Tuesday, 20 November 2007

Caramel Glazed Apple Spice Cupcakes

6 tbsp butter, room temperature
1 cup sugar
3/4 cup brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 freshly grated nutmeg
1/4 tsp ground cloves
1 1/2 cups applesauce
3/4 cup chopped, toasted pecans (optional)

Preheat oven to 180c. Line two 12-cup muffin tins with paper liners.In a large mixing bowl, cream together butter and sugars until lght and fluffy. Beat in eggs one at a time, followed by vanilla extract.In a small bowl, whisk together flour, baking soda, baking powder, salt and spices. Add one third of this mixture to the butter mixture, stirring to incorporate, followed by half of the applesauce. Repeat with the rest of the flour and applesauce and mix only until no streaks of flour remain in the batter. Stir in pecans, if using.Divide evenly into prepared muffin cups, filling each about 2/3 full.Bake for 15-18 minutes, until the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean.Remove from pan and cool on a wire rack.

Makes 24 cupcakes.

Caramel Glaze
2 tbsp butter
1 cup brown sugar
1/2 cup milk
1/4 salt
2 1/2 cups caster sugar

Melt butter in a small saucepan. Stir in brown sugar, milk and salt. Bring to a boil and boil for about two minutes. Remove from heat and cool to room temperature. Stir in powdered sugar. Frosting should be somewhat thick, but not stiff. Drizzle over cupcakes.

from http://bakingbites.com/2007/11/caramel-glazed-apple-spice-cupcakes/

Lavender Cupcakes

125g self-raising flour
125g very soft unsalted butter
125g lavender sugar, sieved
2 eggs
pinch salt
few tablespoons milk

FOR THE ICING:
250g Instant Royal Icing powder
violet food colouring paste
handful real lavender stalks

Preheat the oven to 200ºC/gas mark 6 and line a 12-bun cupcake or muffin tin with paper cases.

Take butter, eggs and milk out of the fridge in time to make sure they're at room temperature. Mix all the ingredients for the cupcakes, except for the milk, till totally combined. Process again, adding enough milk to make a batter with a smooth, flowing texture, then spoon and scrape the batter equally into the waiting cupcake cases.

Bake for about 20 minutes, by which time the sponge should be cooked through and springy to the touch. Remove from the oven, leave for 5 minutes or so, then arrange the cupcakes in their paper cases on a wire rack to cool. Make the icing according to packet instructions, dyeing the mixture a faint lilac with a spot or two of food colouring.

Top each cupcake with a little sprig of lavender before the icing's set dry.

Thursday, 4 October 2007

Chocolate Mint Cupcakes

1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups self raising flour
1/2 cup (6 ounces) mini semi-sweet chocolate chips

1. Preheat the oven to 175°F. Insert liners into a medium cupcake pan.2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.3. In a separate medium-sized bowl combine the flour and baking soda.4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Mint Swiss Meringue Buttercream (recipe adapted from marthastewart.com)Makes about 3 cups3 egg whites3/4 cup granulated sugar1/2 cup (1 stick) unsalted butter, at room temperature1 teaspoon peppermint extract1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)4. Beat in peppermint extract. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Tuesday, 2 October 2007

Choclate Vegan Cupcakes

1 cup plain flour
1/4 cup cocoa powder
3 Tablespoons black cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain rice or soymilk
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

preheat the oven to 175 and line a 12-muffin tin with paper cupcake liners. spray with the liners with canola spray to prevent sticking. sift together the flour, cocoa powders, baking powder, baking soda and salt. in another bowl combine the rice milk, oil, maple syrup, sugar, vinegar and vanilla. beat at medium speed for about two minues. add the dry ingredients to the wet and beat for about another minute to combine. fill each cupcake liner about 2/3 full and bake for about 25-30 minutes. remove from oven and allow to fully cool.

Wednesday, 26 September 2007

White Chocolate & Pumpkin Cupcakes

6 oz. white chocolate, melted
Spoon melted white chocolate into 6 cupcake liners (doubled) spreading up sides with a pastry brush or small spoon. Place upside down on wax paper and allow to set. Carefully peel away the liners.


CUPCAKES
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2/3 cup cooking oil
2 eggs, slightly beaten
3/4 cup canned pumpkin
In a large bowl, combine dry ingredients. Stir together eggs, oil and pumpkin in another bowl. Add pumpkin mixture to dry mixture and stir just until thoroughly mixed. Spoon batter into popover pan coated with nonstick cooking spray. Bake 25 to 27 minutes. Let cool in pan, then remove to cool on wire rack.


FROSTING
2 oz. white chocolate, chopped
1 1/2 cups whipping cream
1 teaspoon vanilla
2 egg yolks, slightly beaten
2/3 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1/3 cup butter


In a medium saucepan, stir together sugar, flour and salt. Gradually stir in cream. Add chopped chocolate. Stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat and gradually stir about 1 cup of the hot filling into the beaten egg yolks. Return mixture to remaining filling in the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Cover and chill in freezer until cold (about 20 minutes). In medium mixing bowl beat butter until creamy. Gradually add chilled filling, beating until light and creamy. Beat in vanilla.
Spread 1 teaspoon of frosting in bottom of each cup. Top cakes generously with frosting. Place each cake in white chocolate cup.

from ABC

Friday, 21 September 2007

Castle Cupcake Tutorial














from the amazing Zalita. You can see the finished Castle cupcake here:

You will need 1 thick rectangular base for the castle no1, 2 rectangular flat pcs with little slits (2&3) on the top and markings for the windows, a long rolled out 'log' to which u will then cut out to make (4,6,&8) , 2 thin strips with small slits on the top to make (5&7), and a little triangular pc for the roof (9). i have forgotten to add a number by the door which u will stick last onto the front of the castle.once u have cut out these pcs stick onto the base no's 2 and 3, it will over lap a little on the top.wrap no 5 around 4 and do the same with no 6 and 7 and stick onto the side of the castle base with some edible glue.stick no's 8 and 9 and place on top of the castle.lastly add the door.i added a touch of grey to my fondant and i brushed it with pearl and soft rose pink. u can choose your own colours and adapt it to your own specifications.


Thursday, 20 September 2007

Lemon, Almond and Pear Cupcakes

250g unsalted butter, softened
250g caster sugar
4 large eggs, at room temperature
50g plain flour, sifted
250g ground almonds
1 tsp almond essence grated zest and juice of 2 lemons
4 ripe pears, peeled and halved
icing sugar for dusting

Preheat the oven to 180ºC. Cream together the butter and sugar in a bowl until soft. Beat in the eggs one at a time, adding some flour after each addition, until all the eggs and flour have been included.Fold in the almonds, almond essence, lemon zest and juice. Cut small slices from the pears. Spoon the mixture into the tin and smooth over. Top with the fanned out pears. Bake for 20 minutes or until a skewer comes out clean.

Tuesday, 18 September 2007

Icing Teddy Bears

Use tips 1, 3, 12.
Pipe top 12 ball of icing for body, add tip 3 dots for head and paws.

Using tip 1; add muzzle and ears; pipe dot eyes, mouth and string bow tie.

Icing Bows

Fill bag half full with medium consistency Buttercream Icing.
Practice with: Tip 104 Icing: medium consistency
Positions: Bag: 45° at 6:00
Tip: Wide end touching surface, narrow end straight up

With narrow end of tip pointing straight up, squeeze, moving the tip up and around to the left and back to the starting point.
Continue around, making a second loop on the right.
The two loops will form a figure 8.
While holding bag in the same position, return to the center and squeeze out two streamers.

Saturday, 15 September 2007

Black Forest Cupcakes

15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz (11/3 cup, 295g)c astor sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz (1cup, 150g) plain flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg


Decoration
6 fl oz (2/3 cup, 160ml) thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate

Pre-heat the oven to 170c. Line a 12 cupcake pan, with cupcake papers. Drain the cherries and reserve the syrup.Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
Cut the remaining cherries in half and reserve. Discard the remaining syrup.Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.Pour into a large bowl and allow to cool for 15 minutes.Whisk in sifted flours and cocoa.

Then whisk in the egg.Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot). Bake for 30 minutes until firm to touch. Allow to cool for a few minutes and then transfer to a wire rack.

Friday, 14 September 2007

Honey Meringue Cupcakes

225g (8oz) Plain White Flour
110g (4oz) Runny Honey
110g (4oz) Butter
110g (4oz) Caster Sugar
2 Large Eggs
1 tbsp Runny Honey
1 tbsp Milk
1½ tsp Ground Cinnamon
½ tsp Baking Powder

Pre-heat oven to 200°C: 400°F: Gas 6. Sieve the flour, cinnamon and baking powder into a large mixing bowl. Cream the butter with 3 oz sugar until light and fluffy. Gradually add the egg yolks, then the 110g (4oz) honey. Fold in the flour mixture, adding milk if the mixture appears to dry. Spoon into cupcake liners Bake for approximately 17 minutes. Allow to cool for 10 minutes then gently place cakes on to a baking tray and brush the tops with 1 tablespoon warmed honey.

Whisk the egg whites until stiff and then fold in the remaining caster sugar.. Spread spread the meringue on top of the cake. Reduce the oven to 170°C: 325°F: Gas 3. Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.

Lemon Cupcakes

170g (6oz) Self Raising Flour
170g (6oz) Margarine 225g
(8oz) Caster or soft brown Sugar
2 Large Eggs, beaten
1 Lemon

Pre-heat oven to 190°C; 375°F: Cream the margarine and 170g (6oz) of sugar in a bowl until soft and fluffy. Gradually add the beaten eggs into the creamed mixture. Fold in the flour and the grated lemon rind. Spread the mixture evenly in the tin. Bake for 18-20 minutes until springy when touched. While the cakes are cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling. When the cake has cooked prick the top with a fork and spoon the syrup over the cake. Allow the cakes to cool in the liners.

Tuesday, 11 September 2007

Cherry Almond Cupcakes

100g/3½oz bag blanched almonds
200g/7oz butter, softened
225g/8oz golden caster sugar
3 eggs
200g/7oz self-raising flour
255g/9oz glacé cherries, halved
55g/2oz flaked almonds

Preheat the oven to 180C/350F
Put the almonds on a baking tray in one layer and toast in the oven for 7-8 minutes until golden. Do not leave them any longer or they will brown too much and taste bitter. Tip the almonds in a food processor and whizz until finely ground.3. Put the butter and sugar in a large bowl and beat together for 1 minute. Add the eggs one at a time with a little of the flour, beating well between each addition. (Adding a little of the flour helps to stop the mixture curdling.) Fold in the almonds and the remaining flour. Use a large metal spoon for this, taking care not to knock out too much air. Gently stir in the halved glacé cherries until they are evenly distributed through the mixture. Spoon the mixture into cupcake liners and smooth the top with a palette knife or the back of a metal spoon. This helps give an even rise. Cover with the flaked almonds then bake the cakes in the centre of the oven for 18 minutes.

Blueberry Coconut Cupcakes

225g/8oz fresh coconut, shelled, peeled and grated, reserving any coconut water
225g/8oz self-raising flour
2½g/½ tsp baking powder
4 medium eggs
225g/8oz caster sugar
225g/8oz unsalted butter, softened
1 tsp natural vanilla extract

For the Coconut Liqueur Syrup:
50g/2oz granulated sugar
5 tbsp coconut liqueur

To Decorate:
1 x 250g/9oz tub mascarpone cheese
juice 1 lemon
5 tbsp coconut liqueur
2 x 125g/4½oz punnets fresh blueberries
fresh coconut curls

Method1. Preheat the oven to 180C/350F

Place all the ingredients for the cupcakes into a large mixing bowl or food processor and mix to form a batter-like consistency, free of lumps. Spoon the cake mixture into the prepared liners and bake for 18 minutes or until the cupcakes springs back when pressed with a finger. Meanwhile prepare the syrup: place the sugar into a small pan, sieve the reserved coconut water add to the pan and bring to the boil. Boil for 2 minutes, add the coconut liqueur and allow to cool. Remove the cake from oven and whilst hot pierce the surface of the cupcakes with a skewer or cocktail stick. Slowly pour over the coconut liqueur syrup and leave the cakes to cool. Remove the cooled cakes and place onto a plate. Just before serving in a large bowl whisk the mascarpone cheese with the lemon juice and coconut liqueur.

Spread the mixture over the top of the cake. Sprinkle over the blueberries and decorate with the coconut curls.

Orange Coconut Frosting

2 tsp fine-cut orange marmalade
150g/5oz cream cheese
50ml/2fl oz coconut cream
40g/1½oz icing sugar
freshly grated or ground nutmeg or ground cinnamon, to finish

Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cool spread over the cooled cake.

Monday, 10 September 2007

Chocolate-Peanut Butter Ganache Cupcakes

5 oz. bittersweet chocolate, finely chopped
1/3 cup plus 2 Tbs. creamy peanut butter
1 Tbs. heavy cream
1 Tbs. unsalted butter2
whole eggs plus 1 egg yolk
1/4 cup sugar
1 tsp. vanilla extract
1/8 tsp. salt
1 Tbs. all-purpose flour
Whipped cream or vanilla ice cream for serving

Preheat an oven to 190°c.
To make the ganache, in a small, heatproof bowl, combine 1 oz. of the chocolate and the 1/3 cup peanut butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate, stirring occasionally. Remove the bowl from the heat (reserve the pan of simmering water), add the cream and stir until smooth. Cover the bowl with plastic wrap and refrigerate the ganache until firm, about 20 minutes. In another small, heatproof bowl, combine the remaining 4 oz. chocolate, the 2 Tbs. peanut butter and the butter. Set the bowl over but not touching the simmering water and melt the chocolate, stirring occasionally. Remove the bowl from the heat and let cool for at least 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolk, sugar, vanilla and salt. Beat on high speed until the mixture has nearly tripled in volume and ribbons fall from the whisk, about 5 minutes.

Remove the bowl from the mixer. Sift the flour over the egg mixture and gently fold together until just blended. Add the chocolate mixture and gently fold together until smooth and blended. Divide the batter amongnst the cupcake liners. Remove the ganache from the refrigerator and form into 8 teaspoon-size balls. Place 1 ball on top of the batter in each cake and press gently down into the batter. Bake until the cakes and the tops are set, 9 to 11 minutes. Transfer to a wire rack and let cool for 5 minutes.

Pina Colada Cupcakes

3 cups Plain flour, plus more for pan
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 1/2 cups mashed ripe banana (about 3 large)
1 can (8-ounces) crushed pineapple, drained
1 1/2 cup unsweetened desiccated coconut


Preheat oven to 175c degrees with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.

Apple Cupcakes

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
8 tablespoons unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

Preheat oven to 175 c.
Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined. Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes; top with marzipan apples.

Almond Cupcakes

1 1/3 cups granulated sugar
3/4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt


1. Preheat the oven to 170 degrees and position the rack to the center of the oven. 2. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!)
3. Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
4. Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
5. Transfer the batter into the prepared cupcake liners and bake for about 20minutes, or until a toothpick inserted into the center comes out clean. The baking time may take a but longer due to the variation in different brands of almond paste.

Wilton Nozzles for Icing Tricks


Wilton Nozzles for Icing Tricks - Ruffles


Wilton Nozzles for Icing Tricks - Petals


Wilton Nozzles for Icing Tricks - Flowers


Sunday, 9 September 2007

Gingerbread Cupcakes

5 tablespoons unsalted butter, softened
1/2 cup white sugar
1/2 cup unsulfured molasses
1 egg
1 egg yolk
1 1/4 cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk
2 tablespoons unsalted butter, softened



DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

Wilton Nozzles for Icing Tricks - Leaves




Raspberry cupcakes with Orange sugar drizzle


200g self-raising flour
2 tsp
baking powder
200g unsalted butter, softened
4
eggs
200g caster sugar
3 tbsp milk
50g ground almonds
zest of 1 medium orange

150g punnet
raspberries, lightly crushed, plus extra to decorate
FOR THE SUGAR CRUST
juice of 1 medium
orange
4 tbsp caster sugar

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

from /www.bbcgoodfood.com




White Chocolate Frosting

100g white chocolate
140g unsalted butter
140g icing sugar


Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy.

How to make SugarPaste Ribbon Roses


edible food colouring paste (we used Sugarflair Claret and Party Green)
200g ready-to-roll icing
a little solid vegetable fat, for rolling
edible lustre (we used a shimmery pink), optional
edible sparkles (we used bright pink), optional


Knead a little of the colouring paste into 150g of the sugarpaste until pale and even.
Break into even balls, then add a little more colouring to two, giving three varying depths of colour. Keep under cling film. Rub a very thin layer of fat over a smooth work surface. Roll out one of the balls of icing thinly, about 1-2mm, then trim into a rectangle about 8 x 20cm. Cut off a 1cm strip of icing widthways, keeping the rest covered.
Carefully roll the icing up and around itself. For a more realistic rose look, start rolling slightly unevenly so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set aside for at least 1 hr until firm. Repeat with the rest of the icing.
For the leaves, colour the remaining icing green. Pinch off small pea-size pieces, roll into balls, then flatten a little. Pinch one end to make a leaf shape. Leave to dry.
Once the roses are dry and firm, dust a little lustre onto each rose using a paintbrush or your fingertip. Sprinkle with sparkles, if using. Position the roses onto the cupcakes in clusters of three, following with three leaves. You'll need 36 leaves and roses for 12 cakes.

Tip:
Use a thin layer of solid white vegetable fat, such as Trex, to roll out icing and stop it sticking. Icing sugar dries icing up too fast and makes colours look chalky
.

Friday, 7 September 2007

Strawberry Merigue Frosting

4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor


In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.


Chocolate Cherry Cupcakes

125g soft unsalted butter
100g dark chocolate, broken into pieces
300g morello cherry jam
150g caster sugar
pinch of salt
2 large eggs, beaten1
50g self-raising flour

Frosting:
100g dark chocolate
100ml double cream
12 natural-coloured glace cherries

Preheat the oven to 180?C/gas mark 4.
Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.

Coffee Frosting

1 cup butter, softened
1 teaspoon salt
5 cups icing sugar, sifted
7 to 8 Tablespoons milk
1 teaspoon vanilla
3 Tablespoons powdered instant coffee


Place the butter in a mixing bowl and cream it until it is light, using a rotary mixer. Add the salt and gradually add the powdered sugar as you continue mixing. Add the milk as the mixture thickens so as to keep the icing spreadable. Add the vanilla and coffee and continue to beat until all the sugar is well absorbed.

Making a Buttercream Chrysanthemum

Make leaves first: With the No. 68 leaf tip and green frosting, hold the bag at a 45 degree angle to the cake with the tip's flat side up. Squeeze bag, and pull out from the base of the leaf, releasing pressure and lifting to form the end. With the coupler alone (or the No. 12 round tip) and frosting in the flower color, make a raised one-half-inch-wide dot to anchor the petals. Change to the No. 80 fluted tip; hold bag at a 45-degree angle against the edge of the dot, the tip forming a U. Gently squeeze the bag while pulling out in a quick stroke. Repeat all around the dot; form two or more petal layers over the first, making petals shorter and pulling bag upward with each layer. With the No. 3 tip and green frosting, pipe three dots in the center.
from www.marthastewart.com



Hi Hat Cupcakes


FOR THE BATTER
3 ounces unsweetened chocolate, chopped
1 cup Plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream


FOR THE FROSTING
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract


FOR THE CHOCOLATE COATING
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

Preheat oven to 175c degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.

Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.

Line a cupcake pan with paper liners. Fill each liner about 1/2 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.

Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.

Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold.

Swiss Meringue Frosting

2 1/2 cups sugar
10 large egg whites
4 cups (2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract

Directions
Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Snowman Cupcakes


This snowman wears a fine winter hat:
a chocolate-covered mint beret.

His plump figure is two marshmallows -- cut a slice off the top one and squish to make it smaller.

Dabs of icing hold parts together.

His eyes are chocolate sprinkles (poke holes first with a wet toothpick),
and his nose is cut from a gummy fish.

Clown Cupcake

This clown is hiding a bellyful of icing.
To make, cut a cone-shaped piece from the center;
set aside to use as the hat.

Pipe vanilla buttercream into the cavity and on top for the head.

Use mini uncoated gum-drops for the collar and a
cinnamon candy/mini smartie for the nose; insert chocolate sprinkles for eyes.

The hat has a buttercream pompom covered in sprinkles.

Simple Vanilla Cupcakes

1 1/2 cups self-rising flour
1 1/4 cups Plain flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperture
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 175c degrees. Grease, flour, and line pans as normal, set aside. In a small bowl, combine flours. Set aside. In a large bowl, on medium speed of a electric mixer, cream in butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with milk and vanilla. With each addition, beat until ingredients are incorporated but do not overbeat. Makes 2 dozen cupcakes bake for 20-25 minutes

Apple Spice Cupcakes

1/3 cup butter, softened
3/4 cup caster sugar
2 eggs
1 teaspoon vanilla extract
1-1/3 cups Plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with applesauce. Fill greased of paper-line muffin cups two-thirds full. Bake at 175c for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

Pumpkin Cupcakes

4 eggs
2 cups caster sugar
2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
2 cups mashed cooked pumpkin(or one 16 oz. can pumpkin)
1/2 cup vegetable oil
1/2 cup milk
1/2 cup pecans
1/2 cup chopped dates(optional)

Beat eggs at medium speed with an electric blender until blended. Add sugar, flour baking soda, baking powder, nutmeg pumpkin oil and milk. Stir in pecans and dates if desired. Spoon batter into cups, filling half full. Bake at 175c for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove cupcakes from pan and cool completely on a wire rack.

Strawberry Frosting

1 cup cream cheese, softened
1 1/2 cups Icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
3 tbsp. chopped fresh strawberries

Beat the cream cheese, confectioners' sugar, vanilla, and butter until smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the cupcakes.

White Chocolate & Strawberry

1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
2 tsp. strawberry extract **
1/2 cup (3 1/2 oz.) white chocolate chips

Preheat the oven to Preheat the oven to 350°F (175°C). Place 18 paper baking cups in muffin pans.
Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

**Macerate strawberries with about 1-2 tbs sugar for 15 minutes. Put strawberries in a small saucepan and heat under medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. Using a hand blender, puree until you get the desired smoothness or chunkiness. Cool before using in recipe.

Peach Cupcakes

1-1/2 cups (375 mL) Plain flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, at room temperature
3 eggs
1 tsp (5 mL) vanilla
2 tsp (10 mL) grated orange zest
3/4 cup (175 mL) milk
2 peaches or nectarines, pitted and thinly sliced and cut into thirds

Key Lime Frosting

1/4 cup butter
8 ounces cream cheese, room temperature
1 pound Icing sugar, sifted
2 TBSp key lime juice

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for 24 cupcakes.

Key Lime Cupcake Filling

6 oz cream cheese softened
5 oz key lime juice
7 oz sweetened condensed milk

Place all ingredients in a mixer fitted with a paddle attachment. Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes. Place in a seperate bowl and place in fridge for 2 hours.

Take key lime pie filling and place into a pastry bag fitted with a small tip. Take tip and place into cupcake squeeze filling into cupcake. If you make large cupcakes, use the cone method.

Key Lime Pie Cupcake

2-1/4 cups self raising flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
2 teaspoons vanilla
1 cup milk
zest of 6 key limes or 1 large lime

Preheat oven to 180°c
Grease and flour cupcake pans(or use liners). Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla; beat until blended. Add lime zest. With electric mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pan.
3.Bake 20-22 minutes(for full size cupcakes) and 15 minutes(for mini) or until wooden toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire rack 10 minutes. Remove from pan and allow to cool completely on rack.

Thursday, 6 September 2007

Raspberry Cupcakes

1 cup butter, softened
1 1/4 cups granulated sugar
4 eggs
1 teaspoon Vanilla Extract
2 3/4 cups sifted self raising flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup milk
1 package (10 oz.) frozen raspberries in syrup, thawed

Preheat oven to 180°c.
In medium bowl, beat butter and sugar with electric mixer until light and fluffy.
Add eggs, one at a time, and vanilla; mix well.
Combine flour and baking powder.
Alternately add flour mixture and milk, mixing well after each addition.
Fold in raspberries.
Spoon batter into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Pineapple Coconut Cupcakes

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup buttermilk
3 eggs
1 teaspoon Vanilla Extract
1 1/2 cups granulated sugar
1 can (8 oz.) crushed pineapple, drained
1 cup shredded or flaked coconut

Preheat oven to 170c.
In medium bowl, combine flour, baking soda and salt.
In separate bowl, whisk together oil, buttermilk, eggs and vanilla.
Stir in sugar, pineapple and coconut.
Add flour mixture; mix well.
Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Carrot Cupcakes

2 cups Plain flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups shredded carrots (approx. 1 lb.)
2/3 cup chopped nuts

Preheat oven to 170c.
In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well.
Add flour mixture to egg mixture; mix well.
Fold in carrots and nuts.
Spoon into baking cups.


Bake 18-20 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.

Red Velvet Cupcakes

2 1/2 cups self raising flour
2 tablespoons cocoa powder
1 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons Red Icing Colour
1 teaspoon Vanilla Extract
1 cup buttermilk
2 tablespoons water
1 1/2 teaspoons white vinegar
1 teaspoon baking soda

Yield: Makes about 20 standard cupcakes.


Preheat oven to 180°c.
In medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
Add eggs, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary).
Alternately add flour mixture and buttermilk to butter mixture; add water and mix well.
In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture.
Spoon into baking cups.
Bake 20-22 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.

Pineapple Cupcakes

2 cups plain flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup buttermilk
3 eggs
1 teaspoon Vanilla Extract
1 1/2 cups granulated sugar
1 can (8 oz.) crushed pineapple, drained
1 cup chopped pecans (optional)


Preheat oven to 170c.
In medium bowl, combine flour, baking soda and salt.
In separate bowl, whisk together oil, buttermilk, eggs and vanilla.
Stir in sugar, pineapple and, if desired, nuts.
Add flour mixture; mix well.
Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove
and cool completely before decorating.

Coconut & Lime Cupcakes

2 cups--8oz self-raising flour
1/4 teaspoon of salt
90gm--3oz butter or margarine chopped
1/3 cup--3 oz castor sugar(fine)
1/3 cup--1oz desiccated coconut
2 teaspoons of grated lime rind
1 egg
1 tablespoons of milk
1 teaspoon of Lime juice
1 teaspoon of coconut milk


Sift the flour and salt into a bowl. Rub in the butter until fine. Add the sugar, coconut, lime rind and mix well. Beat the egg with the milk and the lime & Coconut juices and mix into the coconut mixture. Add extra milk if dry. Decorate with coconut and lime rind.

Bake at 190C/375F for 20 to 22 minutes

Basic Chocolate Cupcake

1/2 cup or 4 oz unsalted butter
1 cup-4 oz-Castor sugar
1 cup-4 oz-self-raising flour
2 tablespoons of cocoa powder
2 teaspoon of baking powder
2 eggs1 teaspoon of vanilla essence or 1 fresh vanilla pod

Put the butter into a bowl with the sugar and cream together with mixer on a middle speed.
Add eggs one by one and mix in. Add the flour, baking powder and cocoa. Mix together gently and add the vanilla essence.
This makes about 12 in muffin size cases as seen below. Cook at 175C/350F for 15 to 20 minutes in the middle to top of the oven.

Wednesday, 5 September 2007

Eggnog Cupcakes

1 1/2 cups granulated sugar
1/2 cup butter, room temp
3 eggs, room temp
1 teaspoon vanilla
3/4 cup eggnog
1/4 cup bourbon/dark rum (all of one or a mix)
2 1/4 cups flour
1 teaspoon each baking powder and soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg


1. Cream together sugar and butter until light and fluffy.2. Beat in eggs until blended.3. Mix together eggnog, bourbon, and vanilla.4. In a bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, and nutmeg.5. Alternate adding dry and wet ingredients into egg mixture mixing until combined.6. Scoop into lined cupcake tins and bake at 190 for 20-22 minutes.



Recipe from Chockylit:
http://cupcakeblog.com/

Chocolate-Mint Ganache

4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup + 1 teaspoon chopped mint leaves
1 tablespoon butter, room temperature

1. chop chocolate and transfer into a heat proof bowl.2. heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.3. let sit for 1 minute then stir until combined.4. add butter and the remaining teaspoon of chopped mint and stir until combined.5. let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.

Mint Frosting

1 cup butter
4-5 cups powdered sugar, sifted
1/4 cup milk
1/8 teaspoon all natural peppermint extract

1. beat butter until creamy, scrape bowl.2. add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.3. add more powdered sugar as needed to get piping consistency.

Lemongrass Cupcakes

1 cup lemongrass milk
1 teaspoon lemongrass, tender part only, chopped finely
1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups self raising flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt

1. Beat butter on high until soft, about 30 seconds.2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.3. Add eggs one at a time, beat for 30 seconds between each.4. Whisk together flour, baking powder, and salt in a bowl.5. Add chopped lemongrass to the lemongrass milk.6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.7. Add about one third the lemongrass milk and beat until combined.8. Repeat above, alternating flour and lemongrass milk and ending with the flour mixture.9. Scoop into cupcake papers about half to three-quarters full.10. Bake for 22-25 minutes until a cake tester comes out clean.

Lemongrass Coconut Frosting

From Chockylit: http://cupcakeblog.com/

1-1/2 sticks butter, room temperature
1/4 cup lemongrass milk
1-1/2 cups grated fresh coconut
3 cups powdered sugar, sifted


1. Beat butter briefly, scrape bowl.2. Add the sifted powdered sugar and lemongrass milk. Beat until smooth.3. Add coconut and mix until combined

Citrus Curd

from http://www.marthastewart.com

4 large egg yolks
2/3 cup sugar
5 tablespoons freshly squeezed citrus juice, strained
5 tablespoons unsalted butter, cut into small pieces
7 tablespoons heavy cream
2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.3. Whip together cream and powdered sugar until stiff peaks form.4. Fold cream into the chilled curd.

Tip: The above recipe makes enough curd for over a teaspoon of filling for 24 cupcakes.

Raspberry Meringue Frosting

2 large egg whites
½ cup sugar
½ cup unsalted butter, room temperature, cut into tablespoons
½ teaspoon pure vanilla extract
¼ cup seedless raspberry preserves

1. Set the bowl of your electric mixer over a pan of simmering water. Add the egg whites and sugar to the bowl and whisk until sugar has dissolved . This should only take a few minutes.2. Take the bowl off the heat and attach to the mixer along with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff peaks. Continue beating on medium-low speed until the mixture is cooled, about 6 minutes. This step is important. If you don’t beat to stiff peaks and allow the mixture to cool, the frosting will end up runny. 3. Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition. 4. Beat in vanilla. 5. Measure out preserves into a small bowl and whisk to soften. Fold preserves into the frosting with a rubber spatula until smooth

Sprinkles Dark Chocolate Frosting

10 oz. bittersweet chocolate, chopped
1 lb. unsalted butter, at room temp
1 lb. 8 oz. powdered sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1/2 cup sour cream

Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated. Don't over-whip and add too much air into the frosting. The consistency should be rich and dense

Peanut Butter Frosting

1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
1/3 cup cream

1 In a large bowl, beat butter and peanut butter until light and fluffy. 2 Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

Orange Cream frosting

8 oz. cream cheese (softened)
8 tbls. butter (softened)
3 cups Icing sugar
2 tbls. fresh orange juice
1 tbls. grated orange zest

1. blend cream cheese and butter together. 2. slowly blend in powdered sugar until well combined. 3. mix in orange juice and zest.



Buttercream frosting with fondant Cherries!

Caramel Frosting

2/3 cups margarine
1 cup brown sugar
1/3 cup evaporated milk or cream
3 cups icing sugar
1 tsp vanilla

Melt margarine, add brown sugar. Cook over low heat two minutes, stirring constantly. Add milk, cook and stir until it boils. Remove from heat. Gradually beat in icing sugar and vanilla. Pour over cake and smooth as needed

Marshmallow Frosting

2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 cup miniature marshmallows

1 Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
2 Stir in marshmallows and vanilla. Beat until they melt.

Maple Walnut Frosting

2 egg whites
1 1/4 cups packed brown sugar
1/4 cup maple syrup
3 tablespoons cold water
1/8 teaspoon cream of tartar
1/4 cup chopped walnuts for decoration

1 Place egg whites, brown sugar, maple syrup, water, and cream of tartar in the top of a double boiler over boiling water. Beat with a mixer until frosting has a good spreading consistency, and will stand in peaks. Remove from heat.

Lemon Frosting


1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups Icing sugar

1 Combine the butter, lemon juice, vanilla, and sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.

Coconut Frosting

1-1/2 sticks butter, room temperature
1/4 cup milk
1 teaspoon vanilla
2 cups icing sugar
1-1/2 cups dessicated coconut, sweetened

1. Beat butter briefly
2. Add the sifted icing sugar and milk. Beat until smooth.
3. Add coconut and mix until combined.

Chocolate Ganache


1 cup heavy cream
2tbs butter
2tbs sugar
12oz chocolate chips

In a pan, combine cream, butter, and sugar. Bring to a boil. Take off heat and add the chocolate chips Don't stir, let sit for 5 minutes. After 5 minutes pass, stir until smooth. Stir until smooth and glossy. Let cool or pour on warm.

Caramelized Meringue Frosting

2 cups sugar
1 tablespoon lemon juice
1 cup egg whites
1/2 teaspoon vanilla extract
4 ounces water (1/2 cup)

In a small, heavy-bottomed saucepan, fitted with a candy thermometer, bring water and sugar to a softball temperature, 240 degrees In a mixer bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. With the mixer on medium speed, slowly add the sugar syrup at the side of the bowl. Once all is incorporated, increase the mixer speed to high, add lemon juice and vanilla and beat until hard peaks form.

Caramel Cake with Brown Sugar Frosting

2 1/2 cups self-raising flour
2 1/2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter -- softened
1 1/3 cups sugar 3 large eggs
1 cup Caramel
1 cup water

Frosting: 2 cups light brown sugar -- firmly packed
1/2 cup heavy cream 6 Tbsp unsalted butter -- softened
2 1/2 cups confectioner's sugar -- sifted

Preheat oven to 190. Grease and lightly flour two 9x2 inch round cake pans. Line the bottom with parchment paper. Mix the caramel and water together, until blended. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a mixing bowl, using medium speed of electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in thirds, alternating with the caramel mixture, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a cake tester comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack. To make the frosting: In a heavy-bottomed saucepan, place the brown sugar, cream and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 5 minutes without stirring. Remove from heat and let cool for about 20-30 minutes. Add the confectioner's sugar and beat with an electric mixer until the frosting is perfectly smooth. If frosting is too thick, beat in a bit more heavy cream 1 TBSP at a time

Banana Frosting

1/4 cup softened butter
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups Icing sugar

Cream together butter, bananas, lemon juice and vanilla. Slowly beat in Icing sugar, adding more if needed to make a nice fluffy, spreadable icing.

Jaffa Cupcakes

Serves: 20
Prep. Time: 30 minutes
Cook Time: 50 minutes


150gms dark chocolate buttons
250gms butter
1 cup of freshly squeezed orange juice
440gms castor sugar
2 extra large eggs
4tbs water
25gms orange rind (fresh)
80gms self raising flour
120gms plain flour
100gms unsweetened cocoa (make sure you get a good quality dark cocoa, supermarket cocoas just dont do the job properly)

1. Preheat oven to 160 degrees celcius. 2. Heat juice and sugar in a heavy pan, once heated (do not allow it to boil) 3. Add butter and stir until melted 4. Add dark buttons and orange rind and stir till all combined. Set aside to cool for 15 minutes. 5. Sift flours and cocoa together. 6. Add two eggs and water to cooled liquid mixture above and whisk in the flours. 7. Pour into pans, i make them in muffin sized pans. Bake for approximately 50 minutes. Test them after 45 minutes to ensure they are not over done. Skewer inserted into center should come out completely clean. Makes around 20.

Butter/Banana Cake

2/3 cup soft margarine or butter
1 1/4 cups packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1/2 cup buttermilk or sour milk (substitute 1 Tbsp. vinegar and plain milk to fill 1/2 cup)
3 mashed very ripe bananas

Preheat the oven to 350 degrees F. Grease the bottom of two round layer cake pans, one large bundt pan, or two-dozen large muffin cups. Beat together: margarine/butter, brown sugar, eggs and vanilla until very light and fluffy. Sift together separately: four, baking powder, baking soad and salt. Add alternately to the egg mixture with buttermilk/sour milk and bananas. Pour and spread in the prepared pans and bake for 25 to 35 minutes (layer cake pans), 35 to 40 minutes (bundt pan) or 15 to 20 minutes (muffins), or until centres are set. Cool five minutes then run a knife around the edges and invert.

White Chocolate Mud Cake

Serves 12
Prep. Time: about 20 minutes
Cook Time: 45mins-1hourCategory:

200 mls water 2
50 grams white chocolate 2
50 grams butter / margarine
1,1/2 cups caster sugar
1 cup self raising flour
1,3/4 cup plain flour
1/2 cup sour cream
2 eggs lightly beaten
1 teaspoon vanilla essence

ICING
3/4 cup icing sugar
125 grams melted white chocolate
125 grams butter / margarine

Preheat oven to 150* Celcius Heat water, chocolate, butter and castor sugar in a saucepan over a low heat until combined. ( i dont melt chocolate fully) Sift flours together. Lightly beat eggs, sour cream and vanilla. Add all ingredients together and fold well. ( should still be a little lumpy if you dont melt chocolate fully). Pour into a deep 20cm cake tin and cook at 150* C for about 1 hour. OR use 2 smaller tins and cook for about 45 minutes. Test with a skewer to see when cooked. - Skewer will come out fairly clean. Wait until cakes have completely cooled in tin before turning out and ice or decorate to suit. To make icing -cream butter and castor sugar together then add melted chocolate. If the icing goes too hard pop it in the microwave for a few seconds.

Creamy Chocolate Frosting

Serves 1 frosting for 1 cake. (12 servings)
Prep. Time: 15 Minutes


2 3/4 cups Icing Sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

1 In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Add vanilla. Beat until light and fluffy. If necessary, adjust thickness with more milk or sugar.