These cup cakes are light and moist. As we are all chocoholics in our family I usually double up on this recipe but even so they don’t last too long.
125 g butter or margarine
120 g sugar
300 ml flour (200 g)
40 ml cocoa
10 ml baking powder
5 ml vanilla essence
125 – 150 ml milk
Cream butter or margarine and sugar. Add eggs and mix well. Add the flour, cocoa, baking powder and vanilla essence. Add milk and mix well. (It should be a soft dropping consistency.)
Put into well greased patty pans or paper cups and bake at 200 C for 12 – 15 minutes.
Decorate with chocolate butter icing or alternatively cut off tops, put jam and cream on top, halve the cut off tops and replace to look like a butterfly. Dust with icing sugar.
This is my favourite pancake recipe. Usually I just have them as they are with a bit of cinnamon sugar sprinkled on them and rolled up. Occasionally I will fill them with something savoury (such as spinach or leftover mince or bobotie) for a light lunch or supper.
500 ml flour
10 ml baking powder
4 ml salt
400 ml milk
350 ml water
10 ml lemon juice
150 ml oil
Sift flour, baking powder and salt together.
Beat the eggs, milk, water and lemon juice. Add the flour mixture and blend well with a whisk.
Add oil and blend well.
Let it stand for a while.
Bake pancakes on both sides.
Serve with cinnamon sugar and lemon juice.
Use to make Baked Spinach and Cottage Cheese Pancakes.
I decided to start this blog as I am a keen baker. Because of this I decided to bake for a Home Industry which I did for about a year. It was hard work and eventually it took all the joy out of baking when I was in the kitchen sometimes for 14 hours at a time.
I now bake only when I entertain, or when I want to keep the biscuit barrel full (hence the name of my blog!). I have collected recipes for about 40 years and have a huge collection of recipe books and magazine pages in dozens of files.
Bear with me if there is not much to look at in the beginning but I would like to photograph the end results and this will take time as I won’t be baking every day. Eventually I might expand with savoury dishes as well but this is a start. Feel free to leave any comments!
This blogging business is new to me (and entails a huge learning curve!) so bear with me until I get it the way I want it.
Having said that, watch out for my first recipe which is my favourite rusk recipe.