Raspberry & White Chocolate Cupcakes! 

Ok so I am not going to take the credit for these beauties!
I wish I could though as they are delicious and a firm favourite in our house when it’s a special occasion.

I found this recipe in the Primrose bakery cookbook, there are some fantastic cupcake recipes in there but this one has to be my favourite.

October is a month full of birthdays for my house hold including my own. Every year I love to bake cakes to celebrate and to share with my family and friends.

I wanted to share this recipe with you all as these are so easy to make and a perfect treat for the weekend. The raspberry jam centre and rich white chocolate buttercream marry together beautifully. You could even swap the raspberry jam for cranberry with Christmas coming.

Now you are all probably thinking why on earth am I sharing this recipe on my blog?!

Well I am a firm believer that we should never deprive ourselves of the foods we love, mine being cake! 😉 Otherwise we end up bingeing which isn’t going to help anyone achieve anything is it?

Enjoy cake as a treat and of course in moderation. I always reward myself with a little of what I fancy at a weekend and 1 cupcake is not going to hurt. 🙂

Recipe- Makes 12 cupcakes

110g Unsalted butter, at room temperature

125g Self Raising Flour

120g Plain Flour

180g Caster Sugar

2 Large Eggs

125ml Milk, at room temperature

1 tsp x Vanilla essence

3 tbsp x Raspberry seedless jam

12 x cupcake cases & tin

Butter cream-

100g white chocolate

500g x Icing Sugar (Sifted)

110g Butter at room temperature

60ml Milk, at room temperature

1 x tsp Vanilla essence


Pre heat oven to 180 degrees and pop a  cupcake case into each hole in your cake tin.

In a bowl combine the sugar and butter and beat with an electric whisk until pale in colour and fluffy.

In a seperate bowl weigh out both flours combining these together.

In a jug measure out the milk and add the vanilla essence.

Add an egg to the creamed butter and sugar mixture, whisk these in one at a time.

Gradually add a third of the flour and a third of the milk, beat again with the whisk and keep repeating this until all the flour and milk has gone.

Heat the raspberry jam for 10 seconds in a microwave and mix with a teaspoon.

Add the jam to your mixture and fold this in gently so you can see the jam ripple in the mixture.

Using a spoon evenly distribute the mixture between the cupcake cases.

Place in the oven and bake for 20-30 minutes. If your oven is new they may cook quicker so keep an eye on them.

Once cooked the top of the cakes should bounce back if you gently press on top.

Place on a cool rack to cool completely.

Once cooled carefully cut a hole in the centre of each cupcake creating a pocket for the jam. Carefully take out the centre of each and set aside.

Warm 2 x tablespoons of raspberry jam in the microwave for 15 seconds and stir.

With a teaspoon fill each hole in the cupcakes and place the centre cut out back on top.

Butter cream-

Melt the white chocolate in a bowl over hot water, or in the microwave. Set aside to cool down.

Cream the butter and icing sugar together in a seperate bowl using a whisk. This will take a few minutes and should look pale with a smooth consistency.

Add the vanilla essence and the white chocolate, then whisk again until the chocolate is throughly combined.

Using a teaspoon decorate the tops of your cupcakes with a generous dollop of butter cream.

Enjoy with a nice cup of tea.

If you decide to make them please let me know what you think.


Nutty, Coconut chicken Strips.

Give the humble chicken breast so loving with my nutty coconut crumb! This recipe is easy to prepare and can be enjoyed by all the family. 
There is no flour in this recipe either making it low carb and perfect for those with a gluten intolerance.

250g x Chicken breasts cut into strips

60g Almonds (plain)

1 x tsp Cayenne pepper

3/4x tbsp Garlic Powder

1/4 x tbsp Mustard Powder

1/2 x tsp Chilli powder (optional)

65g x Unsweetened shredded coconut 

Salt and Pepper to taste

2 x Eggs

Food processor or blender.


Heat your oven to 180 degrees.

In a food processor blitz the almonds until finely chopped. Don’t worry too much if have some lumpy bits still. If you blitz them too much you will turn the almonds into paste. 

Add the garlic powder, chilli,cayenne and mustard and pulse blender for a further 5 seconds to combine ingredients.

Season with salt and pepper to taste.

Place shredded coconut on a small plate and almond mixture on another. 

Whisk eggs in a shallow bowl ready for glazing the chicken.

Prepare a baking tray lined with grease proof paper.

Then follow this 4 step process for preparing the chicken. 

Dip a strip into the egg, then almond mixture, back into the egg and then the coconut. Then place each strip onto the baking tray ready for baking.

Bake for 25 minutes turning once half way through to crisp up both sides.

Serve this with a nice crisp salad or roasted vegetables.

Id love to know what you think? So please like and share this if you have tried it and enjoyed.


Chicken Tikka Salad, Bombay Potatoes & A Minty Yogurt Dressing.

Craving an indian? Give in to those cravings with this delicious healthy alternative to a takeaway.

Recipe serves 2.

2 x Chicken breasts

2 tbsp x Total 0% yogurt

1 tbsp x Tikka Masala paste

1 x White onion

1 x Red or Green Pepper

2 x Medium sized tomatoes or 10 plum tomatoes

300g x New Potatoes

1 tsp of each cumin, tumeric and garam masala

1/2 tsp of chilli powder or cayenne pepper

2 x tbsp Rapeseed oil

Half a bag of spinach

Yogurt dressing-

2 tbsp x Total 0% yogurt

1 x sprig of fresh mint finely chopped

1/4 x fresh lemon


Pre heat your oven to 180 degrees.

Boil the new potatoes in saucepan.

Whilst these are cooking cut the chicken breast into strips and set aside.

Chop the onion into quarters and the red pepper into chunky strips.

In a bowl mix the yogurt and tikka paste until throughly combined, then add the chicken, onion and pepper.

Using a spoon or hands coat the chicken,onion and pepper in the tikka mixture.

Drain the new potatoes and set aside.

Lightly grease a baking tray with rapeseed oil and pour the mixture onto the tray.

Bake in the oven for 20-30 minutes, give the mixture a stir half way through cooking.

You want the mixture to char a little so don’t panic if the edges get crispy and  blacken slightly.

Whilst the chicken is cooking prepare the yogurt dressing.

Combine the yogurt, finely chopped mint and a squeeze of fresh lemon juice into a bowl, stir and set aside.

For the potatoes-

Place a frying pan on a medium heat with 2 tbsp of rapeseed oil.

Add the cumin, tumeric, garam masala and the cayenne pepper to the pan and allow this to heat.

Once the pan starts sizzling add the potatoes and give this a good stir, coating all of the potatoes in the spicy oil.

Continue to cook for 2 minutes then set aside.

Once your chicken is cooked dish this up on a bed of spinach, scatter with new potatoes and drizzle the yogurt dressing on top.

Give it a try! I would love to know your thoughts.