Japan Candy Box Video *Giveaway Closed*

Who doesn't love sweets and candies? The blog was created with a love of sweet treats in mind! So when I was approached by Japan Candy Box to do a review of the latest box, I was delighted too!

They sent me the August 2015 box which arrived beautifully wrapped in some very kawaii purple paper! I have a list of the candies that was sent to me:

1.Kracie Tsunagete DIY Chain Candy-

Orange and bubblegum flavoured chain sweets, which were delightfully chewy. Also, they are fun to put together but I prefer to just to eat them. 

2.Kracie Neru Neru Nerune DIY Candy-

Yikes, I hated this! The texture of the drink of terrible, the flavour wasn't too bad however. It was fun to make but I wouldn't get this one again!

3.Rilakkuma Cookie Sticks-

These are so sweetly packaged. The cookies taste more like rich tea biscuits rather than cookies but they are so more-ish! Definitely one of my favourites in the box.

4.Puccho Watermelon Chewy Candy- 

Chewy, yet gummy and fruity. They truly taste like watermelon.  

5.Shigekix Super Sour Grape Gummies-

Wow! Talk about sour! These were so tasty but very strong. If you love sour sweets, you'll fall in love with these!

6.Yaokin Sour Grape Paper Candy- 

This 'paper candy' was leathery and way too chewy for my palette. However, the sour and grape flavour are spot on. 

7. Meiji Yan Yan Biscuit Sticks- 

I've had a similar product before and I do like this sweet too. The strawberry, for me, need to be stronger in flavour. Its still very enjoyable to moonch on!

8.Bourbon Petit Choco Filled Cookies-

These are so addictive! The vanilla and chocolate really complement each other.

9.Tohato Anpanman Caramel Corn- 

These have the texture of crisps but have a toffee flavoured sweetness. 

10. Moominvalley Biscuits-

I really like these chocolate biscuits and the design is quite detailed on each biscuit. 

Overall the candy box was really enjoyable. I loved most of the sweets, with a few exceptions. I would like to say a big thank you to Japan Candy Box for sponsoring the post. Do you like the look of the Candy Box? Well you can win one yourself by entering the competition link below. 

A Rafflecopter giveaway

Good luck! and Happy Baking!

*This post was sponsored by Japan Candy Box. They sent a candy box to me for free and are giving away a candy box to my readers!* 

Good Luck Naomi Cupcakes

No words can describe how much I'm going to miss one of my nearest and dearest friend. In fact I really wish that she wasn't going away for the year and just abandoning me in London! 
How dare you just leave me here Naomi! With all these normals?! 
I'm joking of course.
No one is normal in London.
Anyways, Naomi I do hope you enjoyed the cupcakes I whipped up for you. I'm sorry that I couldn't make a cupcake to describe how wonderful you are and how much your friendship means to me (and how mad you really are). Just so you know that your'e going on an amazing adventure and you'll be older, wiser and maybe a little jetlagged afterwards. 
In short, Naomi I wish you the best of luck in your new job, which you are going to be amazing at. I am dearly going to miss you and you must promise me that you will send me a postcard from all the places you fly too. 

Recipe:

• 110g unsalted butter, at room temperature
• 225g golden caster sugar
• 2 large eggs
• 150g self raising flour, sifted
• 125g plain flour, sifted
• 120ml semi-skimmed milk at room temperature
• 1 teaspoon vanilla extract

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line a cupcake trays with cupcake cases.

2.    In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3-5 minutes using an electric hand mixer.

3.    Combine the two flours in a separate bowl and combine the milk, and vanilla extract in a jug. Add one-third of the flours to the creamed mixture and beat well.

4.    Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk has been added.

5.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 15 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

6.    Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, you can ice the cupcakes.

Buttercream

·       110g unsalted butter, at room temperate

·       60 ml semi-skimmed milk, at room temperature

·       1 teaspoon good quality vanilla extract

·       500g icing sugar, sifted

·       Food colouring-Purple and Pink

Recipe:

1.    In a large mixing bowl  beat the butter, milk, vanilla extract and half the icing sugar until smooth. This can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

2.    If you want to colour your buttercream, always start with one drop of colouring and beat thoroughly. This will be all you need to achieve a very pale hue. To achieve the effects in the pictures put the two colours in a piping bag fitted with a star nozzle. 

Bake on!

Penny