In My Kitchen – March 2014

Here we are again at one of our favourite times of the month, sharing in Celia’s IMK Posts.  March came around very quickly.  The memories of the festive season are still vividly fresh in my mind as if it was all just last week.

In my kitchen…

Were some chocolate cupcakes.  These dairy free morsels are still my favourite and it’s just as well I don’t bake them every week as I would not stop eating them until they were all finished.

Dairy free cupcakes

In my kitchen…

Is my latest favourite indulgence.  This double cream Greek style plain yoghurt from Woolworths is FABULOUS and as addictive as the cupcakes.  Don’t think I could go a day without it and buy 2 big tubs at a time.

Greek yoghurt

In my kitchen…

Are non Nespresso coffee capsules.  Pete says these are as enjoyable as the Nespresso capsules and work out about R2 cheaper per cup.

Coffee  capsules

In my kitchen…

Are 2 new Tupperware containers.  I really didn’t need them but loved the colour and they were very reasonably priced.


In my kitchen…

Is my ever loved fruit bowl, a gift from my Aunty Christine many years ago.  It has stood in the same spot on the kitchen counter for the past 11 years and has overflowed with  juicy sweet figs this season.

fruit bowl

Is my favourite, favourite wooden spoon.  I have put a teaspoon next to it so you can see how small it is.  I have searched everywhere but sadly I cannot find another one like it.  I am starting to think I must find somebody who can turn another one on a lathe for me.

mini woodenspoon

What’s in your kitchen this month?  Please remember to link back to Celia’s blog Fig Jam and Lime Cordial if you partake in the fun.


Dairy Free Chocolate Cupcakes which were meant to be a cake

But we know what I am like – a cake just has to be turned into cupcakes – I just cannot help myself!  I saw this recipe on the reverse side of a piece of paper for Kedgeree which I was supposed to make for Pete.  Oops!  Well, I never had any salmon or smoked trout on hand so couldn’t make the kedgeree anyway plus I have all these baking cases which need to be used and icing nozzles and piping bags and and and…  You know how it is, right?

Dairy free chocolate cupbakes

This recipe was printed in the 24 March 2013 edition of The Sunday Times, I think, as we only kept the one page insert and it doesn’t make any reference to the newspaper at all on either side of the page.

The cake was titled – Wacky one-pan eggless chocolate cake, you know one of those recipes where everything is mixed in one bowl – my kinda recipe.

No matter where the recipe came from, its fabulous – quick, easy and results in a lovely light, moist and spongy cupcake.  I made my normal butter icing and if you replace the milk with water, it is still technically dairy free as butter is classed as a fat.

dairy free chocolate cupbake 2

Dairy Free Chocolate Cupcakes


1½ cups cake flour
¾ cup caster sugar
¼ cup cocoa powder sifted
¾ tsp bicarbonate of soda
Pinch of salt – I would take this up to at least ½ tsp
5 tbsp sunflower oil
1 tbsp white vinegar
1 tsp vanilla essence
1 cup water
Fresh berries to serve – I never used berries
Icing sugar for dusting – I made icing, recipe below
Whipped cream to serve – I iced the cupcakes instead


300g icing sugar
50g butter at room temperature
2 tsp vanilla essence
±2 tbsp milk (water)


  1. Preheat the oven to 180°C.
  2. Spray a 20cm cake pan with non stick cooking spray.  If you are making cupcakes, use a 2.5 litre jug.
  3. Place the flour, sugar, cocoa, bicarb and salt in this pan (jug) and mix.
  4. Using a wooden spoon, make one large indentation in the mixture and two smaller ones.
  5. Pour the oil into the large hole and the vinegar and vanilla into the smaller holes.
  6. Gradually add the water mixing until just combined.  Don’t over mix.
  7. Bake in the oven for 25 – 30 minutes.  Cool in the pan before turning out onto a rack.  Top with berries, dust with icing sugar and serve with the cream.
  8. Alternatively if you are making cupcakes, pour the mixture between 10 muffin sized prepared baking cases and baked for 15 minutes.  They dome beautifully.
  9. Combine the icing ingredients for 3 minutes and ice cupcakes once completely cooled.

dairy free chocolate cupbake 1

Dairy Free Cake

I read about this recipe for a Dairy Free Cake on Rita’s, The Culinary Taste blog.  It is a great alternative for those who are lactose intolerant or who are vegans.  I could not resist the urge and turned the cake into cupcakes and they were lovely.  I did not have any icing sugar (confectioners’ sugar) on hand to sprinkle over the top so I dipped them in brown sugar instead and the crunch added a nice texture contrast to the lovely soft and moist crumb of the cupcake.

Dairy Free Cake / Cupcakes


1½ cups flour
1 cup brown sugar
3 tbsp cocoa powder
1 tsp baking soda
½ tsp salt
5 tbsp oil
1 tbsp vinegar
1 tsp vanilla
1 cup water


  1. Preheat the oven to 180°C.
  2. Sift all the dry ingredients into a bowl.
  3. Add the remaining ingredients and mix.
  4. Divide the mixture into 12 muffin tins lined with paper cases.
  5. Bake for 15 – 18 minutes.
  6. Once cooled, dip into sugar or sprinkle with icing sugar (confectioners’ sugar).