Roasted Pepper Soup, Pineapple & Coconut Cupcakes and Coffee!

Roasted Red Pepper Soup (...it sounds cool even though its not roasted!) lol
8 Potatoes
4 large leeks
1 large onion
3 large peppers
200ml chicken stock
2oz butter
salt and pepper to season
double cream

Roughly chop all the vegetables and sweat in a pan with the butter for approx 10 minutes. Once the volume has reduced add the chicken stock, season and leave to thicken for 30 minutes. When you can break the potatoes against the pan with the back of a wooden spoon your soup is ready to be blended.
Using a hand blender break down all the vegetables and taste. Season again if necessary and serve with a swirl of double cream.

Pineapple and Coconut Cupcakes

8oz Self raisng Flour
8oz Caster Sugar
4oz Butter
3 eggs
1tsp Baking powder
1tsp Vanilla Essence
1 tin Pineapple chunks
4 oz Dessicated Coconut
8oz Icing Sugar

Cream the butter, vanilla and sugar together until light and fluffy. Add one egg at a time, mixing well between each addition. In a seperate bowl mix together the flour and baking powder and sieve. Gradually add the flour until well mixed.
Cut the pineapple chunks into smaller pieces and add 3/4 of the tin to your mix. Fold into the mix and using an icecream scoop fill your cases.
Bake in a preheated oven at 180 degrees for 25 minutes. Once cooled make up your butter icing and top the cakes. Dip in the coconut and top with a piece of pineapple.These go down well with freshly brewed coffee! I have the pleasure of reviewing a coffee machine and of course had to try one (..or two cupcakes!) for research purposes!

Thank you for the sweet comments yesterday about my new apothecary jars. The two smaller ones are from Next (they are in this new directory and instore - £10 for the small one £14 for the larger) and the big rounded one was from Furniture Barn - dont even go there unless you want to spend some serious money, it isnt expensive at all but i guarantee you will want one of everything!! LOL Good Luck!! ;)