Sunday, 31 August 2014

Banana cupcakes with chocolate peanut butter frosting

This scrumptious cupcakes is so moist & delicious. Is best to make with over ripe banana as its full with banana flavour.

  • 115g unsalted butter, softened 
  • 100g dark brown sugar
  • 130g granulated sugar
  • 3 large eggs
  • 3 large very ripe banana, mashed
  • 2 tsp vanilla extract
  • 250g plain flour 
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon 
  • 1 tsp salt
  • 120ml buttermilk
  • 180g dark chocolate chips
Milk chocolate frosting:
  • 210g icing sugar
  • 32g cocoa powder
  • 115g unsalted butter, softened
  • 30ml double cream
  • 1 tsp vanilla extract
Peanut butter frosting:
  • 185g creamy peanut butter
  • 60g butter, softened 
  • 90g icing sugar
  • 1 tsp vanilla extract
  • 45ml double cream

Preheat oven to 180C or 160C for fan oven. Line two 12-count pans with 18 cupcake liners. Set aside.

To make the cupcakes:  Beat the butter, brown sugar and granulated sugar together in a large bowl on a medium speed until creamy. Add in the egg one at a time beating well in each addition. Add the mashed bananas and vanilla, beating on a low speed for about 1 minute. 

Shift the flour, baking soda, cinnamon and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips. 

Spoon the batter evenly into 18 cupcake liners. Bake each batch for 20 minutes or until the skewer inserted in the middle of the cupcake comes out clean. Allow to cool completely before frosting. 

For the chocolate frosting: Sift together the icing sugar and cocoa powder to assure the is no lumps. Set aside. Beat the butter until creamy then add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined. 

For the peanut butter frosting: Beat the peanut butter and butter on medium speed until creamy and completely smooth. Add the sifted icing sugar and vanilla extract. Mix on medium until combined. Add the cream and mix on high speed until creamy. Add a pinch of salt. 

Frost cooled cupcakes with a knife or with a pipping bag. Decorate with a slice of fresh bananaor chocolate   chips before serving if desire. 

Saturday, 23 August 2014

Rhubarb Crumble Cake

  1. This light sponge cake with crunchy crumble topping - a spin on classic comfort baking

  • 250g pack of butter, softened
  • 250g golden caster sugar, plus 1 tbsp
  • 2 tsp vanilla extract
  • 5 large eggs
  • 300g plain flour, plus 7 tbsp
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 300g rhubarb, washed, trimmed and finely sliced


Heat oven to 160C/140C fan and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. 
Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.

Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.

Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.

Monday, 11 August 2014

Lemon Blueberry Coffee Cake

Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze. A fun way to change up blueberry muffins.
If  your family loves blueberry muffins then they will love this coffee cake too. It takes blueberries to a whole new level.


  • 2 cups plain flour
  • 11/2 tsp baking powder
  • 1/2 tsp salt
  • 115g butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 tbsp lemon zest
  • 2 cup blueberries, frozen or fresh
Crumble Topping:
  • 1/2 cup sugar
  • 1/4 cup plain flour
  • 45g butter, melted
  • 1 cup icing sugar
  • 2 tbsp lemon juice

  1. Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
  2. Prepare crumb topping and set aside.
  3. In a small bowl, whisk together flour, baking powder and salt and set aside.
  4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
  5. Spread batter evenly into prepared pan. Sprinkle with crumb topping.
  6. Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
  8. Crumb Topping
  9. In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.
  10. Icing
  11. Whisk together powdered sugar and lemon juice to create a thin glaze.