Flamingos & Fruit: At Home with The Kids

 

We can’t get enough of bright colours and fun prints in our children’s collection. Perfect for adding some colour to their time at home, we’re shouting about flamingos and fruit this season! To go alongside their outfits, we also have some fun activities to match – enjoy.

 

Flamingos & Fruit Dress Up

 

Whether you’re getting out the paddling pool or finding fun things to do outside, you can still enjoy the sun in your garden. Keep them smiling with cute outfits they’ll love to dress up in!

 

Design Your Own Lolly

 

Who doesn’t love a lolly on a hot summer’s day! Get them to design their own for endless fun with our lolly template, designed in-house by our design team. 

Design a lolly colouring in

 

 

Flamingos & Fruit Colouring Sheets

 

Colouring sheets will always keep them occupied for a while, that’s why our in-house team has created some new flamingo and fruit inspired sheets for them to get started on.

Monsoon children Flamingo & fruit colouring book

 

 

Watermelon Cupcakes

Looking for some playful new things to bake at home? @MyKitchenDrawer can help with that. Taken from her new book, The Tropical Cookbook, it’s time to get creative with watermelon cupcakes!

Course: Snack

 Prep Time: 30 minutes

 Servings: 12 cupcakes

 

Ingredients

 

For the cupcakes:

  • 150 g butter softened
  • 150 g caster sugar
  • 3 eggs if no eggs, substitute with 3 mashed bananas
  • 150 g self-raising flour
  • ¼tsp vanilla extract
  • Green gel food colouring

For the buttercream:

  • 200 g butter softened
  • 400 g icing sugar
  • Pink gel food colouring
  • Chocolate chips to decorate

 

Instructions

 

For the cupcakes:

  1. Preheat the oven to 180°C and line a cupcake tray with 12 cupcake cases.
  2. Put the butter, sugar, eggs (or mashed banana) and flour in a large mixing bowl, and beat together until pale and fluffy. Add the vanilla extract and 2 drops of green gel food colouring then mix through until well combined.
  3. Fill each cupcake case with a heaped tablespoon of batter, then bake in the oven for 20–25 minutes until springy to touch. Remove the tray from the oven and place the cupcakes on a wire rack to cool.

 

For the buttercream:

  1. Blend the butter and icing sugar together until smooth, add a few drops of the pink gel food colouring (enough to make the buttercream a vibrant pink hue) and combine.
  2. Fit a piping bag with a closed-star nozzle, transfer the mixture into the piping bag and pipe swirls of buttercream on top of the cupcakes.
  3. To decorate, scatter some chocolate chips on to the buttercream, spacing them apart to resemble watermelon seeds.

 

Recipe Notes: These will last for 2–3 days in an airtight container kept somewhere cool.

 

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