Lemon Curd Cupcakes

I got a Hummingbird Bakery cookery book for my birthday, and this recipe is my version of their cupcake recipes

Ingredients (makes 20)

For the cake:
70g unsalted butter, softened
210g plain flour, sifted
250g caster sugar
1 tbsp baking powder
210ml milk
2 eggs
Zest of 1 lemon

For the icing:
250g icing sugar, sifted
160g unsalted butter, softened
1 tbsp milk
2 tsp lemon juice

Approx 60g lemon curd for filling

* heat oven to 170C
* put the flour, butter, sugar, baking powder and lemon zest in a big bowl and beat together with an electric mixer until the mixture looks like crumbs
* mix the eggs and milk together, then slowly beat into the flour mixture until it is smooth and free of lumps
* spoon the batter into muffin cases. I use my smallest measuring cup to portion out the mix so the cakes are all evenly sized
* bake for 20-25 minutes or until the cakes are golden brown and springy to touch
* leave on a wire rack until completely cool
* put the icing ingredients into a big bowl and whisk together with an electric mixer until well combined, light and fluffy
* with a sharp knife, cut a hole in the top of each cake. Fill the hole with a couple of grammes of lemon curd then replace the plug of cake to seal the hole
* top each cake with the icing

Easter Nest Cakes

These are a bit of an Easter tradition in our house, ever since my daughter was little. She may be 18 now but it wouldn't be Easter without them.

Ingredients (makes about 18)
200g milk chocolate
100g plain chocolate
25g butter
4 shredded wheat
Bag of mini eggs

* melt the chocolate and butter in a large bowl over a pan of simmering water
* crush the shredded wheat very finely so it looks like little twigs and stir into the chocolate until well coated
* put spoonfuls of the chocolate mix into cake cases. Make a dip in the middle and put 2 or 3 eggs in
* leave to set

Pancakes

Hey hey hey, it's pancake day!
I love pancakes so will use any excuse to eat them

Ingredients (makes about 8 pancakes)
100g plain flour
1 egg
100ml semi skimmed milk
125ml water

* put the flour in a large mixing bowl and make a well in the centre
* crack the egg into the well
* add the milk and beat well until all the flour is incorporated
* add the water and continue to whisk until there are no lumps
* heat a little oil in a nonstick frying pan
* when the oil is good and hot pour in just enough batter to coat the base of the pan
* when the underside has set, flip or turn the pancake and cook until golden
* roll or fold with your choice of filling or topping

I'm a fan of the traditional lemon juice and sugar, but nutella and banana is also a winning combination.

This year I decided to have a 2 course pancake meal with cheese and bacon filled savoury pancakes for my main course, followed by lemon and sugar for dessert.

Nutritional info (per pancake)
Calories: 60, Fat: 1.2g, Carbs: 9.5g, Protein: 2.5g