Vegan Garlic Naan.

Trust me you won’t know that these are vegan…the vegan butter options are so good!

Naan bread is always a winner and takes me back to India every single time.

Make them today!

What your going to need here is:

2.5 teaspoon active yeast

1 teaspoon of sugar

1/2 cup dairy free milk

1 -1 1/2 cups warm water

3 1/2 cups unbleached plain flour

1 tsp salt

1 Tbsp vege oil

Place the yeast in a large bowl of a stand mixer add in the sugar and dairy free milk along with 1/2 cup of the water.

let the yeast mix stand for at least 5 mins until it starts to bubble and look frothy- bloom would be the word here!

Add in the flour and salt to the bowl and begin to knead slowly until the dough comes together in a ball thats slightly sticky, you may not need all the water so don’t throw it all in at once.

drizzle the oil over the dough and toss and leave covered to rise for about an hr or until almost doubled in size.

After the dough has risen turn it out onto a work surface and knead lightly, form into a disk type shape and cut into even pieces, roll each piece into a ball and leave to sit on the bench while you make the garlic butter mix.

I use vegan butter, here and just kinda melt as much as I feel I will need – 200grm for a big batch..possibly more ( can always let is set in the fridge and use on other delicious meal options!) grate in a lot of garlic!! sometimes I add in some fresh herbs, maybe some finely chopped parsley etc.

roll out each of the balls in to a mini pizza shape and heat a large frypan to medium, fry each piece till it puffs up and golden and bubbly on both sides, I then place in a tray and brush with garlic butter, when you’ve finished them all you can flash in the oven for a quick little re heat or serve straight away! deliciousness!!!

As always any questions, comments or feed back please get in touch.

Cupcake xxx

Cinnamon Buns.

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These are so DELICIOUS! they have become a Sunday 10am event.

I just woke up one day and was craving a cinnamon bun to have with my Sunday coffee so this is how we ended up here.

I’d suggest you start by taking out your cream cheese and butter to soften for the topping as these are rather quick to prepare, its just over an hour start to finish.

 

So what your going to need here is:

1 cup water water

3/4 cup butter milk heated to Luke warm in the microwave or on the stove top.

3 Tbsp of instant yeast

1/2 cup castor sugar

1/4 cup canola oil

1 1/2 tsp salt

2 eggs

1/4 cup wholemeal flour

5 cups of plain flour, maybe a little more, kinda just a figure it out as you mix it up!

For the Filling you will need

1 cup castor sugar

3 Tbsp ground cinnamon

100grm melted butter

ICING

I like a decent dollop of cream cheese frosting on my cinnamon bun!

1 8oz  packet of cream cheese   leave out to soften while you make the buns

100 grm butter at room temp

1/4 cup icing sugar

vanilla essence.

 

So in your bowl of the stand mixer your going to combine the warm water and the buttermilk, yeast and sugar along with the oil and leave to sit for 5-10 mins until it gets bubbly, trust me you’ll see the bubbles kicking off.

Once the bubbles appear you can add in the salt, eggs, wholemeal flour and 2 cups of the flour, mix up with the dough hook of your mixer, once combined add in the rest of the flour slowly until you get a nice soft dough, that’s still a little sticky to the touch.

I turn the dough in a little oil then cover with glad wrap and leave to sit for 10 mins maybe 15mins if your kitchen is cold until the dough has risen.

Once the dough has risen I flour the surface of the bench and roll out into an oblong shape probably about 2cm thick.

From here you are going to brush on the melted butter and then sprinkle over the cinnamon and sugar mix from the filling list.

Once this is done you  roll up gently into a log shape.

Now line a tray, with baking paper, they do spread out a lot, keep them 1-2cm apart for softer buns or further if you want some crunchy edges.

You cut the rolled up log into 2cm lengths and lay on the tray, tucking the loose edge in as much as you can, or place the edge so it proves into the side of the other buns if that makes sense.

I then take all the sugar bits that fell out during cutting and top the buns with them.

Leave the buns to prove one last time for 15 mins in a warmish spot before cooking, make sure your oven is hot at 375’F – 185’c.

Place your cinnamon rolls in the oven and bake for 15-20mins, check half way as all ovens vary in cooking time.

While the buns are cooking, beat your softened cream cheese and butter together adding in the icing sugar to make a smooth frosting.

Once the buns are cooked let them cool for 10-15 mins so the icing doesn’t just run off straight away, once cool to the tough smother the cream cheese frosting generously over those buns.

Enjoy!

Sending you love always, any comments or questions please get in touch.

Cupcake xx

Apple Cinnamon Loaf

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Hello, I know its been a long time since I posted, I’ve been rather busy.

Standby for an update on what I’ve been up to soon, until then why don’t you bake some of this  Apple Cinnamon loaf and enjoy it warm with some custard, or ice cream.

Happy Weekend to you all.

 

So what your going to need here is:

1/2 cup brown sugar

1 1/2 TBSP cinnamon

2/3 cup castor sugar

1/2 cup – 4 oz butter room temp

2 eggs

2 tsp Vanilla

1 1/2 cup All Purpose flour

1 1 /2 tsp Baking powder

1/2 cup milk

1 large Green apple, peeled and finely chopped.

 

So what your going to do here is start by heating up your oven to 180’c

Mix together brown sugar and cinnamon in a bowl. Set aside.

In a stand mixer combine castor sugar and butter mix till smooth

add eggs and vanilla, continue to beat on medium until combined.

Add Flour and Baking powder then slowly add in milk, gently mix to combine.

In your greased, lined loaf pan, pour in half of the mix then top with some of the cinnamon sugar mix, I like to be quite generous in the middle, what ever is left is going on top  of the loaf.  Then pat into the batter with the back of a spoon half of the chopped apple pieces.

Place the rest of the batter on top of the apples and repeat with the remaining ingredients. Finish with a generous sprinkle of the cinnamon sugar mix.

Bake in your preheated oven for 50 mins until cooked through.

Enjoy warm with custard or Ice cream.

 

As I’ve always said any questions or comments please feel free to get in touch.

Happy Baking

love always

Cupcake. xx

 

Triple Chocolate Brownie.

Ok folks there is no picture here due to my technical challenges!

Don’t ask! but if you’ve seen my instagram you know they are delicious looking! (@cupcakeatsea)

 

What your going to need here is:

100 grm butter

1 cup castor sugar

2 eggs

3/4 cup plain flour

1 tsp baking powder

1/2 cup cocoa powder

125grm dark chocolate

125 grm white chocolate

I have also added, handful of freeze dried raspberries, sleeve of crushed up Oreos. So many options here! just think about how much you put in as it might change the moisture etc in the recipe. – you can also just go with the chocolate, so good!!!

 

So what you are  going to do is heat your oven to 175’c then line your baking pan with paper or grease well.

Start by melting the butter in a saucepan gently once melted remove from the heat add the sugar and whisk together let cool for 5 mins or so then add in the eggs and whisk well.

Let cool again for 5 mins then sift in your dry ingredients add in your chocolate and any extras you feel like! gently fold to combine the mix.

pour into your prepared tin and bake for 15-20 mins, I undercook these so they are super gooey and delicious day one then still nice and soft on the following days, if they last that long!!!

Enjoy!

when I work out my technical issues I’ll add the pics of the variations I have made.

 

with love always

cupcake xx

Paleo Fudge.

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This Paleo Chocolate Fudge is super easy and also rather delicious.

You do need to keep it in the fridge once it is set, but trust me it won’t last long.

 

So what your going to need here is:

1/2 Cup coconut oil

1/2 Cup cocoa powder

1/2 Cup almond butter

1/4 Cup maple syrup

1/8 tsp salt

 

Place all the ingredients in a small saucepan, heat gently to combine and whisk till smooth.

You don’t need to boil it at all.

Once smooth pour the mix into a lined loaf pan, let cool on the bench for a few mins then place in the freezer till set.

Cut into small squares place into a Tupperware and keep in the fridge.

So Delicious and guilt free treat!

 

This is always a winner!

Enjoy

With love today and always

Cupcake xx

Cookie and Kate Banana Bread.

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This is one of those amazing recipes I stumbled upon in the world of Pinterest and I’m so glad that I did!

Its refined sugar, dairy free – there are eggs in there and I have not tried to replace them yet with a substitute…but when I do I’ll be sure to let you know!

 

So what your going to need here is:

1/3 cup melted coconut oil

1/2 cup honey or maple syrup

2 eggs

1 cup mashed banana

1 tsp vanilla

1/2 tsp salt

1/2 tsp cinnamon

1 3/4 cup wholemeal flour

1 tsp baking soda

1/4 cup hot water

 

So what your going to do here is:

Pre heat your oven to 165’c.

Grease and line your loaf pan.

In a large bowl beat the coconut oil, honey or maple syrup together add eggs and beat well.

Stir in the mashed bananas and vanilla then stir in the salt and cinnamon, lastly add flour and stir until just combined. Add baking soda to hot water and mix in to rest of the mix. Spread your mix out into your loaf tin.

Sprinkle over extra cinnamon or a slice banana.

Bake in the oven for 55-65 mins.

Cool for 30mins before cutting – I NEVER DO THIS! Its cut and eaten within 10 mins! Well not the whole lot but ya know quality control!!!

 

This is such a good breakfast option and a great way to use up those over ripe bananas no one wants to eat!!

 

Sending love as always

Cupcake xx

Easy leftover frittata.

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This is a great way to use up left over roast vegetables, potatoes etc.

I also sometimes  add in grated zucchini, sauté onions etc, always vege but you can definitely add in some bacon or ham if you so desire.

 

So lets get started:

 

Gather together some left over roast vegetables if you have some.

Or roast 1/2 butternut squash cut into cubes or 2 medium sweet potato done the same way.

3 onions sliced and cooked slowly in a pan until starting to caramelise.

1 zucchini grated

1/2 can corn kernels if you have, or  left over ears with the kernels removed.

3 handfuls of spinach you can wilt with your onions right before you add into the baking tray.

1/2 cup feta crumbles

grated cheese for the top

Sliced tomato for the top if you wish.

5 eggs whisked together with 1/2 cup cream

salt and pepper

 

First turn on your oven and pre heat to 170’c.

So what I do here is take your roasted vege and your corn, feta, zucchini,  onions and spinach mix and gently combine all together in a bowl.

Place the mix into a lined deep baking tray, or pyrex dish. ( just big enough for your mix as you want the egg mix to coat is and bake nicely)

Whisk the eggs and cream together and season with salt and pepper.

Pour the egg mix over the top of your vegetable mix, add the sliced tomatoes if your using and the grated cheese.

Place into a pre heated oven of 170’c, cook for 30-40 mins until set in the middle, check on it half way through if the top is browning up too much cover with tinfoil and finish the baking time.

Once cooked let cool for 10 mins and then slice into wedges and enjoy with a side salad and some chutney.

 

Hope that all makes sense! It really is a great way to use up any vegetables you have around and left over. Its a crustless quiche if you want to call it that too!

 

Happy days!

Love Cupcake xx

 

Crispy Kale Chips

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These are super easy.

If your not the biggest fan of Kale you might actually enjoy these as they are crunchy and spicy bites of deliciousness.

 

What your going to need here is:

Oven pre heated to 150’c

as much Kale as you wish!

olive oil – good few glugs

chili flakes – as many as you want depending on your tolerance for spicy.

salt and pepper

 

So first of all, heat your oven if you haven’t already.

Line 2 baking trays or 1 you want the kale to be placed on the trays without overlapping so that it cooks at the same time.

Toss your Kale leaves into a mixing bowl and pour over some olive oil, use enough to make sure the kale is all well massaged. Also add your chilli flakes and salt and pepper. You are going to need to get your hands in there and mix it all up.

Once all is well mixed and combined then lay the leaves out on lined oven trays in a single layer.

Bake in the oven for 5 mins at a time checking to make sure it doesn’t get too crispy or burnt.

Once crispy and a darker green remove from the oven and cool down.

Place the crispy chips into a bowl and enjoy, you can also keep in a airtight container to enjoy later, add to your salads etc.

 

Enjoy the Chips while watching a movie,

With love

Cupcake xx

 

Pumpkin kale quinoa salad.

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This salad is loaded with goodness!

I’m not really sure on the name for the pumpkin, its not a butternut squash, its a kabocha – Japanese pumpkin in some terms, or winter squash!

A lot of the Salads that I make are kinda combination of bits and pieces I find around the fridge along the way that need using up! I also have quite a few vegetarians to feed.

 

Heres what your going to need to create this for yourself:

1/2 pumpkin of your choice – sliced up into chunky wedges roasted with olive oil, slat pepper and some dried herbs.

1/2 cup cooked quinoa – the instructions for cooking should be  on the packet

1/2 can drained chickpeas – keep the juice make some chocolate mousse!

1/3 cup pomegranate seeds

3 handfuls of kale broken up into small bite size pieces massaged with olive oil salt and pepper. (your going to cook these with the pumpkin in the last 8 mins!)

 

So what we are going to do is roast the pumpkin, in the last 8 mins or so of baking add the kale leaves to the tray and bake till just wilted and soft.

Let the pumpkin and kale cool slightly, mix the chickpeas, pomegranate seeds and quinoa in a bowl season with salt and pepper and olive oil along with the juice of half a lemon.

You can also add in some fresh chopped parsley or mint at this point if you would like.

Lay the pumpkin and kale out on a serving platter then spoon over your quinoa mix now I dressed this beauty with a vegan garlic aioli – a recipe that I got from Rebel Recipes, so you will have to go and find her website for that recipe.

If your not vegan however you can add your own version of garlic aioli, or your favourite dressing.

I garnished this with some pea tendrils – just use whatever fresh herbs that you have on hand.

 

Enjoy

Please get in touch any questions, comments or otherwise.

Love Cupcake xx

 

 

 

Banana Pancakes – refined sugar free.

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These pancakes are delicious and a great way to use up some ripe bananas making the recipe refined sugar free.

So lets start with gathering  the ingredients you’ll need to make this treat.

2 medium ripe bananas

1/2 cup almond milk or milk of your choice

2 eggs whisked slightly

1 cup flour – wholemeal or plain

1 tsp baking powder

1/2 tsp baking soda

 

Mash the bananas till smooth, add in almond milk add eggs and mix well.

Fold though flour of your choice with baking powder and baking soda.

Fold well then heat a pan to med heat add butter to coat the pan then cook 2 tbsp full lots till bubbles appear then flip over cook other side.

Place on serving plates and add fresh fruit or maple syrup whatever your favourite toppings are!