Banana Crumb Muffins

Sometimes a recipe is already perfect and we just need to leave it as is, so that’s what I did today. Well, there may have been the slight factor of laziness but we’ll say it’s the former.

These muffins are from Allrecipies and if over 8,500 people rate it as perfect, who am I to disagree?

A lot of people say that muffins are just cupcakes without icing, just trying to make you feel bad about eating a muffin. But there’s fruit in them! That’s got to count for something, right? No? Okay then… not very good for you. But these actually taste amazing. The crumb topping adds that extra sweetness since there really isn’t much sugar in the batter (where my healthy proposition comes from).

The recipe is insanely easy. Just combine all the ingredients together (order really doesn’t matter in this case).

Pour the batter into your tin…                                                                                                                     Add the crumb topping…

And bake away.

Beautiful and delicious 🙂

On a completely unrelated note, I propose that time needs to stop for about one day so I can finish everything that I need to get done. Why is it that posting this week is the only one of my deadlines that I’ve managed to meet?  No idea. Hope you guys have a wonderfully productive week and we’ll see (write to, talk to) you next Sunday!

– S

(the only change I made was that I added 1 tsp of cinnamon into the batter)

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Happy Diwali!

Diwali was last week, at this point most of you must know that Diwali is the Festival of Lights, which celebrates the triumph of good over evil.


Image from

I may know how to bake the most delicious cakes in the world (fake it ‘til you make it, right?), but making jilebis or ladoos gives me nightmares. So, since Diwali is my favourite festival, I thought I would show you my most favourite cake to date: Pink Ombre Rose Velvet Cake.


Sadly, I don’t have any pictures of the inside (people just pounced and ate it up so quickly!), but you’re just going to have to trust me when I say that the layers looked just like the inspiration pic below!


Photo from:

This cake is beautiful! A four layer white velvet cake was tinted pink and then frosted with roses made of our favourite fluffy vanilla buttercream.


I used Rose Levy Berenbaum’s White Velvet cake, and this was the perfect vanilla cake. If you’re looking for a classic white cake, this is the recipe for you! I mixed up the batter, and split it into four equal portions. I left the first portion white, and tinted the next three with Wilton Pink Gel Icing colour, in gradually darker shades. I then baked each of the layers in an 8” round pan, at 350 for 15-18 minutes.

After I whipped up the frosting (I made about 2 times the recipe listed below), I split it into four portions, with one of them having slightly more than the other three. The first portion was left white and the other three were also tinted gradually, to give the “Ombre” effect.

To assemble the cake, place the darkest cake layer on a cake plate, spread white frosting on the surface of the cake, and place on the next coloured cake layer. Repeat this process until all the cake layers are assembled, with the lightest layer on top. Then spread on the remaining white frosting very thinly to make the crumb coat. Use a 1M tip and pipe roses on the darkest frosting along the bottom of the cake. Repeat this with the remaining shades, and for the top face of the cake, make little blossoms just by dotting on the lightest colour frosting with the 1M tip.

Here’s a YouTube vid, on how to make the roses:

Ta da! Now you have a super glamorous cake!


Happy belated Diwali everyone!!!!


Thanks to V and M for the awesome photos!


White Velvet Cake:


4 ½ Egg whites

1 cup milk

2 ¼ tsp Pure vanilla extract

3 cups cake flour

1 ½ cup sugar

1 tbsp + 1 tsp baking powder

¼ tsp salt

12 tbsp unsalted butter

1. Preheat oven to 350F. Prepare your pans by applying butter to the inner surface, linking with parchment paper, and then buttering the parchment, and flouring the entire inner surface.

2. In medium bowl, combine egg whites, ¼ cup milk, vanilla.

3. In large bowl, combine all dry ingredients, and then add butter and remaining ¾ cup milk. Mix on low speed, until moist. Increase to medium speed, and beat for one minute.

4. Add egg mixture in three batches, beat for 20 seconds after each egg addition.

5. Pour batter into prepared pans, and tap the pan hard against the counter to remove any air bubbles. Bake for 15-18 minutes. Allow to cool before frosting.

Classic Vanilla Buttercream Frosting from Bakers Royale

5 large egg whites

1 ½ cup sugar

4 sticks unsalted butter, diced and softened

¼ teaspoon salt

1 ½ teaspoons vanilla extract

1) Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

2) Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3) Add butter one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine.   The frosting may appear to look separated, keep mixing and and it will come together (this commonly happens when making Swiss Meringue Buttercream.)


I had some strawberries at home this weekend and wanted to make some sort of turnover or danish, but I didn’t have the ingredients for the typical cream cheese base. I decided it didn’t really matter, who’s going to judge?

That being said, this isn’t the most fancy dessert but it does look impressive with barely any work.


Take about one cup of sliced strawberries, add a quarter cup of orange juice (sounds random, I know, but it softens the strawberries a little bit), and add some sugar (a couple tablespoons if your strawberries are already sweet and more if they aren’t). Keep this in the fridge for at least 15 minutes.

I used store bought puff pastry dough for this (again, who’s judging?). You could make it yourself too but it’s quite the process. I decided to do this by looking at some pretty cool Pinterest posts. Just cut strips in the dough, leaving space for the strawberry filling. Add the strawberries, and cross the dough strips over.


Brush with some egg wash (an egg with a little water), and bake at 375°F for about 22 minutes.

Cut up and serve. Yes, these pieces are pretty big. Good for a Friday night lying on the couch and watching movies (not typical at all…).




Treat Yo’ Self with Brownie Cupcakes


This week has been super busy for both of us, so I have a short and sweet recipe for you today. Our blog is called “Sweet Little Brownies”, so obviously we NEED to have an awesome brownie recipe! I promise, this is the first of many brownies!


Since I love cupcakes so much, I thought why not merge to two and make a brownie-cupcake chimera (ooo fancy science word lol)! I personally love fudgy super intensely chocolatey brownies, but I know many of you are dark chocolate haters, so this one is cakey and sweet and just plain scrumptious.


You honestly only need one bowl and a big spoon or whisk to make these, and if you put these in the oven before an episode of Parks and Recreation, you’ll have some brownies, so you can treat yo’ self! ;P


Anyone see last week’s episode?!?!

Anywho, I got this recipe from, which is a great resource, and has lots of fool-proof treats.

Here are all the exotic ingredients I used to make the brownie cupcakes:Image

We only use omega 3 eggs here at SLB-our treats are good for your brain AND your heart!

For the cupcakes, first melt the semisweet chocolate and butter over a double boiler. Then once it is cooled slightly, add sugar, and vanilla, and 3 eggs (one at a time). Once that’s blended really well, add flour and salt. Pour that into your muffin pan, and bake at 325 degrees Celsius for 20-25 mins.

To make the frosting, melt more chocolate (really good for you, trust me ;P), and once it has cooled, add butter, and then sugar and vanilla. I used less sugar because I found they didn’t need as much, but of course, it’s really upto you. I used the Wilton 1M tip for the frosting, but you can even skip the frosting, and eat them plain, maybe with some powdered sugar sprinkled on top? Image

Scroll down for the full recipe.

Thanks again to V for the awesome artsy photos!

Thanks for visiting us! See you next week, for some fab treats by S!


Brownie Cupcakes

Recipe adapted from Joy of Baking

Makes 12 cupcakes



½ cup semisweet chocolate

½ cup unsalted butter, at room temperature, and cut into pieces

1 cup white sugar

1 tsp pure vanilla extract

3 large eggs

¾ cup All Purpose flour

¼ tsp salt

Chocolate Fudge Frosting:

½ cup semisweet chocolate

2/3 cup unsalted butter, room temperature

¾ to 1 1/3 cup icing sugar, sifted (depending on how sweet you like your brownies)

1 ½ tsp pure vanilla extract


1. Preheat oven to 325 C, and line muffin tin with wrappers. Adjust your oven racks so the rack is in the middle.

2. Melt chocolate and butter over double boiler. Once smooth, remove from heat and cool for a few mintues.

3. Stir in sugar, vanilla, eggs, one at a time, until smooth.

4. Add flour and salt, mix well.

5. Divide batter into cupcake tin, and bake for 20-25 minutes. You want moist crumbs to stick to the toothpick when you check. If the toothpick comes out clean, then the brownies will be dry.


1. Melt chocolate in double boiler, remove from heat and cool to room temperature.

2. With a hand mixer, break butter until creamy, and add sugar then beat for 2 minutes. Add vanilla, continue beating.

3. Add chocolate and beat on low speed until thoroughly combined. Increase the speed and whip up the frosting until it is smooth and glossy.

4. Once brownie cupcakes are cooled completely (feel free to throw them into the freezer to speed up the process), frost them. Dust with icing sugar, if you like!