On Saturday’s we bake! If you follow me on instagram you will have noticed that Saturday is a bake day in our home. It started when Hamzah was born and I needed bonding time with Isa, so each Saturday morning we would bake together. He would help me sift, measure, crack and beat eggs. It was time just for the 2 of us… And naturally, his favourite part was getting to lick the beaters… As Hamzah grew he too joined our Saturday bake day.
7 years later… We still bake almost every Saturday. It’s become something the boys look forward to. Now they can read the recipes to me and get to choose what we bake…
I guess I also wanted to break the stereotype that the kitchen was a women zone… And changing this mindset starts with me… There are no rules in our house when it comes to food. I grew up watching both my parents cook and so my home is similar. I cook 90% of the time because – I actually enjoy it (well most of the time). And I get to experiment with new tastes and flavours, but my family is very accustomed to finding Dad – (my dad and my husband) hovering over the stove fairly often.
So I started using the hashtag #bakerboys to share our weekend bakes… And break the stereotype one delicious bake at a time!
I’m not sure why I didn’t think about sharing recipes through this platform… But here it is… My first one! 😉
Now let me warn you that I am no photographer… I try but most of the time my pics aren’t what I would want them to be… So if you came over expecting food styling and professional photo shoot type images … You are seriously in the wrong place…
But I’m all about being real… And so here are my real images of some very real carrot cupcakes that we baked this morning.
Enjoy! If you happen to give it a go- Please tag me @iusedtobefunnowimamum.blog
Recipe : Rizwana Osman @art.by.riz
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp salt
- 125 ml butter
- 60 ml oil
- 1 and half cups sugar
- 2 tblsp water
- 4 eggs
- 1 tsp vanilla/ half tsp grated orange rind
- 200 ml chopped walnuts
- 2 cups finely grated carrots (approx 4 medium carrots)
- Preheat the oven to 180 degrees.
- Sift the first 5 ingredients together.
- Beat the butter, oil, sugar and water until light and creamy.
- Add well beaten eggs.
- Add essence and fold into dry ingredients.
- Stir in carrots and walnuts.
- Bake for 45 mins ( big cake) or 15 mins for cupcakes.
This recipe can be used to for a double layer large cake or cupcakes (+- 36-40 cupcakes). I omit the walnuts as my children don’t enjoy them, I simply add a little more carrot to replace the nuts.
Cream cheese Icing
- Leave cream cheese to reach room temperature.
- Scoop half the tub into a bowl and add 1 tbls fresh cream
- Add 3 tblspn icing sugar (adjust according to taste)
- Beat until smooth and creamy.