The Beat That My Heart Skipped

Today is Friday and as of today that means 'recipe day'. In my new post as Food Editor for the newly launched blog ' The Beat That My Heart Skipped' (a daily website dedicated to interior and lifestyle products, run by London-based stylist and writer Rohini Wahi) I will be supplying a weekly recipe of either my own or a contributor. To launch with I am sharing my recipe for cupcakes, in fact, the very cupcakes I made for some recent dear friends birthday's, collectively known as 'The Madges' (that's the friends not the cakes!).
For my first introductory post I have written a piece on food and how for many years it has been an integral part of my life. Much to my delight I have some great recipes from some very inspiring contributors and amazing cooks, that I will post up over the coming weeks.
So I invite all readers, regular or occasional to pop by every Friday to 'The Beat That My Heart Skipped' and grab yourself a recipe for the weekend.
www.thebeatthatmyheartskipped.co.uk

Recipe Request No. 2

I was delighted to receive a request for my flapjack recipe from a lady in America - apparently flapjack is a little hard to come by over there. Well, as promised I am posting up my favourite flapjack recipe. This is for Jo and Andy too - parenthood is obviously resulting in a sweet tooth in their household!

Orange & Walnut Flapjack

250g butter cubed, plus extra for greasing
250g golden caster sugar
175g golden syrup
425g porridge oats
50g walnut pieces
finely grated zest of one orange
3 tbsp of orange marmalade

1. Heat the oven to 180C / fan 160C / Gas 4 and butter a 20 x 20cm tin, or a size with similar dimensions.

2. Melt the butter in a pan, adding the sugar and syrup. Stir over a medium heat. Once it is all combined take it off the heat and stir in the oats, walnuts and orange zest.

3. Tip the mixture into the baking tray and level the top. Bake for approx 30mins, but check at 25mins - once it is golden brown around the edges and still a little soft in the middle, remove it from the oven and mark into 12 pieces by cutting half way down with a sharp knife. When it has completely cooled, heat the marmalade with 1tbsp of water until syrupy. Brush this over the flapjack and leave to cool before cutting into 12 pieces. Enjoy! x

Recipe Request No. 1

The lovely Josephine Machon has requested my cupcake recipe. So here you go Jo, bake these for little Roo when he's a bit older - I'm sure they will go down a treat!

Everyday Cupcakes.
(Makes approx 10)

1 tbsp milk
3 eggs lightly beaten
110g caster sugar
115g self raising flour
85g butter, softened

and for the butter icing ...

100g butter, softened
200g icing sugar
1 tbsp milk

1. Heat oven to 190C. Fill a bun tin with 10 cake cases.

2. Using an electric whisk, beat the milk, eggs + sugar until thick and glossy and doubled in bulk - it should leave a trail when lifted. Add half the flour and half the butter and fold in. Then fold in the remaining flour + butter.

3. Fill the cases almost to the top with the mixture and bake for approx 10mins or until risen and golden.

4. When completely cool ice with the butter icing. For the butter icing, place the butter in a bowl and beat with a wooden spoon, then sift in the icing sugar and combine with the milk. If you want your butter icing thicker just add more icing sugar. Add a drop of colouring if desired. All that's left is to let your inner 'artist' go wild with the sugar sprinkles!