thelazymakoti thelazymakoti

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The Lazy Makoti  Info@thelazymakoti.com BEST SELLING COOKBOOK:The Lazy Makoti's Guide to the Kitchen Exclusive books |CNA| Bargain books| Takealot| Woolworths| Loot

May is Africa Month! πŸ˜‹
Mopani worms in a peanut sauce πŸ₯œ
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Recipe in The Lazy Makoti's Guide to the Kitchen πŸ“š

Good morning πŸ™‚

A lil baking on a Sunday...enjoy πŸ™‚

Peppermint Crisp Cupcakes

150g Stork Bake margarine, softened
150g light muscovado sugar
3 large eggs, whisked
150g self-raising flour
1 teaspoon vanilla essence or extract
Pinch of salt

Peppermint Crisp Icing
80g Stork Bake margarine, softened
250g (2 cups) icing sugar, sifted
1 x 360g tinned caramel, whisked
1 x 150g bar peppermint crisp, crushed
Mini coconut biscuits, to garnish

Preheat the oven to 180Β°C Line a 12-hole muffin tin with cupcake cases.

Cream the Stork Bake and sugar in the bowl of an electric mixer fitted with the paddle attachment for at least 8 minutes or until very light and fluffy.

Add the eggs one at a time, beating well between each addition.

Sift in the flour, baking powder and add the vanilla and salt. Mix until just combined.

Drop a heaped spoonful of batter into each cupcake case (they should be half full) and bake in the preheated oven for 15-20 minutes or until springy to the touch.

Allow to cool completely.

To make the frosting, cream the Stork Bake and 2 tbsp of caramel together until light and fluffy.

Add the sifted icing sugar and whip until light. Add half the peppermint crisp (keeping the rest for garnish). Place the icing in a piping bag fitted with a star nozzle.

Pipe a teaspoonful of caramel into the centre of each cupcake.

Pipe the icing around and on top of the caramel then sprinkle over the remaining crushed peppermint crisp.

Garnish the cupcakes with the mini biscuits.

Mood. 😏
πŸ“Έ @katlegomokubyane
πŸ’„ @kele_me
πŸ“Ώ @ntozinhle_lifestyle

Happy World Baking Day! πŸŽ‰
I've teamed up with Stork margarine @ilovebakingsa for something really exciting!
We are challenging you to enter the Stork Bake off where you and me could be up against @thekatetin and @iam_lentswe and thier mentees. πŸ™‚
Who knows, you could be the lucky winner of a @kenwoodza Titanium Pro valued at R12 000.
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How to enter:
1. Buy Stork Bake
2. Create a recipe that uses the skill I've used in my Soetkoekie with Amarula Cream filling
3. Share a photo of your amazing creation using Stork Bakes. Remember to tag me and @ilovebakingsa and use #StorkBakesBest #worldbakingday2019
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The theme is Mmmmzansi so put your own local spin on some delicious favourites!

More details are on the Stork Facebook page πŸ˜‰

What an absolute honour to have delivered the key note adress at the Mandela Washington fellowship Pre departure reception at the residence in Pretoria. Congratulations and goodluck to this year's cohort. All the best for your time in the US and beyond. Can't wait to see all the amazing things you will do and become upon your return! πŸ‡ΊπŸ‡Έ X πŸ‡ΏπŸ‡¦ #ProudAlumni
#MandelaWashingtonFellows #mwfalumni
#ClassOf2016 #theafricawewant #servantleadership #agenda2063 #youngafricanleadersinitiative

Thank you for the stunning prezzie @thechairman_home 🎁

Plum + honey +cinnamon 😎
Just add magwinya πŸ˜‹

Fave part πŸ™ˆπŸ‘©πŸΎβ€πŸ³

Back in the Woolies Taste Tube kitchen to make something delicious πŸ˜‹ magwinya 2 ways!
Head over to the @wwtaste page for the full video. πŸ‘©πŸΎβ€πŸ³πŸ― enjoy!!

Licking the icing off the spoon really doesn't help my summer body missions yazπŸ€·β€β™€οΈor do those calories not count? They don't neh?

Monday Leftovers.
What do you do with Sunday lunch leftovers. Why not take the butternut mash and make butternut fritters. Page 132 of The Lazy Makoti's Guide to the Kitchen πŸ“š
πŸ“Έ Craig Fraser
I have a whole chapter on how to repurpose leftovers to make something just as tasty out of them, my mom loves this chapter because she hates nothing more than wasting or throwing out πŸ˜‰

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