Gin and Tonic Cupcakes

A Bank Holiday Monday requires more than just dessert, it requires something cheekier. Low and behold…


For the cupcakes-
175g self raising flour
175g golden caster sugar
175g unsalted butter (softened)
3 eggs
4 tbsp tonic water
2 tbsp Gordon’s Gin

Preheat oven to 180 and line cupcake tray with cases.
Beat the softened butter and sugar together until smooth.
Add the eggs- whisking one at a time
Sieve in the flour and fold
Add the tonic water and spoon the mixture into cases.

Bake for 18-20 minutes. Once out of the oven place on a wire tray. Stab each one with a fork and brush the gin over the top- add as much or as little as you like but remember there is also gin in the icing!!

For the icing-

175g softened butter
300g icing sugar
1 lime
2 tbsp Gin

Mix the butter and sugar together is stages until smooth.
Squeeze in the juice of 1 lime and the gin to taste.
Mix until you have a nice consistency for piping!



Follow my blog with Bloglovin


Sunday morning play dates..

I dont usually blog or talk about make up products but I am really loving my routine this month!

Before work on a Sunday I like to play around with my make up bag. I usually end up with a full on face but that’s what it is there for right?IMG_20151025_140157

My favourite products this month are mainly from Benefit. My go to concealer is Fake Up in Medium, so easy to apply and blend. I find some concealers can really dry out my skin and as it is already a delicate area it’s creamy consistency is perfect! It works perfectly with the Real Techniques Beauty Blender, the magical war paint tool!

Roller Lash can even make my stubby eyelashes look super long and healthy too! The brush can pick up even the smallest of lashes and make your eyes look so big!

I have a love/hate relationship with my eyebrows- what makes them so much easier to apply? BROWZINGS. The perfect colour, the perfect brushes and the smallest pair of tweezers to keep the unruly strands at bay! I shall definitely be re purchasing all the products and making them staples in my make up bag.



Follow my blog with Bloglovin

Thai Curry

On a rainy day like today something hot and spicy is just the thing. My version of Thai Curry usually depends on what colour chillies I have in the house at the time so tonight it will be green!

To start I make a paste, if I were organised I would double the recipe and freeze half of it for another time but that never happens!

Finely chop-IMG_20151004_212505

green/red chillies (I use 3 because we like it hot!!!)

2 garlic cloves

1 tablespoon tomato paste

3 tablespoons of light soy sauce

1 teaspoon sesame oil

Half a jar of jarred peppers (try not to use too much of the oil)

Blend all these ingredients until it looks something like this! Every time I make this it is a different colour and don’t worry about oil separation it’s fine.


Wash and chop your vegetables.  I’ve used whatever is in the fridge- broccoli, yellow pepper, mushrooms and asparagus.

On a medium heat add chicken (or whatever you fancy) and cook through.

When this is done add a can of light coconut milk and the veg (leave the asparagus out until last as this cooks really quickly) and turn down to a low heat and let simmer until the vegetables have softened. IMG_20151004_212720

When ready serve with rice or noodles and naan bread and if there are leftovers it makes a lovely lunch the next day 🙂