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Lemon & Blueberry Cupcakes

9/21/2017

I absolutely love the combination of Lemon & Blueberry together and these little cupcakes are definitely one of my favourite Boutique Bake Zingy Lemon Drizzle Cake variation! I've topped my Lemon Drizzle Cupcakes with a layer of delicious homemade blueberry coulis and then topped off our little showstoppers with a sweet blueberry buttercream frosting!

Ingredients:

Cupcakes:
- Boutique Bake Zingy Lemon Drizzle Cake Mix
- 150g of Butter
- 3 Eggs
- 1 Lemon

Blueberry Coulis
- 100g of Blueberries
- 30g of Caster Sugar

Buttercream Frosting
- 210g butter
- 420g icing sugar
- 1 tablespoon of Blueberry Coulis

Method:

1. Heat your oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with cupcake cases.

2. In a mixing bowl, beat your Boutique Bake Lemon Drizzle Cake Mix with butter and eggs.

3. Divide the mixture between the cases and bake for approx. 18 minutes until a skewer
inserted into the cupcakes comes away clean.

4. When you remove them from the oven, combine the drizzle mix provided with the juice of
one lemon.

5. To make your coulis, simply heat the blueberries and sugar over a medium heat until completely melted down and slightly thick.

6. Set aside and allow to cool.

7. Prick your warm cupcakes all over and pour the drizzle over them.

8. To make the icing, beat the butter with an electric mixer in a large bowl until soft. Add half of the icing sugar and beat until smooth.

9. Add the remaining icing sugar and beat the mixture until creamy and smooth.

10. Begin layering your cooled cupcakes with a teaspoon of coulis and a tablespoon of frosting. Repeat for each cupcake.

Click HERE to pick up a Lemon Drizzle Cake Mix

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Chunky Monkey Flapjacks!

9/14/2017

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By simply swirling in some delicious Peanut Butter, adding in mashed banana's and sprinkling in tasty chocolate chips into the mix, you'll get a yummy dessert that I know all the family are going to love!!

This really simple recipe will take your Boutique Bake Super Seed Flapjack Mix to the next level!

Happy Boutique Baking!

Ingredients:

1 x Boutique Bake Super Seed Flapjack Mix
75g of Butter
1 x Dessert spoon of Golden Syrup
1 x Mashed Banana
100g of Choc Chips
70g of Peanut Butter

To Decorate:

50g of Melted Chocolate
Chopped Peanuts

Method:

Preheat the oven to 180'C / 160 fan / gas mark 4.
Empty contents of the Flapjack mix into a large mixing bowl
Melt the butter, golden syrup and peanut butter together over a low heat and add to the dry mix
Mash the banana and add to the mix. Stir well!
Finally add the chocolate chips to the mix and stir well.
Bake in a square tray bake tin for 25-30 minutes until the flapjacks are a lovely golden brown colour.
Once out of the oven, decorte with melted chocolate and chopped peanuts.
Once the flapjacks are decorated, slice into 12 squares as they will begin to harden.
Allow to cool and serve!

Click HERE to pick up your Flapjack Mix

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Lemon & Blueberry Cupcakes

Click HERE to pick up a Lemon Drizzle Cake Mix

Chunky Monkey Flapjacks!

Click HERE to pick up your Flapjack Mix

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