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Hi, I’m Chloe!

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Welcome to Baking Envy, the home of my baking addiction. I'm here to share my love for simple, incredible food. Find out more ...

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Lemon and blueberry is a timeless combination whic Lemon and blueberry is a timeless combination which absolutely shines in this decadent layer cake! 🤩 This is a cake for all seasons and adapts well to using frozen blueberries 🫐 I like to top this delicious cake with vanilla buttercream or a delicious cream cheese frosting for the ultimate dessert 😋 
Find the recipe BELOW ⬇️ or at www.bakingenvy.com

Ingredients:
- 2 ½ cups plain / all-purpose flour
- 1 tbsp baking powder
- 1 ½ cups caster / superfine sugar
- 1 tsp salt
- ½ cup canola oil or any other flavourless vegetable oil
- 125 g (4.5 oz / ½ cup) unsalted butter, melted
- 4 large eggs
- ⅔ cup milk
- ⅓ cup lemon juice
- 2 tbsp lemon zest
- 1 tbsp vanilla essence OR 2 tsp vanilla extract
- ½ cup boiling water
- 1 heaped cup fresh or defrosted blueberries

Recipe:
1. Sift together flour and baking powder. Whisk in sugar and salt.
2. In a separate bowl, whisk together butter and oil. Whisk in eggs, then milk, lemon juice, lemon zest, and vanilla.
3. Whisk wet ingredients into dry. Slowly whisk in boiling water until combined.
4. Distribute batter between TWO 8-inch (20 cm) greased and lined circular cake tins. Sprinkle half of blueberries over each cake (do not press in).
5. Bake together for 45 mins or until lightly golden and a skewer comes out clean.
I know Easter was last week, but I’m already cra I know Easter was last week, but I’m already craving more chocolate recipes! 🍫 And here’s one of my all-time favourites… bakery style chocolate chip cookies! Thick ✅ gooey ✅ MASSIVE ✅ 
Pretty tough to resist these straight out of the oven 😋 I always end up having an extra one (or five) 🫢
This top rated recipe can be found on bakingenvy.com or see the recipe BELOW ⬇️

Ingredients
* 250 g (9 oz / 1 cup) unsalted butter, cold and cubed
* 1 cup brown sugar, lightly packed
* ½ cup caster sugar
* 2 eggs
* 2 ¾ cups plain flour
* ¼ cup cornstarch / cornflour
* 2 tsp baking powder
* 1 tsp salt
* 2 cups dark or semi-sweet chocolate chips

Instructions
1. Preheat the oven to 170°C / 340°F. Grease a line two large baking trays with baking paper.
2. In the large bowl of an electric stand mixer (fitted with a paddle attachment), combine cubed butter and sugars. Beat on medium speed for 3 minutes or until the sugar is well incorporated into the butter.
3. Add the eggs and beat for another 2 minutes or until well combined.
4. Add the plain flour, cornstarch, baking powder and salt. Beat for 1 minute or until the flour is just incorporated. Be careful not to over-beat the dough. Stir in the chocolate chips.
5. Take around ½ cup of dough and shape into in a rough circle. Place onto the prepared baking tray. Don't flatten down (the dough ball should be about 3 cm (1 inch) thick. Repeat with remaining dough. leaving at least 3 cm (1 inch) between the cookies to allow for spreading.
6. Bake for 10-12 minutes or until lightly golden around the edges. Allow to cool for 15 minutes on the tray before transferring to a wire rack to cool completely. These cookies are incredible while still warm.
Viennese whirls 🌀 a recipe inspired by lots of Viennese whirls 🌀 a recipe inspired by lots of delicious morning and afternoon teas! 😋 These delicious cookies feature two buttery pieces of shortbread sandwiched together with berry jam and vanilla buttercream. Sort of like a distant cousin of melting moments! 🍪 The secret to these cookies is a very soft dough which can be piped into gorgeous whirls... and yes, they taste as good as they look! 🤤
For the recipe, head over to ➡️ www.bakingenvy.com
Preparing for birthdays and celebrations in the ne Preparing for birthdays and celebrations in the new year? I’ve got you covered! 😉 These easy (like, realllly really easy) vanilla cupcakes are quick and delicious! 🥳 they are ultra moist and, more importantly, STAYS moist for four days. No more dry leftover cupcakes! 👋🏻 I top my vanilla cupcakes with a generous swirl of vanilla buttercream frosting (recipe on the blog), but the options are endless 😋

Find the recipe down below 👇🏻 or the full recipe & frosting recipe is at bakingenvy.com 🧁

• 1 ¼ cup plain flour / all purpose flour
• 1 tbsp baking powder
• 1 cup caster sugar / superfine sugar
• 1 tsp salt
• ½ cup whole dairy milk
• 1 tbsp vinegar (any kind) OR lemon juice
• ½ cup canola oil (or any vegetable oil)
• 2 eggs
• 1 tbsp vanilla essence OR 2 tsp vanilla extract
• ¼ cup boiling water

1. Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Line a 12-hole standard muffin tin with paper cases.
2. Sift flour and baking powder into a large mixing bowl. Whisk in caster sugar and salt until well combined.
3. In a separate medium mixing bowl, whisk together milk and vinegar. Stand for 5-10 minutes or until thick and curdled. Whisk in canola oil, eggs and vanilla until well combined.
4. Pour the egg mixture into the dry ingredients and whisk 
together until well combined. Whisk in hot coffee/water. The batter will thin out.
5. Distribute the batter evenly among the paper cases. Do not fill more than half-full. Overfilling the cases will cause the batter to spill over when baking. Depending on how you measured your ingredients, you may have enough batter for an extra 1-2 cupcakes.
6. Bake for 20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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