Chocolate rose meringues

Preparation time: 30 minutes

Cooking time: 90 minutes

Makes: 12

A sweet chewy meringue with a delicious taste of dark chocolate

Ingredients:
1 Egg white
Pinch of salt
50g Caster sugar
Drop of vanilla extract
Red or pink food colouring
60g Dark chocolate

Method:

1. Preheat the oven to 95°C and line a baking tray with greaseproof paper. In a bowl, whisk the egg whites with salt until foamy. Gradually add in the sugar until firm peaks form. Add the vanilla extract and the smallest drop of food colouring.

2. Fit a piping bag with a large star tip and make 4 lines of food colouring inside the piping bag. Spoon the meringue mixture into the piping bag and pipe 5cm meringues , you should be able to fit 4 on one row. Bake in the oven for 90 minutes. When cooked leave them to completely cool.

3. Melt the chocolate either in the microwave or over a pan. Dip the bottoms of the meringues into the chocolate and place back on the baking tray. Place in the fridge to cool before serving.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Lemon balls

Preparation time: 10-15 minutes

Cooling time: 30 minutes

A beautiful lemon ball coated in white chocolate, topped with lemon zest

Ingredients

200g Lemon puff biscuits
20g Butter (melted)
200g White chocolate
Lemon zest for topping

Method:

1. Line a baking tray/dinner tray with greaseproof paper. Crush the lemon biscuits in a food processor. If you dont have a food processor you can place the biscuits in a sealed bag and crush with a rolling pin. Once you have crushed your biscuits place into a bowl with the melted butter. Mix with hands until fully combined.

2. Scoop a tablespoon of mixture and roll it into a ball. Repeat this process until all the mixture has gone. Place into the freezer for around 10 minutes.

3. Melt the chocolate either in the microwave or over the pan. Take the balls out of the freezer and dunk one ball into the chocolate bowl at a time. Using two forks, coat the balls with the chocolate then lift the ball up onto one fork and gently shake it to drain the excess chocolate. Repeat this process until all the balls are coated. Sprinkle the lemon zest on top. Place into the fridge for about 10-15 minutes.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Chocolate orange mini cheesecakes

Preparation time: 20 minutes

Cooling time: 2 hours

Makes: 4-5 mini cheesecakes




Ingredients:

180g Chocolate orange digestive biscuits
75g Melted butter
397g Can of carnation condensed milk
300g Light soft cheese
Juice and zest of 2 oranges
Tinned oranges
Drizzle of dark chocolate


Method:

1. Line a baking tray or dinner tray with greaseproof paper and to do the mini cheesecakes i used non stick metal egg rings.

2. In a food processor, add in the chocolate orange biscuits and crush until breadcrumbs. If you do not have a food processor then you can place the biscuits in a sealed bag and bash with a rolling pin. When your biscuits are into breadcrumbs tip into a bowl. Melt the butter over a low heat and add into the biscuit bowl, mix well. Spoon the crumbs into the tins evenly and press down until as flat as possible. Chill in the fridge for about 10 minutes.

3. Pour the condensed milk, juice and zest of 2 oranges and the soft cheese into a bowl and whisk together until it thickens. Pour on top of the biscuit base in the tin. Chill in the fridge for 2 hours.

4. When it has set, carefully take the cheesecake out of the tin by lifting the tin up gently. Place some oranges on top and melt some chocolate to drizzle of top!

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+1) down below at the bottom of this recipe. Meanwhile check out more recipes at MyFoodAddiction! I'll see you next Sunday with another delicious recipe! :-P x

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Blueberry cake slices

Preparation time: 15-20 minutes

Cooking time: 20-25 minutes

A light and fluffy cake filled with blueberries

Ingredients:
4oz Butter
4oz Sugar
4½ oz Flour (using ½ oz to toss blueberries)
2 Eggs
200g Blueberries

Method:

1. Preheat the oven to 170°C and grease a 12 x 8 inch tin. In a large bowl, cream the butter and sugar together using an electric whisk until pale and fluffy. Then you want to add in both eggs and mix well. After that gradually add in the flour and keep mixing until fully combined.

2. In a medium bowl, pour in the ½ oz of flour and tip all the blueberries in. Gently toss them in flour. This will help the blueberries to not sink to the bottom, making a soggy bottom. Carefully remove all the blueberries from the flour and add to your mixture. Using a spoon fold the blueberries into the mixture. (It doesn't matter if the blueberries squash as they will when they cook)

3. Pour the mixture into the tin and place into the oven for 20-25 minutes or until golden brown. When cooked, take the cake out of the oven and set aside to cool. When cool, cut into slices and is ready to eat!

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Peanut butter thumbprint cookies

Preparation time: 15 minutes

Cooking time: 20 minutes

Cooling time: 15 minutes

Makes: 10-15 cookies



Ingredients

Cookies:
190g Plain flour
1tsp Baking powder
½ tsp Salt
60g Butter
240g Peanut butter
100g Dark brown sugar
100g Granulated sugar
2 Eggs
1tsp Vanilla extract

Chocolate ganache:
120g Dark chocolate
120g Whipping cream

Method:

1. Preheat the oven to 180°C and line 2 baking trays with greaseproof paper. In a bowl whisk together the flour, baking powder and salt.

2. In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric whisk, mix well until creamy. Incorporate the vanilla extract and the eggs one at a time. Gradually add the flour mixture, mix until combined.

3. Take about a tablespoon of dough and roll into balls. Place them onto the baking tray and use your thumb to make a dip into the centre of each cookie. Bake in the oven for about 15-20 minutes or until golden brown. When the cookies are done set aside to cool.

4. While they cool prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from the heat and pour over the chopped chocolate. Let it sit for about 2 minutes then stir until smooth. Let it cool for 5 minutes before filling the cookies.

5. Fill the cookies with the chocolate ganache and let it set in the fridge for about 15 minutes before serving.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Easter egg nests

Preparation time: 10 minutes

Cooling time: 30 minutes - 1 hour

A traditional chocolate nest filled with mini eggs. Perfect for any Easter treat!


Ingredients

200g Milk chocolate
85g Shredded wheat (crushed)
2x100g Mini eggs

Method:

1. Place 12 cupcake cases in a tray. In a bowl, melt the chocolate either in the microwave or over a pan. When the chocolate has melted add in the crushed shredded wheat and mix well until fully coated in chocolate.

2. Spoon the mixture into the cases and carefully press the back of a teaspoon in the centre, creating a hole for the eggs. Place 3 mini eggs into the centre. Chill in the fridge for about an hour until serving.

1. There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x
   
   
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Lemon cupcakes

Preparation time: 25 minutes

Cooking time: 15-20 minutes

Makes: 12

A delicious lemon cake that will get you in the Easter spirit!

Ingredients

Cake mixture:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
2 Eggs
Half of a lemon (zested)

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
2tbsp Milk
½tsp Vanilla extract
Half of a lemon (zested)

Decoration:
Culpitt Easter egg sugar decorations


Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, half the lemon zest and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling its time to make the buttercream. Cream the butter into a large bowl whilst gradually adding the icing sugar. Cream until light and fluffy. Add the vanilla, rest of the lemon zest and milk and stir well. Spoon the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake and top them with eggs.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Chocolate mint balls

Preparation time: 10-15 minutes

Cooling time: 30 minutes

A beautiful chocolate mint ball for all the mint lovers out there! I'm certainly one of them!


Ingredients

154g Mint oreos
100g Chocolate spread
200g Dark chocolate
50g Icing sugar
Drop of green food colouring


1. Line a baking tray/dinner tray with greaseproof paper. Crush the oreo biscuits in a food processor. If you dont have a food processor you can place the biscuits in a sealed bag and crush with a rolling pin. Once you have crushed your biscuits place into a bowl with the chocolate spread. Mix with hands until fully combined.

2. Scoop a tablespoon of mixture and roll it into a ball. Repeat this process until all the mixture has gone. Place into the freezer for around 10 minutes.

3. Melt the chocolate either in the microwave or over the pan. Take the balls out of the freezer and dunk one ball into the chocolate bowl at a time. Using two forks, coat the balls with the chocolate then lift the ball up onto one fork and gently shake it to drain the excess chocolate. Repeat this process until all the balls are coated. Place into the fridge for about 10-15 minutes.

4. When the balls are set, place the icing sugar into a bowl and add tiny drops of water. Stir well and add a drop of green food colouring in. Place into a small piping bag and pipe over the balls.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Carrot cake

Preparation time: 20-25 minutes

Cooking time: 40-45 minutes

Makes: 20 squares

A soft, moist cake topped with buttercream and mini icing carrots

Ingredients

For the cake:
175g Light brown sugar
175g Sunflower oil
3 Large eggs
140g Grated carrots (About 2 carrots)
100g Sultanas
175g Self raising flour
1tsp Bicarbonate of soda
1tsp Cinnamon

For the icing:
150g Butter
300g Icing sugar

For decoration (optional):
Orange icing
Green icing

Method:

1. Preheat the oven to 160°C and line a 12x9 inch traybake tin with greaseproof paper. In a bowl, mix together all the ingredients except for the carrots. Stir until fully combined, you can now add the carrots into the mixture.

2. Spoon the mixture into the tin and bake for 40-45 minutes or until a skewer comes out clean. When the cake is cooked, remove from the oven and set aside to cool. When the cake has cooled cut into squares.

3. To prepare the icing cream the butter and gently add in the icing sugar, whisk until fully combined. When you have finished your icing get a blunt knife and gently spread across the cake squares.

4. (Optional): If you would like to make the carrots on top then all you need is shop bought orange and green icing. Pull some orange icing off and make the shape of a carrot and pull some green icing off and make the shape of the leaves. Place on top of each square and everyone will know its carrot cake without asking!

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+1) at the bottom of this recipe. Meanwhile check out more recipes at MyFoodAddiction! I'll see you next Sunday with another delicious recipe! :-P x

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Banana bread

Preparation time: Less than 30 minutes

Cooking time: 45 minutes

Makes: 1 loaf

A lovely soft springy banana loaf. Perfect for everyone to enjoy!

Its a very easy loaf to make, I promise! :)



Ingredients:

285g Plain flour
1tsp Bicarbonate of soda
½ tsp Salt
110g Butter
225g Caster sugar
2 Eggs
4 Bananas (mashed)
85ml Milk
1tsp Vanilla extract

Method:

1. Preheat the oven to 180­°C and line a 8x5 inch tin with greaseproof paper. In a bowl, sift the flour, bicarbonate of soda and salt. In a separate bowl, cream the butter and the sugar until light and fluffy.

2. Add the eggs, mashed bananas, milk and vanilla extract to the butter and sugar mixture and mix well until fully combined. Gently fold in the flour mixture until mixed.

3. Pour the mixture into the tin and bake in the oven for about 45 minutes or until a nice golden brown. When the loaf is cooked, take out of the oven and set aside to cool completely.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+) at the bottom of this recipe. Meanwhile check out more recipes here at MyFoodAddiction. I'll see you next Sunday with another delicious recipe! :-P x

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White chocolate coated fudge

Preparation time: 10 minutes

Cooling time: 30 minutes

A quick and easy treat for all the family to enjoy.



Ingredients:
Vanilla fudge pieces
2 x 100g white chocolate
50g dark chocolate

Method:

1. Line a baking tray or a dinner tray with greaseproof paper. Unpack the fudge and melt all the white chocolate either in a microwave or over a pan.

2. Dip each fudge piece into the white chocolate using a fork. When the fudge is fully coated, place onto the fork and gently shake to remove any excess chocolate. Carefully place it onto your prepared tray.

3. Place in the fridge for about 15 minutes until they are fully set. While the fudges are cooling melt the dark chocolate either in a microwave or over a pan. Carefully scope into a piping bag. Get the fudges out of the fridge and drizzle the chocolate all over the fudge.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. Meanwhile check out more recipes here at MyFoodAddiction! I'll see you next Sunday with another delicious recipe! :-P x

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Mini lemon cheesecakes

Preparation time: 20 minutes

Cooling time: 2 hours

Makes: 4-5 mini cheesecakes

Delicious lemon cheesecakes


Ingredients:

200g Lemon puff biscuits
80g Melted butter
397g Can of carnation condensed milk
300g Light soft cheese
Juice and zest of 2 lemons
Extra lemon zest for topping


Method:

1. Line a baking tray or dinner tray with greaseproof paper and to do the mini cheesecakes i used non stick metal egg rings.

2. In a food processor, add in the lemon biscuits and crush until breadcrumbs. If you do not have a food processor then you can place the biscuits in a sealed bag and bash with a rolling pin. When your biscuits are into breadcrumbs tip into a bowl. Melt the butter over a low heat and add into the biscuit bowl, mix well. Spoon the crumbs into the tins evenly and press down until as flat as possible. Chill in the fridge for about 10 minutes.

3. Pour the condensed milk, juice and zest of 2 lemons and the soft cheese into a bowl and whisk together until it thickens. Pour on top of the biscuit base in the tin. Chill in the fridge for 2 hours.

4. When it has set, carefully take the cheesecake out of the tin by lifting the tin up gently. Sprinkle some extra zest on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+1) down below at the bottom of this recipe. Meanwhile check out more recipes at MyFoodAddiction! I'll see you next Sunday with another delicious recipe! :-P x

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Jammie Dodger cupcakes

Preparation time: 30+ minutes

Cooking time: 15 minutes

Makes: 12

A simple vanilla cupcake topped with buttercream and jam not forgetting the jammy dodgers!

Ingredients

For the sponge:
4oz Caster sugar
4oz Unsalted butter
4oz Self raising flour
2 Eggs

For the buttercream;
150g Unsalted butter
340g Icing sugar
2tbsp Milk

Decoration topping:
4 heaped tbsp of Hartleys seedless raspberry jam
24 mini Jammie Dodgers


Method:

1. Fill a cupcake tray with cases and preheat the oven to 180°C. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs and flour and carrying on mixing until fully combined.

2. Spoon the mixture evenly into each case and place into the oven for about 15-20 minutes or until golden brown. When the cakes are cooked, take them out the oven and set aside to cool.

3. While your cakes are cooling its time to make the buttercream. Cream the butter until light and fluffy then gradually add in the icing sugar until combined. If you wish, you may put some milk into the mixture. You want to mix the buttercream really well until it turns white.

4. When your buttercream is done spoon it into a piping bag and make a big splog of butter cream using a round circle nozzle. When you have iced all the cupcakes spoon all the jam into another piping bag with no nozzle and pipe a jammie splat on top of the buttercream, repeat this for each cupcake. After you have finished that add two mini jammie dodgers on top.

There you go! If you enjoyed this recipe please let me know by giving this recipe a big like by hitting that +1 button at the bottom of this recipe. Meanwhile be sure to check out more recipes here on MyFoodAddiction. I'll see you next Sunday with another delicious recipe! :-P x

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Almond biscuits

Preparation time: 10 minutes

Cooking time: 20 minutes

Makes: 5

Biscuits made with only 4 ingredients!


Ingredients

200g Ground almonds
100g Golden syrup
½ tsp Baking powder
2tsp Vanilla extract

Method:

1. Preheat the oven to 180°C and line a baking tray with greaseproof paper. Mix the ground almonds and baking powder together in a medium bowl. Stir in the golden syrup and vanilla. Mix until it forms a sticky dough.

2. Drop rounded tablespoons of the dough onto the prepared baking tray and leave about one inch between them. Bake until the edges are golden brown or for 20 minutes. When the biscuits are baked, leave them to cool before transferring to a wire rack.

There you go! I really hope you enjoyed this recipe, if you did then please let me know by hitting the +1 button at the bottom of this recipe. Please be sure to check out more recipes here at MyFoodAddiction! I'll see you next Sunday with another delicious recipe! :-P x

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Rice krispie cakes

Preparation time: 10-15 minutes

Cooling time: 30 minutes

Makes: 5 cakes

A gooey, plain base topped with a little sweetness, not forgetting your heart on top.


Ingredients

Base:
5-6 cups of rice krispies
75g Marshmallows

Buttercream:
50g Butter
100g Icing sugar
Drop of red food colouring
Jelly hearts

Method:

1. Place 5 cases into a cupcake tray. Place all of the marshmallows into a bowl and melt in the microwave for about 30 seconds. After 30 seconds, stir well until all the lumps have gone. Gradually add in the rice krispies making sure to coat them all.

2. Fill the cases with as much mixture as possible. When you have done this, press down to flatten the top. Place into the fridge for 30 minutes.

3. Take the cakes out of the fridge and start the buttercream. Cream the butter and gradually add the icing sugar using an electric whisk. Add a drop of red food colouring to make it a very light pink. Scoop the icing into a piping bag and pipe a mini swirl in the middle of each cake. Top each cake with a mini jelly heart.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting the like button (+1) at the bottom of this recipe. I'll see you next Sunday with another delicious recipe. in the meantime check out more recipes here at MyFoodAddiction :-P x

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Chocolate heart cakes

Preparation time: 30 minutes

Cooking time: 15-20 minutes

Makes: 3

A beautiful fluffy moist chocolate cake filled with the sweetness perfect for anyone on Valentine's day



Ingredients

Chocolate cake:
3 large eggs
175g Self raising flour
175g Caster sugar
175g Softened butter
40g Cocoa powder
1½ tsp Baking powder

Buttercream:
150g Butter
300g Icing sugar
Drop of red food colouring


Method:

1. Preheat the oven to 180°C and line a 2x17cm tin with greaseproof paper. Soften the butter by placing in the microwave for about 10-20 seconds. DO NOT MELT! Cream the butter and sugar together until light and fluffy. Add the eggs in and mix well. In a separate bowl sift the flour, cocoa powder and baking powder and mix well. Gradually add in the dry ingredients until fully mixed.

2. Spoon the mixture into the tin and bake in the oven for 15-20 minutes. When the cake is cooked, take out of the oven and set aside to completely cool.

3. When the cake has completely cooled, you will need a heart cutter to cut 6 hearts, this depends on how big your cutter is. Be very careful when cutting the cake because if you don't handle it properly it will break. When you have finished cutting out your hearts and you have an even amount, set aside.

4. To make to buttercream, cream the butter until smooth and soft. Then gradually add in the icing sugar and mix well. Add around 2 drops of red food colouring or until the icing turns dark pink.

5. There is no need for a piping bag! Carefully spoon the icing onto 3 cake hearts and gently spread it across the heart. When all 3 hearts and covered with icing gently place the other hearts on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+1) at the bottom of this recipe. Please feel free to follow me on my blog and on social medias, links are down below. I'll see you next Sunday with another delicious recipe! In the meantime check out more recipes here at MyFoodAddiction :-P x

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Lollipop sticks

Preparation time: 10-15 minutes

Cooling time: 30 minutes

Crispy sponge fingers dipped in chocolate, covered with a variety of toppings. E.g. coconut, freeze dried raspberries, sprinkles, chocolate balls, edible stars.

Makes: 8





Ingredients:

Sainsburys sponge fingers 175g
100g White chocolate
100g Dark chocolate
Any choice of sprinkles

Method:

1. Melt both chocolates one at a time in the microwave or over a pan. When the chocolates have melted dip half of the sponge fingers into the white chocolate and the other half into the dark chocolate. Make sure half of the sponge finger is covered in chocolate. Then all you need to do is sprinkle whatever you want onto the sponge fingers!

There we go! I hope you enjoyed this recipe, if you did please let me know by hitting the +1 button at the bottom of this recipe. And feel free to share, comment and follow me! Check out more recipes here at MyFoodAddiction! I'll see you next Sunday with my Valentines day recipes! :-P x

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Plain Macarons

Preparation time: 1 hour

Cooking time: 10-15 minutes

Serves: 30 (15 when sandwiched together)



Ingredients

Macaroon:
175g Ground almonds
175g Icing sugar
4 Egg whites
200g Caster sugar
Drop of vanilla extract

Buttercream:
150g Butter
300g Icing sugar

Method:

1. Using a small cookie cutter as a guide, draw 15 evenly spaced circles neatly on 2 pieces of baking parchment, leaving a little space between each circle. Flip the paper over and the pencil lines should show through and place one of each tray.

2. Combine the ground almonds and icing sugar in a food processor and blitz up for about a minute. Tip into a mixing bowl and add ¼ of the egg whites, beat until a thick paste. Set aside.

3. Fill a medium sized saucepan with boiling water and place on a low heat. Tip the remaining egg whites into a heatproof bowl, add the caster sugar and place the bowl over the saucepan. Slowly beat the egg whites and sugar with and electric whisk until the mixture is a thick glossy, bright white meringue. Remove the bowl from pan and continue to whisk on medium-fast speed until very thick.

4. Add ¼ of the meringue to the almond paste and mix well. Add the rest of the meringue to create and soft but thick mixture. Spoon the mixture into a large piping bag and pipe in your circle templates. Set aside for about 30 minutes until the macarons have firmed up and a light skin has formed on the surface.

5. Preheat the oven for 160°C

6. Bake the macarons, one tray at a time on the middle shelf for around 10-15 minutes until well risen and light brown on top. Remove and allow to cool completely.

7. Meanwhile, prepare the buttercream filling. Beat the butter until pale and light. Gradually add the icing sugar until your left with a nice smooth mixture. Scoop the buttercream into a large piping bag.

8. Turn one tray of macarons upside down and pipe a big blob of buttercream on each. When you have finished piping one tray of the macarons place the other tray of macarons on top and gently press down to spread the buttercream out.

That is it for this weeks blog! I hope you enjoyed this recipe, if you did please let me know by giving it a like by hitting the +1 button at the bottom of this recipe. Feel free to check out more recipes here on MyFoodAddiction. Ill see you next Sunday with another delicious recipe! :-P x

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Birthday Cupcakes

Preparation time: 25 minutes

Cooking time: 15-20 minutes

Makes: 12

Happy birthday to myself! A beautiful cake topped with pink decorations not forgetting the candles!



Ingredients:

Cake mixture:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
2 Eggs

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
2tbsp Milk
½tsp Vanilla extract
Drop of red or pink food colouring

Decoration topping:
Pearl edible balls
Pink edible glitter
Pink birthday candles

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using a electric whisk. Whisk until light and fluffy, from there add in the eggs and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling it time to make the buttercream. Cream the butter into a large bowl whilst gradually adding the icing sugar. Cream until light and fluffy. Add the vanilla and milk and stir well. add a drop of food colouring and mix well until light pink. Spoon the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake and top them with edible pearls and glitter. Stick a candle into each one and light them and you can then sing happy birthday to whoever there for.

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Chocolate orange balls

Preparation time: 10-15 minutes

Cooling time: 25+ minutes

*WARNING: Terry's chocolate orange is difficult to coat the balls in but it is manageable*


Ingredients
200g Bourbon biscuits
170g Chocolate spread
8x80g Terry's chocolate orange (2 packs of 4 bars)
1 Orange

Method:

1. Line a baking tray/dinner tray with greaseproof paper. Crush the bourbon biscuits in a food processor. If you dont have a food processor you can place the biscuits in a sealed bag and crush with a rolling pin. Once you have crushed your biscuits place into a bowl with the chocolate spread. Zest all the orange and place ¾ into the bowl and save the other ¼ for the top of the balls. Mix with hands until fully combined. Wrap the mixture in cling film and place into the fridge for around 15 minutes.

2. Take the mixture out of the fridge and scoop a tablespoon of mixture and roll it into a ball. Repeat this process until all the mixture has gone. Place into the freezer for around 10 minutes.

3. Melt the chocolate either in the microwave or over the pan. Take the balls out of the freezer and dunk one ball into the chocolate ball at a time. using two forks, coat the balls with the chocolate then lift the ball up onto one fork and gently shake it to drain the excess chocolate. when the balls are coated in the chocolate sprinkle the rest of the orange zest on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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