raspberry – Feasting Is Fun

Raspberry Banana Ice Cream Smoothies

Finally it’s Friday – YAY. I have the perfect, cooling down drink, especially if you are under exam pressure in hot weather. Or just fancy a delicious, fruit packed drink at the end of a long week. Let me introduce you to my Raspberry Banana Ice Cream Smoothies!

Only 4 ingredients are needed to make this yummy, thick, ice cream smoothie. I made these for us last night, after the children had finished another long, hot day, at school, sitting exams. They absolutely loved them, as did I – obviously I have to check what I make just to ensure it tastes good/won’t poison them/cos I wanted to!!!!!

Raspberry Banana Ice Cream Smoothies - pretty, pink, cool, drink! — Raspberry Banana Ice Cream Smoothies – pretty, pink, cool, drink!i

This ice cream smoothie is the perfect treat during a long day of revision, after returning home from school or the office – any reason to celebrate Friday!!!

Now let’s get on with how to make this luscious smoothie!

This Raspberry Banana Ice Cream Smoothie may just be my favourite flavour yet!

Recipe : Makes 4 Large Smoothies

3 Ripe Bananas

300g/11oz Frozen Raspberries

500ml/1 pint Vanilla Ice Cream – I use Mackies Organic Vanilla Ice Cream

250ml/1/2 pint Milk – I used Whole milk

Break up the bananas and place in a blender. Add the frozen raspberries, ice cream and milk - then BLITZ until completely smooth. — Break up the bananas and place in a blender. Add the frozen raspberries, ice cream and milk – then BLITZ until completely smooth.

Pour your Raspberry Banana Ice Cream Smoothies into tall glasses, add a straw and slurp!

One very happy child, slurping his smoothie!!

These really are delicious, using frozen raspberries is much cheaper, however if you have an abundance of fresh berries, by all means use them.

If you have enjoyed this recipe for Raspberry Banana Ice Cream Smoothies you may also like these:

Fresh Strawberry Simple Syrup

FF Raspberry Banana Ice Cream Smoothies — Fresh Strawberry Simple Syrup

Blueberry Banana Superfood Smoothies

Lemon Ripple Ice Cream

While they may not be super ‘healthy’ matcha tea green smoothies, they are packed with fruit. Since eating and drinking is all about balance I have no problem making these as an occasional treat. Especially when the weather is as hot as it is today!

Since I am already thinking of other flavour combinations, I’d love to hear your ideas?

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Bakewell Cupcakes

Hello people, do I have the perfect picnic Cupcake for you to make and enjoy this sunny day here in the UK today? I think so. So, let me introduce these delicious Bakewell Cupcakes. All the yumminess of a Bakewell Tart in Cupcake form.

Since I love Bakewell Tart, the raspberry jam layer, enveloped in an almond sponge or frangipane, so I set about turning one of my favourite tarts into a cupcake. Resulting in the creation of these Bakewell Cupcakes.

A cooling rack packed with red cherry topped Bakewell Cupcakes. — Bakewell Cupcakes

While you have to admit, these cupcakes even look cheerful. Maybe it’s the bright red cherry on top of the almond glaze? And when you bite into these Bakewell Cupcakes your mouth is filled with an assortment of tastes and textures. Since the hidden raspberry jam and almonds flakes in the centre are a wonderful surprise.

A Bakewell Cupcake with a bite taken out of it. — Bakewell Cupcakes layers of flavour.

Also, the use of flaked almond in the centre is two-fold, firstly they provided a delightful crunch, secondly they stop the Raspberry jam from sinking to the bottom of the cupcake. So, when you bite through the glorious almond glaze into the moist cupcake sponge, your mouth is then filled with tart raspberry jam and crunchy almond flakes. Resulting in the perfect cupcake flavour and texture balance.

Finally, enough of me telling you how scrummy these are, let’s get on with how to make them!

Recipe : Bakewell Cupcakes makes 18

For the cupcakes:

18 Cupcake Cases

225g/8oz Unsalted Butter – at room temperature

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

4 Large Free Range Eggs

1 tsp Vanilla Extract

1/2tsp Almond Extract – I use Nielsen-Massey

225g/8oz Self Raising White Flour

1/2 Jar Raspberry Jam

175g/6oz Flaked Almonds

For the topping:

400g/14oz Icing Sugar

1/2tsp Almond Extract

18 Red Glacé Cherries

Making The Cupcake Batter

Preheat Oven to 180C/160C (fan), gas Mark 4, 350F.

First of all line the muffin tins with the cupcake cases.

Add the butter, sugar and salt to a large bowl.

Whisk together until light and fluffy. Then add the Vanilla and Almond Extract. Whisk to combine.

Add half the flour and 2 eggs, whisk together to combine.

Add the remaining flour and eggs, whisk until combined.

Light, fluffy, Almond flavoured cake batter.

Place approx 1 teaspoonful of the batter into the bottom of each cupcake case.

I used the end of a desert spoon as it was easier! Continue until each case has cake batter in the bottom.

Add a good pinch of flaked Almonds to each case, pressing the cake batter flat as you add them.

Place 1/2 a teaspoon of raspberry jam on top of the Almonds.

When the jam has been added then place a heaped teaspoon of cake better on top.

The batter will naturally spread out during the cooking process, sealing in the hidden jam centre!

Baking The Cupcakes

Place the Bakewell Cupcakes into a preheated oven and bake for 15-20 mins, until the top is golden brown and springs back when lightly pressed.

Remove from the oven and allow to cool for 10 minutes in the tin before transferring them to a cooling rack.

Making The Almond Glacé Icing

To make the icing, sift the icing sugar into a bowl, add 1/2tsp of Almond Extract and enough water to make a thick, fluid icing. It should be able to hold a figure of eight.

Almond flavour glaze that's just the right consistency. — Almond flavour glaze that’s just the right consistency.

Decorating The Cupcakes

Use a teaspoon to cover the top of the cupcakes with the icing.

Now pop a cherry on top and leave to set for a couple of hours - if you can wait that long?? — Now pop a cherry on top and leave to set for a couple of hours – if you can wait that long??

Bakewell Cupcakes are not only pretty and delicious, they also make perfect, portable, picnic food. Likewise, they are ideal for sharing with friends, family or someone you know, who needs a little pick-me-up!

If you have enjoyed this recipe for Bakewell Cupcakes you may also like these:

Iced Bakewell Tart

FF Bakewell Cupcakes — Iced Bakewell Tart

Bakewell Shortbread Bars

Cherry Bakewell Cookies

Because I adore the combination of flavours found in a traditional Bakewell Tart I am always looking to incorporate them in other bakes. Since creating these cupcakes I have also made Cherry Bakewell Hot Cross Buns which have been featured in The Guardian newspaper! Also, I’ve made these very delicious Cherry Bakewell Rocky Road Bars which are a great no bake treat. So, if you enjoy all things Bakewell, be sure to check out my other recipes.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Raspberry Almond Muffins

Hi there everybody, thanks for stopping by to take a look at these delicious , Raspberry Almond Muffins. Ideal with a mug of steaming coffee for Breakfast, Elevensies, Mid Afternoon Snack, or anytime your tummy rumbles and your next meal is too far away!!

Crunchy flaked almonds hide the moist, raspberry and almond muffin!

What I love about these Raspberry Almond Muffins is they aren’t too sweet, they are proper muffins, dense and moist. Each mouthful filled with the tartness of Fresh Raspberries and the sweet crunch of the flaked Almonds!

This recipe is very easy, you can use fresh or frozen Raspberries (defrosted) and from start to finish these can be made and baked in half an hour!

Recipe : Makes18 Muffins

8 oz:250g Unsalted Butter – room temp

8 oz/250g Caster Sugar

4 Large Eggs – pref free range

1/4 tsp Salt – free flowing (I use Kosher)

1/4tsp Almond Extract

1 tsp Vanilla Extract

4 oz/125g Fresh Raspberries (or frozen raspberries defrosted.

4 oz/125g Ground Almonds

4 oz/125g. Self Raising White Flour

1/2 tsp Baking Powder

4 oz/125g Flaked Almonds

Method : Preheat oven to 175C (160C fan)

Whisk or beat the butter and sugar until pale, light and fluffy. I used an electric whisk, you’ll see why as you read through the recipe!

Add the eggs slowly, one at a time, until they are fully incorporated in the batter. The eggs MUST be room temp for the mixture not to curdle (curdling makes a slightly heavier muffin/cake ). If the mixture starts to curdle add in a tablespoon of your flour, whisk away and watch as your mixture comes, beautifully together again!

Next add the salt, vanilla and almond extracts and half of your raspberries (along with any juice, if using defrosted, frozen raspberries). Whisk until thoroughly combined and enjoy the pretty, natural pink colour!!

Oh, just wait - pink is just a whisk away!!!! — Oh, just wait – pink is just a whisk away!!!!

Now add the ground almonds, flour and baking powder.

That pink's so pretty- oh did I already mention that???? — That pink’s so pretty- oh did I already mention that????

I now switch to a spoon and finish mixing the batter by hand. Using the folding technique I mix until the batter is just combined.

So pretty and yummy, I just couldn't resist a taste!! — So pretty and yummy, I just couldn’t resist a taste!!

Place 18 Muffin/Cupcake cases in Muffin tins. Then using an ice cream scoop (or 2 spoons) fill each Muffin case with a scoopful of Raspberry and Almond Muffin batter (if using spoons fill the cases halfway).

An ice cream scoop provides just the right amount of batter!

Using a scoop fills the cases in next to no time!

For the final finish, pop a raspberry (or two – depending how many you have) on the top of each mound of batter.

Next evenly sprinkle the flaked almonds over the top of the uncooked Muffins, very gently pressing them into the batter.

When cooked the flaked almonds will hide the tart, crimson raspberry beneath!!

Place the muffin tins into the preheated oven and bake for 20-25 minutes. Don’t be alarmed if they turn a darker, golden colour than vanilla cupcakes – these Muffins have whole Raspberries whisked into a batter that is 50% ground Almonds (instead of 100% flour) the darker colour means they’re cooked!!!

So pretty and yummy, you just have to share these!

Gorgeous, crunchy on the outside, soft and moist inside. The perfect balance of sweet and tart.

Definitely feasting food, made to share!