The easiest cup cakes ever

It was a late Friday afternoon and Mila was begging me to bake a cake.  I decided, in my rather frazzled state, that baking cupcakes would be the quickest and simplest option.  I have a recipe for the easiest cupcakes ever (outside of the pre-mix bought from the shop).

Here it is…

Ingredients: (You’re most likely to have all of these ingredients in your cupboard)

2 Cups of flour

3 t baking powder

125g butter

1t vanilla essence

1 cup sugar

1/2 t salt

2 eggs

1 cup milk

Method:

Sift all dry ingredients together. Add the we ingredients. Beat well for 3 minutes with an electric mixer.  Pour into cup cake cups (I didn’t have any so I went without).  Bake at 200 C for 10-15 minutes. Cool and decorate.

 

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I believe that baking and cooking with my kids should be a priority as they learn so much by being allowed to “get stuck in”.  It’s always a huge mess, but who cares I guess…

May you enjoy amazing moments of discovery with your children as you spend time together in the kitchen, loving, sharing and imparting knowledge.

One day we will look back and say “we never knew we were making memories, we just knew we were having fun”…

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Moist Chocolate Cake

As a part of my desire to spend dedicated quality time with Mila and Sam I have committed to baking with them as often as possible.  Last week we chose to make a delicious, moist chocolate birthday cake for my sister Chanelle who was inviting friend’s over for a birthday picnic.  Mila was away with my in-law’s in the Drakensberg (we stayed home because Dylan had to study) and so Chan and her boyfriend came over to bake with us.  It was so much fun!  Chan and Paul did most of the baking (Chan is an avid baker and Paul is a chef), Sam did most of the messing and I did most of the playing and snapping on my NIKON camera.

The recipe was found on Pinterest and I must say, the outcome was amazing.  The buttermilk and coffee used in this cake make it extremely moist and very decadent.  We then chose to make a ganache icing which was perfect.

Enjoy it… Below are some of the pic’s I took and remember, as Barney says “sharing is caring”.

MOIST CHOCOLATE CAKE
Author: Jennifer Hill
Prep time:  15 mins
Cook time:  35 mins
Total time:  50 mins
Serves: 12
Ingredients:
– 1¾ cups all purpose flour
– 2 cups granulated white sugar
– ¾ cup unsweetened cocoa powder
– 1½ tsp baking soda
– ¾ teaspoon salt
– 2 large eggs
– 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
– ½ cup butter, melted
– 1 tbsp vanilla extract
– 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Method:
  1. Preheat oven to 180 degrees celcius. Grease and flour two 22cm baking pans and set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or icing.
Ganache Icing: (found on the Martha Stewart site)
Ingredients:
– 250 grams semisweet chocolate, finely chopped (I used Lindt)
– 1 1/2 cups heavy cream (I used woolies double cream)
Method:
Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.
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Lemon cake and the love language of quality time.

I am sure you have all heard of Gary Chapman’s book “The Five Love Languages”, if not, I can highly recommend this read for anyone wishing to love with intention, in a way that speaks to the unique make-up of the individual you love.  Chapman’s book outlines five ways to express and experience love: gifts, quality time, words of affirmation, acts of service, and physical touch.  Chapman uses the metaphor of a ‘love tank’ to explain peoples’ need to be loved.  To discover ones unique love language, one must observe the way your loved one expresses love to others, people tend to naturally give love in the way that they prefer to receive love.

Whilst I completely agree with Gary Chapman’s theory I truly believe that every child speaks or yearns to be spoken to in the love language of “quality time”.  I have noticed how Mila’s good behaviour diminishes when I am stressed and preoccupied.  When I am rushing from one meeting and task to the next and have not taken the time to engage with her, to talk and play with her, to look into her eyes and care for her emotional needs.  I am reminded of the saying, “if the devil cannot make you bad, he will make you busy”.  I have noticed that when I am too busy my tolerance levels toward my children become depleated.  It’s as if they call out through the whirlwind of life to be noticed, to be embraced.  Baking with a child is a time for imparting knowledge, giving affection and talking about life lessons.  Baking can be a time for thinking, breathing and being at peace.

So last Sunday we decided to bake a delicious LEMON CAKE.  This VERY simple and delicious recipe was passed on to me from my friend Janine Day who I am sure also received it from a friend, who received it from another friend.  It’s one of those recipe’s people will ask you to send to them.  The cake is so easy to make, its extremely moist and light.  Please feel free to share it with others as I share it with you today.  I hope you have as much fun baking it with your loved ones as I did.  This Sunday is my sister Chan’s birthday lunch and so we will be making a birthday cake on Saturday to eat on Sunday.

Here it goes…

LEMON CAKE

Ingredients:

-110 grams of Butter (room temperature)

-1 Cup of Castor Sugar

-2 Large Eggs (room temperature)

-1 and 1/2 cups of self raising flour

-1/2 cup of milk

-1/4 tsp salt

-Rind of Large Lemon

Method:

Cream butter and sugar and beat eggs in one at a time.

Beat well.  Sift flour and salt and add alternately with milk, add the lemon rind.

Pour into greased loaf tin and bake at 180 degrees for 40 minutes.

Remove the cake from the oven and place on a plate.  Pour over the juice.

The Juice:

1/2 Cup of castor sugar and 1/2 a cup of lemon juice.

Stir over heat to dissolve the sugar.

Pour over the hot cake and leave it to cool.

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