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Motherkao’s recipes

Motherkao's recipes

Lemony cheesy yum

October 19, 2012

One of my favourite combi for cupcakes is lemon and blueberries topped with cream cheese frosting and chopped almonds. It’s healthy and yummy, and something the kids gobble down in minutes.

Blueberry Lemon Cupcakes

Ingredients: (recipe makes 10)

120g unsalted butter at room temperature ( I use Greenfields butter)
125g caster sugar
100g self-raising flour (add 1.5 tsp baking soda if you use plain flour)
2 eggs
lemon zest from 1/2 a lemon and 1 tsp lemon essence
100g dried blueberries
 

For the frosting:

240g cream cheese
200g icing sugar, sifted
1 tsp vanilla essence 
1 tsp lemon essence 
Chopped almonds (for the toppings)
 

Instructions:

1. Gather your little troopers. Prepare measuring cups, utensils and 10 cupcake cups. Preheat oven to 180 deg C.

2. Beat together butter and sugar till pale and creamy. Beat in eggs, one at a time. Stir in lemon zest and lemon essence.

3. Sift flour over batter and fold in. Add blueberries.

4. Spoon 2/3 of batter into cupcake cups. Bake for 15 minutes till risen and golden or till skewer comes out clean.

5. Cool cupcakes in a cooling rack. To make the frosting, beat softened cream cheese with icing sugar and vanilla and lemon essence till smooth. Slather generously onto cooled cupcakes and top with chopped almonds.

6. Enjoy.

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Motherkao's recipes

Steamed cakes for breakfast

October 17, 2012

One of the things we make every now and then is sweet Japanese steamed cake, also known as mushi-pan. It’s so easy to make; all you need is about 10 minutes prep time.

Steamed cake (Recipe makes 9)

Ingredients:

150g self-raising flour (add 1 tsp baking powder if you use plain flour)
2 eggs
4 tbsp milk
4 tbsp sugar
2 tbsp olive oil
Add any flavour, filling or toppings of your choice
 

You will also need: ramekins and cupcake liners

 Instructions:

1. Prepare all that you need. Gather your little troopers. Fill a large frying pan with water (2/3) and bring it to a boil. Put cupcake liners in the ramekins.

2. In a medium bowl, sift the flour. You can use the shortcut for sifting by whisking 20 times. Ben loves to see flour falling through the sieve, so he helps me sift today.

3. In another bowl, combine eggs, milk, sugar and olive oil, and whisk them together.

4. Pour the wet mixture into the flour mixture, and mix till smooth.

5. Add toppings and mix well. Becks eats the dried blueberries as she adds them. The children add rainbow sprinkles to personalise their mushi-pan.

6. Pour mixture into lined ramekins and place in the boiling water to steam for 8 minutes. Stick a wooden toothpick into the cake. It’s done if toothpick emerges without wet batter.

7. Remove and cool. Enjoy.

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