Recipe Mama

Rainbow Cupcakes December 7, 2010

Filed under: Cakes,For Kids — obsidian @ 1:58 am
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Start off by taking any normal cakemix, and dividing it into a few separate bowls.  Add some food colouring to each separate bowl.  You can use natural colouring, but it won’t be vibrant

Spoon about a teaspoonful or less of each colour into the patty pans so you have layers of colour…   then bake.  They can look incredibly cool like this before you even do anything else to them!

When you do them in see-through patty pans (or take off the metal outer one) you can see the layers.

To do multi-coloured piping, all you do is make 4 colours of frosting, and spoon each one into the 4 corners of a piping bag (not that a cone has corners, but you know what I mean)… there will be some blending, but try to keep the colours as separate as you can.

Then as you pipe it on, the colours come out as separate swirls


Apple & Cinnamon Cakes November 29, 2009

Filed under: Cakes — obsidian @ 8:43 am
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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

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

Filed under: Cakes,For Kids — obsidian @ 9:40 am
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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.


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


2 tb plain flour
¼ tsp mixed spice
1 tb butter
1 tb raw sugar
1 tb rolled oats
1 tb desiccated coconut


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.


Muffin recipe from here:
topping recipe from here –



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



Other carrot muffin recipes that look nice:


Tim Tam Cupcakes May 19, 2009

Filed under: Cakes — obsidian @ 2:20 am
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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

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.

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 –


Guilt Free Fruitcake January 16, 2009

Filed under: Cakes — obsidian @ 2:47 am
Tags: , ,

750g dried fruit
2c wholemeal SR flour
600mls milk
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

Filed under: Cakes — obsidian @ 1:00 pm
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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.

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



Quick Easy Choc Cake January 7, 2009

Filed under: Cakes — obsidian @ 7:05 am
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3 tablespoons melted butter
1 cupSR flour
1/2 cup milk
1 teaspoon vanilla essence
3 tablespoons cocoa
1 cup caster sugar
2 eggs

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