These cupcakes are light and moist and are especially delicious when served with our fantastic frosting . The batter is quick and easy and they only take a few minutes to cook so it is easy to make multiple batches to serve at parties or a single tray to have as a nughty indulgence.
Yield: 12 cupcakes
- 1 Cup of flour.
- 1/4 Cup of Corn starch.
- 1 tsp of baking powder.
- 1/2 tsp of baking soda.
- 1/2 tsp of salt.
- 2 large free range eggs
- 3/4 cup of caster sugar
- 2 tsp of quality vanilla extract
- 1/2 cup of buttermilk
- 1/2 cup of vegetable oil
- Preheat oven to 350°F ( 180° C)
- Sift the flours, baking powder, baking soda, and salt together in a bowl.
- Beat two eggs together for 2 - 3 minutes at a medium speed in your mixer.
- Add sugar, vanilla extract, and oil to the bowl and mix for 3 minutes.
- Add flour and buttermilk and mix until the mixture becomes a smooth thin batter
- Pour the batter into a cupcake pan lined with cupcake liners.
- bake for approximately 10 - 15 minutes until a skewer comes out clean
- Allow to cool and then top with your favourite frosting.
Easy Pumpkin Puree
A tasty pumpkin puree is the foundation of many delicious recipes and contrary to popular belief does not come out of a can. Many will tell you that puree out of a can is as good or better than the canned stuff but I would suggest that they have never tasted puree made from scratch or are have convinced themselves that it is true for the sake of convenience. Personally I am convinced that a pumpkin pie, pumpkin whoopie cookies, pumpkin bread and other foods made using pumpkin puree taste much better when the puree is made from scratch using fresh pumpkin.
Try it yourself using this recipe and let me know what you think.
Yield: 2lb or 1 kg of puree
- 1 4 - 6lb ( 2 - 2.5 kg ) Baking pumpkin
- Preheat oven to 400°F ( 200°C).
- Cut pumpkin in half crosswise and scoop out seeds and stringy material.
- Sprinkle cut edges of the pumpkin with salt.
- Place pumpkin cut side down on a baking tray lined with baking paper.
- Cook for approximately 45 minutes until a knife is easily inserted into the flesh.
- Remove from the oven and allow to cool completely.
- Scoop the roasted pumpkin out of the skin and place in the bowl of a food processor.
- Blend the roasted pumpkin until it is smooth.
- Use straight away or freeze for future use.
Easy White Sandwich Bread
This is an easy white sandwich loaf recipe which works every time for me. This bread rises well and the result is a fluffy white loaf which is ideal for toasting or making your favourite sandwich. My guilty little secret is that this bread doesn't always get to cool completely before it gets eaten, we love to cut off a hot end crust and eat it smothered with butter.
Yield: 1 Loaf
- 1 1/2 cups of lukewarm water
- 1 large tablespoon of honey
- 2 1/4 teaspoons dried yeast
- 1 3/4 teaspoons of salt
- 2 tablespoons of butter at room temperature
- 4 cups of bakers flour
- 1/3 cup of powdered milk
- Add the ingredients to a bowl in the order listed above then mix and knead until it forms an elastic, bouncy dough.
- Put the dough into a lightly oiled bowl and allow it to rise at room temperature for 1 1/2 - 2 hours
- Punch down the dough and form it into a 9" log.
- Place the dough into a 9" bread pan and allow to rise for another hour
- Pre-Heat the oven to 350°F or 180°C
- Bake for 40 minutes , tenting with aluminium foil after the first 20 minutes.
- Once cooked Turn the loaf out onto a cooling rack and allow to cool
Hint: I use the stainless steel mixer bowl on my Kenwood Chef Kitchen Machine to mix the ingredients and if it is cold to touch I warm the bowl with warm water before I start.
Amazing chocolate fudge cake recipe
WARNING : THIS IS NOT HEALTH FOOD . This is a moist rich and decadent fudge cake you can frost it if you like but my favourite way to serve this is with some ever so slightly sweetened whipped cream . I have very little self control when it comes to chocolate but find that letting this cake cool completely allows it to develop a really nice fudgy texture which is well worth the wait. If you simply cannot wait then serve it warm with a scoop of vanilla icecream as a sort of warm cakey dessert . Enjoy!
Yield: 12 Serves
- 300g plain flour
- 175ml hot water
- 250g unsalted butter
- 250g dark chocolate
- 125 ml milk
- 55g cocoa powder
- 4 large fresh free range eggs .. The fresher the better !
- 550g white sugar
- 2 tablespoons of instant coffee
- 30ml vegetable oil
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- Preheat oven to 150°C
- Line bottom & sides of a 20 cm cake tin with baking paper.
- Melt and combine butter , chocolate, sugar and coffee in a bowl over a double boiler.
- Add chocolate mixture to a mixer bowl and beat in the milk.
- Mix eggs into the mixture one at a time.
- Mix the oil into the mixture.
- Sift the flour, cocoa powder, baking soda, baking powder and salt into a bowl.
- Mix the cocoa & other dry ingredients into the chocolate mixture to form a cake batter.
- Pour the cake batter into the prepared cake tin and bake for 2hrs at 150°C
- Allow the cake to cool completely before frosting or serving with slightly sweetened whipped cream.
Melting Moments are without doubt my favorite biscuit and a freshly baked tray doesn't last very long in our home. The buttery goodness of these biscuits crumbles and melts in the mouth and is perfectly complemented by the orange and vanilla flavors of the creamy filling which holds them together. If you are planning to entertain with these be sure to make more than you need because I'm pretty sure that quite a few will not make it to the table.
Yield: 12 biscuits
- 1 teaspoon of vanilla essence.
- 1/2 cup of sifted icing sugar.
- 250g of butter cut into cubes.
- 1 1/2 cups of plain flour.
- 1/2 cup cornflour.
- 60g of softened butter.
- 1 teaspoon of vanilla essence.
- zest of 1 orange grated.
- 2/3 cup of sifted icing sugar.
- Heat oven to 320F or 160C
- Line a baking tray with baking paper.
- Place vanilla essence, butter, and icing sugar in an electric mixer and beat until pale and creamy.
- Mix flour and corn flour together and sift.
- Add sifted flours to the butter mixture and beat together gently until just combined into a dough.
- roll the dough into small balls and place onto baking trays
- Flatten each ball with a fork until they are about 1" in diameter and 1/2" thick.
- Bake each tray for 15 - 20 minutes until cooked.
- Set aside and allow to cool.
- While the biscuits are cooling add filling ingredients to a small bowl and use an electric mixer to beat until pale and creamy.
- Put Melting Moments together by putting a layer of filling on the flat side of one biscuit and pressing together with another.
Awesome chocolate chip cookies
Lovely chocolate chip cookies with a crunch on the outside and soft chocolate goodness on the inside.
Yield: 24 cookies
- 1 cup of softened butter.
- 1 cup of white sugar.
- 1 cup of brown sugar.
- 2 eggs.
- 2 teaspoons of vanilla essence.
- 2 1/2 cups of plain flour.
- 1/2 a cup of cocoa powder.
- 1 teaspoon of baking soda.
- 1 tablespoon of hot water.
- Pinch of salt.
- 2 cups of chocolate chips.
- 1 cup of chopped walnuts.
- Preheat oven to 350F or 180C.
- Cream butter and sugars together until smooth.
- Add eggs one at a time.
- Add Vanilla essence.
- Mix the baking soda to the hot water and add to the batter.
- Add salt to the batter.
- Fold flour, cocoa , chocolate chips, and nuts into the mixture.
- Place spoonfuls of the mixture onto an un-greased baking tray.
- bake until the cookie is just firm on the outside and still a little soft on the inside. ( 10 - 30 minutes depending on cookie size ) .
Easy Lemonade scones
I've tried many scone recipes over the years but this one is the quickest and easiest I have found and has never failed to deliver fresh scones which are delicious with jam and fresh cream. If you need to whip up morning or afternoon tea for unexpected visitors this recipe is perfect.
Yield: Makes 12
- 450g (3 cups) self-raising flour, sifted
- 250ml (1 cup) thick cream
- 250ml (1 cup) lemonade
- 1 pinch of salt
- Milk for brushing
- Preheat the oven to 210C. Lightly grease a baking tray.
- Place the flour and salt in a large bowl. Make a well in the centre of the flour mix and add the cream and lemonade and mix with a butter knife to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined.
- Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned.
- Serve with your favourite jam and cream.