Buttery Cupcakes

Ingredients

1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 cup butter
1 cup white sugar
3 eggs
1 cup sourmilk
1 tsp vanilla
1/2 tsp salt

How to Bake

1. Sift together the flour, baking powder and salt.

2. Cream the butter and sugar until light. Beat in the eggs, one at a time, mixing
    after each addition.

3. Pour in the sourmilk and vanilla, and stir. Add the flour mixture and mix until 
    smooth.

4. Preheat turbo broiler to 160°C.
4. Fill the cupcake pans until 3/4 full. Bake for 18 minutes.

TIPS
> 1 cup sourmilk = 1 tbsp white vinegar + enough fresh milk to equal 1 cup
> After turning off the oven, leave the cupcakes for another 5 minutes before 
   taking them out to cool gradually. This will avoid the center from sinking 
   caused by sudden drop in temperature.

Chewy Bakery Type Cookies with Choco Bits

Ingredients

2 cups plain flour

1/2 tsp baking powder

3/4 cup unsalted butter

1/2 cup dark brown sugar

1/4 cup light brown sugar

1/2 cup caster sugar

1 tablespoon vanilla

1 egg

1 egg yolk

2 tbsp fresh milk

1 cup chocolate bits

Instructions

1. Cream the butter and sugars together until light and fluffy. 

2. Beat the eggs, vanilla and milk together. Add into the butter-sugar mixture.

    Mix until combined.

3. Sift the flour and baking powder into the wet mixture and stir until all traces 

    of flour are gone. Add your chocolate bits and mix until they are evenly 

    dispersed throughout the batter.

4. Preheat turbo broiler to 170°C.

5. Roll the batter into evenly sized balls. Put them on a greased or lined baking

    tray and press them down slightly.

6. Bake for 15 minutes until lightly golden. Leave to cool and enjoy!

Chocolate Revel Bars

Ingredients

Oatmeal Mix

1½ cups quick cooking oats
1¼cups all-purpose flour        
½ teaspoon baking soda        
½ teaspoon salt        
½ cup butter, softened        
1 cup brown sugar        
1 egg
1 teaspoon vanilla extract

Chocolate Mix

¾ cup sweetened condensed milk        
¾ cup semisweet chocolate chips (Hershey's)        
1 tablespoon butter    
¼ teaspoon salt        
¼ cup chopped cashew

1 teaspoon vanilla extract

How to Bake

1. In a large bowl, beat together ½ cup butter and brown sugar until fluffy. Mix in 
    eggs and 1 teaspoon vanilla. In another bowl, combine oats, flour, baking 
    soda, and ½ teaspoon salt; stir into butter mixture. Set aside.

2. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 
    1 tablespoon butter, and ¼ teaspoon salt over low heat, stirring until 
    smooth. Remove from heat. Stir in cashew nuts and 1 teaspoon vanilla.

3. Lightly grease or line with parchment paper a 7 × 8 inch baking pan.
4. Preheat turbo broiler to 170°C. 
5. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread 
    chocolate mixture evenly over the top, and dot with remaining oat mixture.

6. Bake for 20 minutes in preheated turbo broiler. Let cool on a wire rack. Chill 
    then cut into bars.

TIP:

> 1 stick butter = 8 tbsp

Big Chewy Coconut Cookies

Ingredients

1 2/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup white sugar
1 large egg
1 tsp vanilla extract
1 cup desiccated coconut

How to Bake

1. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and 
    vanilla until smooth. Add flour and desiccated coconut. Blend at low speed 
    until no streaks of flour remain.

3. Preheat turbo broiler to 170°C. Line a baking sheet with parchment paper.
4. Put by 1-ice cream scoop onto prepared baking sheet to form big cookies 
    (about 4 cookies per batch).
5. Bake for 10 minutes, until cookies are a light golden brown around the edges.

6. Let cool for 3-4 minutes on baking sheet, then transfer to a wire rack to cool 
    completely.

Coconut Cashew Cookies

Ingredients

1 2/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup white sugar
1 large egg
1 tsp vanilla extract
1 cup desiccated coconut
2/3 cup roasted and salted cashews

How to Bake

1. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and 
    vanilla until smooth. Add flour and desiccated coconut. Blend at low speed 
    until no streaks of flour remain. Stir in cashews.
3. Preheat turbo broiler to 175C. Line a baking sheet with parchment paper.

4. Drop by 1-inch balls onto prepared baking sheet.
5. Bake for 10 minutes, until cookies are a light golden brown around the edges.

6. Let cool for 3-4 minutes on baking sheet, then transfer to a wire rack to cool 
    completely.

Mini Butter Muffins with Cinnamon Streusel

Ultra Moist Chocolate Cupcakes

Ingredients
1 cup self-rising flour

1/2 tsp baking soda
1 cup + 2 tbsp white sugar
1 stick butter
1 1/2 cups fresh milk
1/4 cup vegetable oil

1/2 cup cocoa powder

1 egg, beaten, room temp

How to Bake
1. Grease cupcake pans or line with cupcake liners.

2. Mix the dry ingredients together in a bowl except the cocoa powder.

3. Heat together butter, milk, oil and coco powder in a pan until butter melts. 
    Let it cool down to room temperature.

4. Mix the beaten egg with the cooled wet ingredients. Add the dry ingredients 
    and mix until everything is well incorporated.

5. Preheat turbo broiler to 175°C.

6. Pour batter about ¾ full in 9 cupcake pans (first batch) and bake for
    12 minutes or until a toothpick inserted comes out clean.

7. Let the cupcakes cool as they are very moist and may break apart.

TIP:

> 1 cup self-rising flour = 1 ½ tsp baking powder + 1/4 tsp salt + enough flour 
                                           to make 1 cup

Carrot Cupcakes

Ingredients

1½ cups grated carrots
½ cup dark brown sugar
¾ cup crushed pineapple, well drained
2 eggs
1½ cup all-purpose flour
¾ cup of white sugar
1 tsp of baking powder
½ tsp of salt
1½ tsp ground cinnamon

½ tsp ground nutmeg
½ cup vegetable oil
½ tsp vanilla essence
1 cup roughly chopped sweetened cashew nuts or pili nuts

                    

How to Bake

1. In a bowl, mix the grated carrots with the brown sugar. Set aside.

2. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg 

    and salt.

3. In a large mixing bowl, beat the eggs until light. Add the white sugar and 
    mix well. Pour in the vegetable oil, mixing as you pour. Add the crushed 
    pineapples and vanilla essence. Stir to blend. Add the flour mixture and 
    nuts. Mix until blended. Stir in the crushed pineapple and the carrot-sugar-
    nuts mixture.

4. Preheat turbo broiler to 175°C.

5. Spoon into paper-lined cupcake/muffin pans until ¾ full. Bake for 12 minutes
    or until a toothpick inserted at the center comes out clean.

Soft Oatmeal Cookies