Recipe By Debbie Hargreaves
Our Easy Bake Vanilla Genoese Cake Mix is the perfect base for getting creative with different flavours, colours and added ingredients.
For this recipe, I’ve given it a fruity twist with a delicious Pink Lemonade flavour. Sweet, zesty and wonderfully summery, it’s a fun way to turn our classic vanilla cake mix into something a little different.
Easy to make and totally yummy!
Equipment:
Stand mixer (or hand held electric mixer) 12 hole Muffin tray, 8 Tulip Muffin Cases
Ingredients:
500g Easy Bake Vanilla Genoese Mix
145g Vegetable Oil
200g Water
150g Belgian Chocolate Chunks or Chips
25g Caster or Granulated Sugar
25g Water
1/4 tsp Just Flavour Lemon
Lemon Sugar Crunch (as much as you like!)
Method:
- Preheat oven to 140C fan
- Place 8 tulip muffin cases into a 12 hole muffin tray.
- Weigh 500g Vanilla Genoese mix and 3g each Just Flavour raspberry and lemon into your mixer bowl.
- Add 145g Vegetable oil and mix on low for 1 minute.
- Slowly add 200g of water and mix for 1 minute.
- Scrape down, continue mixing for 4 minutes on a medium speed.
- Reduce to slow speed and mix for a further 1 minute.
- Add in the freeze dried raspberries and chocolate chunks and mix in by hand.
- Fill muffin cases 2/3 full. I used a medium cookie scoop x 2. If you want to weigh your batter, it’s approximately 100g.
- Bake for approximately 45 minutes. Every oven is different, but you are looking for a golden brown top, and a clean skewer.
Lemon Sugar Crunch Topping:
- Place sugar, water and Just Flavour into a small pan, and heat until boiling.
Reduce heat and check all the sugar has dissolved. - Leave to cool slightly.
- Brush on to warm muffins and sprinkle with the lemon sugar crunch and enjoy!
Tips: You can mix and match with any Just Flavours and inclusions/additions that you like. You can also use this method with our Easy Bake Chocolate Genoese mix. Try eating when still warm (not hot!) from the oven, you can thank me later!
