Hi, My name is Laura Rigotto Valbuza Silveira, I am 11 years old, I live in Caçapava, I have a one big sister, she names is Julia, and my favorite subject at school is Math

Lemon Mousse

Ingredients:

1 can of condensed milk of 395 grams
1 box of cream
60 ml of lemon juice
Zest of 1 lemon

Method of preparation:

1- Put the condensed milk in the blender, cream and the lemon juice, beat well until mixing everything very well.
2- Pour into a pot or individual bowls.
3- Grate the green part of the lemon and sprinkle over the mousse.
4- Bring the mousse to ice for at least 2 or 3 hours.
5- Serve ice cold.

Cupcake recipe
12345(9 ratings)
By Sophie Godwin Magazine subscription – 5 issues for £5
PREP: 20 MINS
COOK: 15 MINS
EASY SERVES 12
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser

Can be frozen without the icingVegetarian
Nutrition: Per cupcake
kcal
350
fat
19g
saturates
12g
carbs
41g
sugars
34g
fibre
0.4g
protein
3g
salt
0.6g

Ingredients
110g softened butter

110g golden caster sugar
2 large eggs

½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter

300g icing sugar
1 tsp vanilla extract
3 tbsp milk

food colouring paste of your choice (optional)

Method
Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases. Using an electric whisk beat the butter and sugar together until pale and fluffy then whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla, flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

To make the buttercream, whisk the butter until super soft then add the icing sugar, vanilla extract and a pinch of salt. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in the milk. If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

BANANA AND CINNAMON CAKE

Ingredients:

1 - 2 bananas
2 - 2 eggs
3 - 2 cups (tea) wheat flour
4 - 1/2 cup oil
5 - 1/2 tablespoon baking powder
6 - 2 cups sugar
7 - 1/2 teaspoon ground cinnamon

Method of preparation:

Beat the oil, eggs and sugar first with the mixer.
Beat until smooth.
Then add the bananas little by little, in pieces, then the wheat flour and the cinnamon, beat well.
The dough will look very consistent.
Finally add the baking powder by mixing it gently.
Bake for 30 minutes in a rounded smear with butter at 220ºC.

Brownie

INGREDIENTS
125g unsalted butter, chopped
125g dark chocolate, chopped
3 eggs, lightly whisked
335g (1 1/2 cups) white sugar
115g (3/4 cup) plain flour
30g (1/4 cup) Dutch cocoa powder
1 teaspoon vanilla extract
Pinch of salt
METHOD
Step 1
Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
Step 2
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Chocolate Cake

Ingredients:

Cake
5 eggs
2 cups sugar tea
4 tablespoons butter
3 cups milk tea
2 cups of wheat flour
1 cup powdered chocolate tea
1 tablespoon baking powder

Roof
1 can of condensed milk
4 tablespoons of chocolate powder
1 tablespoon butter
1 carton of sour cream

Method of Preparation:

Beat the egg whites and reserve. Beat butter, egg yolks and sugar until smooth. Add the flour and chocolate powder and the milk, always beating. Turn off the mixer and mix the egg whites and the yeast. Bring to roast in greased and floured in a preheated oven for 30 to 40 minutes. Remove, cover and serve. For the topping, bring the ingredients to the fire to thicken, 8 to 10 minutes, turn off and add the sour cream.
The cake is ready!