Peppermint Cream Inspired Chocolate Cupcakes

One Sunday afternoon I decided to do an experimental recipe and it went surprisingly well! This is the first festive bake of the year and I’m really excited for you to try it out for yourself. As always my Instagram DM’s are open for you to send me photos of your recreations! I really enjoy seeing the twists you put on my recipes – especially with the decoration! These cupcakes are plain in decoration but full in flavour. It would be a great idea to crush a candy cane and sprinkle that on top – but I didn’t have any candy canes when I was making these!


4oz self-raising flour

2oz cocoa powder

4oz caster sugar

2oz brown sugar (this gives the cakes a brownie-like texture but if the classic cupcake is more to your taste then add another 2oz of caster sugar instead)

6oz margarine or unsalted butter

3 eggs

For the icing:

2oz icing sugar

1tsp of peppermint extract


  • Mix all of the ingredients in a large bowl. Pro tip: use a spoon to break up the ingredients and then use an electric whisk to make it light and fluffy.
  • Preheat the oven to 160C (if you preheat the oven before you start mixing your ingredients you are wasting energy and throwing away money!)
  • While your oven is preheating spoon the cake mixture evenly into 24 cupcake cases.  This recipe is easy to divide if you want to make more or less!

  • Place your cupcakes in the oven. Let them cook for 10-15 minutes. The less time you leave them in the gooey-er they are!
  • As the cupcakes cool you can prepare the icing. Combine 2oz on icing sugar (roughly – we didn’t measure exactly) and a few drops of water. Once you have the right consistency add your peppermint extract. Don’t use too much as it may taste like toothpaste!
  • Using a knife spread the icing on to your cupcakes. If you do want to add decorations then make sure you do so before the icing sets. Otherwise they will not stick on!

Because I am so forgetful I completely didn’t take photos of the decorating process. It’s not too impressive anyways – but I thought you were due an explanation as to why you won’t be able to see the final result! Thank you all so much for reading this recipe. If you get any time with some little ones this holiday then I do recommend you make these with them. They’re super simple and very hard to bodge up! You may also get creative with the decorations.

Do you enjoy the combination of mint and chocolate? What is your favourite festive treat to bake?

Only two days left until Christmas now! I hope that you really enjoy yourself – whether you celebrate the occasion or not. I won’t be posting on Christmas day (even though it is my usual upload day) because I want to spend some time with my family. Though I would like to wish you a merry Christmas all the same!

Many blessings,





Easy & Yummy Oaty Cookies Recipe | Perfect Alternative To High Calorie Snacks

Happy Friday!

Here’s another baking post for you. Today I’ll be sharing my no-longer secret oaty cookie recipe. They’re really easy to make (similar procedure to flapjack but with a few more ingredients) and taste amazing! An extra five minutes in oven makes them lovely and crisp, whereas ‘under’ baking them gives a lovely doughy texture. They’re not too unhealthy so I would really recommend them as an alternative to the packaged chocolate bars (it reduces your plastic waste as well). On to the recipe:


  • 75g wholemeal flour
  • 1 tsp baking powder 
  • 75g porridge oats
  • 50g caster sugar 
  • 75g butter 
  • 1 tbsp golden syrup 
  • 2 tbsp milk


  • Sift flour into a bowl. Mix in baking powder, porridge oats and sugar. You could also use self-raising flour if that’s what you already have at home (saving you a trip to the shops!)

  • Melt the butter, syrup and milk in a small saucepan or in the microwave and stir. It should look like this:

  • Add the wet ingredients to the dry ingredients. Mix until well combined. It should look similar  to flapjack mixture!

  • Now preheat the oven to 180C/fan 160C/gas 4. If you do this now then your oven will have heated enough before you have to put them in. Doing it right at the start (as most recipes recommend) is a waste of energy! It saves you money in the long-run too. 

  • Spoon onto a lined baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking. The recipe makes roughly 15 medium sized cookies. 

  • Bake for 10 to 15 minutes, or until golden brown. Leave to cool for 5 minutes before removing from tray. They taste really amazing when they are straight from the oven – and even better with a cup of tea!

Thank you for reading today’s post! If you do try out this recipe (it’s super easy, you don’t need to be skilled in order to do it) then I would love to see your recreations! Send me photos through Instagram or email me. 

What are your favourite cookies? Rich chocolate or light vanilla?

Stay tuned for my takeover on Neve Franks’s Positivity Blog tomorrow! Over on Instagram I will be doing the stories for the day and sharing my message of positivity. Go and give it a follow!


Refreshing Summer Drinks | How To Make Fruity Smoothies (Vegan)

Most of you, my readers, are fortunate enough to have warm weather this summer. On the occasion that the UK don’t get rain, we need refreshing drinks too. I would like to share with you some of my favourites, including some smoothie recipes!

1) Cucumber Water


I discovered cucumber water only a couple of years ago. I was travelling and ate dinner in a restaurant which offered free water! At first I was speculating the idea, but I really love it. When I started taking cucumber in my water bottles out and about, I had a few weird looks. Though it is one of the most refreshing and tasty flavours out there.

2) Lemon Infused Water

Simply lemon and water, left for a few minutes to diffuse. There is no sourness to it and, to my advantage, it boosts your metabolism!


3) Mixed Berry Smoothie

Before you begin, please freeze the fruits beforehand! (other than banana, which is better blended at room temperature) I will have to go through a quick recipe with you and it is very easy. Smoothie bowls are quite trendy at the moment, but it’s for a reason! I really enjoy a smoothie with oats for my breakfast.

Side note: my blender is very powerful so I can manage to get it smooth within 30-45 seconds. If your blender is not so good, split the ingredients and blend in smaller amounts!


  • Frozen strawberries (sliced in half, preferably)
  • Frozen raspberries
  • Frozen blueberries
  • One banana (in chunks)
  • Almond milk
  • Honey



  • For measurements, use a large mug. Firstly, fill a mug with equal amounts of strawberries, blueberries and raspberries. Add this into the blender.
  • After that, use the same mug to measure out almond milk. Less would make it thicker (preferable for a smoothie bowl) though a mug full would make a perfect smooth consistency.
  • A spoonful of honey sweetens up the raspberries (which can be quite sour) so you could use this, though it is totally optional.
  • Finally, add in chunks of banana.

Make sure you lid is on tight before you blend!

4) Strawberry and Banana Smoothie


  • Mug full of sliced, frozen strawberries
  • One banana
  • Almond milk
  • Honey (optional)

With the same method as last time, using ‘mug-full’ as a measurement 😂

This is actually the mixed berry smoothie but you can pretend it’s a strawberry and banana…

Will you try any of these smoothies? What are your favourite refreshing drinks?

Thank you very much for reading my post today. I hope that you have a very nice summer!


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