Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 About This Cook Book Muffins and cupcakes, though not originally from Zimbabwe, have since been embraced and become a part of our “cuisine” so to speak. Grand- mothers, mothers, daughters and in some cases even fathers and sons prepare them for their fami- lies and loved ones. I learnt how to make them from the age of 10 and I’ve never looked back since. The recipes you’ll find herein are those that were handed down from my mum as well as my own creations and experiments in the kitchen. The results...superb! Here’s hoping that the variety you’ll find in here will make preparing muffins and cupcakes more excit- ing, much easier and above all, tasty! Enjoy! Yours Truly Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 About rumbie Rumbie runs a popular food blog found at the url http://www. zimbokitchen.com which launched from Harare back in 2012. She has a passion for cooking and baking and specializes not only in traditional dishes but also variants of traditional dish- es as well as fusion dishes done in a Zimbabwean context. She is a loving wife and dedicated mother of 3 won- derful young daughters who are already learn- ing the ropes of great culinary skills. She runs culi- nary classes from her home kitchen from time-to-time. Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 copyright information Copyright © 2014 by Rumbie C. Shoko All rights reserved. No part of this publication may be shared, reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher. A single license is issued to the purchaser/buyer of this ebook. The licensee’s name is stamped on the ebook. By purchasing a copy of this and other ebooks you are helping Rumbie con- tinue sharing her passion for Zimbabwean cooking. For permission requests, write to the publisher, addressed “At- tention: Permissions Coordinator,” at the address below.
[email protected] Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 other cookbooks by rumbie Z imbabwe has essentially become a potato country. Certainly in a good way. Having a lot of potatoes is a great blessing, but how to cook them without having them become monotonous is another thing. So in this exclusive potato cookbook, Rumbie shares some great potato recipes that will empower any home cook to do great potatoes for fam- ily and loved ones without having them bored.The recipes are maz- ingly easy to do as has become Rumbie’s trademark. Click here to order this cookbook This Meal Planner by Rumbie is designed to ease your supper plan- ning pain. It contains over 70 recipes spanning two weeks. Using this meal planner your suppers are well layed out including shopping list for ingredients. Recipes in the planner are well balanced and designed to take less time during weekdays when all of us are busy and more involving recipes during weekends. If you have been struggling with planning your suppers, this ebook is for you. You may order it from our online store found here T his is the popular 3-in-1 cook book. It includes the meat and starch ebooks above and more. It is a collection of Rumbie’’s top traditional and fusion recipes from a Zimbabwean prespective. This will be the only cook-book you will ever need if looking for tradional Zimba- bwean culinary culture. With over 200 pages of easy to follow recipes you will be busy for a while to come. Ever heard of Mawuyu (Baobob fruit) smoothie? This is also included in this thick recipe ebook so are amancimbi (mopani worms) recipes and much more. The Zimbabwe Classic Starches Recipes cookbook above is also included in its enterity in this 3-in-1 ebook Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 table of contents 1 apple & cinnamon cupcakes 8 2 caramel & apple cupcakes 10 3 coconut cupcakes 12 14 4 egg free custard & orange cupcakes 16 5 rich chocolate cupcakes 6 banana & lemon muffins 18 7 banana muffins 20 22 8 Bran muffins dried fruits & nuts muffins 24 9 26 10 giant vanilla custard muffin 11 lemon muffins 28 12 mnandi oatmeal muffins 30 32 13 vanilla cream yoghurt muffins Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 14 yoghurt muffins 34 15 Red velvet cupcakes 36 16 vanilla cupcakes 38 17 buttermilk toffee syrup cupcakes 40 18 berries yoghurt & apricot muffins 42 19 poppy see muffins 44 46 20 butter cream icing fresh cream icing 48 21 Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 apple & cinnamon cupcakes ingredients I love the way cinnamon and apple compliment each oth- 100g margarine 100g old fashioned brown sugar er. They make a great combo! 200g Self-raising Flour 1 tsp baking powder These cupcakes where a hit at 1 tsp vanilla essence my house. Everyone loved them 2 large apples, peeled and cubed 2 eggs and the whole batch was done 1 tsp ground cinnamon 2 tbsp lemon juice and dusted in no time at all. I 200ml milk used whipped fresh cream for the icing with a cherry on top :) !! equipment Mixing bowl, Measuring scale, Measuring jug, Teaspoon, Tablespoon, Muffin tray, cupcake liners (optional), Hand/Stand mixer/ Wooden spoon, Peeler, Sharp knife, Chopping board, Sieve 12 Servings, baking time 20min Page 8 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line your muffin tray with cupcake liners. If you’re not using cupcake liners, lightly grease your muffin tray and dust with flour. 2. Cube the apples and pour lemon juice on them to prevent disco- louring, set aside. Sift flour, baking powder and cinnamon into a bowl and also set aside. 3. Put margarine, sugar and essence in a separate bowl. Beat until light and fluffy. 4. Add eggs one at a time and beat well after each addition. 5. Take set aside flour and add it to bowl with the fluffy margarine- sugar miture in alternating doses with milk, ending with the flour. 6. Take set aside apples and add them to batter. Stir until just incor- porated. Bake in preheat oven for 20-25 min or until skewer comes out clean. Page 9 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 caramel & apple cupcakes ingredients These cupcakes are pretty easy to make and yes, they do taste as good 200g margarine (softened) as they look :D Growing up, my 200g caster sugar 4 large apples mum used to bake an apple cake for 3 tbsp pineapples (diced) us every now and then and I would 400g self raising flour 2 eggs watch and learn as she did them. 2 tsp baking powder 2 cups fresh milk 2 tsp caramel essence I decided to make cupcakes us- ing that same recipe and put my own twist of caramel and pine- equipment apples. This turned out great. Mixing bowl, Measuring scale, Measuring jug, I used butter cream icing here. Teaspoon, Tablespoon, Muffin tray, cupcake liners (optional), Hand/Stand mixer/ Wooden spoon, Peeler, Sharp knife, Chopping board, Sieve x Servings, baking time x min Page 10 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Pre-heat oven to 180 degrees Celsiuis/ 350 degrees Fahrenheit. Get your muf- fin tray ready, place your paper cups into each muffin hole then lightly grease each paper cup and set aside. 2. Put sieve on a bowl and put flour on the sieve. Add baking powder the sift these two dry ingredients and again set aside. 3. Peel and cut your apples into cubes, add water then cover your pot. Bring to the boil for 5 minutes after which set aside to allow the apples to cool down. 4. Put margarine in bowl, add sugar and caramel essence the mix until mixture becomes light and fluffy. This takes about 7 minutes using an electric hand mixer on high speed. 5. Add eggs, 4 tablespoons of sifted flour and mix. Add milk and again mix. Repeat process, that is, adding flour and milk interchangeably until they are both finish. 6. Take set aside slightly cooked apples which should be lukewarm by now and using a wooden spoon, fold them into batter. Add pineapples and again, mix. 7. Take set aside muffin tray with greased paper cups and spoon the batter into each one. Put into preheat oven and bake for 35 minutes or until golden brown and skewer comes out clean when inserted into the cupcake. Your cupcakes are ready. Allow them to cool and decorate them as you wish. Page 11 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 coconut cupcakes ingredients Coconuts are one of my many 1 3/4 cup plain flour favored flavors, especially in 1 tsp bicarbonate of soda (baking soda) baked treats. From cakes to 1 tsp baking powder, 1 tsp salt 1 cup castor sugar cookies and these cupcakes. 1 cup dessicated coconut 125ml unsalted butter/ margarine 1 cup coconut milk If you’re into hassle free recipes 1 tbsp apple cider vinegar which produce delicious results extra dessicated coconut for decorating (op- tional) then this is one of your best finds, 1 tbsp vanilla essence especially if you’re fond of coconut! If you’re not then maybe after trying equipment these out you’ll have found a new love for coconuts! Let’s get to it then. Mixing bowl, Measuring cups, Measuring jug, Teaspoon, Tablespoon, Muffin tray, cupcake liners (optional), Hand/Stand mixer/ Wooden spoon, Sieve 12 Servings, baking time 15 min Page 12 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Get all the ingredients you’re going to use ready. Sift flour, bicarbonate of soda and salt into a bowl. Add sugar and dessicated coconut . Whisk until just com- bined and set aside. 2. Melt butter/margarine, add vinegar, essence and milk and whisk. Take set aside bowl with dry ingredients, make a well in the middle and pour the wet ingredients. Gently combine the ingredients together, again until just combined. Do not over mix. 3. Gently combine the ingredients together, again until just combined. Do not over mix. Line a 12-cup muffin pan with cupcake liners and fill each one 3/4 with the batter. 4. Bake in preheated oven for about 15 minutes or a little more, just until skewer comes out clean. Place on cooling rack and allow to cool before decorating if you so wish. Here I used butter cream icing. Or if your pre- fer fresh cream frosting you may use it. I then sprinkled the cupcakes with the some extra dessicated coconut (this is optional). Enjoy! Page 13 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 egg free custard & Orange cupcakes ingredients Here I was, just baking for some 150g butter/margarine special people and had no idea 150g granulated white sugar how this was going to turn out 300g self raising flour 1 1/2 tsp baking powder as I was experimenting! I must 2 tbsp custard powder say, after taking them out of the 1 tsp apple cider vinegar oven and smelling the aroma 2 tbsp orange zest 60ml freshly squeezed orange juice that had now filled the house I 100ml fresh milk was quite pleased. They enjoyed them and where surprised equipment they held together as there weren’t any eggs in the batter. Mixing bowl, Measuring cups, Measuring jug, Teaspoon, Tablespoon, Muffin tray, cupcake liners (optional), Hand/Stand mixer/ Wooden spoon, Sieve, Grater 12 Servings, baking time 15 min Page 14 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 170 degrees Celsius/ 350 degrees Fahrenheit. 2. Get together all the ingredients you’re going to use. Insert the cup- cake liners into the muffin pan holes. 3. Beat butter/margarine and sugar until light and fluffy. Add custard powder. Mix until combined. Add apple cider vinegar and again mix until just incorporated. 4. Add the flour , sifted together with baking powder and milk in al- ternating doses, ending with the milk. 5. Add grated orange rind and freshly squeezed orange juice . Mix briefly, until just combined. 6. Spoon this mixture into the prepared muffin pan, filling up to three quarters of the cupcake liners. 7. Bake for 15- 20 mins or until skewer comes out clean. Enjoy! Expect a bit of cracking of your finished product. This is due to the missing eggs in the recipe which ordinarily hold the muffins together. The taste is however left intact. Page 15 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 rich chocolate cupcakes ingredients If you love chocolate then this is go- ing to blow you away! Death by 1/2 cup cocoa powder 2 cups old fashioned brown sugar chocolate :) I love love love choco- 3 cups self-raising flour late and this combo here was ab- 3/4 tsp salt solutely divine. The cupcakes were 1 tsp bicarbonate of soda Pinch Cream of Tartar light and fluff and the chocolate 3/4 cup pure vegetable oil mousse had an amazing velvety tex- 2 1/2 tsp vanilla essence ture that just “melted” in your mouth. 2 1/2 cups warm water 2 tbsp white vinegar Mint and chocolate work well to- gether and this is what this mousse equipment had. If you want to give this Mousse Chocolate Mint flavour don’t hesitate Mixing bowl, Measuring cups, Measuring jug, get some from your nearest stockist Teaspoon, Tablespoon, Muffin tray, cupcake you will absolutely fall in love with it. liners (optional), Whisk, Wooden spoon, Sieve, 12 Servings, baking time 20 min Page 16 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Place the cupcake liners into your muffin pan. Measure your ingredients and get ready to start. Sift the flour, cocoa powder, bicarbonate of soda, salt and cream of tartar into your mixing bowl. Add sugar and whisk until it is a uniform colour. 2. Add oil, vinegar, essence, water and mix. Mix until just combined, be careful not to over-beat this. You want everything to be just combined. 3. Pour or spoon the batter into the cupcake liners and leave about 1 – 2cm from the top. 4. Bake in preheat oven for 15-20minutes or until skewer comes out clean when in- serted. 5. When your cupcakes are done they should have an almost flat surface on top as shown in the picture. This is so that you can have leverage to put your chocolate mousse topping. 6. Place the cupcakes on a cooling rack and allow them to cool completely before doing anything. 7. Prepare your chocolate mousse and put it in your piping bag. You could als use fresh cream or butter cream icing instead of the chocolate mousse. 8. Pipe any design you wish onto each cupcake. 9. When all cupcakes have the chocolate mousse topping, refrigerate for 1 hr in or- der to set the mousse. Page 17 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 banana & lemon muffins ingredients This is yet again another one of 2 large bananas my experimental recipes. You 200g brown sugar 200g margarine can’t go wrong with banana bat- 2 large eggs 150g self raising flour ter when baking. This also hap- 250g plain flour pens to be an opportunity to tell 2 tsp baking powder 1 lemon, 1 tsp lemon essence that bananas are a great source 1 tsp vanilla essence 1 1/2 cups fresh milk of potassium which among Pinch of salt other things helps to regulate your blood pressure. So this equipment is one more reason why you should try this muffin recipe. Mixing bowls, Measuring scale, Measuring jug, Measuring cups, Teaspoon, Tablespoon, Muffin tray, Whisk, Hand/Stand-mixer/Wood- en spoon, Sieve, Grater, Knife 12 Servings, baking time 30 min Page 18 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat the oven. With your ingredients ready, take muffin tin out and grease it with margarine and dust it lightly with flour 2. Get bananas and a bowl ready. Slice bananas into small pieces. Sprinkle sugar over bananas. 3. Squeeze juice from half a lemon and pour over bananas. Grate rind from half a lemon into bowl with sliced banana pieces and start mashing mashing the bananas 4. Mash until you achieve a lumpy texture and add tsp of lemon essence. Mix and set- aside. 5. Take sieve put it over bowl and pour measured flour. Add pinch of salt and baking powder, sift and set-aside. 6. Put margarine into mixing bowl. Add sugar and vanilla essence into same mixing bowl. 7. Mix using an electric hand-mixer or manually using a wooden spoon until mixture is light and fluffy. 8. Break eggs into mixing bowl and mix for 1 min 9. Take set-aside flour and add 1/3 to the light and fluffy mixture. Add a 1/3 of the milk and mix. Add another third of flour and milk and mix. 10. Add the rest of the flour and milk and mix briefly. 11. Take set aside bananas and fold them into mixture. Mix until incorporated. 12. Spoon mixture into prepared muffin try and bake for 30min or until skewer or tooth- pick comes out clean when inserted. Page 19 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 banana muffins ingredients Bananas almost always taste great in baked goodies. I love 125ml melted margarine 2 eggs them in banana loaf, in a bread 3 bananas, mashed pudding as well as in these 200g castor sugar here muffins. They taste ab- 1 tsp baking powder 300g Self-Raising Flour solutely great. I chose to dust 50ml milk these with a bit of icing sugar. equipment Mixing bowl, Measuring scale, Measuring jug, Teaspoon, Tablespoon, Muffin tray, Wooden spoon, Sieve 12 Servings, baking time 20 min Page 20 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line your muffin tray with cupcake liners or if you’re not using them grease the muffin tray with a bit of margarine and dust them lightly with flour. 2. Put sugar in bowl. Add sifted flour and baking powder. 3. Combine, make a well in the middle. 4. Add all the other ingredients. Mix until well combined, taking care not to over-mix. 5. Bake in preheat oven for 20 min or until skewer comes out clean when inserted. Page 21 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 bran muffins ingredients I’d like to call these “health muf- 100ml margarine, melted 500ml buttermilk fins” a.k.a bran muffins. I say so 1 large egg 1 large apple, peeled and coarsely grated because they have bran, an ap- 1 medium carrot, grated coarsely ple, a carrot, buttermilk, sulta- 1/2 sultanas, 100ml brandy/rum 500g self-raising flour nas as well as some oats which 1 cup old fashioned brown sugar 1 tbsp baking powder all have good health benefits 1 tsp mixed spice 1 tsp ground cinnamon for the body. These are great 1 1/2 cups Bran flakes, slightly crushed 1/2 cup old fashioned oats for breakfast, the luch box or even a snack during the day. equipment Mixing bowl, Measuring scale, Measuring jug, Teaspoon, Tablespoon, Muffin tray, Wooden spoon, Sieve 30 Servings, baking time 25 min Page 22 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line your muffin tray with cupcake liners. Lightly grease them and set aside. 2. Put the sultanas in a small bowl and pour the brandy/rum over them and soak your sultanas. Set aside. 3. Sift the flour, baking powder, mixed spice and ground cinnamon into a seperate bowl. 4. Add the bran flakes and sugar. Combine gently until just incorporated. 5. Add the carrots, apple and soaked sultanas. Again, cmbine gently until just incorporated. 6. In a jug, add the melted margarine, egg and buttermilk. Whisk until even- ly combined. 7. Make a well in the bowl with the other ingredients. Pour the egg, butter- milk, margarine mixture. 8. Gently mix until just cmbined. DO NOT OVERMIX as this wil result in a tough “cookie” muffin. 9. Spoon your batter into the prepared cupcake liners and bake for 20-25 min or until skewer comes out clean when inserted. Page 23 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 dried fruits & nuts muffins ingredients I loved the results of the buttermilk strawberry cake and so I decided to do another recipe with my all time favourite snacks- dried fruit, nuts and 125ml pure vegetable oil seeds. The “nuts” I used here were almonds and 275ml buttermilk my dried fruit cocktail included dried banana, 2 large eggs guavas and raisins. Finally, there were some sun- 310g self-raising flour flower seeds also in the mix. What a whole lot A pinch of salt of stuff right?! I know, but it all came together 1 tsp baking powder so well. I’ll call it my breakfast health muffin :) 150g granulated white sugar 2 tbsp orange zest If you’re not a fan of any of these you can just use 60g dried fruit, nuts and seeds/ trail mix/ traditional oats and simply follow the process oats here and substitute what I put for good old oats. equipment Mixing bowl, Wooden spoon, Sieve, Measur- ing scale, Measuring cups, Teaspoon, Table- spoon, Measuring jug, Grater, Cupcake liners (optional) 12 Servings, baking time 15 min Page 24 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease 12 hole muffin pan and set aside. Get your ingredients ready. Pour the oil in a measuring jug, add buttermilk and eggs . Whisk until everything is well combined and set aside. 2. Sift flour, salt and baking powder into your mixing bowl. Add sugar and mix until everything is combined well. Make a well in the middle and take set aside wet ingredients and pour into mixing bowl. 3. Use a wooden spoon to gently mix the ingredients until just combined. Add orange zest and dried fruit, nuts and seed (or oats if you’re not using these). Again, combine gently, over mixing will result in a tough muffin. 4. Take set aside prepared muffin pan. Spoon batter into the prepared muf- fin pan. Bake for 15-20minutes or until skewer comes out clean. 5. They are now ready to be consumed! Leave in muffin pan for about 5 min- utes before attempting to take them out. Let them cool on a cooling rack before you attempt to decorate them if you intend to Page 25 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 Giant vanilla custard muffin ingredients If you are a fan of custard and you love vanilla in baked goodies 250g Self-raising flour then these are for you. They’ll be 100g custard powder perfect for dessert with hot cus- 1 tsp baking powder tard on a cold night or even some 150g white granulated sugar 150g margarine, softened vanilla ice-cream on a hot day. 1 tsp vanilla essence 3 eggs If you don’t have a giant muffin 300ml milk tin you may use the normal 12- hole muffin tray. The ingredients equipment here listed are for the 12 hole muf- fin tray and 1 giant muffin tin. Mixing bowl, Wooden spoon, Sieve, Measur- ing scale, Measuring cups, Teaspoon, Table- spoon, Measuring jug, Cupcake liners (op- tional) 12-16 Servings, baking time 20 min Page 26 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line your muffin tray with cupcake liners or lightly grease it with margarine and dust it lightly with flour. 2. Put sugar in a bowl. Sift the rest of the dry ingredients into the same mixing bowl. These are your flour, baking powder and custard powder. 3. Combine and make a well in the middle. Add the rest of the in- gredients- eggs, vanilla essence, margaine and milk. 4. Mix until just combined and spoon into your prepared muffin tray. Bake in preheat oven for 20 min or until skewer comes out clean when inserted. Page 27 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 lemon muffins ingredients If you’re a fan of lemon-flavoured baked treats then this right here is 1 3/4 cups Self-raising flour for you. Even if you’re not a fan of 1 cup castor sugar 1 tsp Lemon zest (the grated peel of a lemon) lemon, perhaps these will change 2 tbsp lemon juice your mind. The lemon is not over- 120g margarine/ butter 185 ml fresh milk powering but you can still taste 1 tsp lemon essence, 2 large eggs it. Best of all, it’s as easy as a,b,c... 3/4 tsp baking powder, pinch of salt 3 tbsp icing sugar 1 tbsp lemon juice The glaze on top just adds to the wonderful flavour. You are free to equipment omit it and have them as is or put some butter cream or fresh cream Mixing bowl,Wooden spoon, Sieve, Measuring icing. The recipes for these can scale, Measuring cups, Teaspoon, Tablespoon, be found at the end of this book. Measuring jug, Cupcake liners (optional) 12 Servings, baking time 20 min Page 28 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 160 degrees Celsius/ 310 degrees Fahrenheit. 2. Line your muffin tray with cupcake liners or lightly grease it with margarine and dust it lightly with flour. 3. Get your ingredients ready. 4. Sift the flour together with the salt and baking powder into your mixing bowl. Add the rest of the ingredients except for the icing sugar and 1 tbsp lemon juice in any order you wish :) . 5. Mix until everything is well combined. 6. Spoon batter into prepared muffin tray. Bake for 15-20 min or until skewer/toothpick comes out clean when inserted. 7. When they have completed cooled, prepare your lemon glaze. Mix the lemon juice and icing sugar in a small bowl/jug. Drizzle this over the muffins and enjoy. Page 29 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 mnandi oatmeal muffins ingredients These oatmeal muffins as the name suggests are mnandi (good!) They are a great “pick-me-up” treat for the morning. Calcium found in buttermilk or lacto 1 heaped cup quick oats which I used here has amazing benefits for our bodies 400ml buttermilk/ Lacto including providing healthy bones and teeth among 1 cup Self-raising flour others. These muffins are also rich in fiber from the 1/2 cup Plain flour oats, which means your digestive system would be 1 tsp baking powder jumping for joy as you eat. Fiber helps with maintain- 1 tsp mixed spice ing a healthy digestive system, among other benefits. 1/2 tsp bicarbonate of soda 1/2 tsp salt These muffins are so easy to make and taste abso- 3/4 cup old fashioned brown sugar 1 egg lutely splendid. Buttermilk, which is an important 125ml melted margarine/butter ingredient in the recipe gives a fabulous rich texture as well as taste to the muffins. They are not heavy on the tummy and every bite leaves you want- equipment ing more! The best thing about these muffins is that they don’t take time at all to prepare! You’ll be done with everything from the preps to the baking in 30-35min at most! (This is after you’ve soaked Mixing bowl, Wooden spoon, Sieve, Measur- your oatmeal which we’ll talk about in the recipe ing cups, Teaspoon, Tablespoon, Measuring jug, Cling wrap, Cupcake liners (optional) 12 Servings, baking time 25 min Page 30 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Get your ingredients together. 2. Put the oats in a bowl. Add your 400ml buttermilk/ lacto. Give a quick stir until evenly incorporated. Cover with cling wrap and allow to stand for 1 to 2 hours. This is so that the oats are softened and get incorporated well in the finished muffins. 3. After the soaking time, preheat oven to 180 degrees Celsius/350 degrees Fahrenheit. Line your muffin tray with the cupcake liners. 4. Sift the flours, baking powder, bicarbonate of soda and mixed spice into a bowl. Add salt and the sugar. Combine gently using a whisk until a uni- form colour is achieved. 5. Make a well in the middle. Add the egg, melted margarine and your soaked oatmeal and buttermilk mixture. 6. Mix gently using a wooden spoon this time until just combined. (Do not over-mix as this will result in a tough “cookie” muffin :D!) 7. Using a tablespoon, spoon the mixture into each cupcake liner. Fill up to 3/4 full (to give room for the muffins when they rise). Bake in preheat oven for 25-30min or until skewer inserted comes out clean. 8. Allow to cool on cooling rack. Enjoy! Page 31 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 Vanilla Cream Yoghurt Muffins ingredients Yoghurt muffins are great. They take up the yoghurt flavour well 325g Self-raising flour and the results are fantastic. I used 125ml pure vegetable oil fresh cream frosting for these. 350ml vanilla cream yoghurt 150g castor sugar You can use butter cream icing or just 2 eggs leave them as is and enjoy them like 1 tsp baking powder that. The recipe of how to make but- 1/4 tsp salt 100ml milk ter cream and fresh cream icing can be found at the end of this ebook. equipment Mixing bowl, Hand/Stand-mixer/Wooden spoon, Sieve, Measuring scale, Teaspoon, Tablespoon, Measuring jug, Cupcake liners (optional 15 Servings, baking time 20 min Page 32 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line your muffin tray with cupcake liners or if you’re not using those, lightly grease and dust with flour your muffin tray. 2. Sift flour, baking powder and salt into a mixing bowl. Add sugar and com- bine. 3. Make a well in the middle and set aside. 4. Put oil, eggs, yoghurt and milk in a jug/seperate bowl. Beat using a fork or whisk until well incorporated. Page 33 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 Yoghurt Muffins ingredients I love yoghurt and I love dried fruit, so having both of these in- 1 3/4 cups self raising flour gredients in a muffin was abso- 3/4 castor sugar 1 tsp baking powder lutely yummy in my tummy :) 1/2 tsp salt 1/2 bicarbonate of soda The great thing about this recipe 100 ml margarine/ butter (melted) 250 ml peach yoghurt is that in a matter of minutes you 1 egg would have finished preparing the 1 cup dried peaches (chopped) batter and 20 minutes latter you can enjoy them with a hot cuppa! equipment Mixing bowl, Wooden spoon, Sieve, Measur- ing cups, Teaspoon, Tablespoon, Measuring jug, Cupcake liners (optional) 12 Servings, baking time 20 min Page 34 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. With your ingredients ready. Place your paper muffin cups into your muffin tray and grease them. 2. Sift flour, salt, baking powder and bicarbonate of soda into a bowl. Add cas- tor sugar. 3. Mix until all the dry ingredients are well combined. Make a well in the mid- dle and set aside. With your melted margarine/ butter ready, add the egg, peach yoghurt and whisk until everything is mixed up well. 4. Take set aside bowl with dry ingredients and pour the yoghurt, egg and mar- garine mixture into it. Mix well but be careful not to over-beat. 5. Add the dried peach pieces and mix until everything is just combined. Your batter will be having a thick consistency and that’s exactly how it’s supposed to be! So don’t panic ;) 6. Spoon the batter into each greased paper muffin cup. Bake for 15- 20 min- utes or until golden brown and skewer comes out clean when inserted. Page 35 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 red velvet cupcakes ingredients The texture that these red velvet muffins has is just perfect. They go well with fresh cream icing. You’ll find the recipe for fresh cream 1 cup butter/margarine icing at the end of this book. You could also 2 cups old fashioned brown sugar 2 large eggs just have them as is with a cuppa or which- 2 1/2 cups self raising flour ever beverage you prefer. Be sure to put your 250ml lacto/buttermilk batter into the cupcake liners as soon as 10ml vanilla essence you’ve added the soda and vinegar mixture. 1 tbsp cocoa powder 2 tbsp red food colouring You will need to work with speed from 1/2 tsp bicarbonate of soda 1 tbsp apple cider vinegar that stage to get your cupcakes into the oven therwise they won’t have a good rise. It however will not affect the taste. So it equipment won’t really be a train crash should they not rise properly.. as long as the taste is there, the rest can always be worked on ;) ! Mixing bowl, Hand/Stand-mixer/Wooden spoon, Sieve, Measuring cups, Teaspoon, Tablespoon, Measuring jug, Cupcake liners (optional) 12 Servings, cooking time 25 min Page 36 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line yur muffin tray with cupcake liners. Gather all the ingredients you’ll need to use together, ensur- ing that everything’s at room temperature. Put the sugar and butter/margarine in your mixing bowl and beat until light and creamy. 2. Add eggs one at a time, mixing well after each addition and set aside. Sift flour and salt into a separate bowl. Take set aside bowl with creamed margarine and eggs. Add about a third of the flour and mix. 3. Add half of the buttermilk/ lacto and mix. Add another third again of the flour and mix. Add the last half of the buttermilk/lacto and mix again. Add the final third of the flour and mix. Add vanilla essence, mix and set bowl aside. 4. Take cocoa powder, add it to the red food colouring and mix to make a paste us- ing a fork which will break any lumps that may be in the cocoa powder. Take set aside cake batter, add the cocoa and colouring paste to the batter and mix until well combined. 5. Put the bicarbonate of soda in a jug/small bowl. Add the apple cider vinegar (. You will notice a chemical reaction taking place, immediately add it to the cake batter whilst it is still effervescent. 6. Mix well but be careful not to over-beat the mixture. Pour the red velvet cake bat- ter into the cupcake liners. Bake for 20-25 min or until skewer comes out clean when inserted.. Page 37 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 vanilla cupcakes ingredients These vanilla cupcakes are one of my sig- nature baked goodies. I learned how to make them when I was 10yrs and have 100g margarine, softened never forgotten how to do so. Nothing 100g castor sugar 200g self-raising flour beats home-baked goodies. The aroma the 1 tsp baking powder feels the house, the richness of the prod- 1 tsp table salt ucts and of course not forgetting the taste. 350ml milk 2 large eggs You may have these with a cuppa or for des- sert or as an on the go snack.If you wish you could decorate with fresh cream frosting or butter cream icing. The recipes for these equipment two can be found at the end of this book. Mixing bowls, Hand/Stand-mixer/Wooden spoon, Sieve, Measuring scale, Teaspoon, Tablespoon, Measuring jug, Cupcake liners (optional) 12 Servings,baking time 20 min Page 38 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees/350 degrees. Line your muffin tray with cupcake liners if using or alternatively lightly grease your muffin tray with margarine and dust it, again lightly with flour. Set aside. 2. Sift flour, baking powder and salt into a mixing bowl and again set aside. 3. Put margarine, sugar and vanilla essence in a separate bowl. Beat with the mixer or wooden spoon until light and fluffy. 4. Add eggs one at a time, beating well after each addition. 5. Add flour and milk in alternating doses until both are finished. 6. Spoon the batter into the prepared muffin tray and bake for 20 min or until skewer comes out clean when inserted. Page 39 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 buttermilk toffee syrup cupcakes ingredients Butermilk gives such a great texture as well as taste to baked goodies from cup- cakes and muffins to cakes and scones. 100g margarine, softened 160g white granulated sugar You can make your own buttermilk by adding 2 1/2 tbsp toffee syrup 1 tbsp of vinegar or lemon juice to every 250ml 1 large egg of fresh milk. Let that sit for 5-10 min until it 250 ml buttermilk curdles and thickens. Give a quick gentle mix 1/2 tsp salt and you’ll be ready to roll. You could also how- 1 1/2 tsp baking powder ever just use local soured milk such as lacto. 200g Plain flour These muffins are dead simple! For the deco- ration here I used fresh cream icing which recipe you can find at the end of the book. equipment I then topped it with a malteser chocolate ball and drizzled some toffee syrup on them. Mixing bowl, Hand/Stand-mixer/Wooden spoon, Sieve, Measuring scale, Teaspoon, Tablespoon, Measuring jug, Cupcake liners (optional 12 Servings, baking time 15-20 min Page 40 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahr- enheit. Line your muffin tray with cupcake liners if us- ing or alternatively lightly grease your muffin tray with margarine and dust it, again lightly with flour. Set aside. 2. Put all your ingredients into the mixing bowl (in no par- ticular order). 3. Mix until well combined but take care not to over mix as this will result in tough textured muffins. 4. Take set aside muffin tray and spoon your batter into the prepared tray. 5. Bake in preheat oven for 15-20 min or until skewer or toothpick comes out clean when inserted. Page 41 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 Berries Yoghurt and Apricot Muffins ingredients Dried fruit is one of my favourite snacks. So having these dried apri- 300g Self-raising flour cots in the muffins went down so 150g castor sugar well. Everybody enjoyed them. If you 1 tsp baking powder can find fresh apricots you can use 1 large egg them in place of the dried apricots. 125ml pure vegetable oil 80g dried apricot 80ml brandy/rum You may choose to decorate them 350ml berries yoghurt with fresh cream or butter cream ic- ing. Here I just dusted them with a bit of icing sugar. Sometimes a lit- equipment tle touch of simplicity is all I need! Mixing bowl, Hand/Stand-mixer/Wooden spoon, Sieve, Measuring scale, Teaspoon, Tablespoon, Measuring jug, Cupcake liners (optional 12 Servings, baking time 20 min Page 42 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Dice up your dried apricot and pour the rum/brandy over it. Let this soak as you prepare the batter. Set aside. 2. Preheat oven to 180 degrees Celsius/ 350 degrees Fahr- enheit. Line your muffin tray with cupcake liners if us- ing or alternatively lightly grease your muffin tray with margarine and dust it, again lightly with flour. Set aside. 3. Sift flour and baking powder into mixing bowl. Add sugar and stir. 4. Add the rest of the ingredients including the soaked dried apricot together with the rum/brandy. 5. Mix until just combined. Spoon into prepared muffin tray and bake in preheat oven for 15-20 min or until ske- wr comes out clean when inserted. Page 43 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 poppy seed muffins ingredients These poppy seed muffins taste absolutely great. The whole fam- 25g poppy seeds ily enjoyed them. They are an- 180ml milk other dead simple to do goodie! 180g margarine, softened Be sure to put up one hour be- 2 tsp vanilla essence fore your baking time where you 1 cup castor sugar soak the poppy seeds in milk. 3 eggs, lightly beaten This is so they can soften up a bit. 2 cups Self-raising flour equipment Mixing bowl, Hand/Stand-mixer/Wooden spoon, Sieve, Measuring scale, Measuring cups, Teaspoon, Tablespoon, Measuring jug, Cupcake liners (optional 12 Servings, baking time 20 min Page 44 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahr- enheit. Line your muffin tray with cupcake liners if us- ing or alternatively lightly grease your muffin tray with margarine and dust it, again lightly with flour. Set aside. 2. Put poppy seeds in bowl. Add the milk and cover. Let this stand for 1 hour. 3. Add the rest of the ingredients in no particular order. 4. Beat with mixer or wooden spoon until well combined, about 3 min. 5. Spoon mixture into prepared muffin tray and bake for 15-20 min or until skewer or toothpick comes out clean when inserted. Poppy seeds soaked in fresh milk to soften Page 45 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 butter cream icing ingredients Of all the cake frosting, butter cream is one of the easiest to do. You can use this butter cream icing on any of the muffins and or cupcakes in here. 100g margarine/butter 300g icing sugar The trick is not really in the quan- 1 tsp Vanilla essence tity but in the technique. I use a very 125ml heavy/thickened fresh simple method which is easy to fol- cream low and tastes absolutely great. It’s not 125ml fresh milk too sweet but rich and has full body. Alternatively, you could just mix the equipment butter and icing sugar on their own, adding some milk as you go un- til you get your desired consistency. Mixing bowl, Hand/Stand-mixer/Wood- en spoon, Measuring scale, Measuring jug, Teaspoon 12 Servings, prep time 15 min Page 46 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Take you margarine or butter out of the refrigerator about 15- 20min before you start. This is because you need it to be at room temperature and soft to the touch. Also make sure that the room you are working is not too hot otherwise it will affect your results. Mix half the milk and half the cream together in your ingredients. The cream will help give the fresh milk more body and volume. 2. Put margarine in mixing bowl. Using electric hand mixer whip it until it is light in color. 3. Pour fresh cream and milk mixture into margarine and whisk. Mix until you can no-longer see the liquid and its well blended into the margarine. 4. Add icing sugar bit-by-bit and mix until the 300g is finished. 5. Add Vanilla essence (1 tsp) and mix for 1 minute. 6. Your butter cream icing is ready! Page 47 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 fresh cream icing ingredients Fresh cream frosting also known as whipped cream has in the past few years become the preferred icing on cakes and 500ml fresh cream confectioneries over butter cream icing. 3 tbsp icing sugar Not that there is anything wrong with 1 tsp vanilla essence butter cream icing but fresh cream frosting gives a cake, cupcake or muf- fin a certain type of freshness and flavor which butter cream may not. equipment This is an easy icing to make and the re- sults will be fantastic all the time if you do it right. Use it on any of the recipes in here. Mixing bowl, Hand/Stand-mixer/ Whisk, Teaspoon, Tablespoon 12 Servings, prep time 10min Page 48 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 method 1. Put mixing bowl and whisk or electric hand-mixer attachments in the freezer for 10 min. 2. Ensure that your fresh cream is chilled. 3. After 10 min get bowl and equipment from freezer. Pour fresh cream into chilled mixing bowl. 4. Whisk until peaks begin to form. 5. Slowly add icing sugar and continue to whisk until soft peaks form. Switch to using a hand held whisk 6. Whisk by hand briefly and then add vanilla essence. Whisk briefly again and check for the frosting thickness. It should not be runny. 7. Your fresh cream frosting is ready! Be careful not to overmix the fresh cream otherwise it will begin to separate and spoil the whole frosting. Page 49 muffins & cupcakes irresistible treats for that sweet tooth Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 notes Buyer: JOSEPHINE MUSASA +26377 374 1863 (
[email protected]) Transaction ID: j-o35cjg4c10077c8 notes