Adventure isn’t just for the outdoors – there’s plenty to discover in the kitchen too! This month we challenged Jamie to venture into the unknown and boldly bake something he had never baked before.
Jamie’s scrumptious Raspberry and cinnamon cupcakes are an interesting twist on the classic summer berry flavour, and they’re super simple to make – a great recipe for making with younger children.
We highly recommend baking them for yourself. We’ll also feature your creations in the Trex Family Bakery if you Instagram your shots with #BakingWithTrex.
I don't tend to do a huge amount of sweet baking – I'm far more at home making hearty cheese and onion pies and savoury crumbles. So when I was challenged to bake something new, it was time to leave my comfort zone and bake something a little lighter. Something sweeter.
I came across a nice and easy cupcake recipe online and gave it a bit of a twist. What better way to spice up a cupcake than with cinnamon? These cupcakes take almost no time at all and are really easy to make, so they're a perfect treat to make with some help from any budding little chefs at home.
Preheat your oven to 160°C (Gas mark 3).
Sift the flour and salt into a large mixing bowl.
Then add the sugar, eggs, water and Trex.
Beat the mixture together until it’s a light, creamy consistency.
Then add the raspberries and cinnamon, stirring them thoroughly through the mixture.
Spoon the mix evenly into 12 cupcake cases.
(Optional: sprinkle a little raspberry and a pinch of sugar over each cupcakes before baking)
Pop them in the oven for 15-20 minutes.
After baking, leave the buns to cool for at least 5 minutes before serving.