Rahila's Goodies

21/11/2025

Pistachio Cupcakes 🧁🥜

Ingredients:

For the Cupcakes:
- 1 1/4 cups (160g) all-purpose flour 🌾
- 1/2 tsp baking powder 🧂
- 1/4 tsp baking soda 🧂
- 1/4 tsp salt 🧂
- 1/2 cup (115g) unsalted butter, softened 🧈
- 3/4 cup (150g) granulated sugar 🍚
- 2 large eggs 🥚
- 1/2 cup (120ml) milk 🥛
- 1/2 cup (60g) ground pistachios 🥜
- 1/2 tsp vanilla extract 🍦

For the Frosting:
- 1/2 cup (115g) unsalted butter, softened 🧈
- 2 cups (240g) powdered sugar 🍚
- 2 tbsp milk 🥛
- 1/2 tsp vanilla extract 🍦
- 1/4 cup (30g) chopped pistachios, for garnish 🥜

Directions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time, then mix in vanilla.
4. Add dry ingredients to the wet mixture, alternating with milk, until just combined. Fold in ground pistachios.
5. Divide batter evenly among the liners and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until fluffy.
7. Frost cooled cupcakes and garnish with chopped pistachios.

Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Servings: 12 cupcakes

20/11/2025

20/11/2025

Pumpkin Roll Cake Recipe

Ingredients (Cake)
• ¾ cup (95g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon powder
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon salt
• 3 large eggs
• 1 cup (200g) sugar
• ⅔ cup (160g) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

Ingredients (Cream Cheese Filling)
• 1 cup (225g) cream cheese, softened
• 4 tablespoons (60g) butter, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract

Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla, and mix until smooth. Gently fold in the dry ingredients until well combined.

Spread the batter evenly into the prepared pan and smooth the top. Bake for 13–15 minutes or until the cake springs back when lightly touched.

Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up gently (starting from the short side) with the towel inside. Let it cool completely.

For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Unroll the cooled cake, spread the filling evenly, and roll it back up tightly (without the towel). Wrap in cling film and chill for at least 1 hour before slicing.

19/11/2025

Caramel Cream Fridge Pudding

Ingredients:

1 tin caramel treat

1 cup cream, whipped

1 packet tennis biscuits

½ cup milk

1 tsp vanilla

Instructions:

Mix caramel treat, vanilla, and whipped cream together.

Dip tennis biscuits in milk and layer with caramel cream in a dish.

Repeat until ingredients are used up.

Chill for 3–4 hours or overnight before serving.

18/11/2025

🍒🍫 Black Forest Cream Cake Recipe

• Serves: 10–12

🧁 Ingredients

🟤 Chocolate Sponge Cake:
• 1 cup (125 g) all-purpose flour
• ½ cup (45 g) unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp salt
• 6 large eggs (room temperature)
• 1 cup (200 g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60 ml) milk
• ¼ cup (60 ml) vegetable oil

🍒 Cherry Filling:
• 1 jar (350 g) pitted morello cherries (or fresh/sour cherries)
• ½ cup (120 ml) cherry juice or syrup (from jar)
• 2 tbsp cornstarch
• (Optional) 2 tbsp Kirsch (cherry brandy) for authentic flavor

🍦 Whipped Cream:
• 2 cups (480 ml) heavy whipping cream (cold)
• 4 tbsp powdered sugar
• 1 tsp vanilla extract
• (Optional stabilizer) 1 tbsp instant pudding mix or gelatin

🍫 Toppings:
• Dark chocolate curls or shavings
• Whole cherries (fresh or maraschino)

⸻

👩‍🍳 Instructions

1️⃣ Make the Chocolate Cake
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat eggs and sugar for 5–7 minutes, until thick and pale.
4. Gently fold in vanilla, milk, and oil.
5. Gradually add the dry ingredients and mix until just combined.
6. Divide the batter into pans and bake 25–30 minutes, until a toothpick comes out clean.
7. Cool completely before slicing.

2️⃣ Prepare the Cherry Filling
1. Drain cherries, reserving the juice.
2. In a small saucepan, whisk juice and cornstarch, then cook until thickened.
3. Stir in cherries and Kirsch (if using). Let it cool.

3️⃣ Whip the Cream
1. Beat cold cream, powdered sugar, and vanilla until stiff peaks form.
2. Chill until ready to use. (Add pudding mix or gelatin if you want extra stability.)

🎂 Assemble the Cake
1. Slice each cake horizontally to make 3–4 layers total.
2. Place the first layer on a cake stand or board.
3. Brush with cherry syrup or Kirsch.
4. Spread a layer of whipped cream, then spoon cherry filling on top.
5. Repeat with remaining layers, ending with whipped cream on top.
6. Frost sides and top with the remaining cream.

🍫 Decorate
• Press chocolate shavings onto the sides and top.
• Pipe cream rosettes and top each with a cherry.
• (Optional) Drizzle with cherry syrup or melted chocolate for extra flair.

❄️ Chill Before Serving
• Refrigerate at least 2–3 hours, or overnight for best flavor and structure.

18/11/2025

Moist Biscoff Cake with Caramel Cream Filling

Ingredients

For the Biscoff Cake:

1¾ cups (220g) all-purpose flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup (120g) unsalted butter, softened

½ cup (130g) Biscoff cookie butter (smooth)

1 cup (200g) brown sugar

2 large eggs

1 tsp vanilla extract

¾ cup (180ml) buttermilk

¼ cup (60ml) warm water

For the Caramel Cream Filling:

½ cup (120g) unsalted butter, softened

½ cup (100g) granulated sugar

¼ cup (60ml) water

½ cup (120ml) heavy cream

1 cup (240ml) cold whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

Optional Topping/Decoration:

Crushed Biscoff cookies

Drizzle of caramel sauce

Instructions

Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another large bowl, beat the butter, Biscoff cookie butter, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Add the dry ingredients in two batches, alternating with buttermilk. Mix just until combined. Stir in warm water until smooth and silky.

Divide the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

To make the caramel cream, heat the granulated sugar and water in a saucepan over medium heat. Do not stir—swirl the pan occasionally until it turns amber. Carefully whisk in heavy cream and simmer for 1–2 minutes until thick. Let it cool completely.

Whip the butter until creamy, then beat in the cooled caramel. In a separate bowl, whip the cold whipping cream with powdered sugar and vanilla until stiff peaks form. Fold the whipped cream gently into the caramel mixture to form a fluffy caramel filling.

Spread the caramel cream between the two cake layers. Frost the top and sides with more cream or simply dust with crushed Biscoff and drizzle with caramel sauce.

18/11/2025

Lemon Cream Cheese Pound Cake with Lemon Cream filling🍋🎂

For the Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 tsp vanilla extract

For the Cake:
3 cups all-purpose flour
1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs
1 tsp vanilla extract
1/4 cup freshly squeezed lemon juice
2 tsp lemon zest
1/2 tsp baking powder
1/4 tsp salt

Preparation:
1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or line a 9x13 inch baking pan with parchment paper.
2. Cream butter and sugar: Beat butter and cream cheese until smooth. Gradually add sugar, beating until light and fluffy.
3. Add eggs and flavorings: Beat in eggs one at a time. Stir in vanilla extract, lemon juice, and lemon zest.
4. Combine dry ingredients: Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
5. Bake: Pour batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
6. Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in lemon juice, lemon zest, and vanilla extract.
7. Frost the cake: Spread frosting over cooled cake, using a spatula to create a smooth finish or decorative swirls.

17/11/2025

No-Bake Toffee Crisp Cheesecake

Ingredients

Rice Krispie Base

100 g Rice Krispies/Cocoa Pops
150 g Milk Chocolate
75 g Unsalted Butter
50 g Golden Syrup

Cheesecake Filling

500 g Full-Fat Cream Cheese
100 g Icing Sugar
1 tsp Vanilla Extract
200 g Milk Chocolate
150 ml Double Cream
200 g Toffee Crisp Bars/5 Star (chopped)

Decoration

50 g Melted Chocolate
Sprinkles
Toffee Crisp Bars/5 Star bars in SA
150 ml Double Cream
1 tbsp Icing Sugar
1 tbsp cocoa powder

Instructions

For the Base

Melt the butter and golden syrup together in a small pan until melted and starting to bubble.

Add in the chocolate and beat until smooth, if the chocolate hasn’t fully melted then briefly put it over the heat again till it has!

In a Large Bowl, Mix the Chocolate/Butter Mixture together with the Rice Krispies or Cocoa Pops until combined well. It can take a bit of welly, so stick with it! Best to use a large spatula when doing this.

Tip the combined mixture into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator for at least an hour.

For the Filling

Melt the 200g of Milk Chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool briefly whilst doing the rest.

With a stand mixer, whip the Cream Cheese, Icing Sugar and Vanilla until smooth. Add in the slightly cooled Melted chocolate, and whip again till smooth.

Pour in the Double Cream and continue to whip until thick. Check it occasionally and scrape down the sides until its all combined!

Fold through the Chopped up Toffee Crisp Bars and then add on top of the Rice Krispie Base! Leave to set in the fridge for 5-6 hours, or preferably over night!

For the Decoration

Remove the Cheesecake from the tin. As I use Springform tins, it comes away from the sides itself. If you a struggling, run a thin sharp knife around the edge. I then use a thin metal spatula to get my cheesecake off the base.

Drizzle 50g of Melted Milk Chocolate over the cheesecake, and add some grated chocolate/sprinkles if you wish.

Pipe on some whipped cream (the double cream, cocoa powder & icing sugar together) and then add a piece of Toffee Crisp for each slice and enjoy!

16/11/2025

16/11/2025

Peppermint Crisp Cheesecake Trifle Cups

Ingredients:

1 packet Tennis biscuits, crushed

250 g cream cheese, softened

1 can (385 g) condensed milk

1 cup fresh cream, whipped

1 Peppermint Crisp chocolate, crushed

¼ cup caramel treat

Fresh mint leaves (optional)

Instructions:

Beat cream cheese until smooth, then mix in condensed milk.

Fold in whipped cream until light and fluffy.

Layer in glasses: crushed biscuits, a spoon of caramel, cheesecake filling, and Peppermint Crisp.

Repeat layers, ending with crushed chocolate on top.

Chill for 2–3 hours before serving. Garnish with mint leaves.

15/11/2025

Peppermint Crisp Trifle

Ingredients:

1 packet green jelly, prepared and set

1 Swiss roll or sponge cake, sliced

1 tin (360g) caramel treat

250ml whipped cream

1 Peppermint Crisp bar, crushed

Custard (optional)

Instructions:

Layer jelly, sponge cake, and custard (if using) in a trifle bowl.

Mix caramel with whipped cream and crushed chocolate.

Layer over cake and jelly. Repeat. Top with chocolate.

Chill until serving.