This is a really versatile recipe using Soda Bread Muffins as the base, it’s like bread’s take on fast food but lighter and with lots of flavour!
Easy to make, baked very quickly in individual muffin tins, they are ideal for lunch boxes or to eat on the go.
There are endless variations of this recipe and it’s all down to personal taste and who you are making them for. I’m going to give you one variation in the recipe here and after that, your ideas will flow.
Some of you will know that Lemon is featured a lot at cozebakes HQ. We can’t help it. We love practically anything with lemon and when I saw this recipe from Martha Stewart (yes that Martha Stewart), I was always going to make them.
Once I converted them from US weights and cut the sugar in half, I think they are perfect. The great thing about this recipe is that there’s no chilling time in the fridge. They take 10 minutes to make and then it’s straight into the oven. They are what’s known as a “soft cookie” so there’s no crunch but I heard no complaints, no … not one 😉
When you hear Red Velvet you always feel they are a little bit special and up a notch from your usual cupcake. Personally, they don’t rock my boat as much as other flavours do but they always receive a great reaction and visitors love them so for that reason, they are served at cozebakes. We’re all about pleasing people!
Made this particular recipe for the first time; I’ve always found Red Velvet recipes seemed quite complicated for a simple cupcake but this one worked out well and wasn’t difficult. There are more ingredients in a red velvet than most other cupcakes but they are worth it for a special occasion. What I like about this recipe is that these cakes will keep for a few days in a cake tin or airtight container. You can also freeze them and then defrost and ice when you need them. Handy to get ahead 🙂
When I hear a recipe has peanut butter in it, I tend to leave it as I feel it might taste too strong. Don’t get me wrong, I get a hankering for peanut butter on toast every now and then but maybe it’s those Reese Bites that have turned me off.
I saw this one on a US site and decided to give it a try as it’s gluten free too and a friend had given me a good few very ripe bananas and I just wanted to try something a bit different. I’m glad to say it was a hit and really nice. It freezes well and is perfect with tea or coffee when you want something just a little bit nice 😉
I made this cake in a loaf tin. It’s one of those lovely “stand by” cakes which are great to have for just in case moments or a “I fancy a slice of something nice” moment … you know what I mean. It’s quite dense bake but it’s still moist and full of chocolate yumminess throughout.
A good one to add to your baking repertoire!
Originally these cookies were made to be sugar cookies where you roll the dough in sugar before baking but I’m not a fan of coating biscuits in sugar. I did add some mini chocolate smarties to these, just a handful to make them look nice and as I greatly reduced the sugar content in the cookies, I thought it wasn’t too bad to add a few for flavour.
You should get about 10 out of this recipe but it will depend on what size you make them.
I feel this is a really traditional style cake that could have been passed down from one generation to another. Making it in a bundt tin does just lift it to another level. Any cake looks so special in a bundt shape!
The cake itself doesn’t have any butter. It uses vegetable oil so if you leave out the caramel glaze, you can give to dairy free friends.
There’s a lovely simple caramel glaze over this cake but you could just as easily dust it with icing sugar.
This recipe makes a really tasty, soft and delicious cake and if you decided to serve it with vanilla ice cream, well you will be very popular!!