Thanking you all!

Firstly I would like to say a big thank you to all the lovely mummy's for making me feel so much better about the situation that I found myself in. It really helped to hear your stories,which made me realise that I was not alone.
I am able to enjoy my little son and know that I am still a good mum booby feeding or not!!

My mum always told me that I would not understand the love that a mum has for her child until I had one myself and by jove she was right! I just want to eat him up!!


Enough baby chat ( for now anyway)!! A while back I mentioned my vintage tea party and I said I would post the recipes for anyone who was interested in having a naughty treat!....so here goes.........

'Strawberry Cheesecake Cupcakes'- Recipe taken from 'The Hummingbird Bakery Cookbook'.

Sponge Ingredients:

120 g plain flour

140 g caster sugar
1 1/2 teaspoons baking powder
A pinch of salt
40g unsalted butter, at room temperature
120 ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 large strawberries, chopped into small pieces
200 g digestive biscuits

Frosting ingredients:

300 g icing sugar, sifted

50 g unsalted butter, at room temperature
125 g cream cheese, cold

Method
1. Preheat the oven to 170°C/325°F/gas mark 3. Put the flour, sugar, baking powder, salt and 40g of the unsalted butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
2. Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.
3. Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20 to25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
4. Meanwhile, make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

5. Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.
I also plonked a juicy strawberry ontop!

pink spotty paper cases are from cakescookiesandcraftsshop.com

 For some reason my cakes shrank away from some of the papers, much to my disgust!! However they tasted lovely.