Pancake Cupcakes

Rayhaan and Aaliyah baked the cutest cupcakes for breakfast. We made a pancake batter which we filled into cupcake cases, whipped cream frosting and decorated with mini pancakes, strawberries & sprinkles!

Bake them with your kids, it’s a really easy and fun recipe to try.

I shared the mini pancake recipe on my IGTV last month under “trending pancake cereal” and I have shared today’s cupcake recipe below, you can also find it on my website.

Enjoy Lots Of Love

Pancake Cupcakes


2 cups self raising flour

1/2 teaspoon salt

1/4 cup sugar

1 cup milk

2 large eggs

1/2 teaspoon vanilla essence


1. Preheat oven to 180dc and grease proof cupcake cups and tray

2. In a mixing bowl add sifted flour, salt and sugar

3. In a separate bowl add eggs, milk, vanilla essence and whisk until light and smooth

4. Add in the flour mixture and mix

5. Pour into cupcake cases and bake for 15-25 mins


Chai Scones

Scones. You either love them or hate them, but eating hot and freshly baked scones for breakfast is just a different feeling. I enjoy baking scones and adding different flavours and textures to avoid it getting boring.

Today’s scones were served for breakfast with flavours of chai, they are delicious on its own but I served them with sweetened whipped cream, drizzle of milk chocolate, served with a side of blue berries and a cup of masala chai.

Chai Scones


2 cups self raising flour

Pinch of salt

1/2 cup castor sugar

250ml fresh cream

1 and half teaspoon chai spice (refer to BKD notes)

1 egg

55g frozen grated butter

Melted milk chocolate


1. Pre heat oven to 220c and lightly grease a oven tray

2. Mix together flour, chai masala, salt and rub in the grated butter

3. Add sugar, 250 ml fresh cream little at a time and mix.

4. Add dough onto a floured surface. Knead lightly and cut into desired shape.

5. Add onto oven tray and glaze with beaten egg

6. Bake scones for approx 15 mins

7. Drizzle melted chocolate over the baked scones once cooled.

8. Serve with whipped cream, berries & masala chai

Pistachio & Rose Sugar Madeleine

Madeleine. That little delicate French butter tea cake known for it’s beautiful and distinct scalloped shell shape.

Flavours for Madeleines are endless from sweet to savoury, but we like ours with pistachio, a hint of cardamom and garnished with a delicate rose scented sugar.

It’s the prettiest tea time treat for Eid.

Enjoy Lots Of Love 💗

Pistachio & Rose Sugar Madeleine


2 Large eggs

1/3 cup caster sugar

1 cup flour

1 tsp baking powder

100g melted butter

1/4 teaspoon cardamom powder

1 teaspoon pistachio powder

1/4 cup icing sugar

1/2 tablespoon sugar

1/2 teaspoon rose water

1 tablespoon rose petals


1. Preheat the oven to 180dc.

2. Greece proof Madeleine tray and dust with flour

3. Whisk together eggs and sugar until frothy.

4. Lightly whisk in the flour, cardamom, pistachio powder. Slowly add in butter and gently mix. Leave to rest for 10 minutes

5. Pour batter into the prepared madeleine tray and bake for up to 10 minutes, or until the mixture has risen and tooth pick comes out clean

6. Transfer the madeleines to a cooling rack and leave leave to rest for up to 30 mins

7. Mix icing sugar with little water and rose water

8. Blitz 1/2 tablespoon sugar and rose petals together

9. Brush little sugar glaze over the the cookie and add sugar rose to garnish with crushed pistachios

BKD Notes

Only fill half way to avoid over rising

You can add any flavour to the recipe such as lemon, orange or even thyme

Sugar rose is optional but can be stored and used in juice, smoothies, cakes, tea and water