TSP TO CUP RECIPES

Steps:

• Preheat your oven to 375°F.
• Combine butter, garlic, oregano, thyme, salt and pepper into a bowl. Microwave for 30 seconds.
• While the butter cools down, take each quarter of biscuit, and gently pull it into a circle large enough to wrap around a piece of string cheese. then close the seams and roll the dough into a ball, completely encapsulating cheese.
• Spray nonstick cooking spray into your Meal Mug.
• Take each dough ball and dip it into the melted butter mixture, then place it into the meal mug. Once the mug is full, place it into the preheated oven for 30-35 minutes. Check mug after 25 minutes. If the top is browning too rapidly, cover with aluminum foil for the remainder of cook time.
• Remove mug when balls on top are golden brown and butter is bubbling along the sides of the top of the mug.
• While mug cools, microwave marinara for 30 sec to 1 min. Pour the desired amount of marinara over dough balls and enjoy!

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.