Basic Cupcake Recipe

This is a basic cupcake recipe. You can change the ingredients slightly to make different-flavored cakes.

 

Ingredients 

110g butter, softened 

110g caster sugar 

110g plain flour 

2 tsp baking powder 

¼ tsp salt 

2 medium eggs 

1 tsp vanilla extract

Steps

Preheat the oven to 180C. Line a muffin tin with paper cases.

Put the butter and sugar in a bowl and beat until pale and fluffy.
Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined.
Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes
You can add a filling to the cupcakes

Strawberry Ice Cream

Ingredients

1 pound strawberries

2 cups heavy cream

1 cup whole milk

2/3 cup sugar

Steps

1.  Wash and trim the strawberries, then cut into 1/4-inch slices. Place half of the sliced strawberries in a food processor or blender and puree. Set aside both sliced and pureed strawberries.

2.   Combine cream, milk, and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar is completely dissolved. Remove from heat and pour mixture into a large bowl. Add the strawberry puree and mix well. Cover with plastic wrap and chill in the refrigerator until completely cool.

3.   While the cream mixture is chilling, dice the remaining sliced strawberries into smaller pieces to mix into the ice cream. Pour the cooled cream mixture into an ice cream maker and process according to the manufacturer's instructions. Towards the end of the process, stir in the diced strawberries. Transfer the ice cream to an airtight container and freeze for at least 2 more hours before serving.

Easy Pancakes

Ingredients

2 cups (510g) self-rising or all-purpose flour

2 or 3 eggs

1 1/2 cups (350ml) of milk

1/2 teaspoon of baking powder

2 tablespoons of butter or vegetable oil

5 tablespoons of sugar (optional)

1/2 teaspoon of vanilla extract (optional)

Add a pinch of salt.

Steps

1.    Break an Egg into a bowl and beat until creamy. Add in the dry ingredients (including baking soda if using self-rising flour). Do not stir mixture at this point!

2.      Melt the butter. Make sure that it's completely melted.

3.  Add the butter and milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.

4.   Heat the frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick.

5.      Sprinkle a few flecks of water into your pan.

6.   Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle or greased frying pan. The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size.

7.   Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.

8.      Cook the other side until golden and remove. 

9.  Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips, cookies, candy crumbles or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.

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