Baking Recipes

Baking!!!

Mug cake:

Use the largest mug you have to avoid it overflowing in the microwave!

Add the flour, sugar and cocoa powder to the mug and mix.

Add the egg to the mixture. Mix in as much as you can but don't worry if there's still dry mix left.

Add all the other ingredients apart from the chocolate chips etc (if you are adding) and mix until smooth. Add the chocolate chips and/or the nuts/raisins and mix well.

Centre your mug in the middle of the microwave oven and cook on high for 4-5 mins, or until it has stopped rising and is firm to the touch. Watch it rise as it cooks!

Easy waffles:

In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil; mix well.

Pour desired amount of batter onto hot waffle iron. Cook until golden brown.

Oreo cake

Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.

Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.

Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.

While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.

Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.

Spread the butter icing between the two cakes, and over the top of them when sandwiched together. Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like! Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!

Chocolate Brownies

Heat the oven to 180C, gas 4. Break up the dark chocolate. Put into a heatproof bowl and melt gently in a pan over simmering water, making sure the water doesn't touch the base of the bowl. Remove the bowl from the heat and leave to cool until needed.

Put the butter and sugar into the bowl of a food mixer and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Beat in the vanilla essence.

Spoon the cooled melted chocolate onto the mixture then mix in thoroughly. Sift the flour and cocoa powder onto the mixture and gently stir in.

When completely combined, spoon the mixture into the prepared tin and spread evenly.

Bake in the heated oven for about 20 mins until firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven.

Remove the tin from the oven and set on a wire cooling rack. Leave the chocolate brownies to cool completely before cutting into pieces. Store the brownies in an airtight container and eat within 4 days.

Red velvet cupcake:

Preheat the oven to gas mark 4/170C.

Beat the butter sugar together until creamy.

Add in the eggs, red food colouring, and cocoa powder.

Fold in the flour.

Bake for 15-25 minutes.

After cooling, mix the butter and icing sugar and smooth over cupcakes using either a spoon, or palette knife.

Enjoy!

There are my favourite baking recipes and are super easy to make, I hope you have fun making them too!!

Some baking channels on YouTube:

Rosanna Pansino

How To Cook That

Man About Cake

How To Cake It

Cupcake Jemma