Tuesday 13 December 2011

Cupcakes, Cupcakes and MORE Cupcakes! And Crackers Too!

My little young man got back his appetite all of a sudden after indulging in my home-made banana cupcakes. He has been talking non-stop about cupcakes, eating cupcakes for breakfast, morning tea, afternoon tea and supper, breathing cupcakes and most likely dreaming about cupcakes at this very moment!

I baked a smaller batch yesterday and Joel finished everything by this morning's breakfast! I made banana cupcakes yesterday. It is salicylate-free if you do not add the sprinkles on the top. Here is the recipe for the banana cupcake.

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Ingredients:

1. 3 tablespoons of butter
2. 2 tablespoons of refined brown sugar
3. 2 large eggs
4. 3 large bananas
5. 1 1/2 cups of self-raising flour
6. Sprinkles (optional)

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1. Cream the butter and sugar in a large bowl.

2. Add in one egg at a time and beat it well.

3. Mash the bananas and add them into the creamed mixture.

4. Beat them well.

5. Add the sifted flour a bit at a time and continue to beat it well.

6. Fill the paper cupcakes with the batter.

7. You can add some sprinkles on top if desired.

8. Bake them in pre-heated oven of 190C. Bake for about 20 minutes or until slightly browned.

Enjoy your cupcakes!

The plain cupcakes are salicylate-free
The little young man made these today. He prepared all the paper cups, mixed the ingredients, beat the ingredients well and did the sprinkling. All I did was to scoop the batter into the cups and put them into the oven to bake and to take them out. He even helped a lot in the 'eating part'!

We made lemon and banana cupcakes today. If you are able to tolerate lemons (I cannot tolerate them at all), you can replace the bananas with the rind of 1 lemon and juice of 1 lemon.

Cupcakes galore! Lemon cupcakes (in front container) and banana cupcakes (in container next to casserole).

I managed to bake wholemeal crackers yesterday. I used a bit less butter than the original saltine crackers recipe. I find that it has its own unique taste. And I have to stop pigging out on crackers and work more in the garden. If not, I'll be looking like cupcakes SOON!
Just replace the all-purpose flour with wholemeal flour and you're all set to bake wholemeal crackers!
Here's the link to my salicylate-free salt crackers:

Salicylate-Free Salt Crackers Recipe



Bon Appetit!






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