MOTHER’S Day is upon us this weekend and to celebrate all you wonderful mums out there I’ve got two super easy afternoon tea recipes that the kids can knock up in no time.
I’ve got the best cheese scone recipe ever, as well as some yummy raspberry and white chocolate muffins.
As always, both recipes are freezable. I hope you all have a lovely time and get treated like queens for the day – you deserve it.
White choc and raspberry cupcakes (makes 12)
Prep: 10 minutes
Cook: 15-17 minutes
- 150g caster sugar
- 3 eggs
- 1 tsp baking powder
- 150g self-raising flour
- 150g margarine or butter
- 1 tsp vanilla essence
- 100g white chocolate chips
- 150g raspberries
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METHOD: Preheat the oven to 200C/gas 6 and line a 12-muffin tin with cupcake cases.
In a large mixing bowl, add the caster sugar, eggs, baking powder, flour, margarine or butter, vanilla essence, and mix using an electric whisk until you have a smooth batter.
Carefully fold in the white chocolate chips and raspberries.
Using a tablespoon, spoon the mix into each cupcake case so they are all ¾ full.
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Pop in the oven for 15-17 minutes, until golden. An easy way to check if they are cooked is to take a small knife and insert into the top of the cupcake.
If it comes out clean with no cake batter on it, the cupcakes are cooked.
Ready to freeze: Leave the cupcakes to cool, before placing in a large reusable freezer bag.
Ready to eat: Remove the cupcakes one by one from the freezer and leave to defrost for around 30 minutes at room temperature.
in the butter with your hands until the mix resembles breadcrumbs.
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