Bugs and Frogs Decorated Cupcakes

I have updated this post with more intructive photos.

Royal/regal icing in Green, Yellow, Red, Black and White rolled out into 1/4 cm thickness

Round cutters of glasses of various sizes to fit the cupcake

The Frog: 

Cut out 1 circle large enough to cover the cupcake

spread some jam on the cake before pressing the green circle onto it. 

Roll some green icing into a ball for the eye sockets, wet the backs of them before pressing on.

Make small balls of white and black icing for the eyes, wet each one before pressing them down. 

Using a teaspoon press a mouth sahpe and add a bit of red icing for the tongue.

The Bee

1 yellow circle
1 black leaf shaped piece that will fit over one side of the yellow circle
1 strips of black icing
two white wing shapes 

The Ladybird

1 red  circle
1 black leaf shaped
1 black strip
6 black spots
black and white balls for eyes

Christmas Pudding

This recipe is adapted from a recipe in the Good Housekeeping's Cookery Compendium (1956)is one of the first I put on the blog; I have just made it, it will have just under 3 months to mature in time for Christmas. It is very easy to make, cooking it is what takes the most time. There is enough for 12 portions - you don't need much after a big Christmas dinner!

6 oz flour

1 tsp mixed spice

1/2 tsp grated nutmeg

2 oz sunflower spread

18 oz mixed dried fruit

1 tsp orange extract

1 grated carrot

3 oz brown sugar

2 eggs or equivalent of egg replacer

a few drops of almondextract

a few drops of vanillaextract

1 tsp lemon juice

1 tbs treacle (I forgot to add this hence my pudding looks a bit anemic!)

 brandy to mix

Rub the fat into the flour, add all the dry ingredients and mix, 

Add the wet ingredients and mix well

Three-quarters fill a large greased pudding bowl, cover with grease proof paper, 

and tie with a string and steam for 5 hours (!)

When the pudding is cooked allow it to dry out thoroughly, then cover with a further layer of greaseproof paper and aluminium foil store in a cool, dry place. 

On Chrismas day steam to heat up for and hour

Rose Red Velvet Mini Muffins

Cream together: 

60 g Sunflower Spread

120 g Sugar

then mix in: 

1 tsp red gel food colouring

1 tsp Rose extract

1 tsp Vanilla extract 

1 egg or egg replacer

Add and mix:

155g flour

2 tbs cocoa powder

140 ml yogurt

1/2 tsp white vineger

Pre-heat the oven to 180 C and bake for 10-15 min until cooked. 

Top with cream cheese frosting or eat on their own