For example, grapefruit was a no-go. Too sour. Same with olives. And ginger was very similar. I didn’t really enjoy anything with ginger in it, even desserts.

24 White Chocolate Cupcakes (see recipe above), baked in white baking cups; 13 yards fine pink, green, or white ribbon (optional) plenty of small strawberries; edible flowers, to decorate; ...

Add the melted chocolate and whisk until smooth. Whisk in the flour, milk and vanilla essence. Spoon the mixture into the lined muffin tin and bake, 12-15 mins, or until a cake tester comes out clean ...

Use a metal spoon to equally divide the mixture into the liners, leaving each liner about 3/4 full. Bake the cupcakes for 15-18 minutes, or until golden and springy to the touch. Set the tray ...

Use the vanilla cupcake recipe, reducing the superfine sugar to 1 cup and stir in 7 ounces of melted white chocolate once mixed. These beauties look lovely on a tiered cake stand with additional ...

cupcakes, depending on the size of your cupcake liners. Fill cupcake. liners between ½ and ¾ the way up. Fill ½ way up to get an even flat. shape, fill ¾ way up to get a nice dome shape. Use a ...

Indulge in homemade peanut butter cups that are richer and creamier than store-bought. Easy to make and irresistibly ...

Line 22 cups of 2 standard 12-cup muffin tins with baking cup liners. In a large bowl, whisk vodka, espresso, and 1/2 c. water. Add cake mix, egg whites, and oil; vigorously whisk until combined ...

Line in cupcake liner 24 tins. In an electric mixer add flour, sugar, cocoa, baking powder, baking soda and salt whisk thoroughly till combined. Add milk, oil, eggs, and vanilla to the flour ...