (7oz) plain flour
1 tsp baking powder
Whipped cream to serve

Icing

150ml (0.25 pt) double cream
4 tbsp icing sugar
4 tbsp water
275g (9oz) plain chocolate
12 fresh strawberries

1. Preheat the oven to 180*C. Put the cocoa powder and whisk in the water until smooth. Leave to cool.
2. Beat together the sugar and butter in another bowl until pale and creamy. Gradually beat in the eggs. Sift the flour in and gradually beat in. Then add the cocoa mixture.
3. Divide into cases (makes good normal cupcakes as well as muffins). Then bake for 25 minutes until risen and firm. Leave in the tin for 10 minutes before cooling on a wire rack.
4. Icing - Put the water, cream and icing sugar in a saucepan and bring just to the boil. Remove from the heat and stir in 200g (7oz) of the chocolate. Leave to cool, stirring frequently until smooth and glossy.
5. Melt the remaining chocolate in a double boiler. Half-dip the strawberries in to coat them in chocolate. Leave to solidify (though ensure the chocolate is on non-stick surfaces)
6. Spread the icing on the top of the cakes. A nice touch if serving immeadiately is to remove the paper cases, swirl the icing down the sides a little bit with a palette knife. Then position the strawberries in the middle on top. Serve with the whipped cream if liked.

I found the icing was a little liquid for my liking, though it did solidify nicely when kept in the fridge. The cakes were sooooo tasty! I did have one or 2 accidents, in that I made them once but negelected to include the baking powder (I was half asleep in my defence) and so they were more like pancakes than cupcakes! Still tasted alright though.

 

Treacle Sponge Pudding

Ok, I know this isn't strictly cake, but it is really tasty, and really quick and easy to make. Also it was suggested by a certain Miss Lies that I put it on here. It is from one of my mum's cookbooks, and I can't remember which one, but it's quite an old recipe. I've converted the oz measurements, but I always make it using oz s rather than grams. If I had the inclination, I'd server this with custard or a scoop of vanilla ice cream. So here goes:

Treacle Sponge Pudding - makes 4 portions or 3 large portions (but easily manageable)

100g (4oz) self raising flour
50g (2oz) caster sugar
50g (2oz) margarine
1 egg
45-60ml milk (you don't want it a little more runny that golden syrup, about 50ml). Also, I made it with skimmed milk recently, and it seemed to make it more airy and 'fluffy'
0.5 tsp vanilla essence
3tbsp golden syrup

1. Mix all the ingredients other than the golden syrup with electric beaters until smooth and creamy, a bit like cake batter, though slightly more liquid.
2. Spoon the golden syrup into the bottom of a steep sided, microwaveable bowl. Spread up the sides just under an inch from the bottom. Pour 1. in ontop, ensuring it seals around the edges (i.e. no golden syrup escaping!)
3. Microwave on high for 6-6.5 minutes, or until a skewer in the centre comes out clean.
4. Serve, spooning the HOT golden syrup out from the bottom onto the top of the sponge. Add ice cream if you like.

My record for having this prepared is in about 12 minutes from starting with ingredients in the tubs etc. Like I said, it is very quick, and very easy. You can vary it too - add a bit of cocoa to make a chocolate one. I quite like to add a bit of odd food colouring to make it seem REALLY odd e.g. green :D

Hope you enjoy it, sorry there isn't a photo, it all got eaten long before I got told to put it on here!

On a side note, apparently the cake survived the journey to France, and was, as ever, excellent. Though of course she might have just been saying that to get more... I'm going to make some more cakes soon, but my dissertation is absorbing my life currently, as after this week I'll have no time whatsoever to do it! :(


MMFC

Chocolate Fudge Cakes

These are possibly some of the nicest chocolate cakes I have ever made. They were so rich and moist, and the icing was delicious, even if it did make me feel sick when I ate too much.. woops. I also managed to post one to my friend who has gone to France for a year on exchange.. I have yet to hear from her as to its condition/taste, though if the French postal system is anything like the UK, it might be rather stale. They were also really easy to make - no fiddly chopping up mango or stupid whisking egg whites till my arm falls off (fortunately have a new blender that has a whisk attachment, very handy).

Chocolate Fudge Cupcakes - makes 12

125g (4oz) butter

150g (5oz) light muscovado sugar
2 eggs
100g (3.5oz) self raising flour
50g (2oz) cocoa powder

0.5 tsp baking powder

Icing

  

100g (3.5oz) plain or milk chocolate, chopped

2 tbsp milk

50g (2oz) butter

75g (3oz) icing sugar

1. Preheat the oven to 180*C. Mix all the ingredients together with an electric beater until light and creamy. Divide into the 12 cases (though be careful not to overfill - could make 13/14 safely).
2. Bake for 20 minutes, or until just firm to touch.
3. Icing - Put the chocolate, butter and milk in a small saucepan and melt gently until the butter has melted. Remove from the heat.
4. Sift in the icing sugar and stir until smooth. Leave to cool a little bit (be warned it goes rock-hard if cooled too much) so it is more solid but spreadable, then spread onto the cakes, best done while they are still warm.

The icing is tasty... so either be scant and get sick eating the leftovers, or pile it on. If you let it cool too much before putting it on, it won't spread well, and might go lumpy. I found doing it straight off the stove was bad (sort of) because it all dribbled down the side and onto the baking tray. So I had to eat all the drippings, shame to waste!

Next ones should be Chocolate and Strawberry cupcakes... mmmmmmmm

MMFC

Ginger and Mango

I tried these cakes a few weeks ago when my Godmother had some to visit, but forgot to take any photos. So as much as it pains me, I had to go and make them again, just to show them to you all... how unfortunate. It also co-incided with me going away from home, so 'twas a nice leaving present for my parents.

Now the recipe isn't that clear as to whether the mango is supposed to go in or not, but I think it is quite tasty adding it in.

Iced Fresh Ginger Cupcakes - makes 12

125g (4oz) soft butter
125g (4oz) caster sugar
150g (5oz) self raising flour
50g (2oz) fresh ginger

2 eggs
0.5 tsp baking powder
125g (4oz) dried mango, chopped finely (0.5cm roughly)


Icing

75g (3oz) Icing sugar
Lemon juice
Ginger juice (if any)

1. Preheat oven to 180*C. Finely grate the fresh ginger, catching as much juice as possible for later. Mix the sugar, ginger, eggs, butter, flour and baking powder in a bowl with an electric mixer for about a minute (until light and creamy).
2. Stir in the dried mango, and divide into the cake cases.
3. Bake for 20 minutes or until risen and just firm to the touch.
4. Icing Once the cakes are cool, mix the icing sugar with the ginger juice and add lemon juice until it makes a thin-ish glacé (though i preferred it a bit thicker). Then decorate the tops of the cakes with it. I like icing, so I just spread it all over, but if you want to go a bit more 'classy' a drizzle effect might be good.

 

These are overall, very tasty. If you keep the ginger quite large (but obviously not as big as the mango) it is a nice little ginger kick when you find a lump in the cake.

So now my next post will definitely be in Durham, I'm going to be baking tomorrow, but I haven't decided what yet.


MMFC

Gin and Tonic cupcakes, mmmmm!

So I've been looking forward to making these for quite some time (well pretty much as long as I've known where the recipe was) as have certain other people (not mentioning any names, Sarah at EADS Astrium). I got the recipe off www.yumsugar.com (link - originally from Gorgeous Cakes by Annie Bell). Unfortunately, it's all american in measurement (cups.. EUGH), and I personally felt some of it needed altering... e.g. the icing - who wants cheese in cake icing?!.

Now this recipe is for a 'white cake' or more commonly referred to as 'Angel food cake' or 'Foam cake'. This means it has little, or no, fat in it, and uses egg whites (or similar) to provide the shape; like a meringue. Having never tried to make white cake before, I decided to do some test runs, to make sure I could make it perfect for when my dad took some to work for his beleagured colleages. Firstly, heres the recipe (with some conversions into proper measurements!):

Cake - makes 12
2 Medium Egg whites
pinch salt
0.25 tsp Cream of Tartar
0.5 cup Icing sugar (roughly 64g - I used 65g, get me!), sifted
0.25 cup Plain flour (32g, use 35g if you can't measure that accurately), sifted
1.5 tbsp Tonic water (I used Tonic water 'with a twist of Lime/Lemon' which added a good bit of lime/lemon flavour)


Icing - Original
0.5 cup Mascarpone (120g)
1 tbsp Gin (add more!!)
2 tbsp Glucose syrup
Green food colouring
Lime slices covered in sugar or Jellied lime


Icing - Mine
Enough Icing sugar to make a not-too-runny paste
25ml Gin (1 shot or 1 tbsp, 2 tsp)
roughyl 5ml (1 tsp) Lime Juice (or Lemon)

Method

1.  Preheat the oven to 160*C. With an electric beater (essential, unless you like lots of hard work) beat the egg whites and cream of tartar until they are risen.
2. Beat in the sugar a few tbsp at a time, sprinkling it over the egg whites and beating for 20 sec after each addition (give it a quick stir first, so the sugar doesn't go everywhere! - also sifting not essential here)
3. FOLD in the flour (sifting important) with a metal spoon in 3 stages, then stir in the tonic water in the same way.
4. Bake for 15 mins or until lightly golden and still springy to the touch 
5. Remove and cool
6. Icing - Original Spoon the mascarpone into a bowl and beat in the gin, then syrup and tint the palest colour green. Pipe onto the cool cakes.
7. Decorate with jellied limes or lime slices covered in sugar; with a cocktail stick through them. Lime slices covered in sugar should be added just before serving otherwise the lime juice goes everywhere
8. Icing - Mine Put some icing sugar in a bowl (few oz), add the gin and mix until combined (paste, liquid or lumpy).
9. Add the lime juice to taste, and then add icing sugar and mix until it forms a spreadable paste. This should be just enough icing to cover 12 cakes.

First attempt - the cake was really really flat and chewy :(. I originally thought this was because i'd used the wrong type of flour, as the original recipe isn't particularly clear, hence why I tried again using Self Raising flour - Attempt 2. What it actually meant is that I'd cooked it too long (and as i discovered on attempt no. 3, had destroyed the egg white foam). I made the icing this time round too. I doubled the amount of gin in the mix (I like gin if you hadn't already realised). It did make the icing pretty runny, so I had to add icing sugar to compensate. It was ok as an icing, but the mild cheesiness wasn't for me, even if it was rather overpowered by gin.


Second attempt - this time I used self raising flour. Although the cakes were a bit lighter, and less chewy, they still didn't rise properly. They tasted nice though, here's a picture of what your cakes shouldn't look like.

So on my third attempt, my mother deigned to inform me that when making foam cake, as she called it, you needed to just fold in the flour, rather than whisk it in - you learn something new everyday! If you do whisk it in, it breaks down the egg white structure so the cakes just flatten. Hence these cakes came out brilliantly - they rose and everything! I decided to ice them with my own, home-designed icing annd lime slices. Here is the finished product:

(yes the icing is very pale green, I think my camera killed the colour!)

I hope you enjoy making these too, after all the kerfuffle I went through, they weren't particularly refreshing; but next time, they will be perfect! My next post should be from Durham :)


MMFC

Beehive Cupcakes

When I first saw these cakes in my recipe book, they literally jumped out at me. They look so nice with the yellow frosting (mine is white cos i neglected to buy any food colouring... error) and the chocolate bee ontop. They also taste delicious.

I've decided on reading other blogs, that I might as well put the recipes on here so you can try them too! Here goes:
  
Cake - makes 16

200g (7oz) unsalted butter, soft
185g (6.5oz) soft brown sugar
3 eggs
115g (4oz) warm Honey
280g (10z) Self-raising Flour

1. Preheat the oven to 180*C, and line 16 muffin holes with cases. (I made 24 normal-size cupcakes instead of muffins).
2. Beat the sugar and butter together until light and creamy.
3. Fold in the eggs one at a time, then the honey and flour until combined.
4. Divide into the cases, and bake for 18-20 mins. Cool on a wire rack immeadiately after baking.

Icing - This stuff is really really tasty, just like marshmallows :) the recipe i provide below did make rather alot of icing, though it might just be that I piped it on really sparingly!


Icing

3 Egg whites
330g (11.75oz)
2 tsp glucose syrup
pinch of cream of tartar
1 tsp vanilla extract
yellow food colouring
Toothpicks
Chocolate bees (see previous post)

1. Combine the egg whites, sugar, glucose syrup and cream of tater and 100ml of water in a heatproof bowl.
2. Sit the bowl over a pan of simmering saucepan and beat with electric beatiers until light and fluffy.
3. Remove from heat and add the vanilla extract and beat until it forms stiff peaks (seriously use electric beaters, I tried this by hand - it took FOREVER).
4. Add the food colouring drop by drop.

Spoon the icing into a piping bag with a 1cm round nozzle (very messy - stupidly i forgot to take photos of this.. but it was nice to lick it off my hands afterward :) ) and pipe in circles onto the cake to resemble a beehive, push the toothpick into the bottom of the bee and insert into each cake. I personally think these cakes could do without the icing, as nice as it is, but I can't decide what to put on top instead.


I had loads of leftover icing (because I didn't pipe it on in huge quantities like the recipe says to), so i used it to make little meringue-style pieces of marshmallow on a sheet of baking parchment. They haven't exactly hardened as I'd have liked, but are still very tasty. Tomorrow I'm going to see what heating them up a bit does :D even if it does fail miserably, at least i'll have a nice sticky sweet mess to eat, and no one that I'd have to share it with!


MMFC

Coffee Cakes

Number 3 on my list - Marbled Coffee cakes.

As you can tell, I have a lot of time on my hands at the moment so am making lots of cakes :). The only problem with this is they need eating too...

These seemed to be very simple to make - mix up a batch of normal batter and then halve it and make half into a coffee mixture using 1tsp boiling water to 2tsp coffee granules (suggested that you use espresso, but i just used instant granules), then make the marbled effect like you would normally, with a knife. Sprinkle with cinnamon and sugar and bake - the cinnamon and sugar made a nice addition to the taste.


Now I'd expect the two different mixtures to rise and bake roughly similarly.. however they didn't. And this is the result - 

An explosion out the side of the cake - I did make a few nice ones, like this:

 I will have to try these cakes again to see if i can stop that from happening (what a shame I hear you cry), but these are definitely ones I'll make more regularly, especially as most of my friends aren't that keen on coffee cakes :D 


I want to make some honey cupcakes soon, and the recipe says to put Chocolate Bees on top of the frosting (and it looks good). Anyone know where I could buy these on the highstreet?
I found them on the internet, they look like this:

MMFC

In a hurry

So this evening, my father comes home from work at about 17.30 with a small request for me - one of his colleagues was leaving them tomorrow, and could i bake some cakes for him to take to work.

My challenge this evening then - create some nice cakes in a very short space of time. Obviously the simplest choice is to make normal plain cupcakes (Americans might think of them as 'yellow' cupcakes - imaginative...)  and decorate them nicely. I remembered a nice looking recipe on my list called 'Princess Cupcakes'. These only required vanilla cupcakes and some buttercream icing (my favourite type!) - simple!

So this is what i created:

They don't look quite like the ones in the book, especially seeing as I ran out of icing and couldn't pipe little stars around the outside or that my father forgot the silver balls when he went shopping... but all in all I'm quite proud of them - this is only my third attempt at piping things, but I'm getting better :). I did have one tiny problem - the buttercream melted and began to seperate - this caused all sorts of problems, and the last few cakes the icing didn't hold together. Instead of leaving it in the fridge to firm up, i decided to scrape it all out of the piping bag and eat it :D I managed to get icing ALL up my arms.. oops? Main thing is - they taste nice, and were appreciated (though they did question why i made pink icing...)

MMFC

In the beginning....

Hello!

Ever since i can remember, I've enjoyed baking. Be it cakes, cookies, biscuits, flapjacks (particularly flapjacks - so simple, so quick, so DELICIOUS and so moreish!). Having gone to university, and cooking for myself, this has become more of a hobby as I have much more time on my hands (even though I do one of the hardest and most time-consuming science degrees I still manage to have lots of free time, I don't understand how) and not a week goes by without some baking creation sitting on the table by the window for all the passers-by to gawk at :D

Recently I was given 3 recipe books ALL about cupcakes (aka fairy cakes). I haven't actually counted how many recipes this comes to overall, but i think its about 250... thats a lot of different cupcakes. I personally prefer recipes that don't involve a huge amount of preparation or are overly time-consuming, so cupcakes are perfect. Now i have to chose which ones of these recipes I want to try! A tough decision you might think? You'd be right.

Other than the fact that i don't like nuts in any form what-so-ever (apart from the slight taste of hazelnut in chocolate spread) and especially almonds (EUGH!) this cuts out, thankfully, A LOT of recipes. I ended up with a list of 154 recipes that I thought I might like to try at some point or another. I don't know how long this will take, and I imagine that this list will be continuely added to (it has already - Gin and Tonic cupcakes - my idea of HEAVEN!) but we shall see what happens along the way! I plan to take photos of my creations, and i might share the odd recipe that I think is REALLY good (though I'm not sure how copyright works on this front... who knows!) and hopefully some of you will get to actually try them... :D

MMFC