VANILLA FRUITS RECIPES

Steps:

• In a bowl mix together graham cracker crumbs, butter, brown sugar, and vanilla extract. Then press into a 7-inch pie tin.
• Chill in the fridge for roughly 30 minutes until firm.
• In another bowl, fold vanilla pudding mix into the Cool Whip.
• Layer on top of the chilled pie crust and place it back into the fridge to chill for at least 3 hours, and best if overnight.
• Garnish with graham cracker crumbs. Slice, serve, 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.