March Digital Sampler

Ingredients
● 125g unsalted
butter, softened
● 150g caster
sugar
● 1 tbsp lemon
zest
● 2 eggs
● 150g plain
flour
● 1 tsp baking
powder
TO DECORATE
● 225g icing
sugar
● 100g unsalted
butter, softened
● 1 tbsp water
● A few drops
of pink food
colouring
● 1 bag of pink
marshmallows
● Black and red
writing icing
● A little pink
ready-to-roll icing
Pink piggy
cupcakes
Prep: 30 minutes
Cook: 18-20 minutes
Makes: 10 cupcakes
SUITABLE
FROM
1 YEAR
Method
1 Preheat the oven to 180˚C/
350˚F/gas mark 4. Put all the cake
ingredients into a bowl or food processor
and beat together until smooth.
2 Line a bun tin with paper cases and
half fill each case with the mixture. Bake
in an oven for 18 to 20 minutes, until well
risen and the cakes spring back when
you press them with your fingertips.
3 To make the buttercream, sieve the
icing sugar into a bowl. Beat the butter
until creamy in an electric mixer, and
then gradually beat in the icing sugar.
Finally, beat in the tablespoon of water.
4 Mix a few drops of the food colouring
into the buttercream and spread the pink
icing on top of the cakes. Stick on a nose
made from a large marshmallow and ears
made from extra slices of marshmallow.
5 Draw eyes and a smile with the red writing
icing, and a snout using the black. Create a
curly tail from the pink ready-to-roll icing.
Fruit &
granola pots
Prep: 30 minutes
Cook: 40-45 minutes
SUITABLE
FROM
Makes: 8 pots (with
1 YEAR
additional granola left over)
Method
1 To make the granola, preheat the oven to
150ºC/300ºF/gas mark 2. Put the oats, chopped
pecans, coconut, salt and sugar in a large bowl,
and mix together with a wooden spoon.
2 Whisk the oil and syrup together in a jug or small
bowl. Pour over the oats and mix well. Spread out
on a lightly oiled baking sheet and bake in the
centre of the oven for 40–45 minutes, stirring every
15 minutes. Transfer to a bowl, stir in the raisins and
dried cranberries, and leave to cool.
3 Mix the double cream and yoghurt together with
a little maple syrup to taste. Layer up the glasses
with the granola, yoghurt and cream mixture and,
finally, some sliced strawberries and raspberries,
and a sprig of mint to finish. If you like you can tie a
wooden spoon around the glasses with some string.
Ingredients
● 175g rolled
oats
● 70g coarsely
chopped pecans
● 20g
desiccated
coconut
● ¼ tsp salt
● 60g soft
brown sugar
● 2 tbsp
sunflower oil
● 4 tbsp
maple syrup
● 25g raisins
● 25g dried
cranberries
● 150ml double
cream
● 150g Greek
yoghurt
● A little maple
syrup, to taste
● 100g each
raspberries and
strawberries
● Fresh mint
102 | March 2018 | motherandbaby.co.uk