Friday, 17 June 2016

Strawberries & Cream Cupcakes

Mummy's Fast & Easy

Mummy's Fast & Easy

Happy Sweet Friday guys!

The weekend is almost here so is my recipe, and it's sweet and indulgent, just perfect for the weekend!

As the strawberry season is here, I can't help but make strawberry recipes. And we all know strawberries taste amazingly delicious with cream. So this is what I did - really simple cupcakes with fresh strawberries and light and fluffy cream. Trust me, these were to die for. But bear in mind, you should eat them on the day you make them (not that it was a problem for us)!

Here's what you need.

Mummy's Fast & Easy

  • 2 cups plain flour
  • 1 and a half cup sugar
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 1tsp salt
  • 400g/1lb strawberries
  • 1 cup double cream
  • 1 cup milk
  • 2 eggs
  • 1 cup butter, unsalted
  • some extra strawberries for decoration, if wished
Mummy's Fast & Easy
Mummy's Fast & Easy
Mummy's Fast & Easy
Mummy's Fast & Easy

Mummy's Fast & Easy

  1. Preheat the oven to 180°/350°F.
  2. In a bowl, mix in the dry ingredients and start gradually adding the wet ingredients. Mix well.
  3. Empty the mixture in a muffin tray and bake in the oven for about 25 minutes or until ready.
  4. Meanwhile, in a separate bowl, whisk in the cream with a handful of the fresh strawberries(I don't add extra sugar in the cream because the cakes are already quite sweet and I think this way it tastes much lighter, fresher and  tastier in general).
  5. When the cakes are ready, take them out of the oven and leave to cool down. Scoop out a small amount of the muffin so you can fit a strawberry.
  6. Place a strawberry on each and every muffin and then spritz the strawberry cream.
  7. To serve, add a sliced strawberry on top.

Mummy's Fast & Easy

Mummy's Fast & Easy

Tip: This recipe make quite a lot of cupcakes so if you don't want that many, just cut the ingredients in half.

Tuesday, 7 June 2016

MeatlessMonday: Chickpeas in Tomato Sauce with Eggs & Feta Cheese

Mummy's Fast & Easy

Happy Meatless Monday guys!
The recipe of the day is finally here and for those of you who like Shakshuka, this is even better.

Well, actually, the only difference are the chickpeas, which in my opinion, make this dish even tastier.

It's incredibly simple, quick and easy and budget friendly. Make it for breakfast, lunch or dinner or even as a side!

Here's what you need.
Mummy's Fast & Easy

  • 6-7 eggs
  • 300g/10oz chickpeas, cooked
  • 1 cup passata
  • 200g/7oz feta cheese
  • 2-3tbsp olive oil
  • 1tsp turmeric
  • fresh coriander leaves for serving
  • salt and pepper
Mummy's Fast & Easy

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the chickpeas, passata, olive oil and seasoning. Mix well.
  3. Empty the mixture in a baking tray and cook for about 15 minutes. 
  4. Take out from the oven and add the eggs and crumbled feta cheese.
  5. Place back in the oven for another 10 minutes or if you'd like your eggs well done, for more.
  6. Sprinkle some fresh coriander leaves when serving.

Mummy's Fast & Easy

Tip: Why not serve with some yogurt?


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