We were lucky enough to visit the Royal Mile Hub twice during our visit to Edinburgh. We visited the Royal Mile Hub for breakfast (Read our blog post here) and also for afternoon tea.
We had booked afternoon tea for 2PM but arrived slightly early at 1:30PM, the staff were absolutely fine about this and took us to a table right away. The afternoon tea usually runs from 3PM-5PM but they had an event going on the day we were visiting so we were booked in slightly earlier than usual.
We were sat in the window seat looking out onto the courtyard unfortunately the sun was not shining upon arrival so we didn’t ask to sit outside, we wish we had though as the sun came out just as our afternoon tea was served.
To start we both ordered a drink, the manager bought us a box of teas across so we could smell the different flavours. Rach went for a peppermint tea and Annie had a flat white with soya milk instead of a tea. We were also provided with a jug of water.
We were also offered the prosecco which costs £7.80 for person which we thought was a good price considering the bottle was a good size and gave us each 2 glasses of prosecco. It was chilled to perfection and really refreshing and we liked that it was served with a strawberry.
The afternoon tea consisted of a selection of sandwiches which were served on white and brown bread. It included the usual; smoked salmon, cucumber & Ham. They were really tasty and we didn’t have any trouble finishing the plate.
Scones and jam were also served and if we are 100% honest which as you know we always are we were a little let down by the size of the scones. The scones were incredibly small and we only received one scone each, we are used to getting a couple of scones each especially when they were as small as they were. Regardless of the size though they did taste incredible and it left us wanting more!
The top layer was the cakes of course which included a mini Lemon meringue, salted caramel macaroon and a strawberry and cream waffle. Oh my gosh the salted caramel macaron was just incredible! The manager told us they outsource the macaroons from Mademmoiselle Macaron as they are the best macarons in Edinburgh- we would definitely recommend a visit if you are in Edinburgh.
The afternoon tea is priced at £25 for two people which is only £12.50 per person, that is super good value (especially as we are used to London prices)! We didn’t leave the brunch feeling uncomfortably full either which was a nice surprise.
Friday evening baking is back in full swing and this time we chose to bake these delicious white chocolate and cranberry muffins. We usually have white chocolate and cranberry cookies but we haven’t ever made white chocolate & Cranberry muffins before so we thought we would give them a go.
They were absolutely incredible and we will definitely be making them again soon, Annie took them to her boyfriend’s football match and they all loved them which is always a good sign.
Top tip on making cupcakes and you cannot be bothered to follow a recipe, weigh the eggs and whatever they weight you should use for the butter, sugar and flour!
2 Medium eggs
110g Butter (softened)
110g Caster sugar
1tsp Baking powder
200g White chocolate bar
100g Dried cranberries
Pre heat the oven to 180oc
Line a cupcake tin with baking cases
In a large mixing bowl cream together the butter and sugar
Add the eggs and mix well
Pour in the flour and stir in the figure of eight until mixture is combined
chop the cranberries and chocolate into small pieces and add to the mixture
Spoon the mixture into the cases and then cook in the oven for 14 minutes. A skewer should come out clean.
Place to one side and leave to cool
It feels like we have not posted a cupcake recipe it FOREVER So we had to change that immediately which prompted us to bake these delicious rocky road cupcakes. We set ourselves the challenge of using up ingredients we have in our baking box (you should see our baking box it is jam packed) and this was the outcome.
They were a bit of an experiment as we had never made marshmallow icing before but we were so happy with how they turned out and they tasted so delicious! If you don’t have all the ingredients for the topping then it really does not matter just make it up like we did!
12 cupcake cases (we used gold ones)
110g butter (softened)
110g caster sugar
110g self-raising flour
2tbsp Raw Cacao powder
1 tsp baking powder
300g Icing sugar
200g White Marshmallows (you can also use pink ones)
White chocolate buttons
Milka or any chocolate bar of your choice
1. Pre-heat the over to 180 degrees and put 12 cupcake cases into a cupcake tray
2. For the cake beat together the butter and sugar in a free standing mixer, beat until the mixture is fluffy.
3. Crack in the eggs, sift in the flour,raw cacao powder and baking powder and mix until the mixture is combined but do not over mix.
5. Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skewer should come out clean.
6. Place to one side and leave to cool
Icing Method & Toppings
1. place the butter into a saucepan and melt over a low heat
2. Once the butter had melted add the marshmallows to the mixture and stir continuously until melted (be careful not to burn them).
3. Remove the pan from the heat and gradually stir in the icing sugar until combined (it will be very sticky)
4. Spoon a generous amount of icing on top of each cupcake (it will seep down the sides
5. Place each of the toppings onto the cupcakes and make them look Instagram worthy
This raspberry and coconut loaf cake is refined sugar free, we love re creating delicious and traditional recipes and adapting them to make them slightly healthier. This is our latest creation and we think you are going to love it! Its the perfect cake to enjoy on a sunny afternoon either on its own or with a cup of tea.
P.s we also like to spread a little bit of peanut butter (or any kind of nut butter) onto a slice of the loaf cake, its delicious!
200g oats blended
100g dedicated coconut
30 frozen raspberries
1tsp baking powder
4tbsp maple syrup
150ml almond milk
1tbsp dedicated coconut
10 frozen raspberries
Pre heat your oven to 180oc
Line a loaf tin with Greece proof paper or a loaf tin liner and Greece with coconut oil
Blend your oats and pour into a large mixing bowl
Add the remaining ingredients to the bowl and stir well with a wooden spoon until combined
Pour the mixture into the lined loaf tin
Sprinkle the tbsp of dedicated coconut and 10 raspberries on top of the mixture
Place in the oven for 45 minutes and check if it cooked through when removing from the oven.
Oh look what it is, another excuse for us to bake! Bonfire Night is here and we have celebrated by baking delicious chocolate orange bonfire cupcakes.
We made a standard chocolate sponge recipe, however you want to make it, all in one or the creaming method, weighing the eggs or using approx 120g sugar, butter, flour with 2 eggs etc
We then made a chocolate buttercream using our favourite hummingbird bakery recipe (we halved it!) and used a pallet knife to cover to top of the cupcakes.
We then made the vanilla buttercream and added some orange food colouring along with orange flavouring. We piped onto the top of the cupcakes and decorated with broken up flakes.
These did not take us as long as anticipated to make and were lots of fun, but simple. You can also adapt it by adding chocolate orange flavouring to the sponge mix.
We cannot wait for tonight we are off to the local fireworks display where there will be a big bonfire, live bands and lots of food and drink to buy – bring on the mulled wine.
It definitely feels like winter once bonfire night comes around, the community all going to a field wrapped up warm in hats, gloves, scarves and welly boots to watch some beautiful fireworks.
How will you be celebrating?!