More summer fun!

So, today was pretty epic. I had the whole day with my best friend & it was lovely! We baked, made dinner, drank tea & watched Ina Garten & it was bliss!

Queenie & I made a summer bucket list back in July of all the things we wanted to do this summer including:
– re-reading some Goosebumps books,
– messing around with air drying clay,
– & a trip to the beach at night
This was Whitstable on Tuesday night. Beautiful!

We also had watching Sharknado, having a cupcake bake-off & making pulled pork on our list. This was how we spent Friday!

At the start of the summer Queenie & I sat down to think up some recipes for cupcakes. I chose an 80s theme designing & researching recipes based on films such as ‘Cocktail – a cosmopolitan cupcake’, ‘9 to 5 – a bran cupcake’ & ‘Blue Velvet – a twist on red velvet cupcakes’.

The two I decided to test out yesterday were; ‘Pretty in pink – raspberry’ cupcakes & ‘Cocktail – Pina colada’ cupcakes. The following Pretty in pink cupcakes use the recipe, with some twists from this beautiful website & the pina colada cupcakes are a combination of recipes.

‘Pretty in Pink’

Ingredients – makes 12

140g plain flour
1tsp baking powder
110g butter
110g light brown sugar
2 eggs
1 tsp vanilla extract
120 ml milk
110g raspberries
12 cupcake cases

170g butter
340g icing sugar
1 tbsp milk
1/4 tsp red food paste

Pink edible glitter
Grated white chocolate

The how to
1) Preheat the oven to 180°c.
2) Sift the flour & baking powder in a bowl together and set aside.
3) Beat the butter & sugar together.
4) Add the eggs and vanilka to the butter mixture.
5) Slowly add the flour and milk, alternating.
6) Fold in the raspberries.
7) Bake for 20 minutes or until a skewer comes out clean.
8) While the cakes are cooling make up the frosting.
9) Pipe the frosting on & decorate with a raspberry, the pink glitter & white chocolate shavings.

‘Cocktail – Pina colada’

Ingredients – makes 12
125g butter
100g caster sugar
2 eggs
125g self raising flour
75g grated coconut
3 slices of tinned pineapple and juices
1 shot of rum
Cupcake cases

Frosting ingredients
100g butter
200g icing sugar (I always allow for more especially as I added extra juice)
Juice from 1/2 a lime
1 tablespoon of pineapple juice
2 tbsp grated coconut (for both the frosting & the cake I used dessicated as I couldn’t find grated.

Pineapple chunks

How to
1) Preheat the oven to 180°c.
2) Beat the butter & sugar together until smooth.
3) Stir in the eggs & flour.
4) Add the coconut & 5 tbsp of pineapple juice and the shot of rum.
5) Cut the pineapple slices into quarters. Spoon a teaspoon of mixture into the cupcake case & then add a pineapple chunk before filling the case.
6) Bake for 20 minutes.
7) Make up the frosting as the cupcakes cool. If you choose to pipe the frosting on then ensure you use a wide nozzle as when.I tried the coconut prevented a good flow & it got stuck in the nozzle!
8) Finally decorate!
I wanted to use cocktail umbrellas but couldn’t find any in the 3 (!) supermarkets I visited.
Queenie’s recipes will follow shortly.

We served the cupcakes as desert to a pulled pork & spicy macaroni cheese feast!

For the pulled pork I tried a new recipe from the Food Network website and added 1 teaspoon of Chinese five spice powder too. I also added 1 teaspoon of cornflour to the leftover juices from the slow cooker and whisked until smooth in the pot before transferring & keeping warm on the hob. image
I turned the pork regulary in the last hour of cooking to enable the juices fully soak in.

To accompany the pork I made macaroni cheese with a twist.

Enough macaroni for 4
1 tbsp butter
1 tbsp plain flour
Milk (add until the consistency is correct)
1 tbsp double cream
6 slices of jalapeno chopped up
Cheese (again add to taste)

How to
1) Preheat the oven to 200°c.
2) In a saucepan boil the macaroni in hot water until cooked.
3) While the macaroni is cooking melt the butter in another saucepan.
4) When the butter is melted, add in the jalapenos and cook for 2 minutes taking care not to allow them to stick.
5) Add the flour & now using a whisk create a thick paste.
6) Add in the cream & milk slowly, stopping to ensure the ingredients are mixing before continuing.
7) Add grated cheese to taste before making sure all the ingredients are combined.
8) Place the macaroni in an oven proof bowl & stir the sauce in.
9) Finish by grating over more cheese & baking for around 15 minutes or until the cheese is golden brown.

Finally, we made cornbread following this recipe
The only thing I would change is putting it in a bigger tray as it rose a lot and was quite dense.

Finally we served it with salad whilst enjoying the film and a lovely, cold glass of Nottage Hill chardonnay.


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