Tag Archives: cupcakes

Easter Treats

29 Mar


Easter cupcakeI love Easter for one main reason; guilt free chocolate consumption. These double chocolate cupcakes make for the perfect Easter time treat or a cute gift for a loved one.

What you will need:
250 grams unsalted butter
250 grams dark chocolate, melted
2 cups caster sugar
2 cups self raising flour
1/2 cup milk
1/2 cup Dutch cocoa powder
2 eggs
12 mini solid Easter eggs
1/2 cup butter
2 cups icing sugar
1/2 cup Dutch cocoa
1/2 cup milk
Mini eggs for decoration

Easter cupcakeWhat to do:
Preheat your oven to Moderate and grease or line your cupcake tray/s. In a large bowl beat together the butter and sugar until the mixture has whitened and become smooth. Beat in your eggs and milk then sift in the cocoa and flour. Fold in the melted chocolate and half fill your cupcake tray. Place a egg into the center of each of the cups then pour a little extra batter on top of each eggs so the eggs are covered and the trays are about 3/4 full. Bake for around 20 minutes or until a skewer comes out. Allow your cupcakes to cool whilst making your frosting. To make your frosting cream your butter in a large bowl then gradually sift in the icing sugar and cocoa. Pour in your milk a little at a time, whilst stirring until you reach your desired consistency. Using a tiny nozzle pipe your icing onto your cooled cupcakes in a circular motion around the perimeter of the cupcakes to create a nest like effect. Decorate by placing a few mini eggs into the center of the nest and your done! Makes around 12 cupcakes. Enjoy and Happy Easter!

Cookie Dough Stuffed Chocolate Cupcakes

15 Jan


Cookie dough cupcake

What you will need:
1/2 roll of chocolate chip cookie dough
2 cups self raising flour
4 tablespoons butter
3 tablespoons Dutch cocoa
1 cup caster sugar
1 teaspoon vanilla
1 egg
1 cup milk
Frosting of your choice

What to do:
Preheat your oven to moderate and grease of in your cupcake tray. In a large bowl beat together your butter, vanilla and sugar. Now beat in your eggs. Gradually sift in your flour and cocoa and add your milk. Fold until well combined. Fill your cupcake tray cups about one third full then add a teaspoon sized ball of your cookie dough into the centre. Spoon some mixture over the top of each dough ball and bake for about 20 minutes or until a skewer comes out clean. Allow your cupcakes to cool before topping with your favourite frosting. Enjoy!

Sweet Treats

5 Dec



Red velvet has been a bit of a culinary craze for the past 6 months or so. I finally decided to jump on board the red velvet bandwagon and make these delicious red velvet cupcakes with a cream cheese frosting. I hope you enjoy them as much as I do.

What you will need:
125 grams unsalted butter
250 grams caster (fine) sugar
2 eggs
1 cup buttermilk
2 teaspoons vanilla
2 cups self raising flour
1 tablespoon vinegar
3 tablespoon Dutch cocoa
1 tablespoon red food dye
250 grams Cream Cheese
1 cup icing sugar
RWhat to do:
Grease and  line a cup cupcake tray and preheat your oven to Moderate. In a large bowl beat together your sugar, butter and vanilla until the butter lightens. Now beat in your eggs one at a time. Gradually sift in your flour, cocoa and pour in your buttermilk. Beat until combined then add your vinegar and food dye. Pour your batter into the greased and lined cupcake pan and bake for about 20 minutes or until a skewer comes out clean. Allow your cupcakes to fully cool before frosting. To make the frosting simply beat your cream cheese until smooth then gradually sift in icing sugar. Makes around 12 cupcakes.

Sweet Treats

19 Oct


What you will need:
1 1/2 cups of self raising flour
1 cup caster sugar
4 tablespoons butter
1 cup milk
2 eggs
1 tablespoon vanilla
1 cup cream, whipped
2 cups of blackberries
Icing sugar

Preheat your oven to moderate and grease and line your cupcake tray. In a large bowl beat together the butter and sugar along with the vanilla. Whisk in your eggs and gradually sift in the flour whist slowly pouring in the milk. Beat until your mixture it is smooth. Spoon the batter into your lined cupcake tray and bake for 20-25 minutes or until a skewer comes out clean. Allow your cupcakes to cool before spooning out a small section of the centre. Fill the spooned out space with the whipped cream and top with the blackberries. Dust each cupcake with icing sugar and serve. Enjoy!

Makes about 12 cupcakes.

Raspberry Cheesecake Cupcakes with a Shortbread Base

28 Aug


What you will need:

The base..
100 grams butter or margarine, softened
1 cup plain flour
50 grams sugar
1 tablespoon vanilla

The filling…
2 cups SR flour
200 grams butter/margarine, room temperature
1 cup  caster sugar
1 tsp vanilla extract
1/2 cup cream cheese, whipped
2 eggs whites
1 cup raspeberries, roughly chopped

The icing…
200 grams cream cheese
1 cup icing sugar
1 teaspoon strawberry essence

(Optional) Raspberry Sauce…
100 grams raspberries
1/2 cup sugar
1/4 cup water

What to do:

Preheat the oven to moderate and prepare your muffin tray/s.

Make the base..

Rub the butter into the flour.
Gradually add the sugar and vanilla and knead until a soft dough
Press a small amount of the dough into the base of each of lined muffin tray holes, about 1cm thick.
Pierce each base with a fork and bake for around 5 minutes or until the dough starts to very slightly brown.

Make the filling…

Beat together the sugar and butter until light and fluffy.
Add the vanilla and eggs.
Continue beating until well combined.
Add in half the flour and using a wooden spoon lightly fold.
Add the whipped cream cheese and continue folding until well combined.
Add in the last of the flour gradually, then fold in the raspberries.
Spoon the mixture on top of the semi cooked bases and bake for about 15-20 minutes or until a skewer just comes out clean.
Allow the cupcakes to cool before icing.

Make the icing…

Using an electric mixture whip together the cream cheese, icing sugar and strawberry essence until light and fluffy.
Spoon or pipe the icing on top of the cooled cupcakes and if desired drizzle with raspberry sauce.

Make the raspberry sauce (Optional)

In a blender blend together your raspberries and water until smooth.
Pour the blended berries into a saucepan and add the sugar.
On a low heat cook until the sauce thickens and the sugar fully dissolves.
Allow to cool before drizzling over the cupcakes.

Makes about 15


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