Supper Safari at the Oracle in Reading, Berkshire

Last week I was invited out for a Supper Safari at the Oracle in Reading. The safari had us run around (not literally) the Oracle to three different restaurants. First for appetisers then for a main meal followed by dessert! 

We started our adventure at Jamie’s Italian we were greeted by the bar manager who was full of knowledge and answered all of our questions, even the ones we didn’t know we had! They started us out with a glass of Jamie’s Italian Prosecco. Which is sold exclusively at Jamie’s Italian because when you’re Jamie Oliver you can do that! Then we were brought out the three planks in the Anti-Pasta and side section of the menu. 

Before we were allowed to tuck in we were told all about what was on the plate and I would love to say I memorised everything we were told or that I am an expert note taker, but I’m not. I am referring back to the online menu for spellings and such. However, I do remember being told that by telling us about the food before hand we would want it more. That we’d literally start salivating and I have to say he was right. It makes sense as I can’t watch a food program without wanting what is being shown to me, even if I’ve had a big dinner! 

The first of the three planks was the Cured Meats one which had (surprise) a selection of cured meats. The second plank was the vegetarian option. With sliced, chargrilled, and marinated seasonal vegetables in a herby olive oil. Both of these planks came with mini buffalo mozzarella, pecorino and chilli jam, along with pickles, olives, and a kale slaw that has a secret ingredient that we weren’t allowed to know…otherwise it wouldn’t be a secret. The third plank had a mix of the first two and a little more adventurous then the first two. It had some of the same meats, but included spiced duck-liver pate, truffled salami & fennel, pork scratchings, and my favourite the Italian Nachos! It is their second most popular starter. They are crispy fried ravioli stuffed with three cheeses, served with arrabbiata and parmesan. Also the mozzarella had a sun dried tomato topping which was delicious! What we had on the sharing plank was slightly different then the one on the menu. 

Then we were given a quick tour of the restaurant. We were sitting in the new bar area, which was only built recently, before we went upstairs to see the view of the riverside. There was also the mural of a woman, they call Jules after Jamie’s wife. It’s a gorgeous mural and just underneath is where all the prosciutto was hung. If you’re visiting ask about a silver flying pig that is on the meat label! 

We then made our way to Cau (pronounced cow) the new Argentina steak restaurant that just opened up in the Oracle for our main. We started with a glass of Zuccari ‘Animado’ a vibrant red wine - again one that is made just for Cau. Then it wasn’t long before we were served the Cau Feasting Plate. It had three different cuts lomita, aside de chorizo and tire de ancho - the king of steaks. There was a selection of sauces to accompany the steak, I apologise for not knowing all of them! We were also given a selection of sides including truffle macaroni and cheese, chips, coleslaw (another one with a secret ingredient) and corn on the cob! 

The atmosphere is friendly and comfortable in a shiny new part of Oracle. Plus the food was amazing! I will be planning another visit soon! 

Last but not least we had dessert at Ed’s Diner. Ed’s Diner’s niche is 1950’s style diner, think Grease. They serve all three meals: breakfast, lunch, and dinner. However we were there for dessert and it was hard to choose what to have. It was suggested to us to try the sundaes and it’s what we all choose! I went with the berry sundae as it seemed the most refreshing after all the rich tasty food we had previously! 

I actually reviewed Ed's for the Oracle when it opened up in 2013 check out that review here! There is also a review of one of Jamie's Italian's desserts here

I had a lot of fun going to three different places for a 3 course meal! I will definitely be doing that again! Especially when the Oracle launches it’s new app (App Store & Google Play) for diners called the Plus app this summer on August 1st. The app is free to download and will give you discounts to the participating restaurants throughout the summer. Keep your eye out! Who doesn't like eating out and saving money? 

notes: I was invited out by the Oracle PR team and was compensated for my time not for a favourable review, all options are my own for more information please see my contact/policy page. 

Jamie’s Italian 
Unit 1 Riverside level 
The Oracle, Reading, RG31 2AG

The Oracle, Bridge Street, Reading RG1 2AQ 
01189 505 559

Ed’s Easy Diner
The Oracle, RG1 2AQ

Bear Claws: non-successful #thepastrychallenge

When I was little very occasionally we’d go to a bakery and get doughnuts and other breakfast pastries for breakfast. I would always choose a bear claw. I was and still am that kid/adult who likes a good gimmick. I like the fact that it looked like a bears paw and it made it taste all the better for it. 

Bear Claws are something that I have wanted to attempt to make for a long time. However, until we started this pastry challenge, pastries have always been something I didn’t want to try in fear of failure. It’s not the failure that gets me, it’s the waste. I hate waste. I hate throwing out a bunch of no good flour, butter, eggs, and sugar. It just makes me sad and a bit annoyed. 

The theme this month, breakfast pastries, came out my want to make these Bear Claws. Leaving it to, literally, the last minute I finally got around to making said Bear Claws yesterday and today. The hottest weekend so far this summer! I love it! I made the dough the night before and left in the fridge overnight. Then I rolled the dough out and while that was resting made the filling. 

Everything was going well and then I went to bake them. They didn’t seem to want to rise much even due to the nice warm weather we had this weekend. Then when I baked them the timing seemed to be a little off. I keep a thermometer in my oven to check it, however that could be wrong too. 

Needless to say half of these weren’t so good and the second batch was a little better. If I have said it once I’ve said it twice and still I don’t listen to myself. Recently I have been really struggling with American based recipes. I am convinced it’s the butter. I used Sprinkle Bakes recipe that can be found here. I noticed that her dough, in her pictures, looked very pale to my very yellow pastry. I could be eggs though too. 

If I hadn’t been such a procrastinator perhaps I would have had time to re-due them before the end of the challenge and to show you that they do work! But as I recently wrote I am not happy to leave things, so I already have plans to make these again making adjustments where needed! 

I am not happy with only about 6 coming out okay, I want all of them to come out amazing! This is why I agreed to start the pastry challenge with Jen, because I don't just want to be getting by when it comes to pastry. It is a way to challenge my pastry making skills. 

As I pretty much followed the recipe from Sprinkle Bakes, well I did change the filling, but as I am not 100% happy with the way they turned out I won’t be sharing a recipe for these on here. But please check out the website linked above! 

What has been your biggest pastry fail? I don’t like saying fail, but it’s easier then saying non-successful pastry bake? Either works I suppose? 

challenges: The Pastry Challenge

Bath Buns

It goes without saying that I was inspired to make these bath buns by my recent trip to Bath. I like playing the role of tourist ever once in a while. In some ways I still am a tourist. I am not a British citizen, but a guest who has paid quite a lot of money to stay as a permanent resident. Unless I leave for more then two years, then it’s void. So, one could say I am still a tourist. 

The other form of inspiration comes from Jane Austen's books Persuasion and Northanger Abbey; her heroines, in both titles, spend some time in Bath. It is also rumoured that Miss Austen enjoyed a good Bath Bun from time to time. 

While we were visiting Bath we did try Bath Buns from a tea room of he same name. They were good, but these were better. It’s not because I’m some great bun baker; I am still finding my way with bread and yeast risen bakes. I would say it’s because they were fresh … anything fresh out of the oven is usually better then something that came out of the oven that morning or perhaps even the day before. 

I’m really not trying to be rude about bakery’s because I love a good bakery, they are professionals and I’m just a home experimental baker. I just think home baked goods have a different feel/taste to them! 

The sugar cube in the middle of these sweet buns is what makes them a Bath Bun. There are several variations such as sugar covered caraway seeds, sultanas or raisins, or candied fruit peel. I however kept them simple and just used sugar! Sugar is good for you in moderation! 

Bath Buns

7g dried yeast 
250ml milk, tepid
450g strong white flour 
30g sugar
1 tsp salt
225g butter, softened 
12 demerara sugar cubes 
1 egg, beaten

Stir the yeast into the milk and set aside. Mix the flour, sugar, and salt and work in the butter until it resembles bread crumbs. You can use a stand mixer for this, as I did. Stir in the yeast/milk which should look a little bubbly by now, with a wooden spoon until completely mixed together. This is a wet dough, now leave to rest for 10 minutes.  

Since I used my mixer here is what I did: 
After letting the dough rest, using my dough hook I kneaded the wet dough for about 5-6 minutes, before tipping it out on to a floured work surface and finished kneading by hand for another 4-5 minutes until the dough was smooth and elastic. As it was a wet dough I liked using my mixer first as it kept it from being too sticky, but as I’m learning more about kneading I wanted to feel the dough, hence the stopping early. IF you are doing one or the other in the mixer do not knead for more then 8 minutes and if doing it by hand about start by stretching it out in the bowl before kneading it on a floured work surface for 10 minutes.

Place the smooth and elastic dough in a large bowl and leave for an hour to an hour and a half in a warm place until it’s doubled in size. 
Once it has risen, turn it gently out on to a clean work surface and knock it back by gently punching it. Divide the dough into 12 equal pieces as best you can. I start by dividing it in half and then each half into six. Roll the pieces into balls, by cupping the dough in your hand and gently rolling it on the work surface until it become ball shaped. 
With the dough ball seam side up press a sugar cube into the dough and fold the dough around it so it’s completely enclosed. If needed re-roll into balls and place on a prepared baking sheet seam side down. Repeat with all 12, cover with a clean damp towel and leave to rise in a warm place for 30 minutes or until doubled in size. 
Heat the oven to 190C. Once doubled in size brush the beaten egg over the buns and bake for 15-20 minutes until they are starting to turn golden and sound hallow when tapped. 

to finish:

Milk Glaze: 1 tbsp milk & 2 tbsp sugar
Sugar Topping: demerara sugar cubes, smashed 

Prepare the milk glaze when the buns are just about to come out of the oven, by gently heating the milk and sugar in a small saucepan until he sugar has dissolved. Once they are out of the oven cover the buns with the milk glaze before topping with crushed sugar cubes. 

notes: the recipe is adapted from Jamie’s Magazine Issue 27 Mar/Apr 12 it can also be found online here. My Bath experience was posted yesterday and can be read here. 

challenges: Bready Steady Go hosted by Jen’s Food along with Utterly Scrummy 

Day Out in Bath, United Kingdom

One of the reasons I love the UK is because of its history. The USA has a history too, don’t we all?? However, the history of this country is much older and it’s reflected in pretty much every town you visit.

For my birthday we went to Bath for the day and we were lucky that the weather was beautiful! We got there just in time for lunch. We ended up at Wagamama because we were all hungry and when feeding kids it’s sometimes good to go somewhere we all know and love.

Then because it was my birthday we went to The Jane Austen Centre. It is located on the same street that Jane Austen lived on when she resided in Bath. I could be wrong, but I believe they told us that Bath is mentioned in all of her books. Of course if you’re a fan like myself you know that in Northanger Abbey and Persuasion her heroine’s visit and reside in Bath. All the staff at the center wear the name of one of Jane’s many characters and they will answer any questions you have. I found a lot of the information available I already knew from reading up on her before, but there was also a bit more on her family and herself that I wasn’t aware. It was interesting and enjoyable!

Right out side The Jane Austen Centre is a little park and lucky for us that weekend there was a sort of pop up/kickstarter children’s event called Forest of Imagination. There was a lot going on and the girls had a lot of fun jumping around on space hoppers and writing their names on the giant rabbit and more! I would love to see something like this in Reading.

After that we went in search of Sally Lunn’s. Still full up from lunch we took some of the famous bun’s home with us along with some homemade cinnamon butter. We were instructed by the lady on the till to split the buns in half and gently toast them under a grill before spreading with the cinnamon butter and grilling again to get the cinnamon butter smell throughout the house! That’s what we did and we weren’t disappointed! We also stopped to get Bath buns from The Bath Bun. There are so many tea places in Bath and there is no way we would have gotten to them all in one day.

We stopped for ice cream and while we ate our ice cream listened to some street music. The human statues were also fun to see! Then before we left we stopped at an art gallery, Rostra Gallery. There were some prints in the window that drew my attention and as a fellow/former printmaker I had to have them. The simple style of imagery is inspiring and I highly admire this type of art. The best part is that Ruth Broadway, the artist, is local to Bath. I don’t know why that makes it the best part, but I like the fact that she’s a local artist.

I think that’s what I loved about Bath the most, the art. It’s everywhere including the architecture! I can see how it inspired Miss Austen to create her work.

Places I have been in Bath before:
The Roman Baths
Bath Abbey
The Royal Crescent
Hands Tea Room
Walking Tour/Bus Tour

Things I’d like to see and do next time:
Richard Bertinet Bakery and Cookery School
Jane Austen Festival (September)
The Pump Room
Alexandra Park.

notes: All opinions are my own: for more information see my contact/policy tab above.

Dear Blog, (4)

I completely forgot our anniversary - your birthday. It was on June 11th, we have been doing this thing for four years now. It’s funny to look back at the beginning to see how far we’ve come together. But for this post we’ll be looking at the last year. 

And man what a year it’s been; big things have happened. First I went home for the summer, it was a much needed trip and one that will mean a lot more then any other trip. It was a much needed break and I am forever grateful for having spent those five weeks with my parents and sisters. Then earlier this year (2015) I took an unexpected trip home again. My mom was diagnosed with a rare form of lung cancer at the end of January. She unfortunately did not survive her diagnoses. I don’t actually know what else to say. I am still processing it and going through the stages. I normally wouldn’t have flown home twice in the span of a year, but I am so glad I did. Never hesitate when it comes to these sorts of things.

Other things that are little compared to that are that my Baby Baker started full-time school. It also meant I went in search of a job and some how ended up with two! Two that still only equal part time hours as I am still a mom! It’s tiring though…either that or I’m getting old! 

But as always here are my baker’s dozen of links and things that stood out last year…in my opinion anyway! 

  1. Last summer the World Cup was in full swing and for one Clandestine Cake Club the theme was said World Cup. I didn’t end up making that one as I didn’t have a babysitter and my husband was stuck in traffic on his way home. However I still made an awesome cake
  2. Then there was the Coconut Lover's Coconut Cake. I don’t know that I have ever tasted a cake as good as that one … well a coconut cake anyway. If you or someone you know loves coconut then I would definitely get this made for you or them. 
  3. I started writing Five on Fridays as a way to bring different things that weren’t always baking to my blog. It started out strong, but now it’s a bit random when one gets posted. 
  4. From Food Blogger Connect 2014 I met a milk alternative brand called Oatly and they sent me home with a bunch of their product and I made these cupcakes and these donuts with said products. If you know anyone who has a milk intolerance check these babies out. 
  5. Change up your tea time with these Apple Pie Scones
  6. Remember that time I made Sticky Toffee Pudding... for the first time and it was good. 
  7. We started off the new year with an Oreo Poke Cake, it’s always good to start something right. I had brought some Jello Pudding back to the UK with me from my summer trip home. 
  8. Lucky Charms bark is all you need to feel lucky. 
  9. Jen from Jen’s Food and I started up a monthly pastry challenge! PS. This month is breakfast pastries if you want to link up here
  10. Once again this year I was a World Book Night giver and I wrote all about it here
  11. Eurovision has been on for ages, but the only time I heard about it was from Father Ted. So, for a blogging challenge I made this delicious no bake treat
  12. I also took part in a Bookies to Foodies week with my friend Missie who writes over on A Flurry of Ponderings. Which was fun to see some good food inspired by books! 
  13. I think this Ginormous Jaffa Cake is worthy of a look was it good! 
Last year was great let’s make it another great year. There are a few things I am looking forward too and some I am hoping to accomplish. I can’t wait to attend Food Blogger Connect again this September. Also I think another bakery tour of London is long over due! I am hoping to bake more with friends and looking to extend the hashtag storybookbakes. I love reading and I think it will be a great way to combine my love for said reading and baking! There is an idea I have had for quite some time now and I hope to finally make it a reality this year! We will see! 

So, blog it’s been a crazy year, but we have gotten through it … perhaps not unscathed but mostly okay. I will try not to forget next year! 

with all my love, Lisa 

Fruity Cookie Cups

It’s like I’m a grown up now. When I was younger if something didn’t work out I’d just move on to the next thing. I didn’t really care nor want to know why it didn’t. If felt easier to just move forward then trying to stay put. 

Now I am more curious to why something didn’t work and how do you fix it. Sometimes it’s something simple sometimes it’s a combination of things and that starts the trial and error. 

I bought this novelty cookie pan thinking how great it was going to be to make cookie cups for everything for the rest of my life. Of course it sat on the shelf for ages before I finally got around to using it. I thought right away that I would try the recipe on the packaging as they should know what they are talking about. 

However, they failed and when I say failed I mean they didn’t turn out at all! So, the trial and error began. I tried keeping the dough in the fridge I tried greasing and flouring the pan, but at the end the dough was just not right. I have read that American butter has more water in it and that European butter has more fat and that can cause issues when baking. As the pan hails from American then I have to assume the recipe was tested in America…that and it is in cups and stuff. 

So, I tried the sugar cookie recipe you see below and I managed to get results, but not after changing the method as well. Instead of making balls and squishing them down I ended up rolling the dough out and cutting out circles and making sure the pan was greased properly I succeeded in making cookie cups filled with whipped cream cheese and topped with fruit. 

After all that here is officially how I finally made these super tasty fruit cookie cups! I am glad I didn’t just move on, the effort was worth it! See, I’ve grown up a bit. Also if you don’t have one of these fancy pants novelty cookie pans then just cut your cookies into circles and follow the instructions below!

Fruity Cookie Cups

cookie cups
200g unsalted butter
280g golden caster sugar
1/2 tsp vanilla extract
1 medium egg
400g plain flour
1/2 tsp cream of tartar

Beat the butter and sugar together light and fluffy. Mix in the egg until combined. Add the flour, salt, and cream of tartar and mix well! Separate into two parts and wrap in cling wrap and place in the fridge for at least 30minutes or so. This is when I heat the oven to 170C/325F/gas3.

Grease your novelty cookie cup pan with butter, if you don't have one turn your muffin pan upside down and grease the the outside cups. Roll out half of the cookie dough and cut out circles that match whatever pan you're using and place on the greased pan. Bake for 10 minutes. The cookies should only be slightly brown on the edges. Take off the pan as soon as you can touch them, otherwise even though properly greased they may stick as they cool. 

280g cream cheese 
2 tablespoons of sugar
various fruits, chopped

Whip it up together. Put in a piping bag and pipe into your cookie cups. Top with your chopped up fruits! 

notes: recipe is adapted from the hummingbird bakery cookbook - the novelty bake tin can be seen in this Five on Friday post. Check out my instagram (@unitedcakedom) for all the failed attempts! 

challenges: Treat Petite hosted by The Baking Explorer with Cakeyboi 

National Picnic Week with Udi's Gluten-Free range!

It’s National Picnic Week and I think that everyone should have a picnic! When I say everyone I mean everyone! Even those with different food intolerances. My husband cannot have any form of citrus and it can be difficult; you’d be surprised by how many things use lemon or lime juice as a preservative.

It's also that time of year when people are starting to line up their favourite festival's! Throw some of these ideas below into a bag and you're all set to enjoy your day out! 

So, when Udi asked me if I’d like to receive a box full of some of their new Gluten-Free products I said yes! I am always happy to spread the word of good products that are suitable for those who are looking for food alternatives! I know their pain. 

They sent me: (pictured: left to right)
Soft & Delicious Blueberry and Chocolate Muffins
Flaky & Delicious Pastry Mix 
Soft & Tasty Sundried Tomato Bagels 
Soft & Delicious Multiseed Bread
Crispy & Delicious Bagel Chips

Everything you need to make a picnic great! As an American I would tend to eat the muffins for breakfast, but since I’ve lived in England muffins are more of a treat. Therefore you just throw them in your picnic basket and wah-la instant picnic treat! ….Actually you may want to place them gently on the top somewhere so they don’t get squished. 

The pastry mix I honestly haven’t had an opportunity to try yet. I do intend to make something, most likely sweet and picnic friendly. I am very curious to see how it turns out and will update this post when I do make something! 

I used the sundried tomato bagels in place of bread; it is a great way to add flavor to the same old same old lunch! Just toast the bagel before adding on your favourite condiment, cold meats, and cheese! Yum! These possible don’t suit picnics very well, because they are best after being toasted. However, if like us you have a picnic in your backyard/garden then it works. I am going to apologise for not having a photo of this! I was a bad food blogger and just ate them, but I have no regrets they were good! 

Sandwiches are the ultimate picnic food. You need to have bread to have sandwiches and sandwiches to have picnics. A picnic without a sandwich is like rain on your wedding day, not ironic, but unfortunate. I like a good bit of Multiseeded Bread especially filled with pickle and cheese. There seems to be some debate on if pickles are gluten-free and some are and some aren’t so please check before eating! 

The Bagel Chips are indeed crispy and delicious! I loved snacking on these and dipping and topping them with various things like cream cheese (not all brands are gluten-free), hummus (try Udi’s recipe), and pate! My little people and I devoured a whole box and tub of hummus for lunch one sunny afternoon. Super easy to add to any great picnic! 

Be sure to check out the official Udi’s website for more information on their products! They also have a great section of recipes including one for a gluten-free hummus! 

notes: In association with Udi’s, please see my contact/policy page above for more information. Please check with any branded or store bought ingredient to be sure it’s gluten-free. All brands are not created equal. 

This isn’t my first post for Udi’s check out my other posts: 

Update February 2017 - Udi's are no longer available in the UK, but can still be found in the USA! 

Raspberry Lemon Yogurt Popsicles

This this summer is different from most summers for our family. I am working part time so I only have 2 says a week to bake & do other leisure day things. It's hard to believe we are already into week two of summer vacation!! 

The kids love to help try new things in the kitchen. So, when I was out the other day, I saw these Popsicle molds at Bed, Bath, & Beyond. I remembered that we always talked about wanting to try different types of Popsicles. So, I picked them up and searched for a recipe. We tried these... 

Raspberry Lemon Yogurt Popsicles aka Ice Lollies: 

¼ cup granulated sugar
1 tablespoons (approx. 1 lemon) lemon zest
½ cup (approx. 2 lemons) fresh lemon juice
1 ½ cups plain yogurt
6 ounces fresh raspberries

Divide the raspberries between ice pop molds. Cut the raspberries in half if needed. Set aside while you combine the lemon zest and sugar by smooshing it together with a fork. Add the lemon juice and yogurt - stir until combined and pour into the molds with the raspberries. Last but not least put the stick/lids on and freeze for at least 4 hours, possibly longer depending on your freezer.

My kids loved them. They are very lemony...sour yet sweet from the raspberries. My oldest loved how creamy they are because of the yogurt. The kids want to try them with blackberries, blueberries and strawberries next. 

We can't wait! :-) - Janet 

 recipe adapted from

If you liked this try these Mango Ice Lollies

Vanilla Stout Chocolate Cupcakes

There is a thing at the moment about sourcing ingredients locally. It’s good to support local business and trade. Generally speaking I know that they, whoever these mythical people are, mostly mean veggies and fruit, but I am talking about beer – more specifically stout!

According to Instagram 18 weeks ago, sometime in January, I attended the Real Vintage and Good Food Market at The Hexagon in Reading. It was there that I purchased some delicious smoked garlic and a couple of bottle from the Binghams Brewery stall. They were on offer. If you haven’t guessed it, one of those bottles was there Vanilla Stout. It’s a dark stout that is infused with vanilla and dark malts and won them a couple of awards back in 2011.

In all honesty I was never going to drink it. I am no stout or beer or lager or ale drinker. It is in my opinion that you either like it or you don’t. If you tell me that it’s something I need to acquire a taste for then we won’t be friends. I don’t want to acquire a taste for it, no more then I want to acquire a taste for dirt! (I couldn’t think of any food that I really despise)

However, I will bake it in a chocolate cake every time! It gives the chocolate cake a deep rich malt flavor that is delicious! Would also be perfect for a gentlemen's tea party... they do have them! I wish I could go to a gentlemen's tea party I am positive I would be surrounded by posh accents and mustaches. 

Vanilla Stout Chocolate Cupcakes

250ml Bingham Brewery Vanilla Stout
250g unsalted butter
75g cocoa powder
400g golden caster sugar
2 large eggs
2 tsp vanilla extract
140ml sour cream
225g plain flour
2 ½ tsp bicarbonate of soda

Heat the oven to 160C fan (180C/350F/gas 4) and line two cupcake tins.
Melt the butter with the stout in a saucepan over a medium heat do not let it boil. Add the cocoa powder and sugar to the pan and whisk until it’s dissolved. Leave to the side.
Beat the eggs, vanilla, and sour cream together until well combined. Gradually pour the stout/cocoa/sugar mixture into the egg/vanilla/sour cream mixture. Easier done in a freestanding mixture, but if doing it by hand be sure to mix well between adding it in. Once combined add the flour and bicarbonate and beat until combined and smooth. I used an ice cream scoop, as it’s deep and easy to scoop this not thick batter to fill the cupcake cases about ¾ full.
Bake for 20 minutes or until the cake springs back when pressed. Leave to cool completely before topping with the vanilla frosting.

Vanilla Buttercream

300 unsalted butter, softened
½ vanilla extract
4 tablespoons milk
675g icing sugar, sifted

Beat the butter for several minutes until soft and smooth. Add the vanilla to the milk and set aside. Add half the icing sugar to the butter and beat until combined repeat with the rest of the icing sugar. Gradually add the milk/vanilla mixture until the frosting is smooth and delicious! Use a spatula to scrap down the sides to make sure you get it all mixed up. Top each cupcake with a heaped dessert tablespoon and smooth with a palate knife. Enjoy!

notes: All opinions are my own; I was not compensated for this post, for more information please see my contact/policy page above. The Real Vintage and Good Food Market will be on at the Hexagon on the Sunday June 21st! For more information on Binghams Brewery check out the website! Recipe was adapted from Cupcake Jemma’s recipe for Guinness Cupcakes in Jamie Oliver’s Food Tube The Cake Book.

This post was entered into these blogging challenges: 
Tea Time Treats theme cupcakes/fairycakes/muffins hosted by Lavender and Lovage with The Hedgecomber
We Should Cocoa theme cupcakes hosted by Kerry Cooks with Tin and Thyme