May is a very busy month in the Rees household! Both William and Morgan have their Birthday on May the 19th! (which also happened to be the date of a certain Royal Wedding!) This year they turned 9 and 3. So when there’s a Birthday, there’s a cake! Or in fact there were lots of
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A batch of simple brownies can be given an Easter makeover with the addition of Easter eggs! I’ve made the following recipe and added either Mini Eggs, Creme Eggs or Caramel Eggs. This recipe is perfect for using up any excess Easter eggs too (although that’s not going to be an issue in my household!)
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If chocolate isn’t your thing at Easter time, a delicious alternative is the lemon cupcake. Here I’ve tweaked my basic cupcake recipe to include lemon zest, lemon juice and lemon curd! Ingredients (to make 12 cupcakes) 110g self raising flour 110g caster sugar 110g soft margarine 1tsp baking powder 2 medium eggs 1tsp freshly squeezed
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For me, Easter Cupcakes are all about chocolate! I love Easter time and Easter eggs (and cupcakes)! This recipe combines my basic chocolate cupcake recipe with various treats available at this time of year! As my chocolate cupcake recipe uses cocoa powder rather than melted chocolate, the cupcakes are not to sickly. Perfect for the
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Mother’s Day is fast approaching and with a few simple tweaks of my basic vanilla or chocolate cupcakes you can easily create a showstopping centrepiece or a batch of luxurious cupcakes to treat your Mam’s. A batch of vanilla cupcakes can very easily be turned into a bouquet of roses. Simply prepare a batch of
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This week I’ve been busy making cupcakes for a Cake Sale at Singleton Hospital Radiotherapy Unit, raising funds for Golau – South West Wales Cancer Foundation. This is a charity close to my heart but one I hadn’t actually heard of before Greg’s diagnosis. The Golau Cancer Foundation is the cancer charity based in Singleton
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What better way to celebrate Valentine’s Day, then with a Prosecco Cupcake? This recipe is a variation of my ‘Very Vanilla Cupcakes’ (posted on May 25th 2017). The only difference being the addition of a Prosecco syrup to the sponge and frosting. To prepare the Prosecco syrup, gently heat 200ml Prosecco and 75g Caster sugar
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