Edible Teacups!

Today’s the day of our Alice in Wonderland themed tea party. I just knocked up these little beauties and am quite tickled by how wonderful they look…

Here’s how to make your own:

What you Need:

  • Ice Cream Cones
  • Biscuits
  • Jelly Ring Sweets
  • Sweets to Fill the “Cups”

With a knife, cut the tops off your ice cream cones (do this carefully as they are brittle and you need to achieve a straight cut so they don’t topple over).

Cut a jelly ring in half and stick it on to the side of your cone top to form the teacup handle (the inside of the sweet is sticky and so will hold fast just fine).

Pop, you teacup on a biscuit “saucer” and fill with sweets. Job done!

How cute are these?

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We’d love to see your own creations, send your photos to us and we will include them in our gallery. You can email your pictures to us at

lilypchic@hotmail.co.uk

or add the Lily P Chic Facebook profile to your friends list, post your pictures and send us a note.

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Egg and Dairy Free Cupcakes

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Shabby Chic Bunting

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Egg and Dairy Free Chocolate Cupcakes!

My eldest daughter is allergic to dairy and eggs, even the smallest amount can result in a nasty facial eczema which can be rather upsetting for her.

You can only imagine then how utterly delighted she was when I came up with this recipe through a fair amount of trial and error for totally egg and dairy free chocolate cupcakes (with butter-style frosting none the less!). My friends have told me that if I hadn’t said they would have been none the wiser.

So, to make a start on the latest section to the Lily P Chic blog ~ “Recipes” here’s my:

Egg-less, Milk-less and Butter-less Chocolate Cupcakes.

What You Need:

Ingredients (for around 12 cupcakes):

(For the cakes)

  • 1 and a half cups of Self Raising Flour
  • 1/3 cup Cocoa Powder
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1/2 Cup Vegetable or Sunflower oil
  • 1 cup Cold Water
  • 2 tsp vanilla Extract
  • 2 tsp Vinegar

(For the frosting)

  • 1/3 cup Dairy Free Margarine
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 3 and a half Cups Icing Sugar
  • 3 to 4 tbsp Soya Milk
  • Food Colouring
  • Sprinkles / Silver Balls / Decorative Items etc

Equipment:

  • Paper Cupcake Cases
  • Mixing Bowls
  • Whisk (Hand or Electric)
  • Measuring Cups & Spoons
  • Bun Oven Tray
  • Cooling Rack

Method:

Pre-heat your oven to 375 degrees (gas mark 5)

Sieve all the dry ingredients for the cakes into a bowl

Mix gently and then create a well in the middle where you can add your wet ingredients (leave out the vinegar at this stage)

Mix everything together until smooth and silky. Add the vinegar and stir through until mixed evenly.

Spoon out equal parts into bun cases and pop in the oven for 25 – 30 minutes.

Allow your cakes to completely cool on a wire rack before topping with frosting.

To Make the Frosting:

Cream the dairy free marg, sugar, salt and vanilla until light and fluffy. Add the soya milk to achieve a smooth consistency. Separate the mixture into a bowl for each colour you intend to make, add a few drops of food colouring to each batch and mix well.

Spread a decent spoonful of frosting onto each cupcake and let your children decorate.

My baby girls first birthday cupcake cake!

A batch I took to the Mother and Baby group on my daughter’s first birthday to celebrate. the kids loved them (and the Mum’s did too).

Later today I’ll be using this recipe to make a large cake for my Mum’s birthday – Once it’s finished I’ll add some pictures.

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We’d love to see your own cakes, send your photos to us and we will include them in our gallery. You can email your pictures to us at

lilypchic@hotmail.co.uk

or add the Lily P Chic Facebook profile to your friends list, post your pictures and send us a note.

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