New Instagram Account

Just a quick post to say I have created a new instagram account for my blog. I didn't feel it was necessary for everyone to see casual day to day posts of my friends & family therefore: 

You can now find me here / @kathryns_cupcakes 

Please follow to keep updated with posts and little extras. 

:)

Oh and I've also had a play about with my layout so hope you like it!

Ecotools Deluxe Fan Brush | TK Max Bargain

Yes I am supposed to be on a spending ban but I happened to walk into TK Max and back out with a new makeup brush in my bag. To be fair though, I have been wanting a brush to apply my new Mac Mineralize Skin highlighter so after this Deluxe Fan Brush by Ecotools for only £4.99 how could I resist.

I have tested this out today and am extremely happy with the purchase. It is a dense brush like most of the range with extremely soft bristles and I love how I am able to apply a subtle glow to the skin rather than looking like I've sheered a block of glitter to my cheekbones.

Because it is so soft and large I think it will be a multipurpose brush that I can use to sweep excess eye shadow from my face and maybe try a little blush or contour with it? But for the time being this is perfect for a highlighting brush without hurting your bank!

Kathryns Bakes: Peanut Butter & Jam Cookie Sandwiches

Today I share with you the recipe for Dairy Free Peanut Butter and Jam Cookie Sandwiches (or just peanut butter cookies if you prefer). I used a recipe for once from The Naughtiest Vegan Cakes in Town by Ms Cupcakes which was the simplest recipe I have ever used then used my own peanut butter butter cream recipe :) 

For the cookies you will need:

• 275 g smooth peanut butter
• 125 g pure/dairy free margarine 
• 140 g maple syrup
• 85 g caster sugar 
• 70 g brown sugar
• 1 tbsp vanilla extract
• 240 g plain flour 

Pre-heat the oven at 160 degrees C and line 2 baking trays with baking paper 

In a bowl mix together all the ingredients except the flour, then once fully mixed slowly add and stir in the flour. Leaving a couple of inches in between, use a spoonful for each cookie and place on the baking tray ( I had 4 balls on each baking tray). Flatten down and use a fork to criss-cross the dough.

Bake for 15 minutes. Leave to cool in the tray for a few minutes after taken out of the oven then use a spatula to remove and leave to cool completely.  

You will need: Organic Smooth Peanut Butter with No Added SugarStork Butter BlockIcing Sugar

Using 1/2 of the blocked butter, cream until smooth then add a couple of tablespoons of Peanut Butter (or to taste). Once creamed together add the icing sugar and carefully mix together. I have never measured icing sugar before as it just goes everywhere so add quite a bit and mix until you get a nice texture that isn't too soft or too lumpy. 

Peanut Butter and Jam Cookie Sandwich

Pipe a layer of the Butter Cream onto the flat side of 1 cookie. Spread a thinner layer of butter cream on the second cookie and layer with strawberry jam. Sandwich together lightly and voila!