We all adore her and I have a special place for her in my heart, just her presence can make us all elated.
With due respect and love for her gardening, I have managed to create some mocha flavaured cup cakes mmm...pot cakes:-)
When I was in my teens... I would prefer them over to roses...,I can go truly mad, when I see a bunch of these flowers in a bouquet shop. I have once willingly paid £14 for these flowers and took a lot of pictures and lost every single one of them. This time I'm being more cautious by posting them online so at the least I would manage to preserve some. They have a distinct colour, a mixture, purple, pink, blue, lavender and all the hues of my fascination....Love...love it... I can go forever to describe my love of these colours...let's get on with it...
Recipe for mocha pots...(hydrangea cup cakes)I liked mocha pots better...
Self- raising flour - 225 grams
Eggs -2(large)lightly beaten
Butter - 125 grams(light salted)
Golden caster sugar -250 grams
Water-250 ml
Cocoa powder- 2 tbsp
1/2 tsp bicarbonate of soda
2 tbsp instant coffee granules
Vanilla essence-1/2 tsp
In a saucepan put the water and sugar and heat gently,until sugar is dissolved. Stir in the lightly sated butter, cocoa powder, bicarbonate of soda and coffee granules and bring to boil. Reduce the heat and simmer for 5 minutes, then remove from the heat and leave to cool.
Beat the flour and eggs into the cooled chocolate mixture until smooth. Divide the cake mixture between the pot moulds or muffin cases.
Bake in a preheated oven , 180 degrees C, for 20 minutes. Transfer to a wire rack and cool.
I used nutella chocolate & hazelnut spread as icing over the tops of the cake and decorated with hand made hydrangea flowers for my sister's birthday.
It took some solid hours to make the Flowers.
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