Tag Archives: Bake

Happy CupCake Day

Hope you are enjoying a cupcake on national cup cake day?

Summer picnics and afternoon teas are a great tme for a cupcake.

I have made both a savoury and sweet versions during the last week and share my recipes with you here. Both can be enjoyed knowing they are easy ways to increase your vegetable intake.

My sons are generally Ok with vegetables, but are not keen on either courgettes or beetroot, both of which are summer seasonal healthy vegetables, so these cupcake recipes are a good way to encourage vegie consumption.

First the savoury Cheesy Courgette Cupcakes.

Ingredients

  • 1 medium courgette
  • 100g  cheddar cheese, or any hard cheeses lurking in your fridge
  • 225g (8oz) self-raising flour
  • 50ml (2fl oz) olive oil
  • 175ml (6fl oz) semi-skimmed milk
  • 2 eggs
  • black pepper

Method

preheat the oven to gas 6, 200°C

Place the muffin cases in a muffin tin.

Rinse the courgette, cut the ends off,  grate it into a mixing bowl.

Grate the cheese into the mixing bowl.

Add the self-raising flour, along with the oil and milk.

Crack the eggs into a small bowl with some black pepper and add this to the other ingredients.

Stir just until all the ingredients are combined.

Divide the mixture equally between the muffin cases using two spoons.

Bake for around 20 minutes until they’re golden andspringy to touch

Cool on a cooling rack.

Now we have the Chocolate Cupcakes

Ingredients

  • 120g self-raising flour
  • 60g cocoa powder
  • 1 teaspoon baking powder
  • 150g golden caster sugar
  • 200g beetroot
  • 2 large-sized eggs
  • 140ml olive oil

Method

Heat the oven to 180ºC/Gas 4.

Sift the flour, cocoa powder and baking powder into a bowl. Mix in the sugar.

Peel and grate the beetroot

Make a well in the centre of the dry ingredients, add the beetroot, egg and oil and lightly mix with a wooden spoon.

Divide the mixture evenly between the cup cake tin (with cases if you prefer)

Bake for 20-25 minutes or until well risen and just firm to the touch. Cool on the cooling rack.

Lightly sieve icing sugar over the buns to serve.

National CupCake day takes place on June 14th and is held each year to raise awareness and  money to help the fight against dementia and Alzheimer’s disease. This is needed everyday so don’t worry if you have missed the date in June, to enjoy cupcakes and consider a gift to the alzheimers society.

Scalded Flour Pudding – Comfort Food to Share

This is a great pudding to russel up using ingredients that we usualy have in. It is also a great way to use up excess milk.

 

75g 3oz plain flour

pinch of salt

50g 2oz butter

850ml 1 1/2 pints of milk

75g 3oz sugar

2 eggs

Few drops of vanilla essence

  • Heat milk
    IMG_5586
  • Separate the eggs.
  • Whisk the whites until stiff and beat the yolks. [NB. Egg whites need to be in a clean bowl and be whisked with a clean whisk]
  • Rub butter into flour and when boiling pour milk over flour mixture, stirring all the time
  • Mix in sugar essence and egg yolks
  • Fold whites into mixture.
  • Pour into a greased pudding dish
  • Bake 200 deg. Cent./gas mark 6 for 40 – 50 mins or until cooked through and golden brown on top.