Saturday 24 February 2018

Recipe Post N0.7- Apple Crumble MUFFINS(gotcha๐Ÿ˜†๐Ÿ˜๐Ÿ˜‚๐Ÿ˜‚)

Happy Saturday!

This week, for a fortuitous incentive, I'm in a rather cheerful, bright mood. As a result of this, I appear to be irritating towards my friends when I am in a particularly good mood so I apologies in advance if I've annoyed you already. As it happens, yesterday was my big brother's birthday(wish him happy birthday in the comments and I'll let him know๐Ÿ˜Š). For this incentive, I've contemplated hard and eventually come to a conclusion I'll be presenting you all with a pretty basic muffin recipe with a twist. In case you're all unaware, I made apple muffins at the start of this year. So, perhaps you could call this an alternative to the post I did before.

In order to gather together a scrummy muffin, you'll need:

150g of plain flour

110g of wholemeal flour(I couldn't seem to find this in the shops so I brought spelt flour instead)

2tsp of baking powder

1½ tsp of ground ginger

a pinch of nutmeg

40g of rolled oats

100g of caster sugar

1 large apple diced(or two small ones)

2 eggs 

185ml of semi-skimmed milk

50g of low-fat spread, melted

For the crumble topping:
1tbsp of wholemeal flour(once again I substitued this for spelt)


1½tbsp of caster sugar

25g of rolled oats

1tbsp of low-fat spread

Method:

First and foremost, pre-heat the oven to 180℃/160℃ fan/Gas Mark 4. Line a 12-hole muffin tin with paper cases. Sift the flours, baking powder, ginger and nutmeg into a sizable bowl. Add any leftovers bits on bran in the sieve into the bowl. 

Subsequently, stir in the oats,sugar and apple.

Whisk together the eggs and milk in a jug, then add this to the bowl of dry ingredients along with the melted spread. Stir until the mixture is just combined.

To concoct the crumble topping, combine the flour, sugar and rolled oats in a mixing bowls. Use your fingertips to rub in the spread until the mix forms coarse crumbs.

Seperate the batter among the prepared muffin cases, sprinkling each with the crumble mix. Bake for 20 minutes or until the muffins are golden and an inserted skewer comes out clean.

Cool on a wire rack and serve as desired.

Photo-shoot *I apologize for the dullness in a few photos( the sun was out for a split second so I relied on natural light. However, my camera didn't pick up the natural lighting so apologies.)

          
   
   
  
 
Photo from ACTUAL recipe















Before you go...

Check out my last post here→ Valentine's Special 2018

๐Ÿ˜→๐Ÿ’˜๐Ÿ’—๐Ÿ’–๐Ÿ’‹๐Ÿ’‘๐Ÿ’




YouTuber of the month( I begun watching her YouTube videos YESTERDAY, as it happens but I just love her content! She's amazing!!)

























I feel like the trends these days are nose piercings, false eyelashes and like big glasses. I'm actually being so serious!!๐Ÿ˜†๐Ÿ˜ฎ
    


I remain on the hunt for new collaborators. If in any way you are interested, my email is here....just sayin'....


Follow me on SnapChat:⇊
Quote of the month(because I'm feeling so cheery)
Until the next time!

 #sweetreats xxx

Wednesday 14 February 2018

Recipe Post N0.6- Valentine's Special 2018๐Ÿ˜→๐Ÿ’˜๐Ÿ’—๐Ÿ’–๐Ÿ’‹๐Ÿ’‘๐Ÿ’


To dish up a cupcake of endearment and closeness, you'll need:

175g of self-raising flour

140g of caster sugar

50g of desiccated coconut 

140g of butter


½ tsp of vanilla extract

2 large eggs

4 tbsps of milk

140g of raspberries fresh/frozen

For the yummy buttercream:

280g of icing sugar

85g of softened butter

4 tbps of raspberry coulis

desiccated coconut to garnish

Method:

First and foremost, pre-heat the oven to 190℃/170℃/Gas Mark 5. Line a 12-hole cupcake tin.

Incorporate all the ingredients into a large bowl EXCEPT THE RASPBERRIES(it's in caps because it's important). Beat the other ingredients for 1-2 minutes until light and fluffy.

 Once succeeded, gently fold in the raspberries. Divide the mix between the cases, placing into the oven to bake for 18-20 minutes are until golden brown and firm to touch.

To whip up the icing, beat the icing sugar, butter and raspberry coulis in order to create a light,fluffy consistency. 

Pipe or preferably spoon on to the cooled cupcakes,sprinkling with coconut to finish. And volia! Let's keep our fingers crossed it comes out as delicious and beautiful as LOVE(see what I did there๐Ÿ˜‰).

Loveshots!
 
 


 
 

  

 
 


*I decorated the cupcakes with tiny, edible red balls and desiccated coconut 

Prior to this post ends...

You can find last year's Valentine's Special here!
 

I'm not going to be posting this Saturday but hopefully next Saturday.




WAYS to celebrate Valentine's alone


Omg Black Panther is out! I'm watching it tomorrow with friends-can't wait!(fangirl squeal)


Yesterday, I watched a series of Valentine Special GRWM videos from different YouTubers;below are the links of a few(well quite a few๐Ÿ˜): 






What are you lot planning to do for Valentine's? Let me know in the comments below!
Adios! Hope you have a lovely day.๐Ÿ˜Š

Con amor,
















#sweetreats xx