Lively Kitchen by Charlotte Oates. originally starting under the name of My Recipe Book as a place to record recipes, the blog has turned into a successful essential guide which provides tips and fun dishes for the family.
I now have a new favourite flavour of buttercream - Whiskey buttercream. It truly is absolutely delicious.
I hadn't originally planned on making a Whiskey buttercream. I had the idea in my head to create a new alcoholic buttercream flavour (as you all seem to like my Baileys and Brandy versions). Given the popularity at the moment of both gin and rum, these were the obvious choices for my new flavour, but seeing as I was recipe testing, I raided my drinks cupboard and tested a few others too.
Now that Shrove Tuesday is a thing of the past, I thought it was about time I shared a delicious new Easter recipe - White Chocolate Mini Egg Cheesecake.
Judging by the popularity of my Creme Egg Rocky Road (8 million video views on Facebook and still going up :-) ), I know that you are all a bit partial to recipes featuring some novelty Easter chocolate. Until now I haven't shared a Mini Egg recipe on here, so I thought it was about time I did. As well as being decorated with a ring of Mini Eggs, this white chocolate cheesecake also has plenty of Mini Eggs running through it too, so you get some in every bite.
As promised when I shared my recipe for lemon buttercream a couple of weeks ago, here's my recipe for lemon cupcakes with a hidden lemon curd centre (although you don't have to include the lemon curd if you don't feel like it).
One of my most requested new recipes is lemon buttercream (and a lemon birthday cake to go with it!). It's something I've not shared until now because I had a massive dilemma about the best way to make the buttercream. Should it be flavoured with lemon extract/oil, or should I opt for fresh lemon zest and juice?
Both types of buttercream are delicious, and both have times when they really come into their own. In the end, I decided the only solution was to share both.