Monday, 12 September 2016

Just Cupcakes

QUICK AND EASY CUPCAKES

Ingredients:
3 eggs (I use XL free range)
125g Butter(can use Margerine but I only use butter)
5ml vanilla essence
3/4 cup sugar..
3/4 cup milk
1 ½ cups flour
3 tsp baking powder

Method:
Add all ingredients except for the baking powder and mix on high speed for 6 minutes. Add baking powder and beat for 1 minute.  Fill cupcake cases and Bake at 180 degrees celsius till done. My oven is a thermofan so it bakes in about 20 minutes.


BOUNTY CAKES
125g butter 
½ cup castor sugar 
3 egg yolks
1 tsp vanilla essence 
1 cup flour
1 n half tsp baking powder 
2 Tblsp cocoa
3/4 cup milk 
Filling 
3 egg whites 
Half cup icing sugar 
1 n quarter cup coconut 
Cream butter and sugar. Add egg yolks and vanilla. Add sifted dry ing and milk. For the filling beat egg whites until stiff. Fold in coconut and icing sugar. Pour half batter into greased pan. Add filling and top with remaining batter. Bake at 180 until done. Decorate as desired.

CINNABON CUPCAKES
125g butter
1 cup brown sugar
3 eggs
1 tsp bicarbonate of soda
1 cup plain yoghurt
1 and half cups flour
½ cup self raising flour
Filling:
1 cup chopped pecans
100g grated dairy milk
3/4 cup brown sugar
2 tsp cinnamon
Topping:
1/2 tub cream cheese
3/4 cup icing sugar
120g butter

Beat butter and sugar until light and fluffy. Add eggs one at a time. Then add yoghurt and dry ingredients.
Fill muffin tins 1/4 way with batter then sprinkle filling, Then fill more batter and sprinkle more of the filling.
Bake at 180 degrees for 20 minutes. Beat topping ingredients until light. Spread onto cakes. Drizzle choc syrup and sprinkle cinnamon over.


MINI BURFEE CUP CAKES

Burfee icing 
75ml butter
1 cup icing sugar
2/3 cup thick cream
±1/3 cup water
1 cup klim
1 1/2 tsp elachi
Rose essence
2 tbsp ground almonds
1/2 tsp caramel essence

Cake
125g butter
2 eggs
3/4 cup sugar
1 1/2 cup flour (self raising )
1/4 cup sojee
1/4 cup coconut
1/4 cup ground almonds
1 tsp baking powder
1/2 cup milk
Caramel essence 
Elachi powder

Cream butter and sugar. Add eggs and milk. Sift dry ingredients. Use a nozzle for burfee icing and decorate with 1000's sweets

(credits - recipe group 2)


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