Cook N Munch

A delicious and moist chocolate cup cake recipe with cream cheese frosting. Makes 12 cup cakes                                         Things Needed: For the cake: Plain Flour - 3/4 cup Raw Sugar - 3/4 cup Cocoa Powder -1/3 cup (Sifted and dutch processed) Baking Soda - 1/2 teaspoon Baking Powder - 1/4 teaspoon Salt - a Pinch Egg - 1 Milk - 1/3 Cup Hot boiling water - 1/4 cup Vanilla essence - 1 teaspoon Oil - 1/4 cup (any flavourless oil - I used sunflower oil) For the Cream Cheese Frosting: Cream Cheese - 250 grams (1 block) Butter - 50 grams (softened) White Sugar - 1/2 cup Lemon Juice - 1 teaspoon Vanilla Essence - 1 teaspoon Method : For the Cake: 1. Mix all the dry ingredients in a lare bowl. My little helper was doing all the mixing work for me .                           ...

This is a delicious breakfast muffin which is kid friendly and also stores well Things Needed: Carrot - 1 medium size Zucchini - 1 medium size Sweet Corn - 1 medium size Grated mozzarella - 1 cup Flour - 2 cups Olive oil - 1/4 cup Yoghurt - 1/4 cup Baking powder - 2 tsp Egg - 2 Salt to taste Herbs of your choice ( I used some oregano and parsley) Method: 1. Grate carrot and zucchini. Remove the corn Kernels from the cob using a sharp knife and set aside. 2. Combine all the ingredients in a large bowl and gently mix until all the ingredients are well combined. 3. Grease a 12 cup muffin tray with olive oil and bake at 180 degree Celsius for 20-25 minutes or until the muffins are cooked through (tooth pick inserted should come out clean) 4. Serve warm or cool it in a wire rack and store for later use. Please note that the muffins will turn soggy if left in the muffin tray for a long time cooling in a wire rack helps keep the light texture of ...