Circle Circus and Cottage Garden

Two of my favourite stamp sets and often over looked in the catalogue.

Circle Circus (115778) is also for scrapbook pages too! I have used Wild Wasabi, So Saffron and Early Expresso. Soft Subtle Designer Buttons and Flower Brads. Sentiment is Heard from the Heart (w - 111644/ c - 120006).

and below is Pumpkin Pie, Daffodil Delight and Early Expresso. Cottage garden (w - 117068 / c - 120003). I have used colour combination Perfect Plum, Marina Mist and Crumb Cake.

and below colour combination Crumb Cake, Rose Red and Elegant Eggplant. And both cards have been finished off with some pearly bling!

See you again soon

Sarah x x x

Malteser Cupcakes!

I made these devine cupcakes for a group of lovely ladies that came to my Stampin Up workshop last night - there were only 5 of us and we made 2 cards (photos to follow). We had a lovely evening, lots of laughs (some yummy Goats cheese and chill jam tarts from Catherine), cups of tea and Malteser Cupcakes!

This is the first time I have made these cupcakes and the recipe is from my new Hummingbird Bakery cook book - Cake Days

They are rich, moist and total devine and have about a zillion calories!!!!!!!!! But they are so yummy!

Malteser Cupcakes.

For the sponge.

150ml sunflower oil

75ml whole milk

75ml buttermilk

1 large egg

1 and 1/2 tsp vanilla extract

240g plain flour

25g cocoa powder

2 tsp baking powder

1/4 tsp salt

330g caster sugar

150ml boiling water

Preheat oven to 190 oC (350 oF)

Using a hand held electric whisk beat together the oil, milk, buttermilk, egg and vanilla extract.

Sift together the flour, cocoa powder, baking powder and salt, then stir in the sugar.

Add a third of the dry mixture to the oil/milk mixture and beat in slowly until evenly incorporated.

Beat in a third of the boiling water, followed by another third of the dry mixture and continue with this until all the mixture is combined.

Divide between the paper cases - I found this made 12-14 large cupcakes!

Place in oven and bake for 20 mins.

Allow to cool completely before adding the frosting.

For the frosting

200g dark chocolate chips (minimum 70% cocoa solids)

240ml double cream

115g malted milk powder (Ovaltine)

50g full-fat cream cheese (Philadelphia)

35g caster sugar

Maltesers to decorate.

Melt the chocolate chips in a bowl (either by setting over a saucepan of simmering water or in the microwave). Set aside to cool.

Using the electric whisk, whip the cream with the malted milk powder until in forms soft peaks.

In a separate bowl, beat the cream cheese with the caster sugar until combined, add the cooled chocolate and mix again.

Carefully fold the whipped cream into the cream cheese mixture, adding half the whipped cream mixture at a time.

Divide the frosting between the cupcakes. Decorate with Maltesers.

Trust me - you will not need a huge amount of frosting on each cupcake - it is very rich!

I got a large bag of dark chocolate chips from Hotel Chocolat - expensive - but worth it!

Enjoy!!!!

Hugs Sarah x x x x

New Catalogue!!!

and its amazing!!! - Look here!!!