Guess what? It is Foodie Friday again and today we decided to share some scrumptious recipes for baked goodies with you. I mean, which child does not love cake and cookies?
Children with cancer often do not have an appetite due to the cancer or the treatments, so getting them to eat anything is difficult. Here are some recipes for cakes and cookies which both you and your child can enjoy, and letting them help you bake is a great way to keep them entertained and is also a wonderful bonding exercise.
What is even better is that you could also use these recipes to either create an additional income for your family, which most households with a child with cancer need, or as a means of fundraising for your favourite Childhood Cancer Charity, the Little Fighters Cancer Trust 😉
Lemon & Lime Drizzly Poppy Cake
- 225g unsalted butter (make sure it’s nice and soft)
- 225g caster sugar
- 225g self-raising flour
- 4 eggs
- Zest of a lemon
- 3 tbsp poppy seeds
- Juice of 1½ limes
- 80g caster sugar
- Heat the oven to 160C, Gas Mark 3, and grease and line a 450g loaf tin.
- Put the butter and sugar into a large bowl and whisk until it turns really pale and fluffy.
- Then whisk in the eggs gently, one at a time, alternating with a tbs of the measured flour.
- Stir in the lemon zest, poppy seeds and the rest of the flour and mix well. Spoon into the prepared tin and bake for 45-55 mins.
- Test whether it’s done by inserting a skewer into the middle. If it comes out clean, it’s ready. Now leave it to cool in the tin and make the drizzly bit by mixing the lime juice and sugar.
- Prick the top of the cake all over with a fork then pour the drizzle over it. Don’t take it out of the tin until it’s cool.
Red Velvet Cupcakes
- 3 eggs
- 175g / 6oz butter
- 175g / 6oz golden caster sugar
- 150g / 5oz self-raising flour
- 80g/ 2oz white chocolate, melted
- One tbsp red gel colouring or 40ml of red food colouring
- 12 cupcake cases
- 12 hole muffin tin
For the icing
- 150g / 5oz butter
- 200g cream cheese
- 150g / 5oz icing sugar
- Heat the oven to 180C / 350F / Gas 4.
- Put 12 cupcake cases into the muffin tin. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light in colour and fluffy. You can use an electric mixer or a wooden spoon.
- In a separate bowl, whisk the eggs with a fork and then beat them into the butter and sugar mixture, a little at a time. If it looks like it might curdle add a tablespoon of flour.
- Sift flour into mixture and fold in. Stir in the melted chocolate and food colouring.
- Scoop into muffin cases and bake in the pre-heated oven for 20 minutes. Paul’s top tip: you can use an ice-cream scoop to get the perfect quantity into every cupcake case!
- In a clean bowl, combine butter and cream cheese then incorporate icing sugar.
- Frost the cupcakes and decorate as desired.
Fudge Brownie Cupcakes
250g plain flour
1 tsp baking powder
Pinch of salt
190g dark chocolate (70% cocoa), chopped
130g soft butter, cubed
250g caster sugar
2 tsp vanilla extract
60g chopped nuts (optional)
60g white chocolate (optional)
Store brought milk chocolate sauce to drizzle
12 small cubes of home-made brownie (for decoration)
Caramel Chocolate Ganache
100g caster sugar
¾ tsp lemon juice
225ml pouring or whipping cream
300g milk chocolate, finely chopped
Muffin pan lined with 12 muffin cases
- Preheat the oven to 180C / 350F / Gas Mark 4.
- Sift together the flour, baking powder and salt in a bowl.
- Put the chocolate and butter in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts and you have a smooth, glossy mixture.
- Remove from the heat and beat in the sugar and vanilla with an electric hand mixer.
- Add the eggs, one at a time and beat briefly until just combined.
- Reduce the speed to low and add the sifted dry ingredients. Beat briefly again until just combined. Stir in the chopped nuts and white chocolate, if using, then divide the mixture between the muffin cases.
- Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted in the middle comes out clean.
- Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down make the Caramel Chocolate Ganache
- Put the sugar, lemon juice and 60ml water in a saucepan and stir.
- Cook over a medium-high heat until the sugar dissolves, then cook without stirring until dark caramel in colour, about 7-10 minutes.
- Remove the pan from the heat, add the cream and stir briskly to combine – beware that the sugar syrup will be dangerously hot and will bubble and spit when you pour the cream in!
- Add the chocolate and stir until melted and smooth. Allow to cool completely (about 1 hour), whisking occasionally.
- Refrigerate for 1-2 hours, whisking occasionally.
- Spread the frosting over the cold cupcakes using a spatula. Drizzle with chocolate sauce and top with a cube of brownie.
Oatmeal & Raisin Cookies
225g butter, softened
225g caster sugar
170g tube Carnation Condensed Milk
150g self raising flour
½ tsp cinnamon
- Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.
- In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour, oats and cinnamon and then finally the raisins.
- Roll the dough into 20 golf ball sized balls and place on baking trays, spacing well apart.
- Bake for 15 minutes until golden.