basic recipes

Have you ever made ice cream with your kids? Well, this 2 ingredient ice cream is the ideal recipe to start with. Get them to fold in their favourite flavours for a special treat.

2 ingredient ice cream recipe

pouring cream

tin sweetened condensed milk

This is a basic fudge recipe made from pantry ingredients. You can add flavours like orange or peppermint and even add fruit and nuts.

Easy chocolate fudge recipe

395 g sweetened condensed milk

butter

milk chocolate (roughly chopped)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=Nyc3R4NzE6KKZkzHhmJfcEgueM9pbw9k&=domain=kidspot

Nyc3R4NzE6KKZkzHhmJfcEgueM9pbw9k

Soft, moistred velvet cupcakes with a slight hint of cocoa perfectly paired withmy cream cheese frosting on top.

Red Velvet Cupcakes

all-purpose flour

sugar (caster (superfine))

tbsp unsweetened cocoa powder

tsp baking powder

tsp bicarbonate of soda (baking soda)

tsp fine salt

eggs

vegetable oil

buttermilk

tsp vanilla extract

tbsp red liquid food dye

batches Cream cheese frosting

Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Line two cupcake tins with white cupcake liners.

Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with an electric hand mixer until well combined.

Next, add the eggs, oil, buttermilk, vanilla and red food dye and continue mixing on low speed until everything is well combined. Scrape down the bowl and mix for a final 20 seconds on low speed.

Scoop the batter into your cupcake liners, filling them halfway. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40 minutes, or until a toothpick inserted in a cupcake comes out clean. The cupcakes will look shiny and moist on top when they’re ready. If they bounce and don’t sink when you touch them, they’re done. Take care not to overbake these cupcakes because they can dry out quickly, and red velvet cupcakes should be moist and delicate. Once baked, set them aside on a wire rack to cool completely before frosting.

These cupcakes are perfectly paired with my cream cheese frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top.

Cupcakes

https://www.youtube.com/watch?v=oy8DxiTHbMY&t=8s

Moist red velvet cupcakes with a slight hint of cocoa perfectly paired with my cream cheese frosting on top!

Check out the amazing Queen Fine Foods Range!
https://queen.com.au/
IG: https://www.instagram.com/queenfinefoods/
FB: https://www.instagram.com/queenfinefoods/

Grab the RECIPE here: https://www.thescranline.com/

-

FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

The BEST Red Velvet Cupcake Recipe Ever! - The Scran Line

Moist and easy to make vegan (plantbased/egg free) vanilla cupcakes with vegan buttercream.

Vegan Vanilla Cupcakes

non-dairy milk

apple cider vinegar

sugar

tsp bicarb soda

tsp salt

rainbow sprinkles

chocolate-flavoured vegan buttercream frosting

Preheat a fan-forced oven to 140°C /280°F or 160°C / 320°F for a conventional oven. Line a cupcake tin with white cupcake liners.

Add the milk and vinegar into a mixing bowl and whisk to combine. Allow to sit for 5 minutes. The milk will curdle. That’s completely normal. It will make the cupcakes moist and no you won’t taste the vinegar at all!

Add the flour, sugar, baking powder and bicarb soda into a large mixing bowl. Use an electric hand mixer to mix on low speed until well combined.

Next, add the milk mixture, oil and vanilla extract to the dry ingredients. Mix on low speed until well combined. Scrape down the bowl and mix for a final 20 seconds.

Add the sprinkles to the batter and gently fold through using a spatula. Depending on the brand of sprinkles you used, the colours may bleed. You’ll need to work quickly to stop the batter from turning grey.

Fill each liner ½ way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.

These cupcakes are perfectly paired with my vanilla or chocolate flavoured vegan buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!

https://www.youtube.com/watch?v=bXV7yOPR2L8

Grab the RECIPE here: https://thescranline.com/vegan-vanilla-cupcakes/
-

Check out the amazing Queen Fine Foods Range!
https://queen.com.au/
IG: https://www.instagram.com/queenfinefoods/
FB: https://www.instagram.com/queenfinefoods/

-

FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

How To Make Vegan Vanilla Cupcakes- The Scran Line

This is a basic batter recipe that will become your go-to favourite any time you need to batter and deep-fry, be it fish, chicken or even potato scallops.

Basic batter recipe

plain flour

milk

water

These muesli bars have just two ingredients and they're so easy that even the kids can make them with a little supervision. They are so much tastier than store bought muesli bars.

2 ingredient muesli bars recipe

muesli (good quality)

condensed milk

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=h3a25hOTE6ygH1HrKHjv8YC6xjVKkI0y&=domain=kidspot

h3a25hOTE6ygH1HrKHjv8YC6xjVKkI0y

For a different take on mince, try this easy spaghetti bake. This recipe uses mince, spaghetti, and a tomato sauce to make a yummy bolognese oven bake that your kids will just adore! Even better, if you're short on time, just mix in last night's spag bol with the spaghetti, and bake. Serve with veggies and salad as a side, and you've got a hearty dinner. Too easy.

Easy Spaghetti Bake Recipe

spaghetti (cooked and drained)

beef mince

Worcestershire sauce

brown sugar

passata

tsp white vinegar

cheese,

tasty cheese, grated

salt

pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6083911856001&=domain=kidspot

5348771529001-6083911856001

With only four ingredients to turn the humble spud into something truly delicious, this potato bake recipe has to be a winner. Layers of potato, onion and creamy make this hearty side which can easily be a main meal with the addition of a crisp, green salad.

Simple French onion potato bake recipe

2kg potatoes, peeled and sliced thinly

brown onions,

onion soup mix

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=B0aW85ODE6z8gG6vvbicb3-5fo-7ZCYw&=domain=kidspot

B0aW85ODE6z8gG6vvbicb3-5fo-7ZCYw

With only flour, water, yeast, and olive oil, you can make your own pizza with less effort of kneading.

Pizza Dough

10.5 OZ / 300 G 00 flour

OZ / 200 ML water

TSP sugar

TSP instant yeast

olive oil

TSP salt

Add your water, yeast and 1 teaspoon of sugar to the mixing bowl to activate the yeast. Mix for 2 minutes / 99°F|37°C&amp;nbsp;/ speed 1.

Add flour, 1 tablespoon of olive oil and 1 teaspoon of salt. Knead using the kneading mode for 1 minute.

Check dough for the consistency, then add more water or flour depending on the desired consistency. Knead again for 1 minute.

If necessary, knead in a little more flour or water until it reaches the right consistency. Take the dough out, shape it into a ball and put it in a bowl covered by a tea towel. Allow to prove for at least 1 hour until it has doubled in volume. Either roll it and cook your favorite pizza or freeze it.

You have made it. 

Delicious as a dessert, sauce or warm drink, wine-infused custardy zabaglione is usually made with whipped egg yolks, sugar and Marsala. Our recipe is simple and sweet. Poured over seasonal fruit, enjoy it for any occasion. 

Zabaglione

4TBSP. sugar

white wine

1/3CUP Marsala wine

seasonal fruit

<p>Bring 2" of water to a simmer in a saucepan. Place a heatproof bowl over the saucepan. Whisk together egg yolks and sugar until thoroughly combined. Add white wine and Marsala, whisking continuously until the mixture is thick and fluffy (the temperature should reach around 150º F).</p>


<p>Place chopped fruit into bowls or deep dishes and pour the zabaglione on top. Serve.</p>


This easy pizza dough recipe makes enough for two dinners, or four pizzas. Once you have split the dough in half, you can wrap half in glad wrap and freeze it until you need it for the next pizza night.

Fast Pizza Dough Recipe

dry yeast

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5758590567001&=domain=kidspot

5348771529001-5758590567001

This tasty casserole uses economical chuck steak which benefits your purse as much as it does the long, slow cooking this recipe requires. Plenty of veggies make this a wonderful winter's one-pot meal.

Simple beef and vegetable casserole recipe

tbs vegetable oil

1kg beef chuck steak, cubed

tbs plain flour

carrots, chopped into chunks

celery,

brown onion, sliced

garlic

swede, diced

tomatoes

beef stock

thyme

oregano

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6042572394001&=domain=kidspot

5348771529001-6042572394001

French macaron cookies made using theFrench meringue method which is easier and quicker. Delicate chewycentre, crispy thin shell filled with filling. No kitchen scalesneeded to make.

French Macarons (French Method)

egg whites (room temperature)

almond meal

vanilla

tsp cream of tartar

buttercream frosting (or ganache)

Preheat oven to 150°C/ 300°F.

Line two baking trays with silicone baking mats or baking paper (not greaseproof paper). If you’re using baking paper, you can dab the baking trays with a little of the macaron batter once you’ve made it. This will help the baking paper stick so that it doesn’t fly around in the oven and ruin your macarons. You’ll also need to clean the bowl you’ll be using to make the meringue. I find the best way to do that is to add 2 tsp of white vinegar. Use a paper towel to wipe the bowl with the vinegar until the bowl is dry. This will help ensure your egg whites whip up properly.

Sift powdered sugar and almond meal into a large bowl. Set aside.

Add the vinegar to the bowl you’ll be mixing the eggs in and wipedown using a paper towel until dry.

Add egg whites to your clean bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartar.

Begin adding the sugar one tablespoon at a time, while the mixer is on medium high speed. Once all the sugar has been added, add the vanilla extract and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes. If you want to make different colours or add any liquid flavouring, extracts or essences you can add them in with the vanilla.

Grab a spatula full of the meringue and fold it into the almond-sugar mixture until well combined. This allows the mixture to thin out a little before you add the rest of the meringue. Different people mix macaron batter in different ways; some count the amount of times they mix, but I think it’s better to know what consistency to look out for. I like to go around the bowl with my spatula and then through the middle. You want to continue mixing that way until you reach the ‘ribbon stage’. The ribbon stage is when the batter falls off the spatula in a ribbon and disappears into the rest of the batter after about 10 seconds. That’s when you know the batter is ready to pipe. If you over mix the batter, it will thin out too much and you’ll have to start again. As you get closer and closer to a batter thing enough to fall off in that ribbon stage, you want to keep testing the batter. If you find it’s not quite thin enough, then mix only 2 or 3 times and test again. It’s really really important not to overmix your batter!

Line 2 baking trays with baking paper or silicone baking mats. Pipe macarons on each sheet, each one about 3cm in diameter.

Gently tap the tray on your work bench. Allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.

To finish your macarons, you can fill them with any number of fillings: lemon curd, chocolate ganache, buttercream or different frostings; the filling options are endless. For a vanilla macaron, I’d recommend Chocolate ganache frosting.

Macarons

Novice here. Perfect instructions and great result! Thank you 🙏

Hi Nick! Love this recipe, it's been my go to macaron recipe for years! I was wondering, if I wanted to add cocoa powder to the macarons, when would I do that? And how?

Hello Nick! I made these macarons perfectly once before, it really is a great recipe. But stupidly, I decided to freestyle this time because getting to the macaronage stage was taking really long. I had only just taken my eggs out of the fridge when I started whipping them, could this be why they were taking so long to deflate when folding? Do you usually allow the eggs to come to room temp?

My favorite all the time 💕💕💕
But unfortunately, I must wait till my diet is over, so I can start baking again 😭

Beautiful macarons... easy to make and super delicious! Thank you Nick!

Top 13 basic recipes recipes from across the web

The most viewed basic recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

2 ingredient ice cream recipe

Easy chocolate fudge recipe

Red Velvet Cupcakes

Vegan Vanilla Cupcakes

Basic batter recipe

2 ingredient muesli bars recipe

Easy Spaghetti Bake Recipe

Simple French onion potato bake rec...

Pizza Dough

Zabaglione

Fast Pizza Dough Recipe

Simple beef and vegetable casserole...

French Macarons (French Method)

Top 13 basic recipes recipes from across the web

The most viewed basic recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

2 ingredient ice cream recipe

Easy chocolate fudge recipe

Red Velvet Cupcakes

Vegan Vanilla Cupcakes

Basic batter recipe

2 ingredient muesli bars recipe

Easy Spaghetti Bake Recipe

Simple French onion potato bake rec...

Pizza Dough

Zabaglione

Fast Pizza Dough Recipe

Simple beef and vegetable casserole...

French Macarons (French Method)

The most viewed basic recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine