Recipes of Muffins

Banana and Walnut Muffins

Ingredients :

- 3 ripe bananas

- 100 grams caster sugar

- 70 grams brown sugar

- 2 eggs

- 100 grams butter, melted

- 1.5 teaspoons bicarbonate of soda

- 110 grams plain flour

- 110 grams wholemeal flour

- 45 ml buttermilk

- 145 grams walnuts, chopped

Extra equipment :

- muffin cases

- muffin baking tray

Method :

* Preheat the oven to 160'C.

* Put the muffin cases into the muffin baking tray.

* Mash the bananas in a mixing bowl.

* Add the caster sugar, brown sugar and eggs and stir together until well mixed.

* Add the melted butter and mix.Sift in the bicarbonate of soda and plain flour, and then add the wholemeal flour, mixing well.

* Add the buttermilk and walnuts. Stir the mixture until well combined.

* Use a teaspoon to divide the mixture equally into the muffin cases. Bake the muffins for 20 minutes, or until golden brown.

* Leave the muffins to cool on a wire rack and then turn out and enjoy.

The twelve banana and walnut muffins are ready to be presented.

Recipes of Muffins

Lemon Poppy Muffins

Ingredients :

- 375 grams plain flour

- 1 tablespoon baking powder

- 0.5 teaspoon bicarbonate of soda

- 2 tablespoons poppy seeds

- 140 grams unsalted butter

- 200 grams caster sugar

- 2 eggs

- 1 tablespoon lemon zest

- 350 ml plain yogurt

For the topping :

- 2 tablespoons fresh lemon juice

- 120 grams icing sugar

Extra equipment :

- muffin cases

- muffin baking tray

Method :

* Preheat the oven to 190'C.

* Put the muffin cases in the muffin baking tray.

* Grate the lemon, but be careful not to grate any of the white pith. Cut the lemon in half and squeeze the juice into a bowl and set aside.

* Mix together the flour, baking powder, bicarbonate of soda and poppy seeds, and set aside.

* In a large mixing bowl, cream the butter and sugar together, beating until fluffy. Beat in the eggs one at a time. Add the lemon zest and then beat in half of the dry ingredients and half of the yogurt.

* Next, beat in the remaining dry ingredients followed by the remaining yogurt.

* Spoon the mixture into the paper cases, and bake the muffins for 25-30 minutes, or until they are golden brown.

* For the icing, put the icing sugar into a bowl with the lemon juice. Mix together well, until it forms a smooth paste.

* While the muffins are still warm, spoon a little of the icing over each one. Leave to cool completely.

The twelve lemon poppy muffins are ready to be served.

Recipes of Muffins

Orange and Cranberry Muffins

Ingredients :

- 250 grams plain flour

- 150 grams caster sugar

- 1 tablespoon baking powder

- 1 egg

- 175 ml milk

- 3 tablespoons vegetable oil

- 80 grams chopped cranberries

- 2 tablespoons grated orange peel

- 2 tablespoons chopped pecans or walnuts

Extra equipment :

- muffin cases

- muffin tray

Method :

* Put the muffin cases in the muffin tray.

* Sift the flour, sugar and baking powder into a bowl, and mix them together.

* Pour in the egg, milk and vegetable oil and mix until all the flour is combined.

* Fold in the cranberries, orange peel and nuts until distributed evenly throughout the mixture.

* Use a teaspoon to transfer equal amounts of the mixture to the paper cases.

* Preheat the oven to 190'C.

* Bake the muffins for 20 minutes or until they are well risen and golden brown.

* Leave them to cool on a wire rack.

Note :

* We can use raspberries or blackberries in place of the cranberries.

Recipes of Cookies

LadyBird Cookies

Extra equipment :

- sieve

- rolling pin

- round cookie cutter

- palette knife

Ingredients :

- 100 grams butter

- 100 grams caster sugar

- 1 egg

- 1 teaspoon vanilla extract 

- 275 grams plain flour

For the icing :

- 400 grams icing sugar

- 3-4 tablespoons water

-  red food colouring

- dark chocolate, melted

Method :

* Preheat the oven to 190'C

* Line the baking tray with baking paper.

* Cream the butter and sugar together in a bowl until light and fluffy. Add the egg and vanilla extract, a little at a time, and mix well.

* Sift the flour into the creamed mixture and, using our hands, create a smooth, firm dough. Refrigerate the mixture for 15 minutes.

* Roll the dough out on a floured surface until it is 1 cm thick. Using the cookie cutter, cut the dough into circles and transfer to the baking tray.

* Bake the cookies in the oven for 8-10 minutes, or until golden brown, and then transfer to a wire rack to cool.

For the icing :

* Sift the icing sugar into a bowl and add enough water to make a smooth, thick paste. Add one or two drops of red food colouring to three-quarters of the icing, reserving some white for later. With the palette knife, spread the red icing over each cookie and leave to set. 

* Use the melted dark chocolate to decorate each cookie with spots and a head and leave to set. To finish, use the reserved white icing for the eyes, topping them off with chocolate for the pupils. 

Birthday Cakes

Birthday Cakes

There are many kind of birthday cakes decorating, this is the simple one. The decoration is made for teenage boy that was designed with a gentleman hat shape and decorated with two robots.

This cake is made for two young boys whose birthdays are on the day of adjacent.

Recipes of Macarons

Chocolate Macarons

Ingredients :

- 140 grams ground almonds

- 275 grams icing sugar 

- 25 grams cocoa powder

- 4 egg whites

For the filling :

- chocolate spread

Method :

* Preheat the oven to 180'C 

* First, blend (use the blender) the almonds, icing sugar and cocoa powder until very fine.

* Next, in a clean bowl, whisk the egg whites until stiff peaks form and then fold into the almond mixture.

* Then, place into a piping bag and pipe circles onto a baking tray lined with baking parchment. Leave to set for 15 minutes.

* Place in the oven to bake for 7-8 minutes. Then, remove the macarons from the parchment to cool.

* Once cool, spread the chocolate spread filling onto one macaron, then sandwich with another macaron.

* Repeat with all of the macarons until they are all used up.

Note :

To remove the macarons without them sticking or tearing, lift one corner of the parchment. Pour boiled water onto the tray. As the water hits the base of the parchment the macarons will lift off easily.

Recipes of Cup Cakes

Mint Chocolate Cup Cakes

Ingredients :

- 60 grams dark chocolate

- 150 ml water

- 2 eggs

- 150 grams brown sugar

- 0.25 teaspoon peppermint essence

- 90 grams butter, softened

- 125 grams self raising flour

- 2 tablespoons cocoa powder

- 30 grams ground almonds

For the topping :

- 150 grams butter, softened

- 250 grams icing sugar

- a few drops of vanilla essence

- 2 drops green food colouring

- chocolate curls, to decorate

Extra equipment :

- bun tin and bun cases

- sieve

Method :

* Preheat the oven to 175'C. Put the paper cases in the bun tin.

* Place the dark chocolate and water into a small saucepan. Stir over a low heat until melted and smooth. Set aside to cool.

* Place the eggs, brown sugar, peppermint essence and butter in a large mixing bowl. Beat until light and fluffy.

* Sift in the self raising flour and cocoa powder. Add the ground almonds. Stir well to combine.

* Add the warm chocolate to the mixture and stir until just combined.

* Use a teaspoon to transfer equal amounts of the mixture to the paper cases. Bake the cupcakes for about 25-30 minutes. Leave them to cool on a wire rack.

* For the topping, beat together the butter and icing sugar. Once well mixed, add the vanilla essence and food colouring. Add 2 teaspoons of hot water and beat until smooth and creamy.

* Swirl over the cupcakes. Decorate with chocolate curls.