A few weeks ago I posted the recipe for my quick and easy no mixer cupcakes. I mentioned it works well with flavours, have a look at these mocha cupcakes, to make these I diluted 2 tablespoons of cocoa powder and 1 tablespoon of instant coffee into 1 tablespoon of boiling water and added it to the mixture. (excuse my iPhone photo)
I wanted to see how far I could take the recipe. There seems to be this craze at the moment for everything red velvet and I was wondering if I could transform my measly no mixer cupcake recipe into the fad that is red velvet. Before I start, let me be honest with you, I’m not really into red velvet. It does taste good, but I don’t get the craze, maybe that’s just me. I must admit though, this recipe is a winner, it’s had rave reviews from red velvet lovers as well as some who just like me don’t get it. I’ve been asked and even begged for the recipe (you know who you are). The recipe development process was fairly easy, I knew the added ingredients to red velvet’s are buttermilk, cocoa powder, red colouring, vinegar and bicarb. So I just fitted those things into my original recipe and there you go! A red velvet no mixer recipe! Who knew it could be so easy.
Red velvet no mixer cupcakes
makes 12 cupcakes
125 g plain flour
125 g softened butter
125 g sugar
1 tsp vanilla essence
1 tsp baking powder
1 tblsp cocoa powder
1/4 tsp bicarb soda
1/2 tsp vinegar
1 tsp or more of liquid red food colouring (1/4 tsp of gel colouring) *(please see note at the end)
3 – 4 tblsp of buttermilk**
** here’s a tip, if you don’t have buttermilk lying around (I never do) mix equal parts of yoghurt and milk, for this recipe I mixed 2 tblsp yoghurt with 2 tblsp milk and used all of it.
Place all ingredients up until cocoa powder into a processor and blend well. Mix together vinegar and bicarb, and add to mixture. Mix buttermilk and colouring until you achieve a bright red colour, add into processor and mix by hand. Fill cupcake liners with 1 heaped tablespoon of mixture. Bake for 15-20 minutes, or until skewer comes out clean. Once cool, top with cream cheese glaze (recipe below), and decorate as you wish.
Cream cheese icing
125 g softened cream cheese
1 cup icing sugar
1 tsp vanilla essence
3 tblsp milk (may need more to achieve desired consistency)
Mix together cream cheese, icing sugar and vanilla essence. Add milk until desired consistency is reached, the icing should have the consistency of pancake batter.
*Many people aren’t aware, but some red colouring is derived from beetles(cochineal, listed as 120/E120). It is therefore not considered vegetarian, nor is it halaal (insects are not halaal). This form of dye is banned in the USA, but not in Australia. The queen red colouring I use is safe, just in case anyone was wondering.
This is a super easy, no mixer required recipe! It is so quick and easy I’ve used it so many times I’ve lost count. It’s also a great base recipe for different flavours, in fact I think it works better with others flavours, especially chocolate and coffee. I found it online somewhere, I really can’t remember, but I know they’re a Nigella recipe. I used her exact recipe the first time, then I made a few adjustments. Here it is!
Super easy cupcake recipe
125g softener butter
125g plain flour
1 level tsp baking powder
1/4 tsp bicarbonate soda
1 tsp vanilla essence
3 tblsp milk
Pre heat oven to 180c and get your cupcake liners ready in a pan. Combine all ingredients (except milk) in a food processor and blits. Once combined, pull out the paddle/blade add your milk and give it a mix with a spoon. Fill the cupcake liners to 2/3. They do rise a lot. Bake for 20-25 minutes or until skewer comes out clean.
This recipe makes 12 full sized cupcakes or 30 minis. Top with some simple buttercream for an easy treat anyone would be happy with!
Here’s that peanut butter cake I warned you all about… Talking about warnings, this cake comes with a major warning to anyone who has a serious peanut allergy ‘Do NOT try this at home folks!’ I wouldn’t be surprised if someone 2 houses away was affected by it. But for all you peanut lovers, this is a must try!
We had lamb shanks and cous cous with a grilled haloumi salad for lunch. Very Moroccan.
After lunch we tucked into this peanut buttery goodness.
It’s 2 layers of plain cake (top and bottom) and the middle layer is peanut butter brownie. All sandwiched and covered with peanut butter buttercream. For the cake I used this Bakerella recipe, I have to admit, I think the cake may have been lost in translation, it could have been better, I don’t blame the recipe though, it’s a bit hard with measurement conversions and when using different qualities of ingredients (Bakerella is American). The peanut butter brownie recipe is also from Bakerella, slightly adapted though, basically I halved the recipe and omitted the choc chips. And the peanut buttercream is all my own.
Peanut butter brownie
3/4 cups plain flour
1/2 tsp baking powder
pinch of salt
3 tblsp butter, softened
1/4 cup peanut butter (I used crunchy)
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
Pre heat oven to 180c and grease a cake/brownie pan. Mix and set aside dry ingredients (the recipe says sift, but who has the time). Cream together the butter and peanut butter till light and fluffy, add in sugars and beat till smooth. Add in the egg and vanilla until combined. Add the dry ingredients and combine on a low speed. Pour into pan and bake for 20-25 minutes or until skewer comes out clean. You could of course eat this peanut butter brownie all on its own, or you could load it with some butter cream, either way it tastes sooo good!
Peanut butter buttercream
2 3/4 cups pure icing sugar1/2 tsp vanilla essence
2 tblsp boiled water
1/2 cup smooth peanut butter**
*I used 185g because that’s the exact amount I had lying around. Also I normally would use unsalted butter for a buttercream, but since there’s so much salt in the peanut butter it doesn’t really matter what type of butter you use.
**I only had crunchy, so I heated it in the microwave for 10 seconds and sieved out the nuts (used those for the decorations on the top). I also found the warm peanut butter created a smoother butter cream.
In a mixer, beat butter till light and fluffy. Alternate between adding icing sugar and the water, the hot water helps create a softer smoother icing. Add in vanilla essence and peanut butter and mix till combined well.
We finished off the day with “The Avengers” 3D in Gold class. The movie was good, the company was better! Hope you had a great day Abdullah!
It’s ANZAC day tomorrow. So I decided I’d whip up some ANZAC cookies, then decided to change things up a bit. What do you think of an ANZAC slice??
I love ANZAC biscuits, they’re really easy and quick to make, no need for mixers or waiting for ingredients to soften or cream. Plus it’s egg free, great for those with an allergy.
Here’s the recipe
1 cup rolled oats
1 cup Dessicated coconut
1 cup self raising flour
1/2 cup brown sugar
125 g butter chopped
2 tblsp golden syrup
1 tblsp boiling water
1/2 tsp bicarbonate soda
1/2 cup Icing mixture
2+ tsp water
1 tblsp poppy seeds
Pre heat oven to 160c. Grease and line a slice pan with baking paper. Combine dry ingredients in a bowl and set aside. Stir butter, golden syrup and water over medium heat till smooth. Remove from heat and add in bicarb, combine well ensuring there are no lumps. Add syrup mixture to dry ingredients and combine well, press firmly into slice pan and bake till golden (15 – 20 minutes). Let slice stand until completely cool (trust me, you need patience with this one, or the slice will crack)
For glaze, combine water and icing sugar, add a little water at a time as it can get too wet very quickly. Mix well. Cover Anzac slice while still in pan. Sprinkle poppy seeds and slice once cool and set.
Variation: If you’d still like to make cookies, use the same recipe, just use 1/2 a cup of flour. Roll into balls and press onto a cookie sheet lines with baking paper, bake till crisp and golden.
When I started this blog I thought I needed it, I thought I needed something to fill my time, something that I could get passionate about… Turns out I just don’t have the time these days. I would love to keep this blog going! Every now and again I have these great ideas and recipes and I think, wow that would be great for the blog, then I remember I had hung up the apron, so to speak. So what now? I’m thinking, maybe I open up the blog a bit, blog about everything, even the boring stuff (who said a food blog had to only be recipes anyway) I’ll put less pressure on myself and then maybe, just maybe I’ll be able to keep up. So here’s to this new blog adventure… Hope you’ll come along for the ride : )
Thought I’d leave you with this cake I made for hubby’s birthday last year!
Yes, it’s an angry birds cake! He was obsessed at the time, still is. Well, it’s his birthday in a few days, and I’ve been working on something very peanut buttery (he loves peanut butter by the way) Have posted a few photos to instagram (faaiza_o), will blog about it too, stay tuned!
… not a dinner date. A medjool date, or whatever type you like really!
It is a sunnah of our Prophet (pbuh) to break your fast with dates and water. “If one of you is fasting, he should break his fast with dates. If dates are not available, then with water, for water is purifying.” [Ahmad]
I know we all would have stocked up on dates before the start of Ramadhaan so if you’re looking for some new ways to use your dates here’s one, date filled with nuts, you could almost call it a date baklava.
Nut filled dates
6 tsp nuts of your choice (I used cashews and pistachios)
12 dates ( I used medjool)
Note: the ratio is approximately 1 tsp of nuts to 2 dates
Slice dates on one end and remove pit. Grind nuts in food processor or grinder. Fill each date with a teaspoon of ground nuts and serve.
A perfect ifthaar treat at home or for guests!