Anchor Cooking Challenge

My
hubbie is always baking but I thought it was high time we tried getting the
boys to up their intake of fruit in the process of chomping on all of this
delicious cake… so I was pleased when we accepted the Britmums/Anchor Cooking
Challenge to have another excuse to shove him back in the kitchen!

Anchor
are celebrating launching a fabulous reward scheme, where you can use points
(from special packs of Anchor Butter, Anchor Spreadable and Anchor Lighter
Spreadable) to exchange for lovely kitchenware. We were sent the cake tin and the silicon cupcake
cases. Cue big smiles, as cake is much
loved here! Not that it lasts long
enough to be stored in a cake tin, but its nice to have one just in case…

Very
Berry Cupcakes

Ingredients

250g
Anchor Spreadable

250g
Caster Sugar

250g
Flour

4
eggs

1
tablespoon of Vanilla Essence

1
punnet of Blueberries

1
punnet of Raspberries

Prepare
the fruit by washing half of each punnet, sprinkle a tea towel with floor and
roll the fruit up in it, so its all covered in flour (leave it covered for 30
minutes to help dry it out, no one likes soggy fruit cupcakes and this helps
avoid that!)

Preheat
oven to 180 degrees (C)

Mix
in Anchor Spreadable and the Caster Sugar

Whisk
in the eggs

Beat
in the essence

Fold
in the floor

Add
fruit and mix

Put
one tablespoon of mixture into each Anchor case

Cook
for 18 minutes (or until golden)

Allow
to cool then serve with Anchor Squirty Cream and the rest of the fruit to
decorate

The left over cakes were temporarily stored in the cake tin, but the rate my mum was eating them they did not stay in there very long!!!

I’m working with Anchor to promote
their brand new Rewards Club, find out how you can get some of their kitchenware
as well as more prizes https://rewardsclub.anchordairy.co.uk

This is a sponsored post

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