A tourist in my own country

Yesterday, I took a trip to Edinburgh to meet up with my friend Tracey and her family.  We haven't met up for three years but it was just as if we had seen each other yesterday.  I travelled to Edinburgh on the train so arrived at Waverley Station right next to Princes Street Gardens and this fabulous view of Edinburgh Castle.
Tracey and her family were touring the Castle so I headed up there to meet them, it was great to see the trams finally running around the city, although they are only practicing at the moment so run without passengers.  When we were in Dublin we used the trams there and found them simple and to use.

After some lunch we headed back to Waverley Bridge to join one of the tour buses that take you round Edinburgh to see the highlights.  I've done the tour twice before, but there is always something new to see or some different perspective from a new tour guide.  However, the highlight of the trip, apart from meeting up with my friends, was walking up the 247 steps to the top of the Scott Monument.

Scottish National Gallery and The Scott Monument

Labels: Bus tour, cake, cupcake, Edinburgh, Edinburgh Castle, Scott Monument, Scottish National Gallery

posted by Janice @ 20:46 16 Comments

Chocolate Mint Cupcakes

Chocolate and mint is a classic combination and always popular in cake form.  It's also a delicious combination in a creamy dessert pot.  I was sent some of these After Eight dessert pots to review, little pots with a layer of chocolate mousse and a layer of creamy mint fondant and they taste just like your favourite After Eight, after dinner mints. 


The pots are not too big and not too sweet either, in fact they are only125 calories per 70g pot. The After Eight Dessert Pots are available from Asda, Sainsbury's, Tesco and Morrisons for RRP £1.19 for two pack and RRP £1.98 for a four pack.


I also received a tub of Food Thoughts Cocoa.  Food Thoughts Cocoa has a lovely rich, smooth taste and is perfect for baking.

Chocolate Mint (After Eight) Cupcakes
Makes 12 cakes

For the cakes

25g cocoa powder
2tbsp hot water100g soft margarine
100g caster sugar
75g self-raising flour
2 eggs
1 level tsp baking powder
1 pot After Eight Dessert

For the filling
1/2 pot After Eight Dessert

For the butter cream
40g soft butter
3 tbsp cocoa powder, sieved
3 tbsp hot water
225g icing sugar
1/2 pot  After Eight Dessert


To make the cakes
1. Heat the oven to 350F, 180C, Gas 4.  Place your cupcake cases in a muffin tin.
2. Mix the cocoa powder with the hot water to form a paste. Set aside to cool.
3. Once cool add all the other cake ingredients except the After Eight Dessert to the bowl and mix with an electric mixer or a wooden spoon until combined.
4. Fold in the pot of After Eight Dessert.
5. Fill the muffin cases 2/3 full and bake for about 15 minutes until risen and will spring back when gently pressed with your finger.
6.  Leave to cool on a rack.

To fill
1. When the cakes are cold, cut a small plug out of the centre of each bun, don't go right to the bottom of the cake or the filling will run through.  Place the plugs to one side.
2. Fill the holes in the cakes with a teaspoon of After Eight Dessert leaving about 1cm from the top of the cake
3. Cut your 'plugs' of cake into 1cm sections and place on top of the dessert.

For the icing
1. Place the cocoa in a bowl with the hot water, as before, and make a paste, leave to cool.
2. Beat together the butter and the cocoa powder paste.
3. Sieve in the icing sugar and the remaining After Eight Dessert.
4. Fill the icing into a piping bag fitted with a plain nozzle and pipe from the outside to the inside to create a soft swirl.

Chill in the fridge and serve cold for an extra icy mint flavour.

Labels: After Eight Mints, chocolate, Chocolate Mint Cupcakes, cocoa powder, cupcake, dessert, Food Thoughts Cocoa

posted by Janice @ 19:26 9 Comments

Lemon Love Cakes!

I'm entering this in the February Tea Time Treats Challenge run by Karen at Lavender and Lovage  and Kate at What Kate Baked, Kate is hosting this month and has gone all 'Romantic'! 





Lemon Love Cakes
125g (4 1/2 oz) butter
125g (4 1/2 oz) caster sugar
Finely grated zest of 1/2 large lemon (keeping the zest of the remaining 1/2 lemon for the lemon icing)
2 eggs, beaten
150g (5oz) s-r flour 
1/4 tsp baking powder

 1. Preheat the oven to 180C, line a fairy cake tin or muffin tin with paper cases (you will get more cakes if you use the fairy cake tin, but they will be smaller)
2. Cream the butter in a bowl until soft.  Add the sugar and lemon zest and beat until fluffy. Add the beaten eggs a bit at at time, then add the sifted flour and baking powder into the mixture.
3. Divide the mixture between the paper cases and bake for 7-10 minutes, until risen and golden.  Remove cakes to a baking tray and let them cool completely before icing.


75g (3oz) butter
175g (6oz) icing sugar, sifted
finely grated zest of 1/2 lemon
2-3 tsp squeezed lemon juice
heart sprinkles


1. Cream the butter until soft, sift the icing sugar into the butter with the lemon zest and enough lemon juice to get the right consistency for piping or spreading.
2. When the cupcakes have cooled completely, put the butter icing into a piping bag with a large star nozzle an pipe swirls onto the cupcakes.  Alternately, spread a large teaspoonful over the top with a palette knife.
3.  Sprinkle some love over the cupcakes in the form of some little pink hearts!

As an aside, I went to get my camera to take my blog photos and my husband nearly took off with one of these cupcakes, so they obviously work!

Labels: AlphaBakes, cupcake, lemon, lemon cupcake, Tea Time Treats

posted by Janice @ 07:00 12 Comments