• Caterpillar cupcakes

    Cupcakes Makes10-12 Ingredients To bake 140g (5oz) self-raising flour 2 tablespoons cocoa powder ½ teaspoon bicarbonate of soda Pinch of salt 110ml (4floz) buttermilk 1 teaspoon vinegar ½ teaspoon vanilla extract 1 tablespoon red food colouring 60g (2oz) butter - room temperature 170g (6oz) caster sugar 1 large egg To decorate 200g Renshaw Vanilla Snip and Swirl 250g Renshaw Lincoln Green Ready to Roll Icing 250g Renshaw Jet Black Ready to Roll Icing Pink decorative hearts Method To bake 1. Preheat the oven to 160°C/325°F/gas mark 3. 2. Line a cup cake tray with cases. 3. Sift together the self-raising flour, cocoa powder, bicarbonate of soda and a pinch of salt. 4. In a small bowl, mix the buttermilk, vinegar, vanilla extract and

  • Bumblebee chocolate cupcakes

    Cupcakes Makes 10-12 To bake 140g (5oz) self-raising flour 2 tablespoons cocoa powder ½ teaspoon bicarbonate of soda Pinch of salt 110ml (4floz) buttermilk 1 teaspoon vinegar ½ teaspoon vanilla extract 1 tablespoon red food colouring 60g (2oz) butter - room temperature 170g (6oz) caster sugar 1 large egg To decorate 200g Renshaw Chocolate Snip and Swirl 250g Renshaw Yellow Ready to Roll Icing 250g Renshaw Jet Black Ready to Roll Icing 500g Renshaw White Ready to Roll Icing Pink and red decorative flowers Method To bake 1. Preheat the oven to 160°C/325°F/gas mark 3. 2. Line a cup cake tray with cases. 3. Sift together the self-raising flour, cocoa powder, bicarbonate of soda and a pinch of salt. 4.

  • Daffodil biscuit pops

    Biscuits Makes 10-12 To bake 125g (4oz) butter or margarine 55g (2oz) caster sugar 180g (6oz) plain flour - sieved To decorate Apricot jam 250g Renshaw Yellow Ready to Roll Icing 250g Renshaw Orange Ready to Roll Icing Method To bake 1. Heat the oven to 190°C/375°F/gas mark 5. 2. Cream together the butter and sugar until smooth then gradually stir in the flour to form a smooth paste. 3. Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes. 4. Roll out the shortbread on a work surface lightly dusted with flour. 5. Using a star-shaped cutter, cut star shapes out of the

  • Tear and share flower cupcakes

    Cupcakes Makes 10-12 Ingredients To bake 50g (2oz) self-raising flour 50g (2oz) caster sugar 50g (2oz) butter - softened 1 medium egg – beaten To decorate 200g Vanilla Snip and Swirl Mini chocolate beans 250g Renshaw Pink Ready to Roll Icing Method To bake 1. Preheat the oven to 180°C/350°F/gas mark 4. 2. Line a cup cake tray with cases. 3. Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten egg. 4. Whisk the mixture for approximately two minutes until smooth and creamy. 5. Spoon the mixture into the cupcake cases until they are half full. 6. Bake for

  • Fabulously fun baking ideas for little chefs

    Have some fun in the kitchen with the children this half-term by trying our fabulously fun baking recipes. These family-friendly ideas will turn your kids into little chefs in no time at all. The hands-on experience of mixing, sifting and whisking introduces them to the fundamentals of baking and their creative flair will be nurtured by decorating the cupcakes and biscuits. Of course, the end result is wonderfully satisfying too, not to mention the unbeatable comforting smell of homemade treats straight from the oven.   CLICK ON PHOTO FOR