All posts filed under: Recipes

Raisins Vanilla Cupcakes

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gray cupcake pan Raisins Vanilla Cupcakes Ingredients: 1 1/3 cup (150g) flour, sifted 1 cup (220g) caster sugar 1/3 sunflower oil 1/2 cup (125ml) milk 2 eggs 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 1 cup raisins The night before, place dry raisins (raisins are dried grapes) in a bowl with the dark rum or fruit liqueur, and leave to soak over night. ( for tastiest raisins, but you don’t have to) Method: Preheat oven to 180°C. Line a cupcake pan with paper liners, or use silicone, set aside. In a large bowl combine the flour, baking powder, salt, and set aside. In a cup pour the milk, sunflower oil. Beat eggs with an electric mixer on high speed for about 5 minutes. The volume of the beaten eggs will increase. Add sugar. Beat eggs and sugar with an electric mixer on high speed for about 7-8 minutes or until mixture has thickened and turned a very pale yellow. Add milk, sunflower, vanilla extract. Add the dry ingredients flour mixture, …

Cranberry Vanilla Cupcakes

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Vibrant Coloured Silicone Cupcake set (lime, red, blue) before and after 🙂 Cranberry Vanilla Cupcakes Ingredients: 1 1/3 cup (150g) flour, sifted 1 cup (220g) caster sugar 1/3 cup (80g) butter, softened 1/2 cup (125ml) milk 2 eggs 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 1 cup cranberries Method: Preheat oven to 180°C. Line a cupcake pan with paper liners, or use silicone, set aside. Cream together butter and sugar. Add eggs, one at a time. Mix together the flour, salt and baking powder. Add flour mixture to the butter mixture, add milk, add vanilla extract, and mix just until combined, add cranberries. Divide evenly among liners, about three-quarters full each. Bake until golden, about 20 minutes. Place cupcakes on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated. Raisins Vanilla Cupcakes recipe

Vanilla Butter Cookies

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  250g butter unsalted 150g sugar 400g all-purpose flour 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt fruit jam (if you make sandwich cookies) icing sugar for powdering Preheat the oven to 180C. Cream together butter and sugar. Mix together the flour, salt and baking powder. Add flour mixture to the butter mixture, add vanilla extract, and mix just until combined. Roll on a lightly floured surface to about 1/4 inch thick and cut into circles. (with circle cookie cutter or any shapes desired) Layer the bottom of 2 baking trays with parchment paper and place the vanilla cookies, bake for approx. 18-20 minutes. Place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated. For sandwich cookies: Spread teaspoon filling fruit jam on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. Garnish with a generous sprinkle of icing sugar. Weekly photo challenge: Circle sweet easy and no eggs vanilla cookies  

Almond cookies kourabiedes

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250g butter unsalted 150g almonds, roughly chopped (roasted) 75g icing sugar 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 50g powdered almonds 300g all-purpose flour icing sugar for powdering Preheat the oven to 200C. In a food processor, mix the cold butter and sugar. Add the powdered almonds, a pinch of salt and the vanilla extract, mix until combined. At the end, add the baking powder and flour and mix again. Place the mixture in a large bowl and add the roasted almonds; lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes, turn the heat down to 180C, bake for approx. 18-20 minutes. Place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated. Easiest homemade kourabiedes recipe and no eggs. Weekly photo challenge: Now  Freshly baked holiday cookies 🙂 Now

Extra syrupy Poppy revani cake

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  Revani or ravani cake (Poppy Seed Semolina Cake) is a traditional syrupy dessert. Preheat the oven to 180C. Beat the eggs and the sugar together in a large bowl, for about 5 minutes. In another bowl, mix the semolina, the flour, the poppy seeds, and baking powder. Add vanilla and lemon zest and flour mixture and blend lightly. Pour into an oiled cake tin. Bake in preheated oven at 180C for about 35 minutes until it is nice and brown. To make the extra delish honey syrup, simply in a bowl (or jar) with spoon stir well until melted the honey, water and lemon juice.  When the cake has cooled slightly cut into squares and pour the syrup over it bit by bit. Let it soak up first before pouring any more on. Serve this extra flavor syrupy Poppy revani cake cold, decorate with lemon slice and sprinkle poppy seeds. Enjoy! For the cake 3 eggs 2 -3 spoons sugar 1/2 cup plain flour 1/2 cup semolina 1 tsp baking powder 2 spoons poppy seeds …