Saying goodbye to summer

So, unfortunately, summer is coming to its end. It’s really tragic, I know, I’m actually two weeks away from going back to school and, honestly, I’m not ready hahaha!

To “celebrate” the end of summer, I baked this gorgeous, fruity and summery cake. This Peach Carrot cake with Cream Cheese frosting is from Call me Cupcake blog, you can find it here.

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Although I’m not ready for the routine to start again, after summer comes autumn and, after that, christmas. And those, are my favorite seasons and I can’t wait to Deck the halls!

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I hope you’ve had an amazing summer and a very chill return to whatever you do!

Marta x

 

 

Honey Yoghurt Berry Popsicles

I know I’ve been out for months but, in my excuse, I’m like an animal, I have to hibernate. Now that’s summer I can come back to life.DSC_2811

Talking serious now, I haven’t blogged in soooo long, I had uni and a quite changing life decision to make, which I have made, and I didn’t feel inspirited enough to write, so sorry!

I’m re-starting as I first did, with a recipe! I’m not a massive fan of ice creams, I can’t eat them actually (I’m lactose intolerant), but as the heat rises I wanted something cold and tasty for my mouth. These popsicles are made with seasonal berries and so delicious!

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Ingredients (For 4 popsicles):

(I actually used lactose-free yoghurt)

  • 1 cup of greek yoghurt (I mixed normal and strawberry yoghurt)
  • 1/2 cup of raw honey
  • 1/2 cup of mixed berries
  • Some mint (optional)

Method:

  1. Mix in a bowl both yoghurts and honey.
  2. Fold the berries and mint (in small pieces).
  3. Pour into popsicles molds and freeze over night.

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Hope you liked them. Please leave a comment with your opinion. I want to do a Q&A soon, leave a question too!

Love x

 

 

 

Earl Grey Cupcakes

Hello!

Welcome to A spoonful of goodies. I was very doubtful about what my first post should be and I decided to go with a big ol’ cupcake recipe.

You should be thinking: what? cupcakes? that’s soo old fashioned… Maybe but I don’t really care. Cupcakes are one of my favourite cakes, they are the reason of my baking (little) journey and they deserve the first post!

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This are Earl Grey cupcakes (yeah, very british).

This recipe is an adaption of Cupcake Jemma‘s Earl Grey cupcakes.

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(makes about 10 cupcakes)

Ingredients:

  • 150ml of  whole milk
  • 2 Earl Grey tea bags
  • 125g of usaltedbutter (I used margarine)
  • 125g of flour. Sifted.
  • 125g of Caster sugar. (I mixed brown and normal sugar)
  • 1/4-1/2 tsp of bicarbonate soda
  • 2 free-range eggs

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Method: 

  1. Preheat the oven at 170ºC
  2. Heat the milk until almost boiling. Pour the two tea bags and let it infused for 3-5 minutes. Retire the tea bags and let it until cool.
  3. In a large bowl pour the butter, flour, sugar, bicarbonate sugar and the two eggs.
  4. Mix it for 60 seconds with an stand mixer or a hand mixer.
  5. Pour 1/3 of the infused milk and mix again until combined.
  6. Fill a 12 cupcake tin (with cases on it) until 3/4 of each cupcake case is full.
  7. Bake them for about 20-22 minutes or until cake tester comes out clean.

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I’m not a big fan of buttercream and I decided not to decorate my cakes. Although, I will leave here a buttercream perfect for this precious and soft cakes.

Buttercream:

  • 150g of unsalted butter
  • 340g of icing sugar
  • 2/3 of the infused milk from the batter.

(Make sure to let your cakes cool completely before decorating them)

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That’s all! Give them a go and I will see you in my next post.

Happy baking! x