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 Coconut, pineapple and rum... is there a more heavenly combination in the summer? Pina coladas remind me of sunshine, lying on the beach, impromptu drinks made with ice cream at BBQs and tiki bars.
If you can't indulge in the cocktail, have a go at these cakes because they're almost as good as the real thing!
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More pumpkin! I have to admit I don't really have any interest in Hallowe'en myself but I went to Alton Towers scarefest last week with my flatmate who absolutely loves Hallowe'en. So for her I made these pumpkin cupcakes with a 'broken glass' topping (you definitely need a sugar thermometer for this decoration but it's sooo worth it!) As I wanted to decorate these cakes with sugar shards that actually stick into the cakes themselves I didn't want a buttercream icing/frosting. This icing is very sloppy but does set slightly!  Adapted from Allrecipes.co.uk and Martha Stewarts broken glass (Oct 2011)
Makes 24-28 cupcakes Cooking time: 25 mins Ingredients: 280g plain flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground mixed spice 1/2 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon bicarbonate of soda 110g butter, softened 200g caster sugar 5 tablespoons brown soft sugar 2 eggs, room temperature 180ml milk 250g pumpkin puree | I always daydream about opening a bakery. These are the delectable things I would sell...
I would love to hear from you, either in the blog comments or tweet @ImaginaryCakery if you've tried the recipes! ArchivesDecember 2013 CategoriesAll Subscribe
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