June, 2013

Jun 13

Peanut Butter Cupcakes


Some of you may know that I run a cake company, Go Free Foods. We make award-winning allergy friendly cakes to order. We very occasionally make some special cakes on demand for customers who are after something specific. I recently made these for a customer’s 40th birthday and they went down a storm, so I thought I’d share the recipe with you.

With cupcakes, it’s really important to make sure the mixture is mixed really well at the wet stage – i.e. before the flour is added. This will make for a light and fluffy cupcake. Use electric beaters or a stand mixer if you can. The same goes with making the buttercream.

Use a great quality muffin pan – I used this super one by Kaiser, which is so great you don’t even need to use paper cases if you don’t want to.


Peanut Butter Cupcakes

Makes 12


For the cakes

35g butter or dairy-free spread

145g caster sugar

1 tsp vanilla extract

1 large free-range egg, beaten

3 tbsp peanut butter (I used smooth)

100g gluten free plain flour or 125g wheat flour

120ml milk, or soya milk

For the cupcakes

250g icing sugar, sifted

70g butter, or dairy-free spread

4 tbsp peanut butter

2 tsp vanilla extract

50ml milk, or soya milk


1)   Preheat the oven to 170C. Place your cupcake cases into your muffin tin.

2)   Place the butter and sugar together into a large mixing bowl. Beat together until light and fluffy.

3)   Add the vanilla extract and egg and beat into the mixture. Next, add the peanut butter and beat until smooth

4)   Sift the flour into the mixture and fold in gently.

5)   Now, add the milk and mix until smooth.

6)   Spoon the mixture into the cake cakes, so that they around half to two thirds full.

7)   Bake for 20-25 minutes until the cupcakes are well-risen and lightly golden.

8)   Remove the cakes from the oven and allow to cool fully.

9)   Whilst the cakes are cooling, make up the frosting. The cleanest way to make this is to do it in a food processor – I use a Magimix. Place all the ingredients together into the machine and blitz until smooth.

10)  Frost the cakes when they are cooled fully. Either spread on the frosting or pipe it on using a nozzle. The cakes will keep for 3-5 days in an airtight container.

Jun 13

Griddled asparagus with goat’s cheese


This is a great super-simple supper I’ve been enjoying recently, making the most of the English asparagus season. It’s light, fresh and full of flavour and can be made in 15 minutes – great when you are hungry when you get home in the evening. It makes a lovely starter or a main, too.

The asparagus is best griddled, if you can, either using a griddle pan or on the barbeque. The best goats cheese to use are the Somerset variety: not too hard, nor to soft. By cooking them this way in a non-stick pan, it allows the cheese to caramelise on the top, and remain meltingly soft in the centre. You do need to use a great non-stick to cook the cheese this way. Do not be tempted to use oil: it just won’t work. I used a lovely environmentally friendly non-stick pan by Green Pan which worked so well.

Make the most of the asparagus season by giving this a go!

Griddled asparagus with goat’s cheese

Serves 2


1 large bunch fresh asparagus, with the tip of the stalks cut off

1 tbsp olive oil

Salt and pepper

1 Somerset goats cheese


1)   Place a grill pan over a high heat to warm up.

2)   Place the asparagus into a bowl. Add the olive oil, season with salt and pepper and toss, so that the asparagus spears should be lightly coated with oil.

3)   Transfer the asparagus to the hot pan and cook until tender. This should take around 10 minutes.

4)   Season the goat’s cheese well with pepper. Place face down in a non-stick pan and cook four around 5 minutes without moving, until it is caramelised.

5)   Serve the asparagus topped with the cheese immediately.

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