Thursday, 22 August 2013

Chocolate Drizzled Baby Butter Cakes

This is a super delicious butter cake - make it in cup-cake cases, make it in in mini square tin tray as I did, or make it in a regular single tin.  It is not expensive - using basic baking products you should have in your home.  No need to add the chocolate drizzles.  Makes about 16 small cakes - a treat for the kids (and Mum and Dad!)


125g (4oz) very soft butter
1 teaspoon vvanilla
1 cup white sugar 
3 eggs
1 1/2 cups plain (all purpose) flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1/2 cup (4 to oz) milk

Preheat your oven to 150oC (300oF)
Mix all ingredients together in mixer bowl till smooth
Put into separate cake tins or one tin greased and floured
Bake till lightly browned and bounces back when tapped on top

Chocolate ganache

100g good dark chocolate
1/2 cup cream

Melt together in a saucepan over low heat. Drizzle over small cakes or pour over a large single cake to cover completely, I use a clip shut (zip lock) bag and put the ganache in then snip off the corner - simple instant throw away piping bag!

Tuesday, 20 August 2013

Gluten Free Chocolate Muffins

These delicious muffins are so good it's impossible to believe they are completely gluten free, sugar free and if you choose soy or almond milk dairy free!
Enjoy something delicious that is actually not bad for you.
<!--[if !supportLists]-->·         <!--[endif]-->1 ½ cups almond meal
<!--[if !supportLists]-->·         <!--[endif]-->¼ cup unsweetened cocoa powder
<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon gluten free baking powder
<!--[if !supportLists]-->·         <!--[endif]-->2 free range organic eggs (large)
<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon vanilla extract
<!--[if !supportLists]-->·         <!--[endif]-->60ml (1/4 cup) macadamia oil/light olive oil / avocado oil or cold pressed coconut oil
<!--[if !supportLists]-->·         <!--[endif]-->60ml (1/4 cup) milk – your choice of dairy, almond or soy
<!--[if !supportLists]-->·         <!--[endif]-->2 tablespoons of honey or rice malt syrup
<!--[if !supportLists]-->·         <!--[endif]-->Preheat oven to 160oC  (fan forced), 180oC (non fan-forced)
<!--[if !supportLists]-->·         <!--[endif]-->Combine almond meal, cocoa and baking powder
<!--[if !supportLists]-->·         <!--[endif]-->Add eggs, oil milk and honey and mix till just combined
<!--[if !supportLists]-->·         <!--[endif]-->Spoon into 12 cupcake / muffin tins lined with paper cases
<!--[if !supportLists]-->·         <!--[endif]-->Bake for about 25 minutes or until bounce back when gently pressed on the top
Serve alone or top with chocolate frosting / ganache or raspberry sauce