1 min choc cake

I can't think of a better way to spend 1 minute.......can you ?  Perfect for your midnight chocolate cravings ;-)

Ingredients :

• 1 Tbsp plus 2 tsp cocoa powder
• 3 Tbsp all purpose flour 
• 1/8 tsp salt
• 1 Tbsp + 2 tsp caster sugar 
• 1/4 tsp baking powder
• 3 tsp vegetable oil 
• 3 Tbsp full cream milk 
• 1/2 tsp pure vanilla extract

Method :


In a medium bowl, combine and sift all dry ingredients together. Stir with a wire whisk and set aside. In a separate bowl, measure all liquid ingredients together. Then, add liquid mixture to dry ingredients. Stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 40-60 seconds. If you don’t want to eat it straight out of the dish, be sure to grease and line your dish. Once cake is done, remove from microwave and place on a wire rack and wait for it to cool slightly before you turn it over.

Just a suggestion : Serve warm with a scoop of ice cream....drizzle over it with some chocolate sauce, garnish it with some fresh berries or more chocolate shavings .... aaaaand, i promise you that you'll reach Heaven in an instant !! 
Been there & done that .... that's why ;-)


Note :  This is a single serving recipe. Depending on the size of your dish... I used a 3" round ramekin and managed to get 2 servings. Perfect for my kids !

I divided the batter equally and filled it in 2 ramekins.


Enjoy Baking !

1 minute choc cake

chocolate and cranberry cookies

Ingredients :

114g unsalted butter

1/2 cup light brown sugar
1/2 cup caster sugar
1 Tbsp vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped

Method :

1. Pre-heat oven to 180'C. Line 2 baking sheets with parchment paper.
2. With an electric mixer, cream the butter & both sugars together until smooth. Add the vanilla and egg, mixing well.
3. In a medium bowl, sift together the flour and baking soda.
4. Spoon the flour mixture gradually into the creamed sugar mixture.
5. Stir in the cranberries, white chocolate chips & macadamia nuts.
6. Drop by heaping spoonfuls onto the prepared baking sheets OR use a cookie scoop. Leave about 2" space in between cookies.
7. Bake one sheet at a time until lightly golden on top and the edges are set, approximately 12 - 15 minutes.
8. Cool on the sheet about 5 minutes and then transfer to a wire rack to cool completely.
9. Store in an airtight container.

Chocolate & Cranberry Cookies

Eggless Blueberry Muffins

Ingredients :

All purpose flour - 1 1/2 cups (minus 3 Tbsp)
Fresh Blueberries - 1 cup
Corn Flour - 3 tbsp
Yoghurt - 1 cup
Vegetable oil - 1/2 cup
Caster Sugar - 3/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Vanilla essence - 1 tsp

Method :

1. Pre heat oven to 180'C. Sieve all purpose flour with corn flour twice to ensure even mixing. In a separate bowl, mix yoghurt and sugar. Add the baking powder and baking soda and let it rest for 2-3 minutes.
2. The yoghurt mixture will now be slightly frothy. Mix in oil and vanilla and stir till well combined. Add the flour 1 Tbsp at a time and mix well.
3. Wash the blueberries and pat it dry using a paper towel. Dust it with 1 tsp of flour and add it to the mixed batter and mix evenly.
4. Line the muffin tray with paper liners. Spoon batter filling it to 3/4 full. Bake for approximately 18-20 minutes or until a toothpick inserted comes out clean.
5. Cool over wire rack for 10 minutes before removing it from muffin pan.

Enjoy Baking !




Eggless Blueberry Muffins

Strawberries & Chocolate Muffins

These muffins are practically fat free and you are going to LOVE.  It's also quick and easy....and, believe it or not...it's only 140 calories each – even less if you take out the chocolate chips!  But ..... I SERIOUSLY feel they are necessary :-D

(Makes 8 standard size muffins)

Ingredients :

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup + 2 Tablespoons unsweetened applesauce
• 1 egg white, beaten
• 2/3 cup diced strawberries
• 1/3 cup mini chocolate chips

Method :

1. Preheat oven to 180'C. Spray muffin tin with a non-stick cooking spray. Set aside.
2. In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar and applesauce until no brown sugar lumps remain - a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until just combined - do not overmix. Fold in the strawberries and chocolate chips.
3. Divide the batter evenly between 8 OR 10 muffin tins (depending on size). Bake for 18-20 minutes. Muffins will be lightly golden in colour and a toothpick inserted in the middle should come out clean. Mine took approximately 20 minutes. Allow muffins to cool and enjoy!
4. Muffins stay fresh in an airtight container at room temperature for 3 days (depending on humidity). Muffins can be frozen.

Notes:  Do not use muffin liners for this as it will stick.

EGGLESS CHOCOLATE MUFFINS

This muffins are so sinfully chocolatey................soft & moist. Do try it out yourself to believe me ! The best part is, you don't have to use a mixer for this ;-)

Ingredients :  ( Makes approx 7 standard size muffins )

3/4 cup all purpose flour
2  1/2 Tbsp cocoa powder ( i used Hintz )
1/2 cup caster sugar
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/4 cup oil ( i used sunflower oil )
1/2 cup cold water
1 tsp vanilla essence
1 tsp lemon juice/vinegar ( i used vinegar )

Method :

1.  Pre heat oven to 190'C. Prepare and line muffin tray with liners. Set aside.
2.  In a medium bowl, sieve together flour, cocoa powder and soda. Add in salt and sugar. Stir with wire whisk to combine.
3.  In another bowl, mix oil, cold water and vanilla.
4.  Add the wet ingredients into the dry ingredients and stir till sugar is dissolved.
5.  Once batter is smooth, add in the lemon juice/vinegar. Stir well.
6.  Scoop batter into lined muffin tray about 3/4 full.
7.  Bake for about 25 - 30 minutes OR until toothpick inserted comes out clean. Better to check after about 20 mins.
8.  Once muffins are baked, cool them down on a wire rack.

**  This muffins tastes good immediately but better after a day. So, if you want to bring them to a potluck or a bake sale tomorrow, make it today and keep it in an airtight container.
**  You can use 1/2 tsp of orange zest to enhance the flavour or even frost it to your liking !

Happy Baking !!

Bakery Style Chocolate Chip Muffins （try try )

Every one of it....Tall & Proud muffins ...... just the way i like it !!!  

Ingredients :

(A) Dry ingredients
- 330g (3 cups) plain flour
- 4 tsps baking powder
- 1 tsp salt

(B) Wet ingredients
- 2 eggs, at room temperature
- 225g (1 cup) sugar (I reduced to 170g)
- 236ml (1 cup) milk, at room temperature
- 118ml (1/2 cup) vegetable oil
- 1/2 tsp pure vanilla extract

Chocolate chips
- 160 to 180g (1 cup semi-sweet chocolate chips - I used mini ones)

Method :

1. Preheat oven to 220°C (425°F). Lightly grease muffin tins, including the rims.

2. Whisk (A) briefly in a bowl to mix.

3. Mix (B) in a medium bowl - eggs and sugar first, followed by the rest.

4. Add (B) to (A). Fold gently to combine - using either a spatula or spoon - until no streaks of flour remain. The batter should look lumpy and thick.

A tip on folding:
- We want to combine the ingredients in as few strokes as possible. The less we handle the batter, the fluffier the muffins. Start folding in long, broad strokes, scraping the ingredients from the bottom of the bowl in an upward motion.

5. Sprinkle in the chocolate chips and fold in 2 to 3 strokes to combine.

6. Spoon batter into prepared muffin tins all the way to the brim.

7. Important step: bake at 220°C for the first 5mins and then turn the temperature down to 190°C for another 20-25mins. Those first 5mins will provide that crucial rise to help produce those beautiful domes. After the muffins are done, allow them to cool for 10mins in the tin before removing. For minimal clean up, use muffin liners, which i did.

Note :  The recipe above is actually done in a standard muffin pan. Take note of the time. If using IKEA pan (which is much smaller) and liners like i did, follow exactly as recipe. Only the SECOND HALF of the baking time is reduced to 12-15 minutes, once you turn down the temp to 190'C.

tiramisu cupcake

OREO muffin

香草海綿杯子蛋糕材料：
雞蛋（A）6顆、幼糖 150g、低筋麵粉 150g、牛奶 72g、油 60g、Vanila 香精 1/4茶匙
雞蛋和幼糖高速打發（打蛋器勾起蛋糊，滴下的蛋糊可以在表面上畫8），分次加入過篩的低筋麵粉，慢速拌勻，取出少許的麵糊在另一個碗裏，加入牛奶、油和香精，拌勻後倒回原來的大碗裏，拌勻，倒入杯子8分滿，170°c烤30分鐘或至熟。

Oreo起司奶油材料：Cream Cheese 125g、牛油 125g、糖粉 83g、檸檬汁 8g 和 Oreo餅 6片（打成粉）
做法：Cream Cheese 和牛油室溫軟化，加入糖粉打發，加入Oreo餅粉，攪勻，放入擠花袋，擠出奶油在蛋糕上再放入冰箱。

tiramisu cupcakes

Delightfully decorated cupcakes flavored Italian dessert, or at least remind him ;-). Babeczkowe dough is lightly flavored coffee, not dominant, quite light and fluffy. Finished with whipped cream and decorated with cocoa. They taste even kids :). I tasted most of cappuccino flavored Amaretto. I recommend!

Ingredients for 10 - 12 muffins:

• Butter 110 g
• 110 g light brown sugar
• 110 g of wheat flour
• half a teaspoon of baking powder
• half a teaspoon of baking soda
• 1 tablespoon cocoa
• 2.5 teaspoons espresso coffee (or soluble coffee), powder
• 2 eggs
• 1 tablespoon amaretto liqueur

All ingredients should be at room temperature.

Flour, baking powder, baking soda, cocoa - sift postponed.

In mixer bowl until light butter, light and fluffy and bright mass. Add the sugar and continue to pound. Pierce the eggs, one at a time, mixing to combine the ingredients after each addition. Add coffee and mash.

The weight of buttered add the dry ingredients, liqueur and mix with a spatula.

The form for the muffins put 10 - 12 muffin cups. Cake split between curlers, align.

Bake at 180 ° C for about 20 - 30 minutes, so-called. dry stick. Remove, let cool on a wire rack. 

Cream the cream:

• 300 ml double cream
• 2 tbsp icing sugar or caster sugar with vanilla
• 3 tablespoons of cocoa

Sift powdered sugar.

Whip whipping cream at the end of whipping gradually adding sugar.

Decorate cupcakes custard cream, squeezing it with the piping bag with a round tip with a width of 1 cm. Sprinkle with cocoa. Store in the refrigerator.

Black Forest Cupcakes

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Black Forest Cupcakes

Yield: 24 Cupcakes

Love cherries? Love Chocolate? How about a little Vanilla? Well then, you're going to go gaga over these Black Forest Cupcakes!

Ingredients

Cupcakes:
• 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
• 3.9 oz. Package Jell-O Instant Chocolate Fudge Pudding
• 4 Eggs
• 1 cup Sour Cream
• 1 cup Vegetable Oil
• 1/2 cup Milk
• 1 tbsp Vanilla Extract
• 1/4 tsp Sea Salt
Frosting:
• 2 cups heavy Cream
• 1/3 cup Vanilla Instant Pudding Mix (dry)
• 1/2 cup Confectioners' Sugar
• 1 tbsp Vanilla Extract
• Breyers Cherry Topping or cherry filling of your choice
• Chocolate Shavings or Curls
• Fresh Black Cherries or Maraschino Cherries will work too.

Instructions

1. Preheat oven to 375 F.
2. Line cupcake pan.
3. Combine all cupcake ingredients in a large stand mixer or bowl and beat until smooth.
4. Add about 2 tbsp of batter to each liner, filling to about 1/2 - 3/4 full.
5. Reduce heat to 350 F.
6. Bake for 18-20 minutes or until fork comes clean.
7. Remove and let cool, cook other batch.
8. Clean your mixing bowl and add frosting ingredients to it, beat on medium speed until frosting becomes light and fluffy, about 2-3 minutes.
9. Core out cooled cupcakes and add about a tbsp of cherry topping to each cupcakes.
10. Pipe on vanilla frosting over the filling hole and around the rest of the cupcake.
11. Top with chocolate shavings and a fresh black cherry.

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ice cream cupcakes

ICE CREAM CUPCAKES! {PRETTY IN PINK}

 

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Ice Cream Cupcakes look pretty in pink!

Author: Rachel

INGREDIENTS

• For the cake:
• 1 cup of cake flour
• ½ cup of sugar
• ¼ tsp. of salt
• 1 egg
• ½ tsp. Vanilla
• ½ tsp. baking powder
• ¼ cup milk
• 2 Tbsp. Vegetable oil
• 4 drops pink food coloring or 2 drops food color paste
• cupcake liners (preferably foil lined for sturdiness)
• For the Ice Cream:
• Mix equal parts vanilla ice cream and strawberry ice cream to make 3 cups all together... mix with sprinkles if desired
• For the Whipped Cream Frosting:
• 1½ cups heavy whipping cream
• 1 tsp. vanilla
• ½ cup powdered sugar
• 1½ tsp. Unflavored Gelatin
• 4 tsp. water

INSTRUCTIONS

1. For the cake: Preheat oven to 350 degrees F. Mix dry ingredients together in one bowl. Cream wet ingredients in another bowl. Whisk the dry ingredients into the wet and mix until combined. Do not over-mix. Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner- the batter is only meant to fill the bottom. This batter will make about 18-24 cupcakes filled with 1 Tbsp. each. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
2. 
3. For the ice cream- Wait until the cupcakes are thoroughly cooled down to top with the ice cream. You will keep the cupcakes in the muffin tin until they are being served. Fill each cupcake to the top with the ice cream and chill in the freezer immediately. It helps if the ice cream is soft when you work with it. Freeze for at least 1 hour or overnight. If freezing overnight wrap them with plastic wrap to keep their flavor.
4. 
5. For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don't let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
6. When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated, but obviously the ice cream need to be served immediately so you will want to top these right before serving. As with any frosting it should not sit out too long in the heat. Put some sprinkles on the top and enjoy your cake and ice cream all in one!

Check out the recipe for the {Cake Batter} Ice Cream Cupcakes  too!

carrot cupcake serves 12

Carrot Cupcake Recipe
Serves 12

               

Ingredients:

• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup shredded coconut, plus more for garnish
• 8 ounces bar cream cheese, room temperature
• 3/4 cup confectioners' sugar

Directions:

1.      Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

2.      Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.

3.      Frost cupcakes, and garnish with shredded coconut.

 

vanilla cupcakes

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Confectioners (Buttercream) Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

preheated oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days. Confectioners (Buttercream) Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores). Makes about 12 cupcakes

strawberry muffin

 

新鲜的草莓蛋糕
产量: 22 - 24纸杯蛋糕

成分

纸杯蛋糕
1 2/3杯面粉
1杯糖
1/4茶匙小苏打
1茶匙发酵粉
3/4杯黄油,室温
2个鸡蛋
2茶匙香草
1/2杯酸奶油
1/4 + 1/8杯牛奶
3/4杯切碎的草莓

糖衣
1/2杯盐黄油
1/2杯缩短
4杯糖粉
6汤匙草莓果泥
1汤匙水或牛奶,如果必要的

注意:您可以用黄油代替糖衣的缩短,如果优先
指令

1。 烤箱预热到350度。
2。 一起搅拌面粉,糖,小苏打和烘焙权力在一个大的碗里。
3。 添加黄油、鸡蛋、香草、酸奶油和牛奶,在中速搅拌至光滑。
4。 褶皱的草莓。
5。 填补蛋糕衬垫接触超过一半。
6。 烘烤18 - 20分钟。
7。 允许降温2 - 3分钟,然后去除冷却架完全冷却。
8。 虽然蛋糕冷却,使糖衣。 一起打黄油和缩短至糊状。
9。 慢慢地添加3杯糖粉。 混合直到总和。
10。 和草莓酱混合在一起。
11。 添加其他的糖粉混合,直到顺利。 需要添加水或牛奶,直到糖衣一致性。
12。 一旦冷却蛋糕,管结冰。

vanila muffin

 

香草蛋糕
产量: 12 - 14纸杯蛋糕

成分

纸杯蛋糕
面粉1 2/3杯所有目的
1杯糖
1/4茶匙小苏打
1茶匙发酵粉
3/4杯黄油,室温
3蛋白
3茶匙香草精
1/2杯酸奶油
半杯牛奶

糖衣
1/2杯黄油
1/2杯缩短
4杯糖粉
2 - 3汤匙水或奶油
1茶匙香草精
指令

纸杯蛋糕
1。 烤箱预热到350度。
2。 一起搅拌面粉,糖,小苏打和烤粉混合在一个大的碗里。
3。 添加黄油、鸡蛋白、香草、酸奶油和牛奶和中速,直到混合均匀。
4。 填补蛋糕的模具一半多一点。
5。 烘烤18 - 20分钟。
6。 允许1 - 2分钟冷却,然后去除冷却架完成冷却。

糖衣
1。 把黄油和起酥油和混合,直到顺利。
2。 加入2杯糖粉混合,直到顺利。
3。 加入香草精和1 - 2汤匙的水或奶油混合,直到顺利。
4。 添加剩余的糖粉和混合,直到顺利。
5。 加入适量的水或奶油,直到达到预期的一致性。
6。 顶级蛋糕糖衣。

注意: 你可能会注意到小的奶油面糊,但没关系。 他们将融入烤蛋糕。