Choco Chip Cake

INGREDIENTS

200 grams of self raising flour (all purpose flour)
200 grams of sugar
150 grams of butter
3-4 eggs
Pinch of baking powder
100 grams choco chips
Drop of vanila assence(opional)
3-4 tblsp of any jam of choice.

METHODS

Put the oven on gas mark 9 or 200c.
Put flour, sugar, butter, eggs, baking powder and vanilla assence into a bowl.
Mix the mixture with a electric wisk for about 45 minutes.
Then add the choco chips and mix them together.
Pour the mixture into a 21" cake tin.
The mixture will fit in two of those tin. Put the mixture in the oven.
Bake for 20-25 minutes until light.
Cool the cake on a cool rack
When the cake is cool spread the jam on top of both cakes and put them on top of each other.

Pink Marble Cake

Ingredient:

1 cup room temperature unsalted butter (225gm)
1 and three-quarter cups sugar (350gm)
5 room temperature eggs
3 cups all-purpose flour (360gm)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 tsp strawberry essence or red food flavouring
1 1/4 cup non-fat buttermilk (250ml)

TIP: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly. :)


Preheat oven to 180C.

Grease and put some parchment in your pan. Then grease the parchments as well and dust with a bit of flour.

Sift together flour, salt and baking powder. Set aside.

Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush! :)

Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.

Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT overmix, just combine until the batter is incorporated. Overmixing can ruin your cake.

Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed.

Remove about a third of the batter into a separate bowl, then add the strawberry flavouring or red food colouring and mix until the colour is a vivid pink. Remember, the colour you mix the batter to will be the same colour once the cake is baked, so try and get it to the shade that you want.

Divide the white batter between your cake pans. Then add blobs of the pink batter, making sure to distribute them evenly. Use the edge of a knife and swirl the colours together so that the pink is incorporated with the white. Do not over-mix, you want the colours to be vivid and clearly visible.

Bake in preheated oven for twenty-five (for 2 pans) to forty minutes (for a 9x13 big pan). Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake! :)

Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.

Enjoy!!

MOIST VANILLA CAKE

This cake is perfect for birthdays and wedding cakes..
so for all you home bakers - this is the one for you :)

Ingredients:
250g pack unsalted butter , softened, plus extra for greasing
250g caster sugar
1/4 tsp salt
1 1/2 tsp vanilla essence
5 large eggs , cracked into a jug
85g plain flour
100g full-fat Yogurt
250g self-raising flour
3 tbsp low fat milk

FOR THE SYRUP
50g caster sugar
1 tsp vanilla essence
50 ML water

DIRECTIONS:
1.Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.

2. Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.

3. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden - a skewer inserted into the middle should come out clean. (took me exactly 1 HOUR)

4. Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves.
Set aside.

Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap the cake well or fill and ice it.

If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month

NOTE: I USED A SIMPLE VANILLA GLAZE :)

BASIC BUTTERCREAM:
A good, basic vanilla buttercream

Put 175g soft unsalted butter into a large bowl. Beat with electric beaters for a few secs until pale. Gradually add 300g sifted icing sugar, a spoonful at a time. Keep beating until mixture is pale and creamy. BEAT IN 1 TSP VANILLA. Makes enough to cover a 20cm cake. Will keep in fridge for 1 week. Bring back to room temperature and beat well before using.

Basic Chocolate Cake

You can bake this in a 9x13 pan or use two 9" pans then layer your cakes with frosting or ganache.
You can even make cupcakes out of this, it would yield about 24 small cupcakes.

Here is the recipe:

1 cup room temperature unsalted butter
1 and three-quarter cups sugar
5 room temperature eggs
2 cups all-purpose flour
4 heaped tbsp cadbury's drinking chocolate powder (sweetened)
3 heaped tbsp cocoa powder (unsweetened)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 1/4 cup milk or buttermilk

TIP: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice.
Let this stand for 5-10 minutes and then use accordingly. :)


Preheat oven to 180C.

Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.

Sift together flour, salt and baking powder. Add the cocoa and drinking chocolate into the flour.
Set aside.

Cream butter and sugar until light and fluffy.
Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula.
This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter.
So make sure you cream it well and don't rush! :)

Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another.
If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs.
Add vanilla.

Add flour and buttermilk in three alternative pours, starting and ending with flour.
Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt.
worth it. At this stage do NOT overmix, just combine until the batter is incorporated. Overmixing can ruin your cake.

Once everything is well incorporated, use a plasticspatula to fold the batter a few more times to make
perfectly sure you've got everything will mixed.

Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes.
Check for doneness by pressing gently on the cake.
If you leave an indent, not done. If it bounces back gently without leaving a mark, done.
You can use a toothpick to check also. Don't over bake the cake! :)

Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.

Now you can frost it, slice and layer it, ganache it with chocolate...anything you want!

Enjoy!!

Chocolate Cake

Super-easy chocolate cake
Ingredients (serves 6)
• 1 1/3 cups self raising flour
• 1/3 cup cocoa powder
• 1 cup caster sugar
• 1 cup milk
• 2 eggs
• 125g butter, melted, cooled
• 1 teaspoon vanilla essence
Chocolate icing
• 1 1/3 cups pure icing sugar
• 1 1/2 tablespoons cocoa powder
• 20g butter, at room temperature, chopped
Method
1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
2. Sift flour and cocoa powder into a large bowl. Stir in sugar. Combine milk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in milk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over cake. Allow icing to set. Slice and serve.

Brownies

Try out this easy to make basic brownie recipe.

Ingredients:

5 squares unsweetened chocolate
2/3 cup butter
2 cups white sugar
5 eggs
1 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup chopped nuts, or chocolate chips, or raisins
Procedure:

Preheat oven to 300 degrees.
Melt the chocolate and butter in a heavy pan. When melted add the sugar and eggs,
and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined.
Stir in the nuts (or raisins, or toffee bits, etc.).
Spread the batter in the pan, smoothing it into the corners.
Bake for about 40 minutes. Cool before cutting.

Chocolate Fairy Cakes

Ingredients

For the sponge


4 free-range eggs
225g/8oz sugar
225g/8oz self-raising flour
225g/8oz butter, melted
For the chocolate buttercream icing
110g/4oz butter, softened
170g/6oz icing sugar
55g/2oz cocoa powder, sifted
1-2 tbsp milk
To decorate

white chocolate buttons
milk chocolate buttons

Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.

2. Whisk the eggs and sugar together in a bowl until light and fluffy.

3. Carefully fold in the flour and butter.

4. Pour the mixture carefully into the paper cases.

5. Bake the cakes for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.

6. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

7. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.

8. Once the cakes are cool, spread the buttercream icing on top of the cakes.

9. Decorate the cakes with the chocolate buttons.




Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes 24

Pineapple Upside-Down Cake

Serves: 6

Prep: 15 mins

Cook: 40 mins

Ingredients

FOR THE TOPPING

50g softened butter
50g light soft brown sugar
7 pineapples rings in syrup, drained and syrup
glacé cherry
FOR THE CAKE

100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
Method

1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Second Recipe for Darker Topping

50g softened butter
50g light soft brown sugar
1 tbsp Golden Syrup
7 pineapples rings in syrup, reserve syrup
7 glacé cherry

Ultimate Chocolate Cake

Ingredients

200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1/4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
FOR THE GANACHE

200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar


Method

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Easy Apple Cake Recipe

Ingredients

1/2 cup butter,
softened 1 cup sugar
2 eggs
1/4 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups shredded peeled apples (about 2 medium apples)
1/2 cup chopped walnuts
1 quart vanilla or cinnamon ice cream (optional)

Directions

1 Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.

2 In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy.
Beat in eggs, one at a time.
Stir in vanilla, flour, baking soda, cinnamon and salt.
Stir in apples and walnuts. Spoon into pan.

3 Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean.
Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

Choco Rolls

Dig into these delectable choco rolls.

Ingredients:

• 1 Tin Condensed Milk
• 1/2 cup Cocoa Powder
• 3 cups Grated Coconut
• 3/4 cups Crushed Nuts
• 1 cup Crushed Marie Biscuits

Procedure:

• Mix together all the ingredients in a pan. Save some coconut to fill in between the roll.
• Heat on medium heat. Keep stirring.
• When it starts thickening , turn off the heat. Take some mixture in the palm of your hand, flatten it and fill some coconut.
• Now roll it into a cylindrical shape. Repeat the same procedure with the remaining mixture.
• Wrap each rolls carefully in cling film.
• Keep the wrapped rolls in refrigerator for about an hour.
• Take out the rolls, remove the cling film from them and cut each roll into slices.
• Serve.

Vanilla Cake

Dig into this mouthwatering vanilla cake this weekend.


Ingredients:

• 11/2 Cup sugar
• 2 Eggs
• Vanilla extract
• 1-1/2 Cup cake flour
• 2-1/2 tsp Baking powder
• 1/4 tsp White vinegar
• 1/4 tsp Salt
• 1/3 Cup oil
• 1/3 Cup milk

Procedure:

Mix the cake flour, baking powder and salt in a bowl.

Then, mix the egg yolk, 1/2 cup sugar, Vanilla extract and milk in other bowl.

Add oil to the mixture of egg yolk, sugar, Vanilla extract and milk and mix well.

Mix the mixtures of both bowls.

Mix the egg white, remaining sugar and vinegar separately till it becomes fluffy.

Add the mixture to the previous one and mix them well.

Preheat the oven at 300 degrees.

Bake the mixture for 30 minutes in preheated oven

Raisin Coffee Cake

Give your taste buds a wonderful treat by making this delicious raisin coffee cake.

Ingredients :

1 1/2 cup of sifted all purpose flour
1/2 tsp of salt
6 tbsp of sugar
2 tsp of baking powder
1/2 tsp of allspice
3/4 cup of milk
1 egg
3 tbsp of butter, melted
1/2 cup of raisins
1/4 cup of sugar
1 tsp of cinnamon


Procedure :

Sift together the flour, salt, 6 tbsp of sugar, baking powder and allspice.

Add the milk, egg and butter. Mix thoroughly. Stir in the raisins.
Turn into a greased and floured 8 inch layer cake pan.

Mix together 1/4 cup of sugar and cinnamon. Sprinkle over the top of the cake. Let it stand about 5 minutes.

Bake in a preheated 350 degree F. oven for 25 to 30 minutes.

Cool slightly. Serve warm.

Brownies

Try out this easy to make basic brownie recipe.

Ingredients:

5 squares unsweetened chocolate
2/3 cup butter
2 cups white sugar
5 eggs
1 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup chopped nuts, or chocolate chips, or raisins

Procedure:

Preheat oven to 300 degrees.
Melt the chocolate and butter in a heavy pan. When melted add the sugar and eggs, and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined.
Stir in the nuts (or raisins, or toffee bits, etc.).
Spread the batter in the pan, smoothing it into the corners.
Bake for about 40 minutes. Cool before cutting.

Blueberry Muffin Recipe

Ingredients
Makes 11

6 Tbsp of Unsalted Butter, at room temperature
¾ of a cup of Sugar
2 Eggs
½ Cup of Sour Cream
1 tsp of Vanilla Extract
½ tsp of Fresh Grated Orange Zest
1 ¼ cup of Self Rising Flour
1 cup of Fresh Blueberries

method

Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set it aside.

In a large bowl, cream together the butter and sugar. Add the eggs, vanilla extract, sour cream and orange zest, whisk until the mixture is creamy and thick.

In a small bowl, toss together the blueberries with about 2 tbsp of the self rising flour. Set aside.

Add the remaining flour to the butter mixture and just mix until the flour is mixed through but don’t over mix.

Using a spatula, fold in the blueberries making sure not to burst them.

Using a large ice cream scoop, scoop even amounts in your prepared pan and bake for 20 to 25 minutes or until when a toothpick inserted in the center comes out clean

Kac Kac Cookies

INGREDIENTS
1 cup flour; sifted
salt
1/4 tsp. baking powder
1/8 cup butter; melted
1/2 cup sugar
1 egg
1 1/2 tsp. warm milk
oil for frying

METHOD
1. In a bowl, gently blend the sifted flour, salt, and baking powder.
2. In a separate bowl, mix the butter, sugar, and egg.
3. Add the milk to the butter/sugar mixture and mix.
4. Add mixture to the flour and knead until a smooth dough is formed.
5. Cover with a damp towel and let rest in a warm spot for 30 minutes.
6. Roll out to 1/4 inch thick piece.
7. Cut into shapes. Some people cut it into diamond shapes or squares.
8. Deep fry until golden brown.
9. Drain on paper towels

Date & Nut Square

RECIPE:
Ingredients:

1/2 cup caster sugar
1 cup coconut (dessicated)
1tsp lemon rind
1 cup dates, de-stoned n chopped
1/2 cup nuts, ground (I used almonds)
180gm butter, melted
1 egg white
1/4 cup water or milk

Method:
1:- Mix flour, sugar, coconut, lemon rind, dates and nuts well with a spoon till combined thoroughly.
2:- Beat the butter and egg white well then add the dry ingredients to it
and all the water or milk. Mix it all well then put it in a greased baking sheet and bake at 180degrees C for about 20 mins or until light golden. 3:- Let it cool for 5 mins and transfer to a rack, let it cool well, cut into squares and enjoy!

Zebra Cake

RECIPE:
INGREDIENTS

4 large eggs, at room temperature......
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder (you can use 1 tsp vanilla essence instead)
1 tablespoon baking powder
2 tablespoons dark cocoa powder

METHODS

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color.

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT to prevent air pockets from forming in the batter. The batter should be of medium consistency, not too thick and not too watery.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease a 9" round pan.

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain

Best Banana cupcakes. ♥

Ingredients

1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees.
Line a standard 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture.
In well, mix together butter, mashed bananas, eggs, and vanilla.
Stir to incorporate flour mixture (do not overmix).
Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
Remove cupcakes from pan;
cool completely on a wire rack.

Strawberry jam filled cupcakes

Ingredient
2 cup Flour
1 cup Sugar
3/4 cup cooking oil
4 eggs
2 tsp baking powder
1 tsp lemon essence
Jam of your choice i used strawberry.


Method:

* Beat oil and sugar for 2min

* Add eggs 1 at a time

* Add essence

* Mix and fold flour+baking powder to the batter

* If the batter is too thick add 2 tbsp of milk and mix

* put around 1tbsp of batter int the cupcake wrappers

* put 1tsp jam into it then add more batter on top of it so it covers the jam

* bake in pre heated oven for 15-20 min

* this batter makes around 24 medium size cupcakes.

enjoy! :))