It always gets to the end of the holidays and I sit and wonder what happened to the fortnight we had off work. It slips by very quickly and usually very quietly.
Well, this year’s Easter break was no different.
I don’t think I quite managed to get everything done that I had set out to, but it was great nonetheless and we even got to enjoy a wedding in the middle of it all.
One of my university friends got married on Easter Monday so it was just lovely to see her on her special day.
The wedding was at the Killyhevlin Hotel, so you know you are going to get a good dinner there. And her cake was beautiful – four tiers, vintage themed with little hand painted flowers on one of the layers.
So it was just lovely to get all dressed up for a wee day out – this is the second wedding we have been to since our own which was just over eight months ago…time definitely flies.
We also had a lovely Easter Sunday – it wouldn’t be complete without an Easter egg hunt for the kiddos.
As usual they were all biz, and as usual they ended up with far too much chocolate but sure that’s half the fun.
We are very excited because they are coming for their first sleepover to our house at the weekend. I will have to plan a bit of baking for Saturday morning as a wee activity for them, the dotes.
They just love mixing and scraping and rolling out and so on.
It’s really good to encourage them young – so don’t be afraid of a bit of mess when they first get going – practice makes perfect!
I didn’t do too much Easter baking myself but I did make some wee cupcakes.
I also made a mini batch of gluten free ones too so I thought I would include that recipe this week because unless there is more than one gluten free person in the house, it could be hard to get through 12 cupcakes yourself before they go hard and stale (well, for some people anyway!)
INGREDIENTS (MAKES 6)
•50g gluten free self raising flour
•50g caster sugar
•Half a teaspoon gluten free baking powder
•100g icing sugar
•50g butter, softened
•Splash of milk if needed
• Preheat the oven to 170C (fan). Line a muffin tray with six cupcake cases.
• Cream the butter and sugar together in a bowl with a wooden spoon.
•Sift in the flour and baking powder and add the egg.
•Stir gently until just smooth.
• Spoon equal amounts into each case. Bake for 17-20 minutes, until golden brown and bouncing back when you gently press them.
• Make icing by beating the butter until really smooth, then add the icing sugar and mix slowly to start with, then with more effort as the sugar is incorporated. Add the milk if it looks to stiff.
• Pipe buttercream onto each cupcake and decorate with whatever you fancy.
TIP OF THE WEEK
Just double up the recipe if you want to make the full dozen. I have suggested using a wooden spoon only, because it’s only a little amount of mixture – there is less chance of overbeating if you do it this way. Any question, send a wee email to firstname.lastname@example.org