Shop News

Natasha Wins Our Comp

WE are delighted to announce the winner of our selfie competition, which has been running since summer last year… it’s Natasha Heard from Australia.

She won a shop voucher for £150 to spend with us with this magical selfie.

We hadn’t heard of Natasha or her online shop Blessed Branches before she entered the competition, but we’re now completely in love with her work.

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THE SELFIE: Natasha’s magical vibes.

She and her husband Michael make amazing talismans, jewellery and art out of crystals, clay, wood and charms inspired by nature, spirit animals, runes and pagan sacred symbols. The results are simply stunning magical tools and keepsakes to weave magic and add wonder to your life.

The detailing in the pieces show that this is a labour of love for the couple, who live in by the coast in Old Bar, Australia with their two kids. They often frequent the community craft markets with their beautiful creations.

Natasha, who describes herself as “a natural witch”, invites a “passionate connection to Mother Earth flow into all her creations.”

She admits to being a huge fan of Altshop.co.uk and says that she “just LOVES everything Altshop.”

We were so happy when she sent us this photo of her wearing one of the outfits she spent the voucher on.

Natasha's new Altshop outfit
SHE COMES IN COLOURS: Natasha’s new Altshop outfit

If you’d like to see more of Natasha and Micheal’s amazing creations, her Instagram feed is a must-see and you can also check out her Etsy shop HERE.

Articles

Anthony’s Scrumptious Valentine Cupcakes

IF you’ve ever been to a fairy festival in the UK, you may have been lucky enough to meet Anthony Spears and see his amazing fairy artwork – but Anthony’s talents don’t end there…

If you’re even luckier, you may have had the chance to sample one of his melt-in-the-mouth kitchen creations – because this wonderful pixie creature surely holds the title of best cupcake-baker in all faerieland!

Altshop Blog readers, count yourselves very fortunate, because Anthony is feeling pretty loved-up this Valentine’s Day, so he’s sharing his Red Velvet cupcake recipe with us. Mixers at the ready, take it away, Anthony!

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Red Velvet Cupcakes
VALENTINES DAY RED VELVET CUPCAKES BY ANTHONY SPEARS

Ingredients:
  • 60g unsalted butter at room temperature
  • 150g caster sugar
  • 1 egg
  • 2 tsp cocoa powder (depending how dark you want the cakes to be add more or less)
  • ½ tsp red food colouring powder (much better than liquid colouring)
  • ½ tsp vanilla extract
  • 120ml buttermilk
  • 150g plain flour
  • ½ tsp bicarbonate of soda
  • 1½ tsp white vinegar
  • 300g icing sugar, sifted
  • 20g unsalted butter, at room temperature
  • 125g cream cheese, cold
  • 1 x 12-hole cupcake tray, lined with paper cases
METHOD:

Preheat the oven to 170°C/325°F/gas mark 3.
Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed.

Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste.

Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Turn the mixer down to slow speed and slowly pour in half the buttermilk.

Beat until well mixed, then add half the flour and beat until everything is well incorporated.

Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar.
Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar.
Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Meanwhile, make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat it until it is completely incorporated.
Turn the mixer up to medium-high speed.

Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the cream cheese frosting on top.

To make a red velvet cake instead, double the quantities below, divide between three 20-cm cake tins and bake for 25 minutes at the same oven temperature.

Wow, Anthony! I would never have guessed that vinegar would be an ingredient! What a great surprise. So, bakers, get your baking heads on and get making! We’d love to hear how you get on. Thank you so much for sharing your recipe, Anthony. Happy Valentine’s Day!

Anthony's Art
FULL OF CHARACTER: An example of Anthony’s Artwork

If you would like to find out more about Anthony’s Fairy Art or commission a fantastic fantasy art portrait, CLICK HERE. Or you can see his Facebook page HERE.

FANTASY YOU: Anthony will paint you as your favourite elemental
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LOVE AT LAST: Anthony gives partner Craig a Valentine’s hug