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Easy Red Velvet Cupcakes! 🎉 Moist, rich, and topped with luscious cream cheese frosting — these cupcakes are a total crowd-pleaser! 🧁 Ingredients: 1 ¼ cups all-purpose flour 1 tbsp cocoa powder ½ tsp baking soda ¼ tsp salt ½ cup buttermilk ½ tsp white vinegar 1 tsp vanilla extract 2 tbsp red food coloring $XRP $SOL $ETH

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Mayonnaise and basil pesto potato salad 500g baby potatoes ( boiled with skin) 300g green beans ( blanched) 1 small red pepper ( chopped) Medium red onion ( thinly slice) 50g basil pesto 70g mayonnaise 1 tbsp roast potatoes seasoning 🧂 1 tbsp garlic and herbs seasoning Method 1. Wash and boil potatoes with skin on for 7-10 minutes (don’t overcook) 2. ⁠Blanch green beans set aside 3. ⁠In a pan heat 1 tablespoon oil,then add red pepper,onion and spices gently stir in potatoes and green beans. Mix well then remove from heat. 4. ⁠In a bowl mix pesto and mayo then add to potatoes mix. Done ✅ NB: you can add herbs ( chives or parsley) $D $CFX $KSM

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Eggless banana bread recipe Ingredients: 3 ripe bananas (medium-sized, mashed) ½ cup vegetable oil (or melted butter) ¾ cup sugar (adjust to taste) 1½ cups all-purpose flour 1 tsp baking soda 1 tsp baking powder ¼ tsp salt 1 tsp vanilla extract ½ tsp cinnamon powder (optional) ¼ cup milk (or any plant-based milk) ¼ cup chopped nuts or chocolate chips (optional) Instructions: Prepare the oven – Preheat to 175°C (350°F). Grease and line a 9x5-inch loaf pan. Mash bananas – In a large bowl, mash the ripe bananas with a fork until smooth. Mix wet ingredients – Add oil, sugar, vanilla, and milk to the mashed bananas. Mix well. Combine dry ingredients – In another bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon (if using). Combine wet and dry – Gradually add the dry mixture into the wet, mixing until just combined. Do not overmix. Add extras – Fold in nuts or chocolate chips if using. Bake – Pour the batter into the prepared loaf pan. Bake for 45–55 minutes or until a toothpick ins $NOT $FLY $BB

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Seafood Paella 🍤🌊🍚 Ingredients: - 2 cups short-grain rice - 1 lb mixed seafood (shrimp, mussels, calamari) - 1 onion, finely chopped - 4 garlic cloves, minced - 1 bell pepper, diced - 1 cup green peas - 1 tsp smoked paprika - 1/2 tsp saffron threads - 4 cups seafood broth - 2 tbsp olive oil - Salt and pepper, to taste - Lemon wedges, for serving Preparation Steps: 1. Heat the olive oil in a large paella pan or skillet over medium heat. 2. Add the chopped onion and bell pepper; sauté until softened, about 5 minutes. 3. Stir in the garlic and smoked paprika; cook for an additional minute. 4. Add the rice and saffron, stirring to coat the rice with the oil and spices. 5. Pour in the seafood broth, season with salt and pepper, and bring to a simmer. 6. Reduce the heat to low and cover; cook for 15 minutes without stirring. 7. After 15 minutes, add the mixed seafood and green peas, then cover and cook for another 5-7 minutes, or until seafood is cooked through. 8. Remove from heat and let it rest for 5 minutes before serving. 9. Serve with lemon wedges on the side. Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: - Garlic bread - Mixed green salad $XEC $DGB $XRP

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Moist Chocolate Cake recipe Ingredients For the Cake: All-purpose flour – 2 cups (250g) Granulated sugar – 2 cups (400g) Unsweetened cocoa powder – ¾ cup (75g) Baking powder – 1½ tsp Baking soda – 1½ tsp Salt – 1 tsp Eggs – 2 large Whole milk – 1 cup (240ml) Vegetable oil – ½ cup (120ml) Warm water or coffee – 1 cup (240ml) Vanilla extract – 1 tbsp For the Chocolate Ganache Frosting: Dark chocolate – 300g (chopped or chips) Heavy cream – 1 cup (240ml) Butter – 2 tbsp (optional, for extra shine) Instructions Preheat your oven to 175°C (350°F). Grease and line three 8-inch (20cm) round cake pans. In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix to combine well. Add eggs, milk, oil, and vanilla. Mix until smooth and combined. Gradually pour in the warm water or coffee and whisk until the batter is smooth and runny. Divide the batter evenly among the three prepared pans. Tap the pans gently on the counter to remove any air bubbles. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. To make the ganache, heat the cream in a saucepan until hot but not boiling. Pour it over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy. Stir in butter for extra shine, if using. Let the ganache cool slightly to thicken. Layer the cakes with ganache between each layer. Spread more ganache over the top and sides, allowing some to drip down naturally for that rich, glossy finish. $XRP $SOL $ETH

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