Thursday, 28 October 2010

Chocolate chip cookies 2

The recipe is adapted from the book  'What 's cooking chocolate'.  This is sure  to be a favourite as the basic recipe which can be used to make several variations. 

  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 cup soft margarine
  • 1/2 brown sugar (in case you don't have use caster sugar)
  • 1/4 cup caster sugar
  • 1/2 tsp vanilla flavouring
  • 1 egg
  • 2/3 cup ( 125 grams)  chocolate chips
  1. Lightly grease baking trays.
  2. Place all the ingredients in a large mixing bowl and beat until well combined.
  3. Place tablespoonfuls of the mixture on the baking trays, spacing them well apart to allow for spreading during cooking.
  4. Bake in a preheated oven, 190C/375F , for 10 - 12 minutes or until the cookies are golden brown.
  5. Using a palette knife  transfer the cookies to a wire rack to cool completely.


  • For Choc & Nut cookies , add 1/2 cup of hazelnuts to the basic mixture.
  • For Double Choc cookies , beat in 40 grams of melted dark chocolate.
  • For White Chocolate chip cookies, use white chocolate instead of the dark chocolate chips.

Tuesday, 26 October 2010

Moist Almond cupcakes

Its already been mid of the week..... what to pack for a snack box.. has been a big problem??  The solution   was.... bake cupcakes....or cookies...!!! 
 Packed her school lunch and dropped it by 12 noon at school. And there I go confusing... cookies or cupcakes... so baked some cookies  and also tried new Moist Almond Cupcakes.... the original recipe is for Walnut.... but  I had to replace it with almonds.... n it turned on to be perfect. 

  • 85 grams almonds
  • 4 tbsp butter, softened
  • 100 grams  caster sugar
  • grated rind of 1/2 lemon
  • 70 grams self-raising flour
  • 2 eggs

Method :

  1. Put paper baking cases in a muffin pan.
  2. Put the almonds in a food processor and using a pulsating action, blend until finely ground , being careful not to over grind. 
  3. Add the butter, cut into small pieces, along with the sugar, lemon rind, flour and eggs, then blend until evenly mixed(I just added all of them at one shot and blend until well mixed). Spoon the mixture into the paper cases. 
  4. Bake the cupcakes in a preheated oven, 190C/375F, for 20 minutes or until well risen.
  5. Transfer to a wire rack to cool.
 Day to day,  I don't decorate it with frosting. If you still need the recipe you can see below.
  • 4 tbsp butter softened
  • 85  grams icing sugar
  • grated rind of 1/2 lemon
  • 1 tsp lemon juice
To make the frosting , put the butter in a bowl and beat until fluffy. Sift the icing sugar, add the lemon rind and juice, and mix well. When the cupcakes are cool, spread a little frosting on top of each cupcake and top with a almond half to decorate.

This recipe is from  everyday muffins and bakes.  hopefully  post it tomorrow  the recipe for chocolate chip cookies. hmmm.... a box of cookies n a dozen of  almond cupcake... will take care of snacks  part until the weekend !!!

Saturday, 23 October 2010

Traditional Vanilla Cupcake

What do you do on a weekend when you r bored and your hubby is in the office.???
This is what happened in my house.....  my daughter was watching t.v and I  as usual  started to browse all great blogs.... I came across one recipe 'Honey comb Cake' from Ria's collection which had 200,000 hits.  They look heavy....!!!  So decided to use the base recipe(changed the quantity)  for the cupcakes.... and use my own Icing which was easy for me.   The moment I started to bake ..... my daughter declared .....She will take care of the icing ... the end result is this.

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/4 cup all purpose flour
  • 1 tsp  baking powder
  • 1/2 cup milk
  • 1 tsp Vanilla extract
  1. Preheat Oven 180C.
  2. In a large bowl, cream butter on medium speed till smooth, about 2 minutes.
  3. Add sugar  gradually  and beat till fluffy , about 3 minutes.
  4. Add eggs one at a time.
  5. According to the original recipe, combine flour  adding in 4 parts alternating with milk and vanilla extract and beating well.  I added the flour , milk and essence and then beat them well.
  6. Divide the mixture between the paper cases.
  7. Bake  for 15 - 20 minutes.
For the icing
  • 1/2 cup crisco shortening
  • 3 tbsp Hershely's chocolate sauce
  • 3/4 cup Icing sugar

  1. Beat  butter well. 
  2. Add icing sugar and chocolate sauce beat until creamy.
  3. When the cakes are cold , pipe  or spread the icing. sprinkle one or two coloured dragees to decorate.

My daughter has done a great job on icing with her little fingers....  we just enjoyed .......that evening with our yummy cupcakes....!!!

Wednesday, 20 October 2010

Dark Chocolate Cupcake

Makes 24

  • 1 1/3 cup flour
  • 1/4 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 3/4 cup cocoa powder
  • pinch of salt
  • 1 1/2 cup sugar
  • 2 eggs
  • 3/4 tsp vanilla essence
  • 1 cup milk
  • 45 gm softened butter

  1. Preheat the oven.
  2. sift flour, baking powder, cocoa, salt and bicarbonate of soda.
  3. Cream butter and sugar.
  4. Add the eggs one at a time. Then stir in vanilla  essence.
  5. Add the flour mixture alternating with milk. And mix well.
  6. Divide the mixture between the paper cases.  Bake for 20 minutes. 
  7. Serve with chocolate sauce when it is warm.
These cupcakes are ultra moist.  For snack time,  I would prefer giving it without butter cream frosting to the kids. Ice cream and Chocolate sauce goes well with this when it is warm and gives a taste of molten chocolate cake...!!

Sunday, 17 October 2010

Crazy flowers cupcakes


Makes 12
  • 8 tbsp soft margarine
  • 115 g/4oz caster sugar
  • 2 eggs
  • 115 g /self - raising flour
  • ready to roll coloured fondant icing
  • pink icing colour(wilton)
  • blue icing colour(wilton)

  • Put 12 paper cases in a muffin pan, or place 12 double -layer paper cases on a baking sheet.
  • Put the margarine, sugar, eggs and flour in a bowl and using an electric hand whisk , beat together until smooth. Spoon the mixture into the cases.
  • Bake the cupcakes in a preheated oven, 180C/350F, for 15- 20 minutes or until well risen, golden  brown and firm to the touch. Transfer to a wire rack to cool.

  • Knead the icing ( any colour of your choice) until piliable, then roll out on a work surface dusted with icing sugar. Using the palm of your hand, lightly rub icing sugar into the icing to prevent it from spotting.  Using a round cutter , cut out the circles,  rolling it again  as necessary. Place a circle on top of each cupcake.
  • Roll out again adding different colour . Using your own ideas  cut them to decorate on top.

Icing here I used is ready to roll coloured fondant icing. These are real easy to decorate. All you need is your own imagination or  you can check at  where they have lovely ideas to decorate cupcakes.

Wednesday, 13 October 2010

Lavender fairy cakes

  • 115grams golden caster sugar(according to the book but I used normal sugar n powdered it)
  • 115 grams butter, softened
  • 2 eggs, beaten
  • 1 tbsp milk
  • 1/2 tsp finely chopped lavender flowers(I used essence)
  • 1/2 tsp vanilla essence
  • 175 grams self-raising flour sifted
  • 150 grams icing sugar
To decorate:
  • Lavender flower
  • Silver dragees

  1. Place  the caster sugar and butter in a bowl. Cream together until pale and fluffy . Gradually  beat in the eggs. Stir in the milk, lavender and vanilla  essence, then carefully fold in the flour.   
  2.  Divide the mixture between the paper cases and bake in a preheated oven, 2000C/4000F, for 12- 15 minutes or until  well risen and golden.  The sponge should bounce back when pressed. 
  3.  A few minutes  before the cakes are ready, sift the icing sugar into a bowl and stir in enough water to make a thick icing. When the fairy cakes  are baked, transfer to a wire rack and place a blob of icing in the center of each one, allowing it to run across  the cake. 
  4.  Decorate with lavender flowers and silver dragees and serve as soon as the cakes are cool. 

This recipe is from the book muffins & bake. Its a great book most of the recipes are simple and they have some healthy recipes too.  

Tuesday, 12 October 2010

Mocha cupcakes with whipped cream


  • tbsp instant espresso coffee powder
  • 6 tbsp butter
  • 85 grams caster sugar
  • 1 tbsp honey
  • 200 ml water
  • 225 grams plain flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 3 tbsp milk
  • 1 large egg, lightly beaten

  • 225ml whipping cream
  • cocoa powder sifted for dusting.

  1. Put the coffee powder, butter , sugar , honey and water in a saucepan and heat gently, stirring, until the sugar has dissolved . Bring to the boil, then reduce the heat and simmer for 5 minutes. Pour into a large heatproof bowl and cool.
  2. When the mixture has cooled, sift in the flour and cocoa. Dissolve the bicarbonate of soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon  the mixture into the paper cases.
  3. Bake the cupcakes in a preheated oven, 180C/350F, for 15-20 minutes or until well rise and firm to the touch. Transfer to a wire rack to cool.
  4. For the topping whisk the cream in a bowl until it holds its shape. Just before serving, spoon a heaped teaspoonful of cream on top of each cake , then dust lightly with sifted cocoa. Store the cupcakes in the refrigerator until ready to serve.

This is a  lovely recipe from the book "everyday muffins & bakes".

Thursday, 7 October 2010

Chocolate CupCake One Bowl

My first recipe to my blog is an easy recipe. You can mix them all in a bowl.  

  • 1 1/4 cup flour
  • 3 tbsp cocoa powder(I use cadbury's)
  • 2 tsp baking powder
  • 1 cup sugar
  • 1 tsp vanilla essence
  • 1/2 cup milk
  • 1/2 cup oil
  • 2 eggs.

  1. Put 18 paper cases in a muffin pan.
  2. Sieve flour, baking powder and cocoa powder.
  3. Put all the dry ingredients in a bowl.
  4. Then add eggs, milk, oil and vanilla essence.
  5. Using an electric hand whisk, beat together until smooth.
  6. Spoon the mixture into the paper cases.
  7. Bake the cupcakes in a preheated oven, 180C/350F, for 20 minutes.

I hope u enjoy them... I bake them when I need something quick for evening snack for my daughter. She and her friends love them.

Wednesday, 6 October 2010

Chocolate chip cookie

  • 125 grams unsalted butter.
  • 120 grams sugar
  • 1/2 tsp pure vanilla extract
  • 1 medium free- range egg
  • 150 grams plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 150 grams chocolate chips.
    1. Preheat the oven to 175C/370F and lightly butter baking sheets.
    2. Beat the butter and sugar together with the vanilla until creamy.
    3. Beat in the egg,then gradually sift in the flour,bicarbonate of soda and salt.Once it is just combined, stir in the chocolate chips.
    4. Spoon heaped teaspoonfuls on to the baking sheets, and bake for 10 minutes until pale golden and slightly soft in the center.
    5. Leave  for 1- 2 minutes before removing the cookies carefully to a wire rack to cool.

      The perfect accompaniment to a warm freshly baked cookie? Yes, a cup of tea or coffee latte is all very nice... a prefect match. Guess what my daughter had to tell ... Nancy Drew notebooks is a perfect combination for cookies after school...:)


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