I swear my blog isn’t a baking blog but I won’t apologise for all the recipes and pics I put up. The reason?… Well you guys have given me back my love of baking.
Uhuh, you see when I went through chemo I couldn’t face the kitchen. I think I cooked twice in that time and one of those meals might have been a toasted sandwich…ok it definitely was.
I started baking early in my childhood, pouring in the hot water when my Nan made date loaf was a very important job for me and the reward was licking the spoon and the bowl once the cake batter had been scraped into the cake tin.
From when I had my own kids I’ve been ‘that’ mum who bakes everything from scratch. All afternoon teas were baked daily and cricket matches meant muffins and scones. Don’t hate me for it 🙂
Until cancer. That cow cancer took that from me, but having this blog has given it back. I don’t wanna just write about styling because (yawn) there’s more to me than that. Anyway, my mister and boys say ‘Thankyou’! Now mumma is blogging there’s delicious treats to look forward to once again!
Sunday night I dragged my arse off the couch to make a butter cake for the sons, I’d planned to make a square cake and ice it but, meh, I ended up spooning the mix into muffin trays and cup cake cases…oh and I added a heaped handful of choc chips because hey I need bargaining power to get my floors vacuumed! The sons started inhaling them as soon as they came outa the oven so I figured I was off the hook in the icing department…phew.
HERE’S WHAT YOU NEED…
1 & 3/4cups castor sugar.
300g softened butter.
6 eggs ( I used 4 plus 1 enormous one).
3 cups Self Raising flour (sifted).
1 cup Plain flour (sifted).
1 &1/4 cups milk.
Good dash of Vanilla.
Handful of choc chips…you’ll know when to stop.
OK LET’S MAKE THIS…
I use ‘Rubi’ my bench mixer but you use whatever you are comfy with. I start with the whisk attachment to beat cream the butter and sugar until pale and creamy.
Change over to the beater attachment and add the eggs and half the flour, on low speed mix and once all mixed through add the rest of the flour, vanilla and milk.
Mix for around 2 minutes then add the choc chips and fold through. That’s it! I know it’s tempting to take a break to lick the beaters but trust me it’s sweeter once the cakes are in the oven and you can put your feet up. You know, savour the moment!
Spoon cake batter into muffin trays or paper cases and bake at 160 degrees until golden on top and cooked through, around 20 minutes. Cool on a wire tray.
I’d planned to ice these but hey the boys should just be grateful for choc chips…right?
The boys inhaled them…gotta do it all again! Sheesh, got any baking suggestions for me to keep these 6 ft plus teenagers happy? I’d love to hear them.
Til next time,
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