Lazy daisy Cake Joy of Baking

https://www.joyofbaking.com/cakes/LazyDaisyCake.html

Eggless Orange Cakes

https://www.vegrecipesofindia.com/eggless-orange-cake/

Whole Wheat Banana Bread Muffins

Original recipe here 

Ingredients

• ⅓ cup vegetable oil
• ½ cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup mashed ripe bananas (I used two bananas)
• 1¾ cups whole wheat flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¼ cup hot water

Instructions

1. Preheat oven to 325 degrees.
2. In a large bowl, beat oil and honey together. Once combined, add eggs and mix well. Stir in banana and vanilla. Stir in flour and salt in increments.
3. Add baking soda to hot water and stir to mix. Add to batter.
4. Spray muffin tins with non-stick cooking spray. Fill each opening ¾ full of batter.
5. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
6. Transfer to wire rack to cool.

Banana bread(Recipe -2)

Ingredients

2-3 very ripe bananas, peeled

1/3 cup melted butter

3/4 cup of sugar (increase to 1 cup if you want more sweet)

1 egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour

1 teaspoon baking soda

Pinch of salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8 9x5-inch loaf pan.In a large bowl, combine flour, baking soda and salt(sieve it for better result).In a mixing bowl, mash the ripe bananas with a fork until smooth. Add the melted butter into the mashed bananas.Stir in the sugar, beaten egg, and vanilla extract.Stir banana mixture into flour mixture; stir just to moisten.Pour batter into prepared loaf pan.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes(check at 50minutes). Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Recipe Source : simplyrecipes

Blueberry Muffins

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 egg

1 cup granulated sugar

4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly

1¼ cups sour cream

1½ cups frozen or fresh blueberries

Directions:

Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.
Recipe Source : Browneyedbaker

Orange Cake

Ingredients

1/2 cup unsalted butter
1 cup Sugar
3 Eggs
 2 cups All Purpose flour
2 tsp Baking powder
1 cup Fresh Orange Juice
½ tsp Salt
1 tsp Orange zest

For Frosting

11/2 cups icing sugar
2 tbsp butter
2 tbsp freshly squeezed orange juice
2 tbsp shredded (desiccated) coconut ( I omitted this).

Directions

Sift flour, salt and baking powder into a bowl. In another bowl beat sugar and butter. Add in eggs and cream again until fluffy and creamy(2mins). Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Finally add the orange zest and fold in. Bake in preheated oven at 180 degree C for 30-35 min or until skewer inserted into the center comes out clean. Cool the cake completely in the pan on a rack.

Frosting
To prepare the frosting, beat the icing sugar and butter in a medium bowl. Beat in enough orange juice to make a spreadable frosting. Spread the cake with the frosting and sprinkle with coconut.
Note:
If you are using salted butter,Omit the salt.
My cake was done in 25 mins, so keep watching after 20mins.
Recipe source : Nishahomey

 Also im sharing some pics taken recently in Orange Farm.

Zebra cake

Recipe Source : azcookbook

Ingredients

4 large eggs, at room temperature
1 cup granulated sugar
1 cup milk, at room temperature
1 cup vegetable Oil
2 cups all-purpose flour
1/3 tsp vanilla powder
1 tablespoon baking powder(if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa

Directions

In a large mixing bowl, combine eggs and sugar. Using a handheld electric mixer or wire whisk beat until the mixture is creamy and light in colour. Add milk and oil, and continue beating until well blended. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT). Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well. Preheat the oven to 350F (180C).

Assembling the cake batter in a baking pan.

Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter.  Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.

Note: 

Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture.It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. 

Banana Nut Muffins

Ingredients

3 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso (Instant coffee powder)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)

Directions

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.Mix in the sugar, egg, espresso and vanilla.Sprinkle the baking soda and salt over the mixture and mix in.Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Notes
No need for a mixer (electric Beater) with this recipe.
Ignore the white nuts shown in the picture. That is done by my lil "G' who always wanted to help mama in kitchen :) .

Coffee cup cake

Ingredients

1 cup All Purpose Flour(Maida)
1.5tsp Baking Powder 
¾cup Sugar 
½ unsalted Butter(100gm) 
2 Egg 
2 tsp Instant Coffee Powder 
¼ cup Milk 

Directions

Preheat oven to 360 degrees F (180 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.Sift the flour and baking powder in a bowl. In another bowl, beat the butter and sugar with an electric mixer (or wooden spatula) until light and fluffy. Beat in the eggs. At this stage , if there is any tendancy to  curdle add some flour and beat it again. Add coffee powder and mix well. Gently add the flour mixture into the butter mixture alternating milk, mix using wooden spatula until just combined, do not over mix. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20-30mins.Take them out and leave to cool completely on a cooling rack.

Banana Bread

Ingredients

2 cup All purpose flour
3 Banana(overripe)
3/4 cup Sugar
2 Eggs
1tsp Baking powder
1tsp Baking soda
1/2 tsp Cinnamon powder(optional)
1/2 cup Apple sauce(optional)
1/2tsp Vanilla essence(optional)
1/2 cup Canola oil

Directions

Mash the banana with a fork.In a bowl add 2 cups of flour, sugar, baking powder, baking soda and cinnamon powder. Give it a mix and stir in the eggs, apple sauce, vanilla essence and canola oil. Now add the mashed banana mixture and mix well.Grease a baking tray or loaf pan and pour the mixture.  Preheat the oven at 350 F and bake for 1 hour until a toothpick inserted into the center comes out clean. Take it out and let it cool in the pan for around 10 mts or so. Cut into slices and enjoy!!

 

French Yogurt Cupcakes

Ingredients

1/2 cup Granulated sugar
2 Eggs  (small)
1/4 tsp Vanilla extract
1/4 cup Plain yoghurt
1/2 cup All purpose flour
1 tsp Baking powder
A pinch of Salt
1/4 cup Flavorless oil.

Directions

Whisk together the sugar, eggs, vanilla extract and yoghurt in a mixing bowl until well combined and a pale yellow, approximately 3 – 4 minutes.Add the all purpose flour, baking powder and salt. Mix well to combine.Add the oil and fold in lightly, you don’t have to whisk vigorously.Line a 6 muffin / cupcake pan and pour the batter until 3/4th full.Place in a pre-heated oven 350 F (175C) and bake for 20 – 22 minutes. Take them out and leave to cool completely on a cooling rack.