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.