Category: Delicious Recipes


July 27, 2012 in: Be Inspired, Delicious Recipes, How to Wear

With the sun beating down on Coast HQ today, and having been on our best behaviour all week and resisting the temptations of that infamous delicious summertime treat… Today is indeed ice cream day. The time has come to indulge in a little luxury, but tell us which flavour would you choose?

Morello Cherry

Bitter sweet and intensely fruity, embrace all things blush toned for a strong summer look…

Vera Wang ‘Lovestruck’ perfume shop here . Tinae Clutch Bag, Coast shop here . Chubby Sticks Lip Pencil, Clinique shop here . Cherry and Pistachio Nougat, shop here. Dior Nail Varnish, shop here . Kisette Dress, Coast shop here.

Colombian Coffee Ice Cream

Rich and refreshing, keep you look tonal with nude shades through to metallics…

Ciate Nail Varnish, shop here  . Goddiva Chocolates shop here .  Mahiki Metallic Dress, Coast shop here . Nars Body Shimmer, shop here .  Martini Shoe, Coast shop here .   Batida Clutch Bag, Coast shop here .

Sumptuous Strawberry Scoops

A classic flavour, soft and feminine with a unique allure dress yourself top to toe in perfectly prim pinks…

Shop Eye Brightening Pencil by Trish McEvoy here,  Shop the Roanna Dress, Coast here , Shop the Arena Clutch, Coast here ,  Oh Lola! Marc Jacobs perfume shop here , Links of London Strawberry Charm shop here ,  Shop Nars Blush in Gaiety here .

Coconut and Lime Ice Cream 

 Luxurious and exotic, transport yourself to far off destinations in floaty materials and crisp, cool shades…

Shop Essie Nail varnish here, Shop Coconut perfume here , Florissa Dress, Coast shop here ,  Paloma Pearl Clutch shop here , Bumble and Bumble Seaweed Shampoo shop here , Shop Amelia Rope Lime and Sea Salt chocolate here  .


(Top image sourced from Flickr) 


April 16, 2012 in: Delicious Recipes

With April showers making us reach for our umbrellas once again, why not follow this recipe for these dreamy lemon and poppy seed cupcakes and inject some sunshine in to your kitchen…




225g self-raising flour

175g golden caster sugar

zest 2 lemons

1 tbsp poppy seeds , toasted

3 eggs

100g natural yogurt

175g butter , melted and cooled a little


For the icing:

225g butter , softened

400g icing sugar , sifted

juice 1 lemon

few drops yellow food colouring

icing flowers or yellow sprinkles, to decorate


 1) Heat the oven to 180C/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yoghurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.


2) Bake for 20-22 mins – the cakes will be quite pale on top still. Cool for 5 minutes in the tin, then carefully lift onto a wire rack to complete cooling.


3) To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.


4) Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly, et voila! 



Too tempting and too delicious to just have one, the summery lemony scent and pastel perfect icing well and truly earns this cupcake recipe the Coast seal of approval!


If you’re in love with all things pastel, take a look at our Pastel Perfect pin board on Pinterest here and soak up all things candy coloured for your sweetest Spring yet!


(Recipe sourced from BBC Good Food

Images sourced from laceandcake.blogspot and Pinterest)