G is for Green

My A-Z Guide to Summer - G is for Green

Green Door , Ice Lolly , Green Coat , Kiwi , Green Vase , Leaf Pattern , Green Apple Sorbet , Green Grass , Green Stripe & Rose , Green Chevron pattern , Green Pantones

F is for Fruit

My A-Z Guide to Summer - F is for Fruit

Passion Fruit, Mango and Pineapple Smoothie

Serves 1

Ingredients

• 2 passion fruits , pulp only
• 1 small mango , cut into chunks
• 75g pineapples , cut into chunks
• 75ml pineapples juice
• 1 lime , juice only
• 7 ice cubes
• a pinch of ground black pepper
• a pinch of cayenne pepper

1. In a blender combine the pulp of 2 passion fruit, 1 small mango cut into chunks, 75g pineapple cut into chunks, 75ml pineapple juice, juice of 1 lime, 7 ice cubes, a pinch of both ground black pepper and cayenne pepper and whizz until smooth. The cayenne pepper gives the smoothie a little bit of a kick but leave it out if you like. 

warm raspberry cupcakes with orange sugar drizzle

Serves 12

Preparation and cooking times

Prep 10 mins
Cook 25 mins

Ingredients

• 200g self-raising flour
• 2 tsp baking powder
• 200g unsalted butter , softened
• 4 eggs
• 200g caster sugar
• 3 tbsp milk
• 50g ground almonds
• zest of 1 medium orange
• 150g punnet raspberries , lightly crushed, plus extra to decorate

FOR THE SUGAR CRUST

• juice of 1 medium orange
• 4 tbsp caster sugar 

1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
2. Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
3. Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.