Mother’s Day is upon us this weekend and to celebrate all your wonderful moms, I have two super easy afternoon tea recipes the kids can knock down in no time.
I have the best cheese scone recipe ever, as well as delicious raspberry and white chocolate muffins.
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As always, both recipes are freezable. I hope you all have a great time and are treated like queens for the day – you deserve it.
White chocolate and raspberry cupcakes (for 12)
Preperation: 10 minutes
to cook: 15-17 minutes
YOU NEED:
- 150g caster sugar
- 3 eggs
- 1 teaspoon baking powder
- 150g self-rising flour
- 150g margarine or butter
- 1 teaspoon vanilla essence
- 100g white chocolate chips
- 150g of raspberries
METHOD: Preheat the oven to 200C/gas 6 and line a 12 muffin mold with cupcake cases.
In a large bowl, add the caster sugar, eggs, baking powder, flour, margarine or butter, vanilla essence, and mix with an electric whisk until smooth. smooth paste.
Gently stir in the white chocolate chips and raspberries.
Using a tablespoon, scoop the mixture into each cupcake tin so they are all ¾ full.
Bake for 15 to 17 minutes, until golden brown. An easy way to check if they are cooked is to take a small knife and insert it into the top of the cupcake.
If it comes out clean and free of cake batter, the cupcakes are done.
Ready to freeze: Let the cupcakes cool before placing them in a large reusable freezer bag.
Ready to eat: Remove the cupcakes one by one from the freezer and let thaw for about 30 minutes at room temperature.
in the butter with your hands until the mixture resembles breadcrumbs.
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