GHOULISH GLUTEN FREE RED VELVET EYE BALL CUPCAKES!

 

 

HAPPY HALLOWEEN!

lets celebrate and eat a frightening cake, made from blood and eye balls and chocolate. yum. 

 

GLUTEN FREE GUILT FREE RED VELVET CUPCAKES!

I cheated a little and used a GF box cake mix and used my diet soda trick for a reduced calorie cupcake sponge. these are light moist and fluffy and taste devilish (even though there not)

calorie info etc here

These are sooooo moist and delicious and so easy to whip up, Its all about going to town with all that scary decoration, I went with an eye ballin' theme,  strawberry laces and rolled icing a top of a orange butter creme frosting. I scared myself a lil starring in to these fiendish cakey sugary eyes, so had to gobble them up quick to restore calm...
Ingredients
cupcakes

•  1 gluten free chocolate cake box mix (or any chocolate cake mix if your not gluten intolerant)
• 1/2 cup fizzy diet cola
• 1 tsp red food colouring

frosting

• 3 tsp margerine
• 1/2 cup icing sugar
• 3 drops red food colouring 

1.  preheat oven to 180 degree and and place cupcake papers into a tray
2. Follow cake mix instructions but sub wet ingrediants for the fizzy cola pop.
3. bake  for 20 mins or until spongey to touch, remove from oven and cool on rack.
4. once cooled decorate!

Peanut Butter + Banana Cupcakes.

Combining all my favourite flavours into one mighty baked good...

 Banana and peanut butter cupcakes with a chocolate fondant centre and topped with marshmellow frosting.
the ultimate combo ... peanut butter + bananas + chocolate = win.

PB and banana is one of my favourite sandwiches so why not have it all in a cupcake and be a very happy Miss Bake n' Beebz. I used this recipe and tweeked it a little. I Made mine with yoghurt instead of added butter and half splenda/sugar.

Peanut Butter Banana Cupcakes
1 cup plain flour
1 tsp baking powder
1/4 cup sugar substitute like splenda
1/4 cup caster sugar
1/4 cup fat free vanilla yoghurt
2 tbsp creamy peanut butter
1 egg
1 tsp vanilla extract
 1 ripe banana, mashed
To decorate

6 squares chocolate

6 marshmellows 

• Preheat oven to 180 /c or 350F. Line 6 holes of a cupcake tin with large muffin papers.

• In a small bowl, whisk together flour, baking powder and salt.

• In a large bowl, cream together sugar and peanut butter until fluffy. Beat in yogurt and vanilla extract. 

• Add in the eggs one at a time, followed by the bananas.

• With a spatula, gently fold in the flour mixture until just combined. Evenly distribute batter into 6 muffin cups and push in the squares of chocolate until they have disappered. bake in the centere of your oven for 15 minutes

• place a marshmellow on the tops of each cupcake and place back into oven to bake for a further 3 minutes 

• Remove cakes from oven and gently push down each marshmellow until they are nicely squished. add a pinch of sprinkles and allow to cool.

Just after I took these pictures, in all my excitement I tripped up, knocked over a table and all the cakes went flying. cupcakes smushed :(  Believe me its very difficult to scrape gooey marshmallow off the carpet but I can inform you the crumbs tasted nice.

Luckily 3 survived and they were very well recieved! all the family very much enjoyed them.
these are probably the best low fat cupcake i have ever made due to the addition of banana and yogurt they were most but the cupcake itself was tender and light, even and very fluffy. A good balance of banana nuttiness and not too sweet. Oh they would be incredible with a peanut butter or chocolate cream frosting... I will have to bake more now just to try out all the icing options!

Baking with Beets

Or bake n' beetz!  This morning I popped down to St.Albans wednesday market and picked up some cooked beetroot amoungst other fresh produce.
Once home I decided to have a little experiment in the kitchen. I had chocolate on the brain and decided I wanted to create a kind of red velvet cake that incrporated my much loved beets. Using my carrot cupcake recipe as a base I got to work.

I added some extra cocoa powder to the fat free mix and popped the batter into the oven and waited (impatiently) for the results!

After extensive taste testing, they're good, chocolatey yet earthy, I'm just not completely satisfied with the recipe or quantities just yet so i will keep trying as i think they have potential. for now i will slop on as much icing possible and will post recipe when my discerning sweet tooth has given it a full stamp of approval.

Whadda pear! and ginger drizzle cake.

Hello there. its Sunday, my favourite day of the week! The only day when you don't have to feel guilty about doing nothing productive. Today I have enjoyed being a lady of leisure; pottered around the kitchen walked bobs in the park, read some gossip magazines and blogs, enjoyed a day of procrastination from Uni work.
  
Pear and ginger lemon drizzle cake
Good ol' diet soda cake strikes once again, but its all spruced up.
I used the weight watchers lemon mini muffin kit and added some diced pear and crystallized ginger.

 After my last batch of cakes I didn't have any muffin cases so i poured it into a cake pan.
 Oh so very tastey and only 80 calories for a generous slab of this moist cakey torte. The combination of the spicy ginger, sweet pear and zesty lemon works brilliantly.

Ingredients

• 1 boxed cake mix
• 1 small pear
• 5 pieces of crystallized ginger
• 5 tablespoons water
• egg white

Directions

1. dice pear and slice ginger
2. add dry mix and combine with fruit and wet ingredients
3. bake at 190*c (350)  for 30 minutes
4. remove from oven and cool
5. in a separate bowl, combine icing sugar 1 tbsp of water and lemon juice for icing.
6. drizzle icing mixture all over cake and enjoy.  

There wasn't that much mixture and it only just covered the base of the tin so its a shallow cake. would be best in muffin cases i think. oh and the extra egg white isn't necessary but I added it to make sure it rose successfully, and it did.

Time to curl up on the sofa with a cuppa tea, my dog and some cake. I will do work tomorrow!

Mini Zesty Carrot Cakes

I baked some more dog biscuits the other day, carrot and seedy ones. The smell drove me mad and ever since i have had a hankerin' for some carrot cake, well today my dreams came true.

I used a mixture of this and katie's recipe. Since im only really baking for myself (harry and beebz dont share this sweet tooth) i have adapted and halved the recipe.

Makes 5 big boy healthy cupcakes.
85 calories each (110 with generous amount of frosting)
( there are only 4 in the pictures because i had a cheeky warm as soon as i got em out of the oven.)

1/2 cup whole meal flour
1/4 cup brown sugar
1/4 cup of splenda
1/2 cup apple sauce/puree
1 egg
tsp baking powder
orange zest
1 large carrot
1tsp vanilla extract
1tsp cinnamon
pinch of salt.

• In a large mixing bowl mix  and thoroughly whisk up all wet ingredients.

• grate carrot and orange zest and add to mix.

• sift flour, baking powder and cinnamon.

• carefully fold batter

• spoon mixture in to muffin papers

bake at 180 degrees for 18- 20 minutes.

once cooled I sliced each cake in half and filled with a creamy filling. For the frosting i used half a package of fat free cream cheese and 2 tsp of splenda sweetner. dusted with icing sugar to finish.

this special one was topped with extra frosting and sprinkle with chopped almonds.

DIET SODA CUPCAKE

I'm always looking for ways to make recipes lighter and a little bit healthier.  I heard through the internet somehow that you can make a low fat cake by combining a can of any diet beverage with a pre boxed cake mix.  i used a strawberry kids cupcake mix and a can of coke (because i had a can to hand) but i think it would've been nicer with some lemonade or cherryade. also it was a very small packaged mix which only made 8 teeny weeny meager cupcakes so i doubled up the quantities to make some big'uns. served with a good dollop of pink butter icing this cake was light and fluffy pretty awesome!

RECIPE


CUPCAKES

• 1 box green's tom and jerry kids strawberry cake

• half can of any diet fizzy drink

ICING

• 3 tsp flora extra light butter

• 100g icing suger

• few drops food colouring

Sat down, feet up, cake and a gossip mag I am in heaven.

 No Beebz, none for you.