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  • Description



    1 Pkt of our Happy Shopper Fairy Cake Mix  , or :

    • 250g (8oz) self-raising flour
    • 125g (4oz) unsalted butter, softened at room temperature
    • 185g (6oz) caster sugar
    • 1tsp vanilla essence
    • 2 eggs, beaten
    • 100ml (3fl oz) milk
    For the buttercream icing:
    • 140g/5oz unsalted butter, softened

    • 280g/10oz icing sugar

    • 1-2 tbsp milk

    • a few drops food colouring


    Heat the oven to 180°C (gas mark 4). Line a 12-hole cupcake tin with paper cases. Sift the flour into a large mixing bowl. Add the soft butter, sugar, vanilla essence and eggs, and beat with an electric beater on a low speed for 2 minutes, or until combined.

    Stir in the milk.Spoon the mixture evenly into the cupcake cases and bake for 15-20 minutes, or until golden and firm to the touch. A skewer inserted in the centre of a cupcake should come out clean.

    Remove the cakes from the tin and cool on a wire rack. 

    While they are cooling, make the icing.

    For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

    Add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.Add the food colouring and mix until well combined.

    To serve, slice off the top of each cake, then cut each one in half (to make the 'wings').

    Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

    Put the two halve sliced from the top of the cakes into the icing to make the wings.

    Dust with icing sugar to serve.


    Enjoy !!


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    This is a fool-proof, easy and superbly delicious carrot cake recipe. Topped with cream cheese frosting, its a winner.

    Ingredients For the cake, 1 catering Pkt of our  Chef's Larder Carrot Cake Mix 3.5kg .... or:


    • 4 free-range eggs, at room temperature

    • 200ml/7fl oz vegetable or sunflower oil, plus a little extra for the tin

    • 250g/9oz carrots, coarsely grated

    • 100g/3½oz raisins or sultanas

    • 100g/3½oz walnut pieces, plus a few extra for decoration

    • 1 orange, zest only

    • 200g/7oz self-raising flour

    • 2 tsp mixed spice

    • 1 tsp bicarbonate of soda

    • ¼ tsp fine salt

    • 200g/7oz light muscovado sugar

    For the frosting
    • 150g/5½oz unsalted butter, at room temperature

    • 45g/3 tbsp caster sugar

    • 300g/10½oz full fat cream cheese

    Preparation method

    1. For the cake, preheat the oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking parchment.

    2. Break the eggs into a bowl, and lightly whisk using a fork.

    3. Add the vegetable oil to the eggs and whisk again.

    4. Add the grated carrots, raisins, walnut pieces and orange zest.

    5. In a separate bowl, sift the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar.

    6. Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.

    7. Spoon the cake batter into the lined tin and bake on the middle shelf for 1 - 1¼ hrs, until the cake has risen and is golden-brown all over.

    8. Remove the cake from the oven and set aside in the tin to cool for 10-15 mins, then turn the cake out and leave to cool completely on a wire rack.

    9. While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2-3 minutes until light and creamy, then beat in the cream cheese until smooth.

    10. Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. It’s now ready to serve.

    Enjoy !!


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  • Description

    Here's a little treat for a cold winter day! This moist lemon poppy seed loaf has that gorgeous tart/sweet combination that works so well. The glaze is poured over top while the loaf is still hot from the oven, seeping in and around the loaf and forming a sugary lemon crust.


    And before you say anything, yes, I realize in my last post I said I'd be posting some healthier recipes. But I swear I've been working out nearly every day lately! So I call this loaf a little "balance" in my life. Heck, I can justify anything that tastes this good!

    Here's how I made it:


    1/4 cup butter, softened
    3/4 cup granulated white sugar
    1/2 cup vegetable oil
    2 eggs
    1/2 cup plain Greek yogurt (Fage)
    1 tbsp lemon zest (takes about two lemons)
    1 2/3 cups plain flour
    2 tsp baking powder
    1/2 tsp salt
    3 tbsp poppy seeds

    1/4 cup lemon juice (takes about 1 lemon)
    1/4 cup icing sugar

    While my oven preheated to 170 c, I started the batter by creaming the butter and the sugar in the large mixing bowl of my stand mixer (a hand electric beater would work fine too).  I added the oil, eggs, yogurt, and lemon zest and beat well until smooth. In a separate mixing bowl, I whisked together the flour, baking powder, salt, and poppy seeds. The dry mixture was added gradually to the wet mixture and beat well until smooth. The batter was poured into a greased loaf pan and baked until a toothpick inserted in the centre came out clean (60 minutes for me, but could be anywhere from 55 to 65 minutes). 


    To make the glaze, I whisked the lemon juice and icing sugar until there were no lumps. With the loaf still hot in the pan, I poured the glaze evenly over the top, letting it seep into and around the loaf. The loaf cooled for 15 more minutes in the pan, then I removed it from the pan and let it cool completely on a wire rack.


    Good Luck !


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