Food · Recipes

Lemon curd cupcakes 🍋

This is the cupcakes I made the other day and I just thought I should share the recipe and method with you all. I used a Betty Crocker lemon cake mix and frosting to save time and I thought I would give them a go and they turned out good they was really yummy and light, I did however put my own little twist with putting lemon curd in the middle of the sponge to make them gooey and give them some extra lemon flavour. I will link where you can get some of the ingredients at the end but most you can get at any supermarket.

Ingredients:

  • Betty Crocker zesty lemon cake mix
  • 3 Eggs
  • 75ml Vegetable Oil 
  • 180ml water 
  • Lemon curd 
  • Betty Crocker zesty lemon icing 
  • Cupcake cases 
  • Cupcake Baking tray

Makes 24.

                            Method

Preheat- The oven to 180°/ Gas Mark 4.

Fill- The baking tray with cupcake cases.

Mix together the Cake mix, 3 eggs, 75ml Vegetable Oil and 180ml Water, until fully blended and smooth.

Spoon- The mixture evenly into the cupcake cases, making sure not to over fill them.

Place- In pre heated oven, for 20-26 minutes, keeping an eye on them.
Leave- To cool completely on a cooling rack, making sure they are totally cool before going any further.

Spoon- Out the centre of the cupcakes, making sure not to go too leave the bottom and sides of cakes.

Fill- Center of cakes with lemon curd, you will only need a small amount, about half a teaspoon.

Frost- The top of the cakes with the zesty lemon icing, you can do what ever you like here if you can or want to you can pipe the icing or you can just spread using a knife.

Enjoy- You can now dig in and enjoy your scrummy cupcakes, I enjoyed mine with a cup of tea whilst watch the great British bake off. 

I hope you enjoyed this recipe, you can find the ingredients in any supermarket but you can get Betty Crocker zesty lemon cake mix and icing from Waitrose, Asda, Tesco, Sainsbury’s and possibly more supermarkets but this is where I know sells them.Thank you for reading this post.

Hannah.

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Food · Health · Life · Recipes

Chunky leek and potato soup recipe 

This is my soup recipe that I mentioned in my autumn/fall essentials post, it’s perfect for a cold day and especially if your feeling under the weather, so I hope you enjoy the recipe and if you try it don’t forget to leave me a comment telling me that you did.

Serves 2 

Cook on hob on medium high heat in a saucepan. 

Ingredients:

– 1 whole leek sliced finely 

– 2 carrots sliced 

– 1 large potato cut into cubes

-1 chicken stock 

-enough water to cover the ingredients 

-herbs and spices just a pinch too taste, such as/ basil,parsley,thyme and chilli powder( I like mine quite spicy so I add more of this one)

-80g Pasta per person 

-salt and pepper to taste

The recipe:

  1. Prepare all of your ingredients 
  2. Add some oil into a large saucepan and fry off the leek.
  3. Add in the carrot and potato to fry them off slightly 
  4. Mix the stock cube into a jug of water following the amount you need on the stock cube packet, then add into vegetables.
  5. Now add in all of the herbs and salt and pepper just a pinch of each too taste, but I like to add more chilli powder as I like it hot. 
  6. Next add in your pasta any type is fine, but my favourite is Farfalle, also make sure you cover the ingredients with enough water.
  7. Now you just need too wait for the pasta and potatoes too cook and soften so pop the lid on the pan and turn it down slightly so it doesn’t over cook and leave it to simmer.
  8. Keep checking it to make sure you know when it is done by tasting a piece of the pasta and try cutting the potato to see if it is still hard, this can take up to about 20 minutes but it may take longer or shorted amount of time.
  9. Once it’s done it’s ready to serve, I normally serve it with a slice of bread and butter so you can dunk it in the broth and in a large bowl. Enjoy 

Hannah.

Featured image made using Canva app 

Food · Life · Recipes

My Garlic Shrimp Spaghetti recipe.

Serves 2 ( To serve more just add by 1/4 for each person)

Cook in large frying pan on the hob at a medium high heat

Ingredients:

 Enough spaghetti for serving size.

125g- Butter

Enough shrimp/ prawns to liking 

Pinch of parsley and basil 

2 cloves of chopped garlic

A glug of Dry White wine (can replace with lemon juice or white wine vinegar)

Salt and pepper too taste 

Grated Parmesan cheese 

  1. Fry the garlic in a small amount of oil in the frying pan, making sure not to burn it.
  2. Heat up a pan of water until boiling to cook the spaghetti.
  3. In with the garlic, melt the butter until completely melted stiring to make sure it doesn’t burn.
  4. Add in the wine, basil and parsley and simmer until it reduces down slightly, stiring to stop from burning.
  5. In that pan add in your shrimp/ prawns until fully cooked or they turn pink.
  6. Once the spaghetti is cooked, drain and add into the garlic and shrimp mixture, stir until all combined.
  7. Add in the grated parmesan cheese too likening and stir together.
  8. Serve on plate with extra Parmesan cheese on top and if you wish with some garlic bread sticks as a side.

I hope you enjoy this recipe it is a firm favourite in my household. If you do try this out don’t forget to let me know on my social media websites.

Hannah.