Apple & Cinnamon Cakes November 29, 2009

Ingredients:
1/2 cup butter (approx) – room temperature
1/2 cup raw sugar
Pinch each of cinnamon, cloves and mixed spice
2 eggs
1/2 cup milk
2 cups SR flour
5 apples (sweet ones)
1 tsp cinnamon and 1 tb raw sugar mixed to dust

Method:
1). Peel, core and finely chop 2 of the apples, put them in a saucepan with a little water and spices, and simmer until the apple is soft. Drain off the liquid.
2). Beat butter and sugar, add 1 egg, beat well then add the other egg, mix in half the milk and flour, beat well then add remaining milk and flour. Beat until pale and creamy.
3).  Spoon a a little of the mixture into muffin tins, about 1/4 fill them. Place a few pieces of cooked apple onto this, then top with more cake mixture.

4). Peel, core and slice the remaining apples to make enough apple slices to top each cake. Brush the tops with milk and sprinkle the cinnamon sugar ontop.

5).  Bake in a preheated 180ºC oven for 10 – 15 mins until golden on top.

Carrot Muffins May 24, 2009

These are yummy, and the crumble topping makes them look a bit fancier than your average muffin!

ok, yes, I know these aren’t really muffins in the pic, but I cleaned out the cupboards and rediscovered my mini loaf pans, and just had to make some.. there are proper muffins in the pic below.

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Ingredients:
1½ c SR flour
1 c wholemeal SR flour
2 tsp mixed spice
¾ c raw sugar
¾ c sultanas (or ½ c sultanas and ¼c walnuts)
1½ c grated carrot
1 tb golden syrup
2 tb vegetable oil
1¼ c milk
1 egg, lightly beaten

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Topping:(optional)
2 tb plain flour
¼ tsp mixed spice
1 tb butter
1 tb raw sugar
1 tb rolled oats
1 tb desiccated coconut

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Method:
1). Mix the flours and spice in a large bowl. Add the sultanas, carrot and sugar, mixing well.
2). Mix the milk, golden syrup, oil and egg together, then mix this through the carrot mixture
3). fold this together gently, not mixing it too much (overmixing can make muffins tough)
4). Spoon the mixture into muffin tins.
5). If adding the topping, mix all the ingredients together, rubbing in the butter until you have a crumbly mixture. Sprinkle this over the tops of the muffins.
6). Bake in a 180°C preheated oven for 20 mins, until muffins are browning and a skewer comes out clean.

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Muffin recipe from here:
http://www.ausport.gov.au/ais/nutrition/recipes/survival_I/treats2/carrot_muffins
topping recipe from here – http://au.lifestyle.yahoo.com/b/new-idea/747/apple-and-carrot-muffins/

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This mixture was enough to make 12 cupcake sized muffins plus some mini loaves.

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Other carrot muffin recipes that look nice:
http://au.lifestyle.yahoo.com/b/new-idea/747/apple-and-carrot-muffins/
http://www.freshforkids.com.au/recipes/pdf/FFKcarrotzuccmuffins.pdf

Tim Tam Cupcakes May 19, 2009

Ingredients:
250g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter, room temperature
200g sugar
2 eggs
1 tsp vanilla extract
180ml cream
1 packet Tim Tams

 
Ingredients for frosting:
180g white chocolate, broken into pieces
180g cream cheese, cut into pieces
185g unsalted butter, room temperature, cut into pieces

 
Method;
1). Combine the flour, baking powder and salt.
2). Cream the butter and sugar, until it is light and fluffy.
3). Mix the eggs into the creamed butter & sugar, one at a time and add the vanilla.
4). Add the flour mixture and the cream in alternating lots while mixing well. Beat until the mixture is smooth.
5). Crush the timtams, and sprinkle half this into the mixture (Keeping the other half aside).
6). Spoon the mixture into muffin/cupcake trays (will make about 12-18 depending on the size).
7). Bake in a preheated 180°C oven for 20-25 mins, until a skewer inserted into the centre comes out clean. Turn cupcakes out onto a cake rack to cool.

 
Frosting:
1). Place a heatproof bowl over a saucepan with a little simmering water, and add the chocolate to the bowl to melt it. Allow it to get warm but not too hot.
2). Beat the cream cheese together with the butter until it forms a light, fluffy mixture.
3). Mix in the melted chocolate and continue to mix well to combine.
4). Pipe or spread the frosting on straight away (before it sets) and sprinkle the remaining crushed timtams on top.

 

 
(From – http://thatsnoice.com/tim-tam-cupcakes)

Guilt Free Fruitcake January 16, 2009

Ingredients:
750g dried fruit
2c wholemeal SR flour
600mls milk
 
Method:
Soak the fruit in the milk overnight (or at least several hours)… then mix in the flour. Pour into a lined lammington tin, and bake at 170C for around 50 mins.

 

 

Change the types of fruits for different flavoured cakes. Try around 500g of sultanas and 250g mixed fruit, or use dried apricots and apple….
 
You can add cocoa powder to make a chocolate fruitcake.
 
Substitute coconut milk or soy milk for a vegan/dairy free version

Earl Grey Tea Muffins January 8, 2009

Ingredients:
2 cups plain flour
1 1/2 tsp. baking powder
4 Tbs. sugar
Pinch of salt
2 large eggs
3 Tbs vegetable oil
1 1/3 cups buttermilk (or 1 1/3 regular milk + 1 Tbs. vinegar)
1 tsp. or 1 teabag fine Earl Grey tea leaves.

 
Method:
1). Grease muffin tins and preheat oven to 180°C
2). Combine all dry ingredients in a bowl
3). In a separate bowl, combine the wet ingredients and beat well.
4). Gently combine the wet and dry ingredients, making sure not to over mix.
5). Divide the mixture between the muffin tins (this mixture will rise a lot), and bake for approx 20-30 mins, until a skewer inserted into the centre comes out clean
6) Turn onto a cake rack to cool

 
From http://justbento.com

Quick Easy Choc Cake January 7, 2009

Ingredients:
3 tablespoons melted butter
1 cupSR flour
1/2 cup milk
1 teaspoon vanilla essence
3 tablespoons cocoa
1 cup caster sugar
2 eggs

 
Method:
Preheat oven to 170/180 deg C.
Mix all ingredients together with an electric mixer for 1 minute.
pour into prepared cake tin and bake in oven for 30 minutes or until cooked.

 
Recipe from JohT but I’ve lost the link

Quick & Easy Strawberry cake January 4, 2009

Ingredients:
Packet cake mix (Vanilla or butter cake)  or use basic cakemix
1 tin strawberries (or other berries…. tinned is better than fresh for this recipe due to the jaminess of them)
Dash of vanilla essence
2 tablespoons milk powder
and whatever ingredients the cake mix requires (usually 1 egg and milk)
Icing sugar to decorate

Method:
Puree the strawberries (or mash and leave some bits whole), add the milk powder (for extra creaminess). Make cakemix as the packet says, but instead of adding the milk, add the strawberry puree (which will be a bit more liquid than the milk would equal to – but that should be fine and make a moist cake). Beat well. Then let stand for a minute to release some air. Pour into greased/lined cake tin Bake according to packet mix. When browned and cooked, remove from tin and dust with icing sugar.

Chai Teacake January 4, 2009

This recipe looks and sounds so divine… you have to look at the cake!

http://www.bakingobsession.com/2007/11/30/chai-tea-spice-cake

Carrot Cake January 4, 2009

Ingredients:
1 c Self Raising Flour
1 tsp Bicarb Soda
1 c Brown Sugar
1/2 c sultanas
1/2 c Walnuts
2 eggs, beaten
1/2 tsp cinnamon
1/2 tsp cloves (ground)
1 1/2 c grated carrot
1/2 c chopped glazed ginger
2/3 c vegetable oil

 
Method:
Sift the flour, baking soda and spices into a bowl. Stir in the sugar, carrot, sultanas, ginger and nuts. Stir in the combined oil and eggs. Beat with an electric mixer on medium speed for 5 minutes. Pour out into prepared cake pan and bake in a moderate-slow oven for 1 hour. Stand for 5 mins before turning out.

Lime & Pistachio Teacake January 4, 2009

Ingredients:
220g soft unsalted butter
180g caster sugar
3 eggs
200g self-raising flour
90g plain flour
Rind of 1 lime, finely grated
1/4 cup lime juice
1/3 cup shelled pistachios, coarsely chopped

 
Icing
200g cream cheese
110g caster sugar
1/2 tsp vanilla extract
1-2 tbsps lime juice
1/3 cup shelled pistachios, coarsely chopped

 
Method:
1). Pre-heat oven to 170C. Grease and line a loaf pan.
2). Beat together the butter and sugar until light and fluffy. Add one egg one at a time, beating well.
3). Sift and combine the flours, and add them to the wet mixture. Add the lime rind and juice and mix well.
4). Fold in the pistachios, then pour the mixture into the cake pan and bake for 60-65 minutes, until a skewer comes out clean. Allow to cool then turn out onto serving plate.

 
Cream Cheese Icing
Beat the cream cheese, sugar and vanilla until smooth. Add lime juice to taste and blend until well combined. Spread this over the top of the cake and top with sprinkling of nuts.

 
From http://www.cuisine.com.au/recipe/Lime-and-pistachio-tea-cake-with-cream-cheese-frosting

Chai Latte Cupcakes January 4, 2009

(Makes 24 large cupcakes) 

Ingredients:
1 1/4 cups milk
2 black (normal) tea bags
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground black pepper
3/4 cup unsalted butter, room temperature
1 3/4 cup castor sugar
2 large eggs, room temperature
2 tsp vanilla essence (or vanilla bean)
1/2 tsp salt
2 1/2 tsp baking powder
2 cups Plain flour
1/2 cup wholemeal flour

 

Method:
1). In a saucepan, heat the milk until just before boiling. Add the teabags and spices (including the split vanilla bean if using this), cover and remove from heat. Allow to stand for 10 minutes, then give the milk a stir and remove the teabags, squeezing them to remove as much tea flavour as possible. (and remove and scrape the vanilla bean). Allow to cool. Measure out 1 1/4 cups of this, adding extra (plain) milk if some has evaporated off (I needed to add 2 tb).
2). Beat the sugar and butter until creamy. Add eggs. Sift together the baking powder, salt and flours.
3). Gradually add the spiced milk and sifted flour mix alternately, mixing well.
3). Spoon mixture into baking cases and bake at 190C for around 20 minutes, or until cakes are cooked (skewer inserted into the centre comes out clean). Allow to cool before icing.

 

Vanilla Chai Frosting:
100g softened butter
100g softened cream cheese
Whatever you need of icing sugar
1 tsp vanilla essence/paste (or 1 vanilla bean)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cardamon
1/4 tsp ground cloves

Beat butter and cream cheese together, then add spices, vanilla and enough icing sugar to make the right consistency. Halve the spices for a more subtle flavour.

 

If you would prefer to use Chai teabags instead of the spices, use 3 Chai teabags and do not use the spices or black teabag, however the result will not be the same flavour as using the spices. If you really like Chai, try the Chai frosting, or if you prefer something more subtle, perhaps a plain vanilla frosting.

Vanilla Chai Cupcakes December 19, 2008

Ingredients:
1 1/4 cups Silk vanilla soy milk (or use cows milk)
1 Tb loose or 3 tea bags of chai spice tea
1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
1 3/4 cup castor sugar
2 large eggs, room temperature
2 tsp double vanilla essence or 2 vanilla beans
1/2 tsp salt
2 1/2 tsp baking powder
2 cups minus 2 tb Plain flour
1/2 cup whole wheat flour

 
Method:
1). Heat the milk in a saucepan until it begins to bubble. Remove from heat, adding the tea, then cover and allow to stand for 10 minutes.
2). Cream the butter and sugar, then add the eggs, one at a time, then add the vanilla, salt and baking powder.
3). Remove the teabags (or strain) squeezing out all of the milk. Measure to make sure there is still 1 1/4c of milk, adding more if needed.
4). Add the sifted flours and milk in gradually, mixing well.
5). Beat until mixture is smooth and shiny.
6). Spoon mixture into 24 baking cups, and bake in a preheated oven at 190C for 20 minutes, or until a skewer inserted into the centre of the cakes comes out clean.

 
http://www.bakespace.com/recipes/detail/Vanilla-Chai-Tea-Latte-Cupcakes/8300/

Chai Latte Cupcakes December 19, 2008

Ingredients:
1 cup soy or rice milk (or cows milk if you prefer)
4 black teabags or 2 tablespoons loose black tea
1/4 cup canola oil
1/2 cup plain or vanilla soy yoghurt
3/4 cup sugar
1 teaspoon vanilla extract (or one vanilla bean)
1-1/3 cups Plain flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground black pepper

 
Method:
1). In a saucepan, heat the milk until just before boiling. Add the teabags and spices (including the split vanilla bean if using this), cover and remove from heat. Allow to stand for 10 minutes, then give the milk a stir and remove the teabags, squeezing them to remove as much tea flavour as possible. (and remove and scrape the vanilla bean)

 
2). Combine the sugar, vanilla, oil, yoghurt and spiced milk until mixture is smooth. Add the sifted flours, baking soda & powder and salt, mixing well.

 
3). Spoon mixture into baking cases and bake at 190C for around 20 minutes, or until cakes are cooked (skewer inserted into the centre comes out clean). Allow to cool before icing.

 
Topping:
The original recipe calls for the following ingredients to be mixed together and sprinkled on top of the cakes (or the sugar on first, then mix the rest and sprinkle that on):
1/2 cup icing sugar
2 tb cocoa powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg or ground mace

 
But personally I’d go a spiced cream cheese frosting…. something along the lines of:
100g softened butter
100g softened cream cheese
2 cups icing sugar
1 tsp vanilla essence (or 1 vanilla bean)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp cardamon

 
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=386

Basic Cakemix November 29, 2008

Ingredients:
1/4 cup butter (softened)
1/4 cup sugar
2 eggs
2 cups SR flour
1/2 cup milk

Method:
Cream the butter and sugar together (if using raw sugar, as I often do, it won’t cream properly, but that’s ok), then beat in one egg, half the flour and milk, then when that has combined beat in the other egg, and the rest of the flour and milk.

You can add vanilla or other flavourings, and use this as a base for making cakes or cupcakes.

5 Minute Mug Cake November 22, 2008

Ingredients:
4 tbs plain flour
4 tbs sugar
2 tbs cocoa
1 egg
3 tbs milk
3 tbs oil or melted butter
3 tbs chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Method:
1). Mix together all the dry ingredients in a microwave safe mug.
2). Mix in the egg, milk and oil, stir in chocolate and vanilla, mix well.
3). Microwave for 3 minutes at 1000 watts (cake may rise over the top of the mug)

Simple Coconut Cake November 22, 2008

Ingredients:
1 cup self-raising flour
1/4 cup sugar
1 cup coconut
3/4 cup milk

 
Method:
Mix all ingredients together
Combine all ingredients and mix well, pour into a prepared cake tin and bake at 180C for 30 mins

Orange & Poppyseed Loaf November 14, 2008

cIngredients:
2 eggs (room temp)
125g Butter, Softenend
3/4c caster sugar
1 1/2c Self Raising flour
1 tb finely shredded orange zest
1/2 cup orange juice
2 tb poppy seeds

Icing:
1 1/2c icing sugar
1 tsp grated orange zest
20g butter, softened
1-1 1/2 tb orange juice

Method:
Prepare a loaf pan, and preheat oven to 180C (160C fan forced)

Mix all ingredients except the icing ingredients into a bowl, and mix well for 3 mins.

Pour the mixture out into the pan and bake for 50-55 mins until a skewer comes out clean. Allow to cool int he pan for 5 mins before turning out onto a wire rack. Allow to cool completely before icing.

To make icing:
Sift the icing sugar, add zest and butter. Beat this until smooth, then add the juice to reach the right consistency

Sticky Orange Semolina Cake November 14, 2008

Ingredients:
80g butter, softened
3/4 cup caster sugar
100g fresh ricotta, crumbled
2 tsp grated orange zest
2 eggs (room temp)
1/2 cup Self Raising flour
2/3 cup semolina
1/2c hazelnut meal
1 tsp vanilla essence
1/2c orange juice
thinly sliced orange peel to serve.

Method:
Prepare a 17cm baking pan, and preheat oven to 180C (160C fan forced)

Beat butter and 1/2 cup sugar until creamed. Beat in the zest and ricotta, then add the eggs, one at a time, while beating well. Fold in the sifted flour and the semolina, hazelnut meal and vanilla.

Spoon into prepared pan, and bake for 25-30 mins until a skewer comes out clean. Allow to cool in the pan for 5 mins before turning out onto a wire rack.

Use a skewer to poke holes in the top of the cake. Dissolve the remaining sugar with the juice and 1/4 cup water over a low heat. bring to the boil, then reduce to a simmer for 5 mins. Pour this thickened syrup mixture over the cake while still hot, and top with the sliced peel.

Orange & Almond Cake November 14, 2008

Store for up to 2 days at room temperature. Make this gluten free by using gluten free baking powder.

Ingredients:
2 oranges, quartered
6 eggs (at room temp)
1 1/4 cups caster sugar
250g (2 1/2 cups) almond or hazelnut meal
1 tsp baking powder

Method:
1). Preheat oven to 180C (160C fan forced), prepare a 23cm springform pan.
2). Microwave the oranges, covered, for 8 mins, or until soft. Allow to cool then remove the seeds, and puree.
3). Beat the eggs and sugar until thick. Then mix in the almond meal, baking powder and orange puree.
4). Spread mixture out into the prepared pan and bake for 60-65 mins, until a skewer comes out clean. Allow to cool for 20 mins in the pan, then turn out onto a rack.

Note – I found this a little bit too orangy… and a little bit too sweet. I think you could use 1 cup sugar, and perhaps about half the orange puree (might have to adjust the liquid level though – although this makes a very moist cake).