Tag Archives: cake

Vegan lavender and vanilla cake

22 Jul

vegan lavender vanilla cake - this beautiful cake is dairy-free & egg-free. www.thehungrymum.com.png

Lavender and vanilla vegan cake

I am not vegan but the ongoing free-range eggs situation in Sydney is forcing me to come up with egg-free baking recipes. When you bake as often as I do – at least once a day – you go through a heap of eggs. And to paraphrase PETA, I’d rather go bake-free than buy battery hen eggs. Continue reading

Lemon poppyseed cupcakes with lemon curd

10 Jun

lemon poppyseed cupcakes with lemon curd.

I love lemon! And it just so happens that the Hungry Dad conducted a raid on my mother-in-law’s lemon tree recently, meaning our lemon bowl doth overflow. We will be taking Beyonce’s advice and making lemonade and I have already turned these luscious citrus fruits into a swoon-worthy pudding, and these beautiful lemon poppyseed cupcakes.

I had some lemon curd in the fridge so I decided to add a creamy, lemony filling to each cake to really make these cupcakes pack a lemon punch.

I have a feeling I will be making these again very soon – this batch vanished in the blink of an eye when I shared them with my work colleagues in exchange for a donation to MSF.

They are fast and simple to make, and you can freeze the un-filled cakes for a few weeks if you need to.

GATHER:

185 grams diced butter at room temperature

Grated rind of one large or two smaller lemons

3 eggs

2 cups self-raising flour

¾ cup of milk

20g poppy seeds

¾ cup caster sugar

170 grams lemon curd

Lemon and poppyseed cupcakes. The Hungry Mum

LET’S GET TO IT:

Preheat oven to 170C. Line a 12-hole cupcake pan with wrappers..

Place all ingredients, except the seeds and curd, into the bowl of an electric mixer and blend on low speed until combined.

Increase speed of mixer and mix until mixture is smooth.

Stir in seeds with a spoon.

Pour into cupcake wrappers

Bake for 26-ish minutes/until a skewer comes out clean.

Set aside to cool completely, then use a small sharp knife to cut a circle out of the middle of each cake. Do not cut down to the bottom. Set piece aside, add a tablespoon of curd then gently replace cake core.

Lemon poppyseed cupcakes - with lemon curd

Apple cinnamon tea cake

27 May

 

apple cinnamon tea cake The Hungry Mum

My red KitchenAid is one of my very favourite possessions. The Hungry Dad bought it as a gift for me many years ago, when I was just getting into baking. Talk about full-blown addition – now if I don’t bake at least once a day I feel all jittery until I can get a hit of the baking good stuff. Continue reading

Caramel syrup cake

25 May

Caramel syrup cake. Soaking a warm cake in a shower of warm sugar-based syrup surely must be one of the most pleasurable ways of enjoying life.

I am team caramel through and through. Even as a kid, on that rare occasion that I was allowed to get a milkshake at the milkbar (with the words ‘share it with your brother’ ringing in my ears) I chose caramel. Continue reading

Caramel chocolate cupcakes with chocolate frosting

13 May

caramel chocolate chip cupcakes - The Hungry Mum

I have been told by mothers with teenage sons how much food they eat but as the mum of two girls under the age of 11 I am constantly amazed how much food they eat. My gals could eat for Australia and if there was a special category for cupcake eating they would both bring home the gold. Continue reading

Passionfruit bundt cake – simple, six ingredients, from scratch

28 Mar

Passionfruit bundt cake. The Hungry Mum

I love baking bundts! There is something very satisfying about removing a bundt cake from its tin and being greeted with the sight of a regal-looking cake. Continue reading

Easy mocha dessert cake recipe – one egg cake recipe

7 Mar

One egg mocha cake.png

 

This chocolate coffee cake screams ‘after dinner’. Not for the faint hearted, it contains a shock of coffee that will reinvigorate even the sleepiest dinner guest. Continue reading

Better than a box mix white cake recipe

4 Mar

 

white Cake From Scratch

I often hear people say they don’t have time to make a cake from scratch so they use a packet mix. I am here to dump all over that argument.

This super fast and simple white cake uses stuff you already have in the pantry and takes mere moments to throw together. Don’t have an electric mixer? Beat it by hand like I did. Scared it will fail? Don’t be – it is fool-proof and requires no specialist equipment or knowledge.

Unlike a packet mix you know exactly what is going into this cake – real, actual ingredients that your great-grandmother would recognise. No fake flavours or artificial colours, just the backbone of baking recipes the world over: butter, milk, sugar, flour, eggs. You could even leave the vanilla out if you didn’t have any and the end result would still be a beautiful cake that you can dress up or down. Throw some ganache over the top, make buttercream frosting, sprinkle over icing sugar or make a simple icing sugar and boiling water paste and drizzle over.

In my local supermarket a 1kg bag of self-raising flour costs 75 cents, butter $1.30 and a bag of sugar is $1. Much cheaper than some of the packet mixes on the shelves.

Just bake this delicious white cake it and promise me you will never buy a cake mix again.

GATHER:

115 grams butter at room temperature, diced

¾ cup caster sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups plan flour

2 teaspoons baking powder

1/2 cup milk

White cake from scratch -  The Hungry Mum

LET’S GET TO IT:

Preheat oven to 180 degrees Celsius and grease and line a 20cm round cake pan with non-stick baking paper.

Sift together the flour and baking powder in a small bowl and set aside.

Cream together the sugar and butter until pale and fluffy – you can do this by hand or in the bowl of an electric mixer.

Beat in the eggs, one at a time, and then add the vanilla.

Sift the flour mix over the batter and beat until combined, then add the milk and beat until all mixed together.

Pour into the pan and bake for 35 – 40 minutes / until a skewer inserted comes out clean.

Sit in pan for ten minuted before removing to wire rack to cool completely.

When cold ice or decorate however you want. I used my buttercream icing / frosting: buttercream icing / frosting:

125 grams butter, diced, at room temperature

1 cup sifted icing sugar

A few tablespoons milk

Beat butter in bowl of electric mixer on high for three minutes or until pale.

Turn beater off then sift over the icing sugar. Put beaters on low and beat to combine, then add enough milk to make a spreadable consistency. Use a palette knife to evenly spread over the top of the cake.

White cake from scratch

 

Baileys chocolate cupcakes

5 Feb

Valentines Day chocolate Baileys cupcakes  The Hungry Mum

Got someone in your life that you love? You love yourself, right? Well make these Baileys chocolate cupcakes right now and bring some more happiness and love to the world. Continue reading

Easy buttermilk chocolate cake recipe

1 Feb

Buttermilk chocolate cake with buttercream

Buttermilk is an easy way to almost guarantee a soft, delicate-crumbed cake. And don’t think you need to rush out to buy another product that you won’t use all of as making your own buttermilk couldn’t be easier. Continue reading