Fire up the log burner and the slow cooker – October’s here…
It’s the start of a new season – the evenings are getting shorter, there’s a crisp nip to the air, and the leaves are turning a beautiful golden shade. It’s Autumn – a lovely time of year, with a lot of fun events and activities to look forward to! What with my wedding anniversary, special friend’s and family’s birthdays, and, of course, Halloween, I do enjoy this time of year.
With the decidedly cooler weather, thoughts turn to cosy, comforting meals cooked at home. I have blogged before about the joys of slow cooker cooking and have cobbled together many a hearty casserole, particularly during the Autumn months. But did you know you can make cakes in a slow cooker, too?
Crock-Pot hosts #Crocktober every Autumn, and 2016’s theme is a Weekender – the ideal time to try out some cupcake recipes as tasty weekend afternoon tea for guests. And what do you need when you have a selection of delightfully delicate cupcakes? A nice pot of tea – or two!
Crock-Pot has been experimenting with their Weekender cupcake recipes and asked me to make some recommendations of teas to accompany the cakes. Who doesn’t love tea and a sweet, sugary cupcake? I have to stretch the experimentation a little further in order to have gluten and dairy free versions, but here are my recommendations of tasty teas to try with your Crocktober Cupcakes.
Why not try a light, refreshing, citrus infused Earl Grey to balance the sugary icing and contrast with the sweetness of the cupcakes, or perhaps a healthy green tea? Another option is a delicately flavoured Darjeeling, which doesn’t detract from the full flavours of the cupcakes but instead has the right mix of tanginess and depth to go with a gooey, tasty treat.
I’ll be sharing some Crock-Pot slow cooker casserole recipes over the coming weeks, but while we still have the bright, yet somewhat cooler weather, make the most of those sunny weekend afternoons with some Crock-Pot Cupcakes and a really good cup of tea!