Malteser Muffins

To make them you will need:
(makes 9)
150g caster sugar
150g unsalted butter
3 eggs
150g self raising flour, sifted 
grab bag of maltesers
Then you need to
Pre heat the oven to 180 oC/160 oC fan
Beat together the butter and sugar until soft and creamy
Add the beaten egg and flour and mix well
Remove about 40 maltesers from the bag and place in a bowl for later 
Carefully while holding the end of the bag shut, bash it with a rolling pin to roughly crush the malteasers

Add the crushed maltesers to the cake batter and stir through
Divide the cake mixture between your muffin cases
Place in the oven and cook for approx 20-25 minutes or until cooked (insert a knife into cakes, if it comes out clean the cakes are cooked, if not then return to oven for a couple more minutes)
Once cooked allow to cool thoroughly
Then make the chocolate buttercream 
50g unsalted butter at room temperature
100g icing sugar, sifted
25g milk chocolate melted and allowed to cool
1 tsp milk
Beat the butter and sugar together until smooth
Then add the wet ingredients and mix well
Place into a piping bag and swirl onto each muffin
Decorate with the leftover Maltesers (I placed 4 onto each muffin)
Thats it! 
Then simply enjoy 🙂
Cooking With Your Toddler



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Cooking With My Toddler #1 : Cookies

I wanted to make some cookies with Burton so that we could link up to Helen’s linky. Knowing that it would probably only be me who ended up eating them afterwards, I didn’t want to make a large batch so if you wanted to make more than 6 just double or triple the quantities to make the amount you require.
You will need
25g caster sugar
25g butter, softened
1/2 beaten egg
1/4 tsp vanilla extract
50g plain flour
25g chocolate chips
Then simply
Preheat the oven to 190oC/170oC fan
Beat together the butter and sugar until pale and creamy
Stir in the egg and flour
Add the vanilla essence and chocolate chips and stir well to form a dough
Place dollops the size of a tsp on a baking tray (or tbsp if you want large cookies)
Put in the oven for about 15 minutes
Allow to cool completely before tasting!

I am linking this up to
Cooking With Your Toddler
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Butternut Squash Cake

I often end up with left over vegetables and try to think up ways of using them up in recipes. So recently I had a butternut squash left and I used half in a hidden veggie pasta sauce and decided to use up the remainder in some fruit cakes. After all, if cakes con count towards your 5 -a -day then I am all for it – any excuse to make and eat cakes I say!

This recipe is really for a loaf cake but because Burton likes to eat cup cakes I have served the batter in cake cases – you can obviously use whichever serving method you prefer. 

Hence I call these mini Butternut Squash Cakes 

Butternut Squash ’ems


1/2 medium butternut squash
1 apple grated
2 handfuls of raisins or sultanas
1 egg
150ml olive oil (vegetable oil can be used instead)
100g sugar
275g flour
1tsp baking powder
2 tsp ground nutmeg or cinnamon
75g of coconut


I roasted the squash in a little olive oil and some nutmeg, but you could just grate the flesh that you need when it is raw as you would carrots if that were easier for you.

I then blended it into a textured paste/puree

                                             In a small bowl beat the egg and olive oil together

tip all of the dry ingredients
into a large mixing bowl and pour in the wet ingredients
and all of the fruit
mix well but don’t over mix

                           place either into your greased loaf tin or into paper cake cases

and bake in the oven for :
about an hour or until a knife comes out clean (loaf cake version)
20 minutes ish for the little cakes

being like a fruit cake if you make them into individual squash ’ems they are more pudding like than light and airy cakes but they taste deeeelicious and Burton enjoyed them too (shock horror!)

link your veggie filled cake recipes in this months
I Love Cake

DAY 19

The Crazy Kitchen

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Bonfire Night Cup Cakes

With it being Bonfire Night today I thought Burton and I would make some cakes to take to the little family bonfire and firework party which his paternal grandparents are having. Not that there needs to be an excuse to have cake, of course!!

I wanted to create some cupcakes that summed up this yearly tradition so I have come up with
Rocket Fuel Cup Cakes and Chocolate Cinders Cup Cakes.

Having looked through my Primrose Bakery cookbook and the BBC Good Food website I opted for a cup cake recipe which borrowed bits from two recipes with some extra bits thrown in for good measure!!

For both cup cakes you will need (makes about 20 cakes):

3 eggs
125 ml vegetable oil
3 tbsp milk
100g self raising flour
100g caster sugar
50g cocoa powder
2 mars bars roughly chopped
1 tsp baking powder


whisk the eggs and oil together and add the milk

then place the dry ingredients in a large bowl

 and pour over the wet ingredients and mix well  

 then fold in the chunks of mars bars

then divide the mixture into to the paper cake cases and cook in an oven 160oC fan oven/180oC for about 15 minutes (or until a knife comes out of cake clean)

you can see the mars bars chunks oozing out of the cakes – all sticky & gooey yum!

Now you could just et them as they are as they are yummy undecorated but of you want to be fancy then for the

I used chocolate buttercream and cheated by buying it ready made and in an aerosol can (Dr.Oetekar) because I cannot pipe buttercream to save my cake making buns 😉

Top all the cakes with the buttercream.

For the Rocket Fuel Cup Cakes

Top butter cream with popping candy!!! i thought this would recreate a mini firework explosion in my mouth!!

However, it is best not to add the fizz whizz until just before serving the cakes otherwise it dissolves a little into the buttercream!

Rocket Fuel Cup Cake – goes snap crackle & pop in your mouth 🙂

For the Chocolate Cinders Cup Cakes

Top the buttercream with crushed crunchie bars

Chocolate Cinders Cup Cakes – crunchie in the mouth 🙂

   Day 5

The Crazy Kitchen

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