It’s no secret that I like to combine some of my everyday favourites into cupcakes (Irn Bru cupcakes is our most popular recipe!) and these Caramac Cupcakes are no exception. Sweet and creamy, with the unmistakable caramel flavour!
Another day, another tray bake. I know I always say tray bakes are super easy but this one really does take the biscuit! And if we’re being completely honest, I’ve not felt myself recently and as such the desire to bake has just not been there. So I needed something super simple just like Tiffin to get back into my baking routine.
I’d always enjoyed a good Cinnamon Bun but one of the girls at work seems to have brought out an obsession within me. It started with Starbucks – delicious but bloody expensive! Then a Greggs opened up across the road from work and their Cinnamon Buns are just as good and only 90p! What more could you ask for? I’ll tell you what more – an entire tray of Cinnamon Buns, home baked and fresh from the oven. Can you blame me for being obsessed?
The other half laughs at me; I apparently go through phases when it comes to chocolate. I have a handful of favourites of which I alternate between, usually focusing on each one for a couple of months before moving onto the next. January through April it will be Mini Eggs, the rest of the year it is between Wispa Gold, Cadbury Lu and Crunchie. Right now, I’m having a bit of a love affair with caramel so Wispa Gold is the winner as well as the inspiration behind these Chocolate Caramel Cupcakes.
What do you do after you go strawberry picking on one of the few sunny days of the year? Bake, of course! Last weekend we decided to take the boys to one of the local Strawberry farms and to say they enjoyed themselves was an understatement! D. (our strawberry obsessed 2 year old) in particular looked like he’d died and gone to heaven. And as much as I too love strawberries on their own, I love them even more when sandwiched with cream between shortbread, à la Strawberry Shortcakes!
Here comes the sun, doo doo doo doo… Unless you too are in Scotland. Then you might be blessed with the sun in the morning but it’s likely you’ll still get rain in the afternoon. That’s not to say that you can’t still embrace some summer baking like these zesty little Lemon Cupcakes!
Granny has this drawer in her kitchen. This particular drawer is quite special. It’s the drawer that if organised, could form an entire series of cookbooks. It could only be described as Granny’s Recipe Drawer. These Hungarian Biscuits is one of – what is likely thousands! – recipes stashed away in that drawer.
There’s something about us Scots and our love of questionable foods. Haggis is the obvious one (love it), Lorne sausage, macaroni pies, deep-fried Mars Bar and even Irn Bru cupcakes – Scotland is famed for it’s love of “unique” foods. And it could only be the Scots who would come up with a pet-name such as Fly Cemetery for a sweet little pastry treat like Fruit Slice.
We’re big fans of oats in our house. From the daily porridge requests each morning, too endlessly trying to perfect flapjack (which I will finally share when I eventually do!), we just can’t get enough of those little super-grains. If there’s one oat classic that always feels a little bit special to me, it is Oatcakes.
If you don’t enjoy a Jammy Dodger then I’m afraid we can’t be friends. How could anyone who doesn’t enjoy a Jammy Dodger possibly be trusted? There’s something quite nostalgic about these quintessentially British biscuits that takes me right back to my childhood. What would normally be a fairly standard shortbread biscuit is instantly transformed by the presence of some jam and that lovely little love heart.