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Baking Recipes

Now you understand the facts its time to try out some recipes and put your knowledge of baking ingredients to the test


Ingredients

2 cups Self Raising Flour
4 Tbsp White Sugar
2 cups Milk (or Soy/Rice milk)
2 eggs, lightly beaten
60g Butter or Margarine, melted


Instructions

Sift the self raising flour and sugar into a bowl. Make a well in the centre of the dry ingredients.
Add the milk, egg and melted butter/margarine and whisk to combine.
Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
For each pancake, place 2 tablespoons of batter into the pan.
Cook for 2 minutes or until bubbles form on the surface.
Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.


Serving suggestions

Sliced banana
Berries fresh of frozen
Bacon
Maple Syrup

Ingredients

Cupcakes:
75g butter, softened
3/4 cup caster sugar
1 egg
1 1/4 cups self raising flour
2/3 cup milk
1 tsp vanilla essence

Buttercream Icing:
50g butter, softened
3/4 cup icing sugar
1-2 drops vanilla essence
1 Tbsp milk
Decorate with sprinkles of your choice.


Instructions

Cupcakes:
Preheat oven to 190°C conventional or 170°C fan-bake.
Beat butter with an electric mixer until smooth, add caster sugar and beat until light and fluffy.
Add eggs and mix well.
Add the sifted self raising flour, milk and vanilla, beat until smooth.
Place paper baking cases in a cupcake tin, spoon in mixture until they are about 2/3 full (don’t overfill or they will form peaks).
This recipe makes 12 cupcakes.
Bake for 20 minutes until golden or until they spring back when you press them.
Leave to cool while you prepare the icing.

Buttercream Icing:
Beat the butter until it is pale and fluffy.
Sift in the icing sugar, add vanilla essence and mix.
Add milk carefully until you have a light, fluffy mixture.
Spread or pipe icing over cupcakes and top with decorations as desired.


Ingredients

125g butter
½ cup soft brown sugar (lightly packed)
½ cup caster sugar
½ tsp vanilla essence
1 egg
1¾ cups Standard flour
2 tsp baking powder
½ tsp salt
½ cup chocolate chunks or chips


Instructions

Preheat oven to 180°C conventional or 160ºC fan baked.
Grease or line two baking trays with baking paper.
Beat butter, brown sugar, caster sugar and vanilla until pale and creamy, add egg and beat until mixed.
Sift in flour, baking powder and salt, mix until combined before stirring in the chocolate chunks or chips.
Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork.
Bake for approx. 12 minutes.

Ingredients

¼ cup honey
1 cup milk
1 cup plain flour
½ cup wholemeal flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup baking bran
½ cup raisins
½ cup sliced almonds
1 egg
1 cup mashed banana


Instructions

Preheat oven to 190oC degrees.
In a pot gently melt together honey and milk.
In a large bowl, sieve together flours, baking powder and baking soda.
Add any wholemeal husks that will not sieve to the bowl.
Add baking bran, sultanas and sliced almonds.
Add the melted honey and milk to the dry ingredients together with egg and banana.
Fold gently then spoon into 12 greased muffin pans.
Bake for 12 -15 minutes.


Alternatives

This Master Muffin Recipe can be easily adapted, try rolled oats in place of the baking bran or flours, substitute your favourite dried fruit, nuts or seeds and try cooked apple or pear instead of banana.