Chocolate Zucchini and Sweet Potato Cupcakes

Makes: approximately 18

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1 cup vegetable or coconut oil
• 2 1/2 cups plain flour
• 1 cup brown sugar, lightly packed (can be halved if you prefer)
• 1/2 cup wholemeal plain flour
• 1/2 cup honey or rice malt syrup
• 1 teaspoon salt
• 2 teaspoons vanilla essence
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 1/2 cup buttermilk (or rice milk for dairy free)
• 3 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 cup grated zucchini
• 1 cup grated sweet potato

Method:

• Preheat oven to 180 degrees Celsius and prepare muffin trays by lining with 18 cupcake papers
• Sift together all dry ingredients and set aside
• Using a mixer or hand held beaters mix oil, sugar, honey, then add eggs and vanilla
• Mix dry ingredients into egg mixture then finally add the buttermilk
• Fold in the grated vegetables using a spatula
• Pour the batter into the cupcake papers until they are 3/4 full
• Bake for 20-30 minutes till cake skewer comes out clean
• Sit for 5 minutes and then transfer to a cooling rack.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Zucchini Bread

Makes:1 loaf or 12 muffins

Ingredients:

• 110g butter, softened
• 1 cup raw sugar (can halve if you prefer)
• 2 eggs
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1 1/4 cups plain flour
• 2 cups grated zucchini

Method:

• Preheat oven to 180 degrees and prepare a loaf tin by greasing and lining with baking paper or greasing a muffin tray
• In a large mixing bowl melt the butter and then continually stir the sugar through until smooth, about 2 minutes then add the eggs and vanilla and mix through very well
• Add in all the dry ingredients and mix very well with a wooden spoon, please note that it is normal for the batter will be very stiff and hard to stir
• Finally stir through the zucchini and once this is well mixed through the batter pour into the loaf tin
• Cook for loaf 50-60 minutes or the muffins for 20-25 minutes; or until cake skewer comes out clean
• Cool in the cake tin/muffin tray for 10 minutes before transferring to a cooling rack.

Recipe Notes:

• To be stored in an airtight container below 27 degrees for 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Cupcakes with Peanut Butter Frosting

Makes: 12 cupcakes

Cupcake Ingredients:

• 1 1/2 cups plain flour
• 1/4 teaspoon bicarb soda
• 2 teaspoon baking powder
• 1/3 cup unsweetened cocoa powder
• 50g butter, softened
• 3/4 cup caster sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 1 cup milk
• Pinch salt

Frosting Ingredients:

• 300ml full fat thickened cream
• 1 tablespoon icing sugar
• 2 tablespoons whipped or smooth peanut butter

Method:

• Preheat oven to 180 degrees Celsius and line a 12 tin muffin tray with paper cupcake liners
• Sift all of the dry ingredients into a mixing bowl and set aside
• In another mixing bowl use your electric beaters to cream the butter and sugar together until light and fluffy
• Add in one egg in at a time beating well between each egg, finally beat in the vanilla until well combined
• Fold in half the dry ingredients mix with a spatula then fold in half of the milk, repeat with the remaining dry ingredients and milk until well combined and you have a light smooth batter
• Fill the cupcake liners to about 3/4 full
• Bake for 15-18 minutes and allow to cool completely before frosting.
• To prepare the frosting place the cream and icing sugar and whip using electric beaters for about 3-5 minutes
• Fold through the peanut butter using a spatula until well combined
• Either spread or pipe the icing evenly over your cooled cupcakes.

Recipe Notes:

• To be stored in an airtight container under 27 degrees for a maximum of 3 days
• This recipe is freezer suitable for un-frosted cupcakes

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Ingredients:

• 400ml can of coconut milk
• 1 x can SR flour
• 1 x can desiccated coconut
• 1/3 can caster sugar
• 1 large lemon or 2 small lemons

Method:

• Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
• Pour the can of coconut milk into a mixing bowl.
• Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
• Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
• Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
• Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Carrot Cupcakes with Lemon Frosting
Makes: 18

Cupcake Ingredients:

• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup caster sugar
• 2 cups coarsely grated carrot
• 1 1/4 cups SR Flour
• 110g almond meal
• 1 teaspoon cinnamon

Frosting Ingredients:

• 250g cream cheese, at room temperature
• 1/2 cup icing sugar
• 2 teaspoons lemon rind, freshly grated
• 1 tablespoon lemon juice, freshly squeezed

Cupcake Method:

• Preheat oven to 180 degrees Celsius and line muffin trays with 2 layers of paper cases.
• Whisk together the oil, eggs and vanilla in a bowl, add the caster sugar and beat until well combined.
• Stir in the carrot, flour, almond meal and cinnamon.
• Spoon equally into the prepared muffin trays.
• Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean.
• Set aside to cool completely while you prepare the frosting.

Frosting Method:

• Use an electric beater to beat the cream cheese, half the icing sugar, lemon rind and lemon juice in a bowl.
• Gradually add the remaining icing sugar until you get your preferred consistency and taste.
• Spread or pipe the lemon frosting evenly over the cupcakes.

Recipe Notes:

• Store an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K First Birthday Cake

This cake is a custard cake which is the density between a sponge cake and a mud cake so makes for the perfect cake for birthday parties to be decorated.

Picture shown is a Custard Cake with C4K Kitchen’s Raspberry Chia Jam Filling and Raspberry Buttercream Frosting.

Cake Ingredients:

• 2 cups SR Flour
• 1/4 cup custard powder
• 250g butter, softened
• 3/4 cup caster sugar
• 2/3 cup milk
• 4 eggs

Cake Method:

• Preheat oven to 180 degrees Celsius and prepare a 20cm round cake tin by greasing and lining with baking paper.
• Place all ingredients into a large bowl and use electric beaters to beat for 5-6 minutes until pale, smooth and creamy.
• Spread evenly around the edges of the cake and have the centre level if not slightly lower in batter.
• Cook for 40-50 minutes or until a cake skewer comes out come clean when put through the centre.
• Allow to sit in the cake tin for 5 minutes before transferring to a wire rack to cool completely.

The below decorations section of this recipe is as per the picture, however if you prefer to have a whole cake and leave unfilled and/or have your choice of icing that is completely fine – the cake is delicious unfilled with other frostings also.

Decoration Ingredients:

• 1/3 cup of C4K Kitchen’s Raspberry Chia Jam
• 125g butter, softened
• 1 1/2 cups icing sugar
• 1 tablespoon milk
• 1/4 cup puree fresh or frozen raspberries
• Squeeze lemon juice

Decoration Ingredients:

• Once completely cooled slice the cake into 2 rounds and spread the jam evenly over the base cake and then replace the top portion of the cake on top of the jam.
• Use your electric beaters to beat butter for about 5 minutes until pale and fluffy, then gradually add in the icing sugar and milk until well combined.
• Finally add in the raspberry puree and beat until well mixed through, you made need some additional icing sugar to get the correct buttercream consistency, this will depend on the liquid levels of your puree.
• Either spread with a cake spatula or pipe the buttercream over the top and sides of the jam filled custard cake.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• This recipe is freezer friendly undecorated (cake only is freezable)

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Bread & Butter Pudding Muffin Cups
Makes: 12 standard sized muffin

Ingredients:

• 8 slices of fruit bread, buttered both sides
• 300ml thickened cream
• 50ml full cream milk
• 4 eggs
• 1/2 cup raw (or brown) sugar
• 1/4 cup butter, melted
• 2 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1 cup sultanas

Method:

• Preheat oven to 180 degree Celsius and grease non-stick muffin tray or line with paper cups.
• Mix fruit bread cubes with cream in a bowl, rinse the cream container out with about 50ml of milk and add, let sit for about 10 minutes or until milk is all soaked up.
• Combine eggs, sugar, butter, vanilla, spices and sultanas in separate bowl.
• Combine egg mixture and bread mixture and spoon the mixture into the prepared muffin tin filling to the top press down and fill to the top again.
• Bake in the preheated oven 35-45 minutes.
• Let cool in pan for about 15 minutes, then remove to a cooling rack.

Recipe notes:

• Normal white bread can be used instead of fruit bread
• Any dried fruit and/or chocolate chips are able to be added into the batter.
• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Bread
Makes: 1 loaf or 12 muffins

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
• 1 cup milk
• 1 egg (see recipe notes for egg free version)
• 2 tablespoons butter, melted
• 2-3 overripe bananas, mashed

Method:

• Preheat your oven to 180 degrees Celsius.
• Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
• Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
• Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
• Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.

Recipe Notes:

•  To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
• To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
• To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
• For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.